Mixed tastes of Modica chocolate, an original gift idea for one of the most famous Sicilian pastries. 5 delicius bars of 100gr each. Warning: the image is purely evocative.
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Filetti di Pesce Spada
Filetti di pesce spada in olio di oliva, un antipasto di pesce tipicoÂ della tradizione siciliana. QualitÃ superiore. Disponibile in vasetti di vetro da 200 gr.
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MODICA CHOCOLATE - ASSORTED FLAVOURS - 5 BARS
Assorted flavors of Modica chocolate: 5 bars of 100gr each in different flavors for one of the most delicious Sicilian sweet.
Perfect for an original gift idea.
Dark Modica Chocolate (70% pure) - 1 bar of 100gr
Modica Chocolate with Pistachio - 1 bar of 100gr
Modica Chocolate with Orange - 1 bars of 100gr
Modica Chocolate with Cinnamon â€“ 1 bar of 100gr
Modica chocolate with Chili - 1 bars of 100gr
In Sicilian dialect, it is called "ciucculati mudicani".
The chocolate of Modica 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 40Â° 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 35-40Â° 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.
Modica Chocolate With Pistachio. Dark Chocolate with small pieces of pistachio inside. From Sicily region, an Italian luxury pastry. Chocolate bar of 100gr. Modica Chocolate With Pistachio. Dark Chocolate with small pieces of pistachio inside. From...
Dark Modica Chocolate, pure dark chocolate without cocoa butter. Rare example of culinary excellence and tradition. Chocolate bar of 100gr. Dark Modica Chocolate, pure dark chocolate without cocoa butter. Rare example of culinary...
Modica chocolate with orange, an exquisite combination of two Sicilian typical products: chocolate without cocoa butter and oranges. Chocolate bar of 100gr. Modica chocolate with orange, an exquisite combination of two Sicilian typical products:...
Modica chocolate with chili. Itâ€™s a dark chocolate with chili, without cocoa butter. A combination of cocoa and chili known since the ancient time of the Aztecs. The most ancient and artisanal way to produce chocolate. Chocolate bar of 100gr. Modica chocolate with chili. Itâ€™s a dark chocolate with chili, without cocoa butter. A...
Modica Chocolate with Cinnamon. The cinnamon aroma in a dark chocolate bar without cocoa butter. Cocoa cold working. Enjoy it after a good Italian coffee. Chocolate bar weight: 100gr. Modica Chocolate with Cinnamon. The cinnamon aroma in a dark chocolate bar without cocoa butter....