Modica makes chocolate as the Aztecs did, a technique brought by the Spanish in the 16th century.
The cocoa is worked at low temperature with sugar, without melting the crystals: the result is a grainy, aromatic chocolate.
Taste it slowly: it is closer to a dessert than to a bar.
A chocolatier of Modica
Flavours to try
Cinnamon and vanilla are the classics; chilli, citrus and salt are worth a try.
1. Workshops
Many laboratories offer tastings and short tours.
