About ASSAI - Modica Chocolate

About ASSAI - Modica Chocolate

About ASSAI - Modica Chocolate

About ASSAI - Modica Chocolate

About ASSAI - Modica Chocolate

MODICA CHOCOLATE PGI Other producers of Modica Chocolate state on the label: That the surfacing of cocoa butter is a characteristic of the product! That the surfacing of cocoa butter does not alter its organoleptic properties! – ALL THIS IS SIMPLY FALSE: Modica Chocolate is a product traditionally made for fresh consumption, which, like other typical traditional sweets, was consumed a few weeks after production. To be able to sell the product outside the sweet shops and the local market, they took this fresh product and gave it a 12/18/24 month expiration date. A few weeks after production, the cocoa butter surfaces, and the product turns white, crumbles, and loses almost all of its aromatic notes. To still be able to sell it, they justify it by saying that this is the typical characteristic of Modica Chocolate PGI ASSAI: - it is cold-processed, without added cocoa butter, as per PGI regulations. Unlike other Modica Chocolates: it is processed at lower temperatures, for a much longer period. This way, we manage to stabilize the bonds between the cocoa butter molecules, obtaining a chocolate that remains intact, as if freshly made, for 18 months (certified shelf life, BRC standard). you can taste the cocoa (Ecuador Nacional fino de aroma) and not just the sugar it remains shiny and does not crumble it uses only agricultural raw materials (NO oils, essences, aromas) it is made with great careRead their story