Cioccolato di Modica is a special type of chocolate produced within the administrative boundaries of the Municipality of Modica, Province of Ragusa, Italy. The product's fame stems from its centuries-old historical origins and its development among the noble families and religious institutions of Modica.

Product Properties and Composition

At the time of consumption, Cioccolato di Modica weighs no more than 100 grams and is shaped like a rectangular parallelogram with tapered edges, resembling a truncated pyramid. The chocolate is brown in color and has a grainy interior, with a hint of sugar crystals. The outer surface may show some cocoa butter. Its flavor is sweet and slightly bitter, with a granular or gritty feel, along with a melt-in-the-mouth feel and a crunchy (croccante) texture. In terms of chemical properties, it must contain a minimum of 50% dry cocoa solids and a minimum of 25% cocoa butter, while its moisture content must not exceed 2.5%.

Mandatory ingredients include 50% to 99% bitter cocoa paste and 1% to 50% sugar (refined or whole cane sugar) by weight. Optionally, spices such as cinnamon, vanilla, and paprika; natural flavors such as citrus, fennel, and ginger; or dried fruits such as citrus, pistachios, hazelnuts, and almonds; and salt may be added to the product. The use of dyes, preservatives, emulsifiers, vegetable oils, vanilla, and milk is strictly prohibited.

^{About Modica Chocolate ( Tam Tam Web )}

Production Method

The method of obtaining Cioccolato di Modica is based on the preservation of traditional techniques, and this provides the distinctive grainy structure of the product.

• Melting: Bitter cocoa paste is melted only using a bain-marie or chocolate melter-temperature regulators so that the temperature in the core of the mass does not exceed 50 degrees.
• Stirring: After melting, sugar and other optional ingredients (spices, flavorings, fruits, salt) are added to the melted mass without stopping the stirring process. This is done to achieve a homogeneous mixture and consistency.
• Temperature Adjustment (Tempering): Before molding, the product is allowed to undergo temperature adjustment (temperaggio).
• Moulding and Batting (Battitura): The mixture is portioned into moulds and immediately subjected to a tapping (battitura) process that lasts 1 to 3 minutes. This is done by rapidly and rhythmically shaking the moulds manually or mechanically. The purpose is to ensure that the dough reaches a uniform height within the mould and to remove air bubbles that would disrupt the consistency.
• Cooling and Packaging: Finally, the chocolate is cooled at room temperature or in cold storage (40%-55% humidity) between 5 and 15°C. Immediately after cooling, the product is removed from the molds and packaged. Packaging must be completed within twelve hours of cooling. This time limit is important to maintain product quality, prevent possible bacterial contamination and the absorption of foreign odors, and prevent the risk of mold growth by preventing moisture from the external environment.

The traditional production method omits the conching (concaggio) stage, a long mixing process at high temperatures that allows the chocolate to become fluid. The absence of conching and careful temperature control prevents the sugar crystals from melting, giving Cioccolato di Modica its distinctive, grainy texture.

Production Area

The production area of ​​Cioccolato di Modica is limited to the entire administrative territory of the Municipality of Modica, Province of Ragusa, Sicily. Each stage of the production process is monitored through registration on special lists managed by a control mechanism and timely reporting, to prove origin and ensure product traceability.

Logo and Packaging

The product is marketed in single or multipacks, and each chocolate must be wrapped in its own packaging. The packaging must include the phrase "Cioccolato di Modica" and the European Union IGP symbol. Mandatory information also includes the name, trade name, and address of the manufacturer and packaging company, as well as the product logo.

The product logo is a stylized representation of the "Valata ra ciucculata" (flattening board) and the "pistuni" (cylindrical stone rolling pin) elements used in traditional craftsmanship. These white elements are contained within a brown, serrated-edge circle.