Modica Chocolate Clementine, Ciokarrua (50gr)

The cioccolato di Modica (Modica chocolate), is the only Italian protected geographical indication (PGI) specialty chocolate, typical of the town of Modica, Sicily, characterized by an ancient and original recipe using manual grinding (rather than conching), "cold" (a freddo), which gives the chocolate a peculiar grainy texture and aromatic flavor.

The mandarin is a juicy, bittersweet and slightly sour fruit, with antioxidant properties and naturally rich in vitamin C, an excellent ally for strengthening the immune system widely grown in Sicily and it is part of the Sicilian and Mediterranean diet, since its first harvest in December, eaten at the end of a meal or for a healthy snack. This new chocolate combination brings the sparkling citrus essence that can be felt in the gardens of Sicily and the richness of the dark chocolate, an organic Modica chocolate bar combines the fresh notes of mandarin with the intense flavor of minimum 50% cocoa, giving life to a fruity dark chocolate.

Our Modica chocolate is gluten and lactose free

The story of Ciokarrua resemble the story of Charlie and the Chocolate Factory and Willy Wonka, only the time and place are different. It is 2007, Sicily, in the baroque town of Modica and the chocolate maker is called Giovanni Cicero.

Giovanni comes from a Sicilian family that has been growing and producing Carob for generations, and decided, having been born in Modica and studied the history of the famous chocolate, that he should start producing chocolate as well as carob. Whilst carob is in Giovanni’s DNA, chocolate becomes Giovanni's passion.

From there to now, the story has not changed much, other than the shop has become bigger, but Ciokarrua still remains an artisan Modica chocolate and carob maker and it is still Giovanni’s passion.

Modica chocolate is the only Italian P.G.I. (protected geographical indication) chocolate due to its ancient and original way of making, by using manual grinding, meaning that the recipe cannot be replicated on an industrial scale. This ancient process gives the chocolate a special grainy and crumbly texture and aromatic flavour making it truly unique.