Modica Chocolate Cream 190gr

F25S004

A typical Sicilian spreadable chocolate cream with all the flavour of the famous Modica chocolate. It is excellent spread on bread or biscuits, it is perfect for filling cakes and desserts. A unique flavour for the most gluttonous palates. Available in 190g glass jars.

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Pacco Dispensa: Colazione Italiana

Pacco Dispensa: Colazione Italiana

Pacco Dispensa: Colazione Italiana, un pacco dispensa composto da 1 vasetto di miele naturale italiano, 2 confetture/marmellate SI.GI., produttore menzionato nel “libro d’oro delle eccellenze italiane” di Gambero Rosso e 1 confezione di biscotti Frollini al Cioccolato. Attenzione: la foto è puramente indicativa.

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7,80 €

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Pacco Dispensa: Colazione Italiana

Pacco Dispensa: Colazione Italiana

Pacco Dispensa: Colazione Italiana, un pacco dispensa composto da 1 vasetto di miele naturale italiano, 2 confetture/marmellate SI.GI., produttore menzionato nel “libro d’oro delle eccellenze italiane” di Gambero Rosso e 1 confezione di biscotti Frollini al Cioccolato. Attenzione: la foto è puramente indicativa.

Destinatario :

* Campi richiesti

  o  Annulla



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MODICA CHOCOLATE CREAM - 190gr

A sweet spreadable Modica Chocolate cream typical of Sicily.

 
It is excellent for breakfast spread on slices of bread or biscuits or as a tasty snack for your children.
Use it to fill your homemade cakes or any other sweet.


A unique flavour, appreciated even by the most demanding gourmands.


INGREDIENTS:

sugar, non hydrogenated vegetable oils and fats (sunflower oil, cocoa butter), 26% cocoa powder, hazelnuts, skimmed milk powder, 10% Modica chocolate 10% (cocoa mass, sugar), emulsifier: soy lecithin; natural aroma of vanilla

May contain traces of other nuts, sesame, milk, eggs, peanuts, contains gluten.


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 572 kcal (2374 kJ)
  • fat: 42.0 g (of which saturated fatty acids: 7.8 g)
  • carbohydrates: 40.4 g (of which sugars: 36.0)
  • fiber: 0 g
  • proteins: 8.10 g
  • salt: 0.10 g


Available in glass jars of 190gr



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MODICA CHOCOLATE

In Sicilian dialect, it is called "ciucculati mudicani".

The chocolate of Modica with pistachio is a particular type of chocolate that differs from traditional chocolate because it is produced by a cold working process which excludes the high-temperature long mixing phase of the typical ingredients of chocolate.

During processing, the cocoa mass is processed at a maximum temperature of 40° C (hence the name "cold working") and mixed with caster sugar and spices such as cinnamon or chili, or with orange rinds.

Then the cocoa mass is laid on a pastry board already heated and subjected to several rounds of straightening.

The dough is always kept at a maximum temperature of 35-40° C, so that the sugar crystals do not melt and remain intact within the dough.


The particularity of the chocolate of Modica consists in the fact that during the chewing it remains grainy chocolate, sugar comes in clear crystals inside the bar because it is mixed with cocoa and not dissolved in it, and in the absence of foreign substances like vegetable fat, milk, soy lecithin and emulsifiers.


This recipe goes back to the Spanish domination of Sicily (16th century).

Primary pole of this production was the County of Modica, at that time the most important feudal state of southern Italy.

Some sources report that the Spaniards have learnt the recipe from the Aztecs.


There are still traces of this type of processing in Mexico and in Guatemala and in the area of Alicante in Spain, where the chocolate is called "el chocolate a la piedra".


This special kind of chocolate was a typical sweet of noble families who produced it at home, during the holidays and for especially important occasions.

The tradition of modichese chocolate was passed on to the present day acquiring the international reputation it deserves.

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