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Donna Elvira Dolceria Di Roccasalva Elvira

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Donna Elvira is the only confectionery to produce artisanal Modica chocolate with the beanto-bar method, a choice dictated by the desire to achieve a real increase in quality
through a deeper and more extensive research work on the raw material.
Thanks to the possibility of carrying out the entire transformation process in the laboratory, today Elvira
Roccasalva and her daughter Emma, who follows her in the production, have finally obtained the
possibility of working the rarest and most precious varieties of cocoa from all over the world.
Born in Modica more than twenty years ago from a personal passion for cooking, passed through the
recovery of the handwritten recipes of the Sicilian convent pastry shop, the production philosophy of
Donna Elvira has always had the most natural approach possible to the raw material, lo
study on the originality of the traditions and the singular specificity of each of its desserts.
But it is the production of Modica chocolate, according to the ancient recipe that arrived in Sicily
from Central America already at the time of Spanish domination, which Elvira Roccasalva has dedicated
over time the maximum specialization, through a fully artisanal work that today
goes through all stages of the process.
The bean-to-bar conversion happened in the summer of 2016, when the
production of single-origin bars which today represent the backbone of the production of
Donna Elvira, next to those with traditional aromas: after the classic Venezuelan cocoa and
the one from Colombia, which is used as raw material for basic products,
Elvira and Emma chose among others seeds from Mexico, Papua New Guinea, dal
Madagascar, the very rare Pure Nacional and Chuncho from Peru, the equally rare Betulia from
Colombia.
The production begins with the grinding of the seeds, exactly as the nobles once did
Spanish families first and Modica then ground them on the ancient Metate. The grain obtained from
passage of the seeds in the cocoa press, after a few meters it reaches the millstone, which melts it
in the cocoa liquor, which finally passes into the tempering machine and finally into the bars, with the addition of
sugar according to the rules of the Modica Chocolate production specification, which recently
it has also obtained the Igp mark.