Modica chocolate
Formerly included in the national list of traditional agri-food products (PAT) (now IGP)
FILE TO BE REVIEWED FOLLOWING THE TRANSITION FROM PAT TO PGI
Production area:
Former Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipality of Modica (RG)
Brief description of the product: Particular type of chocolate.
Description of the processing, conservation and maturing methods: Ingredients: granulated sugar, bitter paste, vanilla or cinnamon stick, cocoa butter bar. Preparation: grate the bitter paste and melt it in a saucepan over very low heat, mixing well, gradually add the sugar (further pounded), the vanilla (or cinnamon) and, finally, the cocoa butter bar, broken up to make it shiny chocolate. Mix everything well and keep it on a low heat for five minutes. In the meantime, heat the special rectangular molds on the stove; after they have been filled, beat each of them on a marble table or counter, so that the pasta "settles" in the shapes; then store them in a cool place for at least 24 hours. After this time the tablets will form and, to keep them, they will be wrapped in waxed paper.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: Pastry workshops.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: This dessert was introduced by the Spaniards in the XNUMXth century, when the County of Modica passed to the Corbrera family. It is a typical Aztec recipe brought to Europe by the Spaniards after the conquest of America.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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