The art of Modica chocolate

NACRÈ

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Nacre Organic 90% Modica IGP Chocolate

Modica Chocolate with Citrus Fruit of Sicily PGI

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IGP Modica Chocolate with IGP Hazelnuts Nacré Line

Did you know that.

SOME CHARACTERISTICS ABOUT MODICA CHOCOLATE THAT YOU MAY NOT HAVE KNOWN.

Cioccolato di Modica IGP is the only chocolate in the world made with only two ingredients: COCOA and SUGAR.

Processed at a low temperature, it retains a unique characteristic: its unmistakable graininess. This particular texture is due to the sugar, which does not completely dissolve in the cocoa.

Modica IGP Chocolate with a white coating on the surface is not a characteristic...

But it is the result of WRONG WORK!

The outcropping of cocoa butter (white platina on the surface of the bar) means that the chocolate has not been tempered. The tempering process is essential on any type of chocolate (even in Modica chocolate) .

In the case of Modica Chocolate, tempering takes place at a temperature of 30-31°C. This process regulates the crystallization of cocoa butter, the noble fat in chocolate, giving it a shiny appearance, a crisp texture and does not alter the organoleptic properties of cocoa.

Why didNacré decide to use a different mold than the others?

The thinner the chocolate is ... the better it tastes....

Tasting our Modica IGP Chocolate without using a knife, but breaking it with your fingers, makes it even more special. You're sure to love it-try it!

Our Nacré Line was our FIRST TABLE!

We have chosen to use different types of single-origin cocoa, combined with various percentages of cocoa, in order to convey the differences between the different origins of the selected cocoa. In addition, we opted for unrefined sugars, such as muscovado, a sugar native to the Philippines with a distinctive hint of licorice.

Our workhorse is the unique "CHARACTERIZED" tablets!

In Modica Chocolate, the intense flavor of cocoa tends to overpower the added ingredients. For this reason, we decided to include dried and candied fruit on the surface in order to increase the percentage and keep the pieces larger. Thus, with every bite, the taste of cocoa combined with dried or candied fruit is clearly perceived.