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In December, in one of the supermarkets, passing by "sweet" shelves, her husband said - of the famous chocolate from Modica! let's try! So take a few tiles himself and relatives / friends as a gift. |
We are accustomed to the usual chocolate seemed strange because gritted teeth and I do not wish to "melt in your mouth", but, nevertheless, it is not we do not like (this is not a typo)). Even nice to the same: to cut that way shimmers mysteriously A few days ago opened the chocolate with orange peel - and just really, really hit me the taste: whether any new buds open , Or a combination of zest haunt. And another huge plus - me, you can not eat more than one small kvadratusika if they wanted to - just do not want
But the peculiarities modikanskogo chocolate and its production method raskazhet here this short article.
One of the attractions of gastronomic Sicily, and in particular, Modica - chocolate. Chocolate is truly unique. Let's see why.
Modikansky chocolate - a chocolate with ancient roots, the recipe of which comes from the so-called "people of the fifth sun" - the Aztecs, who lived in America in the 13-16 centuries. For them, the cocoa was food, source of income, effective medicine, and even a way of communicating with the gods. It was the Aztecs learned to fry on the hot "Metato" (stone with a recess) and then grind the grain on it though.
Combine flour prepared very nutritious and dense mix that flavored with vanilla, red pepper, cinnamon and other local herbs, and sometimes even exotic flowers and grind until smooth.
In order not to engage in painstaking preparation every day, from a mixture of tiles produced with the addition of a small amount of water to glue components. From ready-made tiles Aztecs brewed drink "Hoso-ATL" - "bitter drink", which was believed to have brought the knowledge and wisdom.
Approximately in 1519, the Spaniards, considering the exceptional taste and the commercial potential of cocoa beans imported first.
By learning process and numerous recipes, the Spaniards imported cocoa in the County of Modica - the largest and rich both economically and traditions and architecture, the Kingdom of Sicily.
Today modikansky chocolate is still made according to the recipe, brought by the Spaniards. Mixture for preparing chocolate cooking at low temperature, not exceeding 35-40C °, which does not allow melt sugar, chocolate and acquires its granular consistency. Cocoa beans, cocoa butter is not removed, so the chocolate is fat and in a measure completely natural.
This method is unique and nowhere else used - there were even attempts to get the IGP - brand "protected geographical indication", the sign of a unique quality. But they did not succeed, because cocoa and sugar are imported. Theoretically, because somehow logical: Modikansky chocolate can be made anywhere, but in practice - this is a unique age-old tradition, which is part of the culture of the city, with its secrets and tricks.
How to distinguish real chocolate Modikansky:
Label: The label should indicate only 3 ingredienta: cocoa, sugar and spices (if it is not dark chocolate) - proportion of cocoa / sugar can vary, spices make up a small part.
Chocolate dark brown, the surface may be a whitish bloom - but this is not a sign of poor storage, but only on the surface of separation of cocoa butter, which is absolutely normal, because cocoa is processed at a low temperature.
Rough, several loose consistency is formed due to the presence of whole grains of sugar, which he attached to flicker as marble slab fracture.
In contrast to normal chocolate, if you hold in your hand a piece Modikanskogo -
it almost melts, due to the low content of cocoa butter (and no other fats or oils).
Smells Modikansky chocolate only cocoa and one spice that is added to it. To avoid stale zapaxa what happens when stored in plastic containers, real chocolate should be stored in a special oiled paper.
Trite repeating that chocolate has a rich taste of cocoa. Since cocoa is not heated to high temperatures, it reveals many nuances. Velvet and is accompanied by a strong taste of the amazing aromatic chord classical (cinnamon, zest, vanilla, etc.) and unexpected additions (sea salt, jasmine, cardamom, nutmeg, etc.).