Milk Chocolate is prepared with 50% cocoa beans, cane sugar, powdered milk, Tahitian vanilla. With a 70g bar of Milk Chocolate you can prepare an excellent drink: put 180ml of water and the chopped chocolate in a saucepan. Place on the heat and bring to the boil, whisking with a whisk. As soon as a dense reddish foam rises, turn off. With this dose, fill two teacups with fragrant and enveloping hot chocolate.

Weight: 70gr

Ingredients: 50% cocoa mass, cane sugar and toasted pistachio

Modica PGI Chocolate with Pistachio is prepared with 50% cocoa beans, cane sugar and toasted pistachio. The pistachio comes from excellent selections. Toasting allows the pistachio to release all its fragrance, adding softness and meltability to the chocolate.

Modica PGI chocolate

We chose to conduct our research while staying strictly within the confines of the traditional production of Modica PGI Chocolate .

In fact, we think that this very method benefits the method beans-to-bar the benefits of simple, essential processing: we are faced with naked, raw cocoa and by processing it cold , without conching, we have the opportunity to explore its real characteristics, capturing the small and large differences between one seed and another.

The History of Modica Chocolate

The uniqueness of Modica Chocolate has its roots in the ancient Aztec Xocoàtl : it was the Spaniards, after the discovery of America, who brought the use of cocoa to Europe and, given that they dominated Sicily at the time, it reached here, where through the centuries it has been kept safe from industrialization. Thus the manufacturing process has always remained identical, characterized by the maintenance of a low temperature which allows us to keep the characteristics of each type of cocoa intact, capturing and enhancing their small and large differences.

The Aromas

For our collection of flavored bars , we have chosen to work with cocoa from Colombia, alongside which we always use excellent raw materials, in search of the maximum intensity of flavour : not only the classic Sicilian chilli pepper, as per the Modican tradition, but for example also cinnamon sticks from Sri Lanka and vanilla from Mexico, Timor coffee and black pepper from Sarawak, salt from the Saline di Marsala and hazelnuts from Etna, up to the citrus fruits from our gardens.