The Modica chocolateto with salt of Donna Elvira it is the delicious result of continuous experimentation of this dolceria Sicilian handicraft.
Do not be scared by this approach - which may seem to the more daring - because Mirroir halls of Bolivia is perfectly in keeping with the present sugar cane still in crystals, making even more out the natural taste of the cocoa of Modica chocolate.
The dolceria of Donna Elvira select cocoa beans that will work, according to the method bean to bar (From the bean to the tablet) in which the search for the best raw material is a key stage of the artisan process - thus refusing the industrial semi-finished - to create a truly natural chocolate. And the recipe is always the same, or better, it is the old, common heritage of knowledge Modica. Because the typical cold working - without adding extra cocoa butter, vegetable fat or soy lecithin - is the only one that achieves the unmistakable grain texture that made the Modica chocolate one of the world confectionery excellence .