We must, therefore, go back to the beginning of the 1500s to find the roots of this delicacy, when Spain began to import cocoa to Europe from the new continent. Initially, unobtainable outside Spanish borders, the drink was consumed only in liquid form, and it was only the prerogative of kings and nobles. However, during this time, the South of Italy was under Spanish rule. This is how cocoa was brought to the incredibly large and powerful county of Modica, where not only was cocoa about 50 years ahead of the rest of the continent, but the also the of solid tablet original design made by the Aztec (then non-existent) begun to be produced, a practice that is still made exclusively in the small Sicilian town.
This process is done in cold temperatures, and excludes the so-called phase of conching; also the seeds are minced of at a different thickness on a special stone to make a crescent shape called metate, using stone rolling pins (called pistuni) depending on the processing steps, since this procedure was divided and is still divided into the first, second and third passed.
The result of this important process is a unique product, characterized by a crumbly texture, from a granular chewing due to the presence of whole sugar crystals. Least but not last, it’s worth mentioning the total absence of foreign substances (milk, vegetable fat). A sweet, tasty, and inimitable, another great example cuisine made in Italy, without whom we would have lost this raw, unique and inimitable flavor, whose origins are go back centuries.
