Chocolate of Modica Hazelnut

One of the most popular chocolates in Italy is Modica chocolate, made in Sicily. The tradition of chocolate making in Sicily came about centuries ago when the natives were taught the traditional process by Spaniards, beginning by collecting cacao beans (more about their influence on Sicilian Cuisine in this post). The seeds were cooked by a method literally translated as “cold chocolate,” during which they are ground at 40 degrees with sugar and retain their buttery quality. The sugar, however, does not melt, and gives a gritty and crumbly consistency which is signature of Modica chocolate.