Modican Chocolate

Modican chocolate is one of the most famous products of the Ragusa area, and its tradition dates back to the 16th century. One step of the old traditional process required working the cocoa on a lava stone slab with a stone rolling pin, to grind roasted cocoa beans on a fire that does not make the cocoa mass go over 40 degrees Celsius. This means that when sugar is added it gets mixed in but does not melt, thus giving the grainy texture this chocolate is famous for. Since 1950, Modican Chocolate is one of most exclusive confectionery products, and from 2009 Modica celebrates its Chocolate during a special event, Choco Baroque,in collaboration with Fine Chocolate Organization, replacing old Eurochocolate event.

Learn More

A Chocolate Tradition Thrives in Sicily