Modica Chocolate (pistachio scent) on-request complemented by aromas of toasted

complemented by aromas of toasted nuts

recipes and experimentation

Ideal for legumes

In this box from Catania (Sicily) you will find:

Modica Chocolate (pistachio scent) on-request complemented by aromas of toastedThe 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 45C)