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Modican Chocolate with Avola AlmondsModican chocolate with Avola almondsModican chocolate with Avola almonds

Modican Chocolate with Avola Almonds

Olive Points: 45pts

Price £4.50


Weight: 70g

From the ancient Aztec tradition comes this unique crumbly chocolate bar. A must for chocolate lovers, Donna Elvira Modica chocolate is a chocolate full of history made following ancient manual Aztec methods, brought to Modica, Sicily by the Spanish in the 16th century. Noone else produces chocolate in this way anywhere else in the world and no other chocolate tastes quite like this. Cold pressed and stone ground, this chocolate is never heated above 45 degrees, resulting in an intense flavour and incredible texture.

Made without cocoa butter or animal fat, it is chocolate in one of its purest forms. Perfect in the summer as it doesn’t melt in your hand! It wll though dissolve in water to make a declicious hot drink!. No preservatives or dyes, no added vegetable fats, milk or lecithin.



Organic Trinitario Cocoa Mass from Peru 45% min., organic cane sugar, Avola almonds.


Our producer - Donna Elvira

Modica is a small town on Sicily’s southern coast rich in art and history. It has been declared cultural patrimony by UNESCO. In the centre of the town you can find Donna Elvira’s chocolate shop just by following the wonderful aroma!

Our producer Donna Elvira is an award winning family run company, established in 1999 and one of just a handful of producers of the traditionally made Modica chocolate. Their Modican chocolate flavoured with Bolivian Mirror Salt has just been awarded a prestigious Gold Medal at the 2013 Chocolate awards, their vanilla chocolate took silver!

Donna Elvira pride themselves on using organic locally-sourced ingredients as well as the best quality organic cocoa varieties from Central and South America. You will never find anything artificial in their products, neither flavours, colours nor preservatives.


More about Modican Chocolate…

This stone ground, cold-processed chocolate is made by melting the hand ground cocoa beans, adding sugar and one typical flavour such as pistachio, orange, chilli pepper, Sicilian sea salt or vanilla. The ingredients are mixed together roughly and magic is served up: the temperature is not sufficiently high to melt the sugar, which remains in its crystal form, but it does preserve flavours and nutrients.

When the temperature falls to 30 °C the mixture is poured into moulds and cooled. It contains no lecithin, emulsifier or milk like most modern chocolate. The finished product has an amazing grainy texture which melts in your mouth, it is dark chocolate but not bitter.

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