The beginnings of the production of chocolate from Modica belong to old times, Bonajuto the Old Confectionery, though, still uses the original recipes, both in terms of ingredients and proportions. It is a long and time-consuming process which starts with roasted and ground cacao beans to which natural aromas and sugar are gradually added. This mixture was heated up in special cookware, so as to never exceed 40°C, otherwise the sugar crystals would melt. Nowadays the old Bonajuto confectionery still uses this process to prepare its bars, the addition of vanilla is meant to give its characteristic aroma which blends perfectly with the crunchiness and aroma of Modica chocolate. This seemingly simple combination manages to bring out the taste of those old times, and the recipe has been passed down in the family from generation to generation, until the present day.”
Due to the low temperature of the production process the chocolate from Modica has a tendency to lose its lustre, and there might appear local matt spots – this trait affects only its aesthetic qualities and has no influence upon the taste of the product.
We recommend this chocolate as an addition to the afternoon tea, coffee, or served melted hot. Who ever tastes it shall feel like touching Paradise!
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