The Sicilian Chocolate That Uses A Centuries-Old Technique - Tasting Table

Modica Chocolate is a distinctive treat from Modica, Sicily, made using a traditional cold-pressing technique. Unlike typical chocolate which is heated to emulsify, Modica Chocolate is crafted at low temperatures, which retains its granulated texture and preserves the cocoa's pure taste. This method originated in Sicily after cocoa was brought by the Spaniards in the 16th century, evolving from sweetened cocoa beverages to solid bars. It achieved Protected Geographical Indication status in 2018, ensuring the preservation of its quality, craft, and unique characteristics.

Unlike most chocolate-making processes used today, Modica Chocolate involves working cocoa and sugar together at relatively low temperatures, which prevents the sugar from dissolving.

Practiced for centuries, the cold-worked chocolate technique remains key to the regional confection - Modica Chocolate even carries a Protected Geographical Indication (PGI) stamp, preserving its ingredient purity.

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