Modica Chocolate (chocolate 80%) on-request processed at low temperatures (max

processed at low temperatures (max 45°C) without the addition of any cocoa butter other than that naturally contained in the beans

Production area: Trapani province (Sicily)

but whose workmanship requires a lot of attention in the search of the temperature of optimal fermentation for then to proceed to the distillation

inside the pulp has an intense orange color

Colour: Staw yellow with greenish re􀃸ections

Modica Chocolate (chocolate 80%) on-request processed at low temperatures (maxThe recipe for Modica Chocolate has been passed down since 1746, jealously guarded by them, along with all the secrets surrounding its ingredients and preparation techniques. Since 1980, Maestro Raffaele Cappello has been preparing Modica Chocolate according to the Spanish derived recipe, as specified in the production specifications of the Modica Chocolate Protection Consortium. Pure cocoa mass, not conched, processed at low temperatures (max 45C)