Modica Chocolate, A Unique Chocolate- Antique, Artisanal, Anti-inflammatory

Modica chocolate pilgrimage

I remember the first time I tried Modica chocolate was in Modica. My husband drove for 2 hours to satisfy my ”Modica chocolate pilgrimage” compulsion. YES, I love dark chocolate. How could I miss Modica chocolate? (Click here to see how Modica chocolate is made)

This is Modica

Modica, a medieval town in Ragusa, South Sicily. Very quiet place, with tidy roads and abundant pedestrian curbs for a relaxing amble. The main road, Via Umberto, was quite a sight. Along the many cafes and fashion boutiques, as we were expecting, a lot of shops, almost every corner, were selling, displaying or just promoting Modica Chocolate.

The antique Dolceria

We spotted the Modica Chocolate Museum. It was closed. What a shame! Our disappointment didn’t last long… so many shops to see. It was almost lunch time, we looked around hungry, almost hunting for food. Shortly after, in an alleyway, a nice wooden entrance caught our attention. I was the Antica Dolceria Bonajuto, an ancient Chocolatier making Modica chocolate since 1880.

I was overwhelmed

We stopped at the entrance almost drooling, we felt the excitement of the pilgrim along with the fervor of our stomachs. Opening the door a sublime fragrance hit us, I saw an ancient mill and the metate for making Modica chocolate “a freddo”; images and articles about Modica chocolate all over the place. We were completely mesmerized. At the counter, we were presented numerous flavours- Pistachio, chili, vanilla, citrus peel, almond, sea salt and the list goes on.

Modica chocolate is just unique

Leaving aside for a moment the perfectly matching choice of flavours, what struck me the most was the texture and fragrance of cacao. I had never tried anything like that, that burst of rustic aroma of cacao, the crunchy sensation of cane sugar on the bite and a hint of extra secret ingredients. It all boils down to the ancient recipe of making Modica chocolate- cold-working process and no added cacao butter. This unique recipe presents chocolate in its most rustic but elegant way. Although it is raw, the level between bitterness and tanginess is perfectly balanced by the granular cane sugar. It in a way turned my world of chocolate upside down from the silly smooth melting-in-mouth chocolate into a raw, robust but almost manly sensation.

Modica chocolate catapulted me back in time

While I was enjoying the Modica chocolate, the shopkeeper explained the history of the recipe. We were instantly catapulted all the way back to the 16th century, when the Spainards brought cacao beans to Europe. They brought back the ancient recipe of chocolate-making from the Aztecs. Wow! I felt re-living history through that small bite of Modica chocolate. It was the moment to choose which flavour which drew me back to reality.