Modica IGP chocolate

Modica IGP chocolate: an ancient Aztec recipe is born Sicilian chocolate!

Modica IGP chocolate is an artisan product made exclusively in the city of Modica, in Sicily. Its characteristic grainy consistency is born from a traditional processing method that involves cold grinding of raw cocoa, without adding fats such as cocoa butter. This process gives chocolate an intense and aromatic flavor, with a more contained sweetness than other types of chocolate.

This processing technique, which dates back to ancient times and is inspired by the ancient Azteche recipes, represents a true excellence of the Modican territory. The choice not to submit the cocoa to high temperatures during the processing phase allows to preserve the organoleptic and nutritional properties of cocoa, keeping intact aromas and natural antioxidants. Furthermore, the absence of concise, typical of industrial production, means that sugar crystals remain clearly visible and perceptible to the palate, giving chocolate a unique, crunchy and grainy consistency.

The production of Modica IGP chocolate is closely linked to the history and culture of the Municipality of Modica, in the province of Ragusa, where this tradition has been handed down from generation to generation. The production specification, which regulates each phase and quantity of the ingredients used, guarantees the quality and authenticity of the product, protecting the name of protected geographical indication.

The link with the territory is also manifested in the choice of high quality raw materials, such as selected cocoa seeds and brown sugar, often from organic crops and slow food garrisons, testifying to the commitment to a sustainable and respectful production of the environment.

Modica IGP chocolate is not only a confectionery product, but a real symbol of craftsmanship and history, which tells the millennial presence of cocoa in Sicilian pastry and the ability of local producers to combine tradition and innovation, offering consumers a product of absolute quality, capable of enhancing any combination, from simple tasting to use in gastronomic recipes.

This particular processing and its origin make Modica IGP chocolate a unique example in the world of chocolate shop, with distinctive characteristics that make it a product appreciated not only in Sicily, but also internationally.

An ancient and fascinating process

The processing takes place by mixing the bitter cocoa pasta with sugar, often brown, sometimes refined or wholemeal. To this mixture, depending on the traditional recipe or the creativity of the masters chocolatiers, ingredients such as spices (vanilla, cinnamon, chilli pepper, nutmeg), natural citrus flavors, fennel, jasmine, ginger and dried or dehydrated fruit (almonds, hazelnuts, pistachios, citrus peel) can be added.

The cocoa mass is gently dissolved in a water bath or in temperatory east, keeping the temperature always under 50 ° C to preserve aromas and consistency. Once dissolved, the sugar and optional ingredients are added, continuing to mix to obtain a homogeneous mixture but with a typical graininess.

Before modeling Modica IGP chocolate can be slightly tempered, therefore portioned and poured into the appropriate molds. A beating follows that lasts from one to three minutes, essential to guarantee a uniform thickness and the right compactness. After cooling, the chocolate is extracted from the molds and packaged within twelve hours, thus keeping all its organoleptic characteristics and the charm of tradition intact.

It is produced with very high quality ingredients, such as bitter cocoa pasta, brown sugar and spices, such as chilli or vanilla. 

It is a healthy product, since it contains many antioxidants and nutrients benefits for our body.

How to taste Modica IGP chocolate in the Sicilian tradition

Modica IGP chocolate, in addition to being an exquisiteness to be savored in purity throughout the year, is a real protagonist of the local cuisine. Traditionally, it is preserved in a cool and dry place and, thanks to its long duration, it is the perfect dispense companion for every occasion.

In Modican gastronomy, this delicacy makes its way not only in the classic versions in the tablet, but also as an original ingredient in sweet and savory recipes:

• In typical desserts: it finds itself in leavened, rustic biscuits and even in craft ice creams, adding character with its grainy texture and the intense flavor.

• In savory dishes: some traditional recipes use Modica chocolate to enrich sauces and sauces, in particular in combination with game, meat or spiced dishes.

• In the cup: each bar, suitably cut, allows you to obtain a thick and enveloping hot chocolate simply by melting a 25 g touches in boiling water - a real ritual in winter evenings.

This versatility makes Modica IGP chocolate not only an irresistible snack, but also an ingredient capable of surprising and delighting at any time of the day.

How the Modica IGP chocolate is packaged and labeled

Not only is the processing unique: also the packaging respects precise rules, designed to guarantee authenticity and quality of the product. Each Modica IGP chocolate tablet is proposed in elegant packs, both single and assorted, which bring the wording "Chocolate di Modica" clearly visible, the IGP symbol of the European Union and the specific logo that distinguishes it.

To ensure the traceability and protection of the consumer, on each package you always find a unique identification code, useful to recognize the origin and artisan production of chocolate. In addition, many producers, such as ancient Dolceria Rizza, choose to add a guarantee seal with safety print, synonymous with reliability, affixed by the polygraphic and mint of the Italian state

In this way, you can be sure that your experience with the real chocolate of Modica Igp is authentic, protected and compliant with tradition.

Conservation and duration of Modica IGP chocolate

To better taste the Modica IGP chocolate, it is important to keep it in a cool and dry place, far from sources of heat and direct light: the belief or a pantry are perfect, just like a Sicilian grandmother would do. Under these conditions, it will keep its artisanal properties intact for about 18 months.

Its long shelf life makes it ideal both for daily consumption and to be given in every season of the year, without fear that loses its unmistakable fragrance and authentic flavor. Thus, each tablet will be a journey in the Sicilian time and tradition, even after many months from the purchase.

IGP certification

Modica's chocolate has been recognized with a protected geographical indication (IGP) by the European Union, as it is produced following an ancient and artisanal processing method that dates back to over 300 years ago.

IGP recognition guarantees the consumer that this product is of high quality and that a traditional production process follows.

In addition, the IGP protects the name "Modica chocolate" and guarantees that only producers following the production disciplinary can use this denomination.

Are you looking for a high quality chocolate with a unique and intense taste? The Modica IGP chocolate It is certainly the right choice for you!

News and curiosities: Modica IGP chocolate protagonist in Italy and in the world

Chocolate from Modica IGP continues to be at the center of numerous events and awards, once again demonstrating its role as ambassador of Sicilian gastronomic culture.

In recent times, Modica has welcomed international delegations and prominent personalities at the famous chocolate museum, consolidating the link between tradition and innovation. There was no lack of opportunities for excellent tastings: Modica IGP chocolate was the protagonist not only in Sicily, but also in prestigious food and wine competitions, such as that of Brussels dedicated to sweet and fortified wines and the Berlin International Film Festival

The city also celebrated the National Day of Made in Italy, reiterating the cultural and historical value that this artisan product represents for the whole country. During events such as Chocomodica, enthusiasts and tourists were able to rediscover the magic of traditional processing, while educational projects and prizes in schools promoted a healthy lifestyle through quality chocolate.

Finally, international events and collaborations - including training projects and visits to delegations from abroad - continue to bring the name of Modica and its unique chocolate beyond the regional borders, making it the protagonist of gastronomic discoveries in every season.