The recipe for Modica Chocolate has been passed down since 1746, jealously guarded by them, along with all the secrets surrounding its ingredients and preparation techniques. Since 1980, Maestro Raffaele Cappello has been preparing Modica Chocolate according to the Spanish-derived recipe, as specified in the production specifications of the Modica Chocolate Protection Consortium.
Pure cocoa mass, not conched, processed at low temperatures (max 45°C) without the addition of any cocoa butter other than that naturally contained in the beans, nor any other fats or lecithins. Granulated sugar, which, by not melting due to the low temperature, gives Modica Chocolate its characteristic graininess.
