Modica PGI chocolate is the first cocoa-based product to be awarded geographical recognition, with reg. EU 2018/1529. (1) The examination of the specification introduces us to its delight.
Modica chocolate IGP, processing crafts cold
Il Modica chocolate IGP it is the result of local craftsmanship, which is distinguished by the cold mixing of bitter cocoa paste with sugar. (2) And it is precisely the cold working that preserves the sugar crystals intact, instead imperceptible if the mixing is carried out at high temperature (so-called 'conching').
Format in bars parallelepiped, with truncated pyramid sides, weighing no more than 100 grams, the Modica chocolate is packaged within twelve hours after cooling, to avoid the absorption of humidity and keep the organoleptic properties unaltered.
Sweet with a bitter note basically, texture crunchy and grainy on the palate are the salient features of the organoleptic properties described in the production specification.
Modica IGP chocolate, the ingredients at the heart of the recipe
The ingredients the basis of the Modica dessert are bitter cocoa paste - in a variable share between 50 and 99% - and sugar. Beetroot or cane, refined or wholemeal.
Natural flavors, spices, dried fruit and salt they can be added, at the discretion of the producer, in the minimum quantities defined by the specification.
With natural jasmine aromafor example, a footprint of 0,01% is sufficient. While for other aromas such as citrus fruits, fennel and ginger, the minimum share is 0,02%. (3)
Nuts - almonds, pistachios and hazelnuts - must be present in quantities equal to or greater than 5%. The dehydrated one, such as citrus fruits, to a minimum of 2%.
It is strictly prohibitedfinally, the addition of cocoa butter, vegetable fats, milk and vanillin. Just as the use of dyes, preservatives and emulsifiers is banned.
Renzo Pierpaolo Turco and Dario Dongo
(1) Italy boasts 824 geographical indications on wines and agri-food products. Among the 298 PDOs, PGIs and TSGs relating to food, 33 come from Sicily
(2) After melting in a bain-marie or in a temperature-controlled melting machine, so that the cocoa mass does not exceed 50 ° C at the core
(3) The same applies to salt and spices, which are required in a minimum quantity of 0,02%. With the exception of nutmeg, admitted at 0,01