Easy Homemade Modica Chocolate Bars
Modica chocolate is recognized for its more floury and granular consistency but which melts in the mouth, which makes it a chocolate with a particular taste and a real pride for Sicily. Undoubtedly Italian excellence.
Ingredients
- 200 g Cocoa mass
- 200 g Cane sugar or Brown sugar
- Vanilla, cinnamon, ginger or chili pepper (Optional)
Instructions
- Melt the cocoa mass using the bain-marie method. When the temperature reaches 35-36 °C (95-97 °F), remove from heat.
- Add the sugar and mix roughly. The sugar will remain in crystal form because the temperature is not high. In this step you can also add vanilla or spices.
- When the temperature falls to 30 °C (86 °F), pour the mixture into the mold of your choice. You can choose silicone molds or a non-stick rectangular pan. In this case, I suggest you line it with parchment paper to make it easier to extract the chocolate.
- Allow to cool completely, then break the chocolate into large pieces.