It’s unique on the palate – grainy, crumbly and aromatic. It’s an explosion of flavor!
Origin
Modica Chocolate (also called “ciucculatta muricana” in the local dialect) is a very unique type of chocolate from the Sicilian city of Modica. It can technically be called cold-pressed because the cacao doesn’t go through the conching phase, so the cacao mass is processed at 40°C. Sugar added at this temperature doesn’t dissolve, which is what gives the chocolate is grainy, crumbly appearance. Even its color is special – it’s very dark, almost black, and sometimes opaque with a dark brown sheen. The method used to produce it came from the Aztecs during the time of the Spanish conquistadors. In fact, it was the Spanish who brought “xoxoàtl” to Sicily from Mexico – this was what was extracted from cacao beans by grinding them with a rock to bring out that grainy quality.
Cookit
Its flavor is unique because of the production method it goes though, and adding flavors like cinnamon, vanilla or sometimes citrus or nuts, really completes the picture. Its deep brown color enhances its appearance, while its toasted cacao flavor gives it a bite that pairs perfectly with the softness of mousse. The slightly bitter flavor of the chocolate is offset by the tiny bursts of sweetness from the sugar crystals, creating a pleasant sensation in your mouth.
Did you know
Not all chocolate has as many benefits as Modica chocolate. Since it’s cold-pressed, the properties of the cacao, its nutritional value and many components like flavonoids remain intact. This makes the chocolate a powerful antioxidant that helps open up blood vessels and prevent oxidative stress.
