Still made without added fats or emulsifiers in the cold working, the cocoa paste is not subjected to the tempering processes typically used to make other chocolate. Today the mixture is prepared in a double boiler with the addition of refined sugar, that doesn’t melt.
The sugar crystals are thus preserved- the unique secret of the Modican recipe.
The chocolate bar comes in characteristic uneven rectangular brown bars with three grooves across the top.
It can be tasted in bars or melted in water as hot drink