Also in the case of chocolate nuns created the sweet mixture as we know it today, mixing the cocoa with cane sugar from the Canary Islands.
The monopoly of the chocolate was Spanish and chocolate initially spread only in the territories of the kingdom, including the County of Modica.
Originally cocoa bars were dissolved in hot water. At the end of ‘800 in Europe the modern chocolate born, but in Modica continue to do the chocolate with the ancient recipe at low temperature and without milk.
The chocolate of Modica still has a cocoa percentage equal to 65% or higher and it’s worked at a temperature of 40/45°,so sugar crystals do not dissolve and give this chocolate a grainy and pasty texture.
Many bakeries now have found ways, sometimes even original, to flavor chocolate with natural essences.
