| Size: |
3.5oz per bar, 20 bars total. |
| Features: |
Unique texture, no soy lecithin or extra cocoa butter added. |
| Origin: |
Sicily, Italy |
| Ingredients: |
Sugar, cocoa mass, flavoring (peperoncino). |
These Modica-style chocolate bars have been flavored with pepperoncino chiles which add subtle fruitiness and a hint of spice to the full, earthy flavor of the chocolate. Chiles were often part of chocolate recipes in the Aztec culture.
Also available are Modica chocolate with vanilla, which offers a similar chocolate-forward experience, adding flowery notes and smoothness to the flavor, and Modica chocolate with cinnamon which has a powerful (but not spicy) cinnamon flavor.
While most of the rest of the world was focused on producing chocolate that was as smooth and creamy as possible, the people of Modica, Sicily carried on making their version using methods brought back from the Aztecs by Spanish explorers. Modica-style chocolate differs from other chocolate you’ve tasted in taste and texture. It is rustic and crunchy with a bold flavor.
Modica-style chocolate is far less processed than most other chocolate on the market. No additional cocoa butter or any soy lecithin are added and the chocolate itself is never heated above 105 degrees Fahrenheit. The large sugar crystals it is sweetened with are embedded in the chocolate rather than melted into it.
Note: Modica chocolate may exhibit color variation or crystallization that looks like “sugar bloom.” This is a normal possible side effect of its low processed nature and the artisanal methods used to produce it. It is not an indication that the chocolate is damaged or was mis-tempered.
Of course, you can eat Modica chocolate as you would any other chocolate. However it can also be melted in hot water or milk for delicious hot chocolate (traditionally served with a piece of bread). You can also chop and/or melt it for use as an ingredient. Just keep in mind that it will likely behave differently than conventional chocolate when melted.
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