The Ginger Sicilian Chocolate has very ancient origins: it was the Aztecs, “the people of the fifth sun” who worked cocoa seeds in Central and South America.
For the Aztecs, cocoa was a symbol of economic support and considered nutritious food and effective medicine.
Even today this chocolate is distinguished by the processing and originality of the flavor.
Ginger Sicilian Chocolate has a dark black color, with brown highlights, is raw and gives a glimpse of the sugar granules.
Cocoa is processed at very low temperatures (max 35/40 degrees), without the addition of butter, lactose, gluten and soy lettucine.
The spices are ground directly and not added in essence and even the sugar has a separate processing.
The Chocolate of Modica is low in fat but rich in flavor that turns out to be full-bodied, enveloping and velvety.
In our shop there are many tastes of Modica chocolate.
Take a look at the history of Modica chocolate, you will discover many curiosities about this fantastic product.