Produced by following the ancient Aztec recipe. 
The work is strictly craft and high temperatures, it prevents the loss of nutrients. The result is a dark, slightly grainy, very nutritious, which is possible in taste and in sequence, clearly distinguish three elements: cocoa, sugar and spices. 
The main flavors: Extra Dark, vanilla, cinnamon, coffee, pepper, citrus aromas and Sicily. 

The Extra Dark Chocolate medicated is made with traditional craft techniques of chocolate Modica, for its pulp production using bitter cocoa, high quality, from Central America and sugar cane. 

The "Modica of chocolate" is black with dark brown reflections; rustic, almost raw, with granules of sugar left coarse that confer, in addition to the special taste, a gloss of reflexes almost as "marble stone", its taste cocoa round, velvety, which persists, the aromas in their quality accompany him divinely. His work, which is almost cold (35/40 ° max), allows it to remain unchanged its characteristics and can therefore enjoy full flavors and aromas of past time. All this, the difference from other types of chocolate, then make it original and unique. 

Modica of chocolate has roots in the distant time when the Spaniards arrived on the island, bringing with them the wonderful products of the new world, first of all the seeds of the cocoa plant, from which it obtains what the Aztecs called Xocoàtl. The introduction of cocoa processing in Sicily was how to integrate and merge with previous cultures (Arab and Byzantine), who had use of spices the more obvious peculiarities. 

Modica is the chocolate so the food that can best express this encounter between different worlds and distant cultures, developing a taste that does not respect. Even today the seeds of cocoa, imported from South America, are carefully processed to Modica. The process is entirely craft from toasting the seeds until all'impasto flour with sugar that enhances the graininess. According to the original work of the fifteenth century Aztec, with the cold, the chocolate never reaches the liquid, so his consistency remains lumpy. The bite seems to fall apart, in reality there are only aware of its soundness. The paste is made of chocolate flavored with traditional spices like cinnamon, vanilla and Pepper. 

Obviously ban the addition of vegetable fats or lecithins. Cocoa Puro, genuine, the product of an ancient taste and unchanged over time, did say that Leonardo Sciascia "of incomparable taste ... that the nearly absolute." 

A recent testimony of the renewed interest in Modica of chocolate is the emergence in 2003 of a consortium of active protection for the recognition dell'IGP, which consists of less than 17 production.