商品の説明

• 生産地 : Sicily
• 証明書 :  
• 梱包 : ESPOSITORE DA 10 PEZZI
• 発送 :  
• インコタームズ : 応相談
• 年間の生産量 : -
• 主要取引銀行 : INTESA SAN PAOLO
• お支払い方法 :

  Goods can be paid to the following conditions credit card, PayPal, cash in advance bank transfer

• 見本の有無 : 無し

概要

The product is sold in tablet 100 g packed in cardboard.


Modica Chocolate worked as did the Aztecs at the time of the Spanish conquistadors, technically can be called chocolate "cold" and is grainy and crumbly. There are the Spanish to lead to the Modica "xocoatl", a product that the people of Mexico derived from cocoa beans crushed on a stone called "metate", so as to release the cocoa butter and get a grainy paste. Modica I picked up this work by the Spanish, without opening the industry.

This chocolate is produced by a 'company and winning prestigious competitions of Chocolate.

Methodology Production Artisan

Today the procedure is governed by the regulations of Title Town, which protects and guarantees the exclusive production in the territory.


Starting from a mass produced by grinding cocoa seeds and without denying that the mass of cocoa butter in it, the mixture is heated at a low temperature and then mix with sugar and various spices such as cinnamon, vanilla, chilli pepper. The mixture is maintained at a temperature which does not dissolve the sugar crystals, which remain intact inside the mixture. Nowadays, mix well together with a fine (today's modern metate) and then move on to the beating of the compound forms. The working "cold" in this mix, therefore does not include the phase of "conching" thereby maintaining flavors that would otherwise be destined to disappear. The simplicity of the process without added butter or other fats, the fingers then gives the characteristic aroma.

In cold working, the cocoa is not going through the phase of conching: cocoa mass is processed at 40 ° with added sugar, not to unwind, or to blend, sugar, gives chocolate its characteristic appearance Modica " harsh "by the grainy texture. The Modica chocolate brown has a non-uniform, the aroma is of roasted cocoa, with hints slightly astringent. It is traditionally flavored with cinnamon and vanilla, but you can easily find chocolate chilli, carob, coffee, citrus fruits. The Modica chocolate you can eat as is or dissolved in water as a beverage

To me, the canonical recipe is as follows:

dissolve a tablet in warm water (Do not milk!) at a rate of 100 g for three cups, bring slowly to boil gently until the desired thickness, if desired, flavored with cinnamon and serve with a little 'putting whipped cream in a plate in part

"... Another call, to remain in the throat, is the chocolate of Modica and Alicante (and I do not know if other countries Spain): two types of dark chocolate - vanilla, cinnamon - to eat in touch or dissolve in the cup: the incomparable taste, so that those who tastes it seems to have arrived to the archetype, the absolute, and that chocolate produced elsewhere - even the most celebrated - it is the adulteration, corruption .. .


(Leonardo Sciascia and Joseph Leone, Modica, 1983)

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