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From the particular processing of the highest quality bitter cocoa paste ("criollo" variety) and first choice cane sugar, this mythical parallelepiped is obtained, variously flavored, smoothed by a long beating and characterized by a studied contrast between intensity and the scent of the cocoa bean and the sugar crystal, kept intact in the typical granularity of the dough. The formation of a thin patina on the surface of the Modica chocolate is due to its cold working process, which allows the flavors of each individual ingredient to be maintained and determines the normal "opaque" appearance of the bar. Modica chocolate surprises for its ability to enhance different flavors and dishes and is combined with both sweet and savory, for example it is added to the caponata for a sweet and sour touch.
The peculiarity of Modica chocolate is to be found in its simplicity. It is natural, close to the flavor of its raw material and its origins, Mayan and Atzeche. Even in Modica - as was the case in Central America - until the 1950s, cocoa beans were ground on the metate, the curved lava stone that was used in indigenous communities and is still used today to grind cocoa and spices.
BENEFITS OF COCOA
Chocolate is a balanced food because it provides the main nutrients, i.e. sugars, proteins and fats, mineral salts (potassium, iron, calcium, phosphorus and magnesium) and vitamins (B1). The fondant is cholesterol-free, while the milk one contains a minimum quantity. It is caloric but, with the appropriate limitations, it can be inserted in the daily menu without problems. Cocoa beans are rich in polyphenols which are not lost during processing. Without forgetting methylxanthines, nerve substances that contribute to the feeling of well-being and greater energy. These substances increase the levels of serotonin and norepinephrine, brain neurotransmitters that act as mediators of pleasant sensations. Numerous studies have shown that chocolate has a positive effect on intellectual ability and memory. Unlike normal chocolate, Modica chocolate has a rough appearance with a granular and crumbly texture, with grooves on the surface, with a dark black color, sometimes opaque and with brown reflections and is the Symbol of Sicilian confectionery excellence.
cocoa 50% minimum - cocoa paste, refined brown sugar, vanilla
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