Home<\/a> < <\/div>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”giovani_sub_hub_title” _builder_version=”4.19.5″ _module_preset=”default” custom_padding=”0px||35px||false|false” locked=”off” global_colors_info=”{}”][et_pb_row module_class=”gp_producion_heading_wrapper” _builder_version=”4.19.5″ _module_preset=”default” max_width=”90%” module_alignment=”center” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”giovani_sub_hub_title_text” _builder_version=”4.24.3″ _module_preset=”default” text_font=”Merriweather|700|||||||” text_text_color=”#0f0f0f” text_font_size=”80px” text_line_height=”70px” header_font=”Merriweather||||||||” header_text_color=”gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9″ header_font_size=”44px” header_line_height=”52px” text_orientation=”center” min_height=”83px” custom_margin=”||0px||false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22header_text_color%22%93}” sticky_enabled=”0″]<\/p>\nGrana Padano PDO 16-20 months<\/h1>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ module_class=”article_dates” _builder_version=”4.19.4″ _module_preset=”default” max_width=”90%” custom_padding=”2px||6px||false|false” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”button_look” _builder_version=”4.24.3″ _module_preset=”default” text_font=”FontPadano-Bold||||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”RGBA(255,255,255,0)” locked=”off” global_colors_info=”{}”]<\/p>\n
Cacao<\/p>\n
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Grana Padano PDO 9-16 months and PGI Modica chocolate (50%) with orange peel<\/h3>\n<\/p>\n
Modica chocolate is produced according to a special recipe with basic ingredients such as bitter cocoa paste and sugar crystals that give it its typical and easily recognisable grainy texture.
\nThanks to its unexpected brittleness, Modica chocolate offers pleasant sensations when it is chewed: its ‘coarse’ and uneven structure means that the bitterish and roasted notes brought by the cocoa and the sweet notes slowly released by the sugar crystals alternate in the mouth.<\/p>\n
Here, we have decided to pair Grana Padano PDO 16-20 months with chocolate from Modica flavoured with small pieces of candied orange peel. This ingredient, characterised by fresh citrus, dried fruit and exotic aromatic notes, together with cocoa and sugar, is not only capable of supporting the characteristics of Grana Padano PDO 16-20 months, but also of enhancing the more delicate aromas of butter and cooked milk.
\nThe combination is also very apt from a structural point of view, since the granularity of the 16-20 month Grana Padano PDO shaving (which is still not too coarse) comes to life in an alternating interplay with the sugar crystals: in this case, the cheese is the ‘soft’ component, contrasting with the ‘dominant’ structure of the chocolate.
\nIn conclusion, this is a combination in which the citrusy freshness of the candied fruit accompanies and complements the more decisive hints of Grana Padano PDO; neither product loses out, but rather, they are mutually enhanced.<\/p>\n
Curious facts:<\/strong><\/p>\n\n- \u00b7\tDepending on the percentage of cocoa used, Modica chocolate is defined as follows:
\n– Dark Modica chocolate (from 50% minimum up to 75%)
\n– Extra dark Modica chocolate (between 75% and 85%)
\n– Extra bitter Modica chocolate (between 85% and 95%)
\n– Pure Modica chocolate with over 95% cocoa content<\/li>\n - The first version of chocolate that would later take the name ‘Modica’ was made in 1519 thanks to the Spanish who imported the first cocoa beans to Sicily. On that occasion, the Spanish introduced – in what was then called the ‘County of Modica’ – the ancient Aztec customs of cocoa processing. In 1880, Francesco Bonajuto, following the ancient processing method, opened the first confectionery business specialising in the production of Modica chocolate.<\/li>\n
- Modica chocolate is still produced today using the ancient Aztec technique, which entails cold processing without the ‘conching’ stage: the cocoa mass is processed at a ‘low temperature’ (between 35\u00b0C and 45\u00b0C) with the addition of caster sugar which, being unable to melt, creates the characteristic ‘roughness’ in the mouth.<\/li>\n<\/ul>\n
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