Published: October 21, 2024

Author: Antonio Maria Guerra

Modica Chocolate
THE COMPLETE GUIDE TO THE CHOCOLATE FROM THE PAST

This article is a comprehensive guide to Modica Chocolate, the Sicilian confectionery specialty that is the heir to a centuries-old tradition and today enjoys great renown. Let’s discover the secret of its success by examining its characteristics and the method of preparation: an ancient process that gives this delicacy a very special texture and taste.

What is Modica Chocolate?

A complete guide to Modica Chocolate can only begin by explaining what this specialty exactly is. Modica Chocolate is a particular type of chocolate, made in the Sicilian town of Modica using a method dating back to the time of the Mayans and Aztecs, known as ‘cold processing’. This technique gives the product a grainy texture and preserves its sugar crystals in their entirety: characteristics clearly perceptible to the palate. Such a peculiarity, in addition to giving the delicacy unquestionable appeal, allows the cocoa and its taste to express themselves at their best and is, in fact, the true ‘secret’ of the dessert.

Fascinated by the Complete Guide to Modica Chocolate? You will be even more so by discovering its history in this article.

Modica: a blend of chocolate and baroque art.

Modica Chocolate comes from the town of the same name, located in the south-east of Sicily.

The ancient origins of Modica Chocolate.

To discover the origins of Modica chocolate we must go back to the distant past, and more precisely to the 16th century. It was then that the Spanish conquistadors, who were engaged in the ‘civilization’ of Central America, discovered that the Aztec people used the beans of a vegetable unknown in Europe, cocoa, to prepare a bitter drink (*1) ‘worthy of the gods’, called ‘xocoàtl’. They then decided to import the plant, its fruits, and the technique to the mother country, the Kingdom of Spain. From there the new specialty gradually spread throughout the Crown’s territories, including the County of Modica, in Sicily, where the original preparation technique was preserved.
(More in-depth information about the History of Modica Chocolate in the article we dedicated to it)

No ‘Conching’ for Modica Chocolate.

Conching is a method used in the production of chocolate since its invention by Rodolphe Lindt in 1879. This technique, which involves stirring the product at high temperature for several hours, gives it a fine, velvety texture and enhances particular flavors.

Modica chocolate: how is it made?

Once established its undeniable appeal, it’s legitimate to wonder what makes Modica chocolate so special, earning it so much fame. Well, this ‘secret ingredient’ lies in its particular method of preparation, the so-called ‘cold preparation’, whose origins date back to the distant past. This technique, which is described in detail in the article dedicated to the history of this confectionery specialty, has remained virtually unchanged in many respects up to the present day, except for the use of special machinery to facilitate the various stages. Let us therefore find out what these consist of:

Click here for a detailed description of the procedure.

1) Quality control: The cocoa beans, once extracted from the bags coming from the production areas, are carefully examined;

2) Removal of impurities: The beans are cleaned of any unwanted residues from their harvesting and transportation;

3) Toasting: the beans are toasted in special temperature-controlled ovens. This stage is particularly important as it helps to enhance the flavor of the cocoa produced;

4) Grinding: thanks to a special machine, the hopper, the cocoa beans are crushed and the husks are vacuumed and then discarded. Grinding the beans does not produce a powder, as one might think, but a pasty cream known as ‘cocoa paste’: this is due to the presence inside of them of a fatty substance called ‘cocoa butter’.

5) ‘Cold’ blending: cocoa paste is mixed with sugar at a temperature not exceeding 40°/45°C. The relatively low temperature (hence the designation ‘cold processing’) means that the sugar does not melt and its crystals remain almost intact. This gives the product its typical grainy texture, which is very noticeable on the palate and has made it so famous;

6) Flavoring (optional): in addition to sugar, natural flavorings such as chili pepper, pistachio, salt, etc., can be added (although not necessarily);

7) Beating: Beating: this thick chocolate cream is poured into rectangular molds, which are then shaken (‘beaten’, to be more precise) with fairly vigorous movements. The technique gives homogeneity to the product, partly due to the surfacing and subsequent expulsion of any air bubbles.

8) Cooling: once cooled, the chocolate bar as we all know it finally takes shape;

The tablets are finally ready to be packaged and marketed. During the last years there has been a gradual increase in the export of this specialty throughout the world.

Modica Chocolate: the ingredients.

Modica Chocolate owes its fame more to its particular production method, which dates back to the distant past, than to the ingredients used, which, anyway, must be of the highest quality to guarantee an excellent result. These ingredients are just cocoa and sugar, although it should be noted that natural aromas are often added to make this specialty even more delicious.

Modica Chocolate, the complete guide: the flavors.

Modica Chocolate, which has become famous for its particular texture on the palate and the strong cocoa flavor, is offered to consumers both in the ‘plain’ type, without additions, and in flavored varieties, obtained thanks to specific natural ingredients used in the production process. Here is a brief list of some of the most popular flavors:

Click here for the list.

Plain darkModica Chocolate: the most classic, sold with different percentages of cocoa;
Modica Chocolate vanilla-flavored;
Modica Chocolate citrus-flavored;
Modica Chocolate cinnamon-flavored;
Modica Chocolate with Pistachio Verde di Bronte PDO;
Cioccolato flavored with coffee;
Cioccolato flavored with sea salt;
Modica Chocolate Marsala wine-flavored;

The number of these delicacies is constantly growing, enriched with new creations from season to season: combinations, often daring, that renew the specialty while respecting its ancient tradition.

Modica chocolate ‘with salt’.

Among the many flavors in which Modica Chocolate is marketed, the one with salt is undoubtedly one of the most interesting. In fact, its addition, which takes place during the production process, can give this confectionery specialty a surprising contrast between the sweet and savory components: something particularly appreciated by the most demanding gourmets.

Modica Chocolate, the complete guide: nutritional properties.

Among the factors that make Modica Chocolate a product of excellence, its nutritional properties must be mentioned. The typical ‘cold processing’, used to produce this specialty maintains unaltered the characteristics that make cocoa a food beneficial to health. Characteristics such as, for example, the presence of flavonoids and antioxidants (useful in preventing cardiovascular problems), as well as that of valuable minerals such as iron, magnesium, copper, and potassium. The absence of added cocoa butter, or other vegetable fats, makes Modica Chocolate much more digestible than the low-quality industrial chocolate on the market.

Modica Chocolate, the complete guide: nutritional values.

What is a complete guide to Modica Chocolate without a list of its nutritional values? Here it is their quantities (on average) in 100 grams:

Calories: 500/550 kcal;
Proteins: 5/8 gr.
Carboidrates (incl. Zuccheri): 45/55 gr.
Fats: 30/35 gr.
Fibers: 6/10 g;
Salt: 10/15 mg;

ChocoModica: the Modica Chocolate Festival.

The ‘Sagra del Cioccolato di Modica’ (‘Modica Chocolate Festival’) is an event that arouses great interest, especially in Italy, as evidenced by the high number of Google searches for this keyword. That’s probably why every year, at the beginning of December, a festival is held: it’s called ‘ChocoModica’. The entire historic center of the city, full of picturesque views, becomes the ideal stage for the presentation of this delicacy, giving guests the opportunity to learn more about it and meet its most traditional producers. (For more information please visit the Official Website of ChocoModica)

The events dedicated to Modica Chocolate.

Considering the growing fame of Modica Chocolate, it is not surprising that, in addition to the aforementioned ChocoModica, this specialty has become the protagonist of a large number of gastronomic events dedicated to chocolate and, more in general, to confectionery products. Festivals that take place, throughout the year, both in Italy and other countries. For those who wish not only to taste this delicacy but also to know it better and get in touch with its historical artisans, we suggest attending one (or more) of the following events:

Click here for the list.

Eurochocolate: an international fair dedicated to chocolate held in Novemberin the Italian city of Perugia. During this event, which reached its 30th edition in 2024, Modica Chocolate is always among the guests of honor;
Sigep (Rimini): an international ice cream and pastry fair, held every year at the end of January. It always hosts a significant representation of Modica producers;
The Salone del Gusto in Turin: an event organized every year by Slow Food, where Modica chocolate is presented as an example of the best of Italian gastronomic tradition.

Consortium of Modica Chocolate PGI: contacts.

The ‘Consorzio del Ciocolato di Modica’, founded in 2003, brings together the most traditional producers of the specialty and is undoubtedly the most authoritative point of reference for everything related to this sweet product. We report below some useful contacts.

Contacts

Consorzio di Tutela del Cioccolato di Modica IGP.
Address: C.so Umberto I, 149
97015 Modica (RG) – ITALY
Official Website: www.cioccolatodimodica.it
Mail: info@cioccolatodimodica.it
Tel.: +39 391 7391318

The images displayed in this page belong to WebFoodCulture and to the Modica Chocolate PGI Consortium, with the exception of:

Public Domain Images

“Two Mixtec Kings drinking” by Mat Jones.
Landing of Columbus by John Vanderlyn.

Creative Commons Images

“Modica – Ragusa” by Massimo Frasson is licensed under CC BY-SA 2.0.
“CioccolatoModicano2012-10” bu Mussklprozz is licensed under CC BY-SA 3.0.
“Cioccolato di Modica” by Andrea Critti is licensed under CC BY 2.0.
“Metate” by Mariordo (Mario Roberto Durán Ortiz) is licensed under CC BY 4.0.
“Modica StGeorgeCathedral 0215” by Ludvig14 is licensed under CC BY-SA 4.0.
“Fresh Cacao from São Tomé & Príncipe” by EverJean con licenza CC BY 2.0.
“Ganaché de chocolate” by luisacontreras-87 is licensed under CC BY 2.0.
“Sorting cacao beans, Dandelion, Valencia Street, the Mission, San Francisco, CA, USA” by gruntzooki is licensed under CC BY-SA 2.0.
“File:Marzadro-Tramoggia carico vinacce.png” by Luca Marzadro e E_A_S is licensed under CC BY-SA 3.0.
“Cacao Seeds” by giulian.frisoni con licenza CC BY 2.0.
“Cioccolato Modicano” by Coralie Ferreira is licensed under CC BY 2.0.
“Salt-(sea)_B130623” by SoraZG is licensed under CC BY 2.0.
“cocoa seeds” by lolay is licensed under CC BY 2.0.

Modica Chocolate THE COMPLETE GUIDE TO THE CHOCOLATE FROM THE PAST