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.