Bean to Bar · Organic Cioccolato di Modica IGP
GREZZOPURO®
From the cocoa bean to the bar, in our workshop in Modica
The only fully From Bean to Bar Ciokarrua line: we start from the manual selection of the cocoa beans, one by one, and work them in our workshop in Modica all the way to the bar, an organic Cioccolato di Modica IGP with an authentic character.
For the first time, three strengths together
Certified, controlled organic supply chain
Every sack of beans has a code, every batch is traced.
Bean to Bar production
From the cocoa bean to the bar, all in our workshop.
Cioccolato di Modica IGP certification
The only chocolate in the world with this certification.
It all starts with the cocoa beans
We select our cocoa beans one by one, in our workshop.
Study and research to nurture an excellent cocoa, harvested only twice a year to ensure cyclicality and respect for the land.
A sweet and bold aroma, with subtle citrus notes that pair with hints of hazelnut and milk.
A Modica chocolate unlike any other
Grezzopuro is born from the same tradition that made Cioccolato di Modica IGP famous, but interprets it through a Bean to Bar process that starts directly from selecting the cocoa beans.
That's why it represents the meeting of the historic Modican recipe and a complete artisan supply chain, from bean to bar.
Why choose Grezzopuro
Grezzopuro is designed to bring out the authentic character of selected cocoa beans, worked entirely in our workshop using the bean to bar method.
With cocoa percentages from 70% to 90%, this line is made for those who want to discover all the aromatic nuances of cocoa, from softer, rounder notes to the most intense and lingering profiles.
Grezzopuro undergoes no conching, the stage that makes chocolate more fluid by adding cocoa butter and emulsifiers. A choice that preserves the identity of the bean and offers a more direct, authentic experience, true to the raw material.
What from bean to bar means
DEFINITION
Following the from bean to bar process — literally “from the cocoa bean to the bar” — means choosing to produce cocoa mass, the main ingredient of chocolate, in a fully artisan way, starting from selecting the best beans.
ROASTING
The selected beans are then roasted: it's at this stage that we decide how best to enhance the cocoa bean's own aromatic character.
From bean to chocolate
It's worth noting that, of course, all chocolate comes from cocoa beans; but today the vast majority of companies make their chocolate starting from cocoa liquor or cocoa mass, a ready-made product that is more practical and easy to source.
Handling the entire process of transforming beans into cocoa mass and then into chocolate is not a simple matter.
AN AUTHENTIC SIGNATURE
Ciokarrua today chooses to work the cocoa beans directly, to leave a personal and authentic mark on every bar, because only this way can we give you a unique and unrepeatable experience.
Why choose organic chocolate from a controlled supply chain
Choosing an organic supply chain brings to the Ciokarrua bar the guarantee of cocoa and sugar grown without pesticides, chemical herbicides or GMOs; rich in active, functional compounds for the body, while contributing to protecting the environment, animal welfare and rural development.
Ciokarrua has chosen an organic pricing policy within everyone's reach, so that it doesn't become a luxury but something you can choose every day.
Ethics, transparency and professionalism are the quality guarantee of our entire organic supply chain. The artisan processing of raw materials is carried out with traceability criteria: every sack has a code and every batch is identified, to recognise the origin and destination of each single ingredient.
Free shipping
always tracked
from [threshold] [delivery]
Travels cool
protected from heat
Insulated packaging from June to September
Artisan promise
satisfied or refunded
If you find a problem in the parcel, we'll remake it
Direct line
we're here for you
You speak directly with the workshop