MODICA CHOCOLATE

The chocolate of Modica is obtained by a special process "cold" chocolate. Cocoa mass is obtained from the seeds roasted and ground, not deprived of the cocoa butter in it, is heated to make it smooth. At a temperature not exceeding 40 ° C is mixed with sugar or cane sugar, and spices such as cinnamon, vanilla or chili, or with lemon or orange peel. Chocolate is still with high percentages of cocoa, at least 65%, even in "classic" versions up to 90% with pure cocoa. The mixture is maintained at a maximum temperature of 35-40 ° C, which does not dissolve the sugar crystals that remain intact in the dough. The strength of the product retains the simplicity of the process and in the absence of butter or other foreign substances (vegetable fat, milk, lecithin).