Chocolate with pistachios allows you to taste real Sicily. Pistachios are added manually to the chocolate bars, before they cool down. To prepare a bar of chocolate we melt the mass of bitter cocoa in a bain-marie at temperature of 25-40 degrees, add cane sugar and spices, without conching or tempering, set it aside to cool down in the typical rectangle moulds, each divided into 4 parts. We obtain a chocolate which has non-buttery consistency, and where the bits of sugar crystals and of ground spices are clearly perceptible. This characteristic process makes the chocolate from Modica one of a kind, nearer to old Aztec types than to the chocolate that we are used to nowadays.
This chocolate has a year long expiry date, yet since it is not tempered it may lose its lustre and bright spots may appear on the surface - these are, however, normal characteristic of the chocolate from Modica, they are connected with the production process, and a bar of chocolate retains all of its qualities, no matter what it looks like. It should be kept in a cool and dry surrounding, best at temperatures between 16° and 18°C.
It is commonly known that chocolate, being the food of the gods, can be consumed at any time of the day: whenever we want to feel better or get some strength for action. We recommend to match it with liqueur wines, but it also goes well with coffee or hot tea, or for breakfast. In the end, any time is good to taste chocolate from Modica!
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