Modica PGI Chocolate with Sicilian Pistachios - Gustosi Sentieri

Sicilian excellence, it owes its uniqueness to the grainy and crumbly consistency and a rough, almost raw appearance, which keeps all the characteristics of cocoa intact. A unique flavor that brings with it the charm and suggestion of traditions and civilizations distant in time and history. Even today this Modica delicacy is the result of an artisanal preparation method: the ground cocoa beans are heated and mixed with granulated sugar and spices. The compound obtained is kept at a temperature (max 40°) such as not to melt the sugar crystals, which remain intact so as to give it the characteristic grainy consistency. The whole is then amalgamated by means of a refiner, a modern "metate", which recalls the curved stone resting on two horizontal bases used by the pre-Columbian populations. This type of processing, called "cold", without the addition of butter or other vegetable fats, allows the characteristics of the cocoa to be preserved unaltered, eliminating the "conching" phase which could make some original fragrances disappear. When the Spaniards landed in the New World, they imported a series of new foodstuffs hitherto unknown in Europe, including the first cocoa beans. During their domination in Sicily, in the 16th century, they introduced the processing of chocolate in the County of Modica, then the largest and richest in the Kingdom of Sicily. Format: 50 g