Tuesday, 04 August 2015 06:41

The traditional manufacture of Modica chocolate

The traditional manufacture of Modica chocolate

Chocolate, what a passion! Not all chocolate tastes the same: we are not talking about different flavours given by almonds, milk or other ingredients.
The taste, aroma and persistence on the palate change according to the type of manufacture used for the cocoa paste.
Thanks to the use of old methods chocolate is special, unique and with an intense, velvety taste. That’s a kind of chocolate that makes you lose track of time and space when you taste it.
Chocolate of Modica is one of those...

It is manufactured following the old Aztec methods in order to obtain a high quality product and preserve aromas and tastes of the cocoa beans. In the old baroque Sicilian city, chocolate is processed cold, as prescribed by the Aztec recipe passed down by the Spaniards during the ruling of Sicily. The Bonajuto chocolate is made following this recipe.

DO YOU WANT TO KNOW HOW?
The cocoa and butter mass obtained by grinding the cocoa beans is heated up in order to become fluid.
When the cream reaches the right temperature, sugar and spices (cinnamon or vanilla) are added; the mix is kept at a temperature of 45 degrees maximum, so the sugar crystals won’t melt. Later, the mix is blended using a refining machine, a sort of modern “metate”.
It is the low manufacture temperature that makes the Modica chocolate unique by preserving aroma and taste that would go lost with a temperature too high.
All the chocolate lovers must taste the Modica chocolate at least once... they will not make it without it again.

Discover the Antica Dolceria Bonajuto range.

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