Nacre

It is a chocolate that responds to consumer trends oriented towards the world of natural products, "made with the recipes of the past", which, however, is combined with a refined and original pack and image: the result is a chocolate of Modica intended for the most attentive palates, for those who love excellence, for those who want to rediscover the traditions or discover those of a fascinating and inimitable territory like Sicily.

Nacre combines tradition, the excellence of its territory and the skills of its master chocolatiers in the world of cocoa, to give life to a Modica chocolate of rare quality, with an authentic taste and intense flavor: here fine single-origin cocoa and renowned cane sugar meet Sicilian ingredients known for their goodness, giving rise to a product, whose flavor and aroma completely envelop the palate, giving an intense and unprecedented experience.

Born from the passion for cocoa and Modica chocolate, a Modica chocolate made in full respect of tradition, which contains the best of Sicilian excellence: pistachio of Bronte DOP, almonds of Avola, citrus fruits of Sicily become the protagonists - in the form of peel, grain and whole pieces - of our bars, creating an intense mix created to enhance the territory, tradition and taste.

A refined chocolate, which tells an ancient story - since for centuries its recipe and its traditional method of cold processing has been handed down among the Modica families, a city known for its vocation for the world of pastry - but also a chocolate that accompanies you on a journey to discover Sicily, its quality fruits, renowned throughout the world for their goodness.

The chocolate of Modica recognized IGP, is a UNIQUE processing method. The cocoa mass, obtained from roasted and ground seeds (locally called carrack) and not deprived of the cocoa butter it contains, is heated to make it fluid. At a temperature not exceeding 40 ° C it is mixed with granulated or cane sugar, and spices such as cinnamon, vanilla, ginger, Bronte pistachio or chilli, or with lemon or orange peel. However, chocolate remains with high percentages of cocoa mass, at least 50%, even in the "classic" versions; up to the very pure versions with 99% cocoa mass.