Modica chocolate, now renowned worldwide, traces its origins back to the 18th century. It was the Spanish “conquistadores,” who themselves had learned from the Aztecs, who brought the art of this distinctive chocolate to the County of Modica. Thanks to the master artisans who preserved its unique production method through the centuries, it has retained its exceptional qualities, offering a natural, unmistakable taste that remains unparalleled today.

Its uniqueness lies in the ancient production technique, still practiced by Antica Dolceria Rizza according to the original 1746 recipe. Chocolate is made at low temperatures from cocoa mass obtained by grinding the cocoa beans directly, without removing the cocoa butter and without adding other fats. The resulting mixture is combined with granulated sugar and, depending on the flavor, with spices or nuts.

The chocolate’s matte appearance, with whitish streaks and visible sugar crystals, does not detract from its quality; rather, these are hallmarks of its authenticity. This is entirely due to the “primitive” low-temperature process, which avoids further refining—unlike other chocolates, it is not conched or tempered—thus preserving qualities that are impossible to achieve with conventional chocolate.

Modica chocolate produced in the workshop of Antica Dolceria Rizza is: Gluten Free - Lactose Free - No Fat Added - Lecithins Free.

Ingredients:

Cocoa mass (single-origin cocoa beans), sugar, natural citrus flavoring 0.8%. Minimum cocoa solids: 60%.

Product of Italy

Allergens:

May contain traces of HAZELNUT, ALMOND, and PISTACHIO.

Best Before:

Best consumed within 2 years from the production date.

Storage:

To preserve its fragrance, both before and after opening, store in a cool, dry place. Do not refrigerate.

Consumer Notice:

This product is packaged and shipped directly by the producer. All mandatory information, including the best-before date and batch number, is indicated on the original label accompanying the product.