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Cioccolato di Modica IGP, Citrus fruit x 3 - Exquisito
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Cioccolato di Modica IGP, Citrus fruit x 3

High quality Cioccolato di Modica IGP produced by a small local lab with a high social added value. The confectionery helps young mothers in difficulty, giving them a job in the lab and uses ingredients from fair trade cooperatives, bitter cocoa paste (“criollo” variety) of the highest quality and first choice cane sugar.
What you will find:

1 x g 100 Chocolate of Modica flavoured with orange
1 x g 100 Chocolate of Modica flavoured with mandarin
1 x g 100 Chocolate of Modica flavoured with lemon

12.00

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You know that

Born as a typical dessert of the Christmas holidays, today the Cioccolato di Modica is consumed all year round. It is a main ingredient in local gastronomy such as, for example, in the chocolate ravioli among the first courses, in the lamb and rabbit among the meat main courses, in the traditional “caponata” among the side dishes.
The production of the Cioccolato di Modica takes place exclusively in the territory of the municipality of Modica, in the south-east of Sicily, through the typical cold processing of the bitter cocoa paste with sugar. This methods avoids the dissolution of the sugar crystals and gives the product a perceptible graininess on the palate, pretty unique in the world. On the palate it is sweet with a hint of bitterness, accompanied by  a crunchy structure.

Cioccolato di Modica
Cioccolato di Modica

A bit of history
It is thought that it was the Spaniards who introduced this processing in the County of Modica during the domination of Sicily in the 16th century, a process probably learned from the Aztecs. Since the eighteenth century the chocolate of Modica was made by the noble families of the city, as evidenced by the local noble families document the activity of chocolatiers as early as 1746. In the nineteenth century also the monasteries and religious institutes of the area contributed to give great impetus a notoriety, processing and diffusion of Modica chocolate. Then, between the late nineteenth and early twentieth centuries the coffees of Modica were transformed into chocolate production workshops.

The confectionery
We collaborate with a small local production lab with a high social added value. In fact, the confectionery  aims to reintegrate young mothers in difficulty, a place where the skillful mixing of bitter and sweet, present in chocolate, is not only a metaphor for life but, also, a concrete working reality, based on quality, tradition and solidarity. They use ingredients from fair trade cooperatives: bitter cocoa paste (“criollo” variety) of the highest quality and first choice cane sugar.

The procedure
The mixture is obtained by working together the bitter cocoa paste and sugar, including cane, refined or wholemeal. To vary the production, you can add ingredients such as: salt, cinnamon, vanilla, chilli, nutmeg, the natural aroma of citrus fruits, fennel, jasmine, ginger and the fruits, including dried and dehydrated, of pistachio, hazelnuts, almonds and citrus fruits. During the processing phase, the cocoa mass is melted in a bain-marie or with tempering melters at a maximum of 50 ° C at the core of the mass.

Cioccolato di Modica flavoured with orange 100g
cocoa mass, refined cane sugar, dried orange peel 16.7%, orange flavour 0.1%

Cioccolato di Modica flavoured with mandarin g 100
cocoa mass, refined cane sugar, dried mandarin peel 16.7%, mandarin flavour 0.2%

Cioccolato di Modica flavoured with pomegranate g 100
cocoa mass, refined cane sugar, pomegranate flavour 0.2%

Keep in a cool place.

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LOCAL
ARTISAN

KNOWLEDGE
QUALITY

LUXURY
CARE

SUSTAINABILITY
RESPECT

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