Modica PGI chocolate is the first cocoa-based product to be awarded a geographical indication, with EU regulation 2018/1529. (1) The examination of the specifications introduces us to its delight.
Modica PGI chocolate, processing artisanal cold
The Modica chocolate PGI is the result of local artisan skill, distinguished by the cold mixing of bitter cocoa paste with sugar. (2) It is precisely the cold processing that preserves the sugar crystals intact, otherwise imperceptible if mixing is done at high temperature (so-called 'conching').
Bar format In a parallelepiped shape, with truncated pyramid sides, weighing no more than 100 grams, Modica chocolate is packaged within twelve hours after cooling to avoid moisture absorption and maintain unchanged organoleptic properties.
Sweet with a bitter note in the background, texture crunchy and graininess on the palate are the main traits of the organoleptic properties described in the production specifications.
Modica PGI chocolate, the ingredients at the heart of the recipe
The ingredients basic to the Modican sweet are bitter cocoa paste – ranging from 50 to 99% – and sugar. Beet or cane, refined or whole.
Natural aromas, spices, dried fruit and salt may be added, at the producer's discretion, in the minimum quantities defined by the specifications.
To the natural jasmine aroma, for example, only a 0.01% trace is sufficient. While for other aromas such as citrus, fennel, and ginger, the minimum share is 0.02%. (3)
The nuts – almonds, pistachios and hazelnuts – must be present in quantities equal to or greater than 5%. The dried ones, such as citrus fruits, in a minimum amount of 2%.
It is strictly prohibited, finally, the addition of cocoa butter, vegetable fats, milk and vanillin. As well as the use of colorants, preservatives and emulsifiers is banned.
Renzo Pierpaolo Turco and Dario Dongo
Notes
(1) Italy boasts 824 geographical indications on wines and agri-food products. Among the 298 PDO, PGI and TSG relating to foods, 33 come from Sicily
(2) After melting in a bain-marie or in temperature-controlled melters, so that the cocoa mass does not exceed 50°C at the core
(3) The same applies to salt and spices, provided in a minimum amount of 0.02%. Except for nutmeg, allowed at 0.01
Doctor in Food Science and Technology, Specialized in Safety and Quality Management in Agri-food Chains, Secretary of the disciplinary board of the Order of Food Technologists of Sicily and Sardinia, Food blogger.
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
