Chocolate of Modica without sugar

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Chocolate of Modica without sugar
In the splendid Baroque Modica, the rite of preparation of processed chocolate at low temperature with the “sour dough”, handed down from generation to generation.
In cold working, the cocoa does not pass through the phase of conching: cocoa mass is kneaded at 40 ° with added sugar; unable to melt or to blend, sugar, chocolate from Modica to the characteristic ” rough “from the grainy texture.

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In the splendid Baroque Modica, the rite of preparation of processed chocolate at low temperature with the “sour dough”, handed down from generation to generation.
In cold working, the cocoa does not pass through the phase of conching: cocoa mass is kneaded at 40 ° with added sugar; unable to melt or to blend, sugar, chocolate from Modica to the characteristic ” rough “from the grainy texture.

The tablet comes with a brown color is not uniform, the aroma is of roasted cocoa, with a slightly astringent notes. It ‘s great as is or dissolved in water as hot aromatic beverage.