Cioccolato di Modica

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Modica Chocolate with cocoa butter blooming

The Cioccolato di Modica (Modica Chocolate or "Chocolate of Modica", also known as cioccolata modicana) is an Italian P.G.I. specialty chocolate,[1] typical of the municipality of Modica in Sicily, characterized by an ancient and original recipe using manual grinding (rather than conching) which gives the chocolate a peculiar grainy texture and aromatic flavor.[2][3][4]

Modica Chocolate traditional ingot bar

The specialty was introduced in the County of Modica by the Spaniards, during their domination in southern Italy.[5][6] The Spaniards probably learned from the Aztecs the technique of processing cocoa beans through the use of metate, but it is however known that the Aztecs were not aware of the existence of sugar and consumed cocoa in liquid form, therefore it is not possible to state that Modica Chocolate (which also contains sugar in addition to cocoa, which has the characteristic ingot shape and is presented in a solid state) derives from an Aztec Recipe.

Stone ground chocolate, made by cold grinding cocoa beans and then adding sugar, is also made in Mexico today for use as drinking chocolate. It is typically sold in a variety of shapes, and also called "table chocolate." Well known brands include Ibarra (chocolate) and Mayordomo, or in the United States inspired by this style Taza Chocolate.

Modica Chocolate is cold processed and has no cocoa butter added, at 45 degrees Celsius and without conching process sugar does not dissolve; that's why it has a different texture. According to the age old Modica cold working process all the beneficial properties of cocoa are kept intact.

Modica chocolate often has a white patina and tends to crumble. The cocoa butter blooming alters the traditional organoleptic properties of the product.

Since 2009 a festival named "Chocobarocco" is held every year in the city.[7][8]

See also[edit]


  1. ^ "Mipaaf - Tredicesima revisione dell'elenco dei prodotti agroalimentari tradizionali". Retrieved 9 December 2014.
  2. ^ "Modican chocolate: Sicily's Ancient Bar of Cocoa - Great Italian Chefs".
  3. ^ Laura Mantovano (2004). I maestri del cioccolato. Gambero Rosso, 2004. ISBN 8887180806.
  4. ^ Elsa Mazzolini, Alessandra Meldolesi (2004). L'Italia del cioccolato. Touring Editore, 2004. ISBN 8836532926.
  5. ^ Anthony Di Renzo (August 2010). Bitter Greens. SUNY Press, 2010. ISBN 1438433190.
  6. ^ Joanne Lane. Siracusa & Sicily's Southeast. Hunter Publishing, Inc, 2011. ISBN 1556502028.
  7. ^ Isa Grassano (2011-10-04). 101 cose divertenti, insolite e curiose da fare gratis in Italia almeno una volta nella vita. Newton Compton Editori, 2011. ISBN 885413418X.
  8. ^ Duncan Barry (November 5, 2011). "All things chocolate!". Times of Malta. Retrieved 21 March 2014.

Further reading[edit]

  • Emanuela Ferro (2009). Cioccolato di Modica. Un sapore antico nella cucina d'autore. Gribaudo, 2009. ISBN 8879068571.

External links[edit]