Tocchetti black gold
I feel duty-bound to launch a blog for the most modicane delicatessen with a tab on the now famous chocolate of Modica . This culinary curiosity has given an unexpected boost to the city's confectionery from the first half of the '90s thanks to the intuition of Franco Ruta, owner of 'Old Dolceria Bonajuto , dolcieri one of the few who still produce this type of chocolate. If my memory serves me well in the early '90s Bonajuto only Pasticceria Di Lorenzo Coffee and Chocolate Art producevato working with "cold". Credit where credit is to tern. The intelligence and the shrewd management of Ruta investments in marketing are, in fact, saved a treat that was destined to disappear: today's chocolate artisans in Modica is nearly forty, in general, the bars are made of high quality and Modica chocolate is now known and loved around the world ... We can perhaps give a wrong that thousands of tourists eaters, once they arrive in Modica, make their pitch to charge one of the many pastry shops to enjoy the city's black gold? What distinguishes the finger Modica from the rest of the world is soon told. 
Chocolate of Modica is the pre-history of chocolate, similar to the present day only chocolate casero produced in Mexico or tablets "a la piedra" some English chocolate. The Modica chocolate owes its uniqueness to the proceedings excludes the phase of "conching", a technique of industrial hot-introduced in the late nineteenth century that cooking and combination for several days the cocoa paste to a temperature of about eighty degrees. The process of Modica chocolate, called "cold", is much similar to that adopted by the Aztecs for their xocoatl, then imported into Europe by the conquistadors, mediated by Spain in Sicily to get to Modica probably at the end of '700.
This processing technique involves heating of the cocoa mass up to about forty degrees so that the dough is rather elastic: it blends the traditional sugar and flavoring, vanilla or cinnamon. In recent years, the creativity of the producers put on the market a wide range of bars with dominant aromas even bizarre (banana, roses, salt) that have nothing to do with tradition. Not bad of course, as he put one of our most famous self-titled "Tradition is only one dish could good! Cocoa mass thus obtained do not add more. No cocoa butter in addition to that contained in the mass, no milk, vegetable fat, thickeners or artificial colors: if you find starch, soy lecithin or other ingredients beyond those listed above, you are allowed to pull the bar on those who ve 's he sold it because that is not chocolate of Modica (For example, in Marzamemi I found the chocolate of Modica "with the starch!). Then the mixture is deposited on a board, working with a kind of rolling pin and pour into rectangular molds tin imprinted on the tablet features notches. At this point the panels are beaten against a hard surface so that the tablet cools, the sugar is compact and well mixed: at the end of the chocolate pudding and wrapped in oily paper or foil.
The cocoa mass is maintained throughout the procedure to a maximum temperature of 40 degrees to prevent sugar crystals to melt and all the volatile aromas from escaping. This process "prehistoric" gives chocolate its characteristic grainy texture while leaving intact the full range of aromas, usually reduced by hot working: it seems that the impoverished conching the chocolate flavor of almost 380! Worry, just buy a bar of chocolate of Modica to find them all.
unsolicited advice:
- not bite the pieces of chocolate of Modica but let it melt in your mouth and feel the difference;
- Loose in the cup with a little water or milk may lose some of 380 flavors we mentioned above, but you'll still have a hot chocolate sublime;
- A tasty snack: Cut a slice of home baked bread and grate over a little 'chocolate of Modica.
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