The world's only IGP chocolate

CIOCCOLATO DI MODICA IGP

Crunchy sugar crystals, dark yet sweet. Chocolate in its purest form.

Ciokarrua's Traditional line of Cioccolato di Modica IGP, produced since 2000 starting from cocoa mass in line with the IGP specification: no lecithin, no emulsifiers, no added cocoa butter.

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The three Cioccolato di Modica IGP lines

One tradition, three ways to enjoy it.

Traditional

The historic recipe: cocoa mass and sugar, processed at low temperatures.

Discover the Traditional →

Organic

The same tradition, from a certified organic supply chain: cocoa and sugar with no pesticides or GMOs.

Discover the Organic line →

Grezzopuro®

Our only Bean to Bar line: from the bean to the bar, in our workshop.

Discover Grezzopuro →

At least once in your life

Because at least once in your life you have to try the surprising sensation of tasting the famous chocolate with its crunchy sugar crystals.

Because you'll savour chocolate in its purest form, with no added lecithin or fats: a chocolate that's dark yet sweet, where cane sugar rounds off the acidic notes of the cocoa on the palate, making it a treat for grown-ups and children alike.

The ‘crocca’ test

Breaking it is easy. When you do, listen to the sound: if it “cracks” (crocca), it's the best!

The origins of Cioccolato di Modica IGP

In the origins of Cioccolato di Modica, the cocoa beans were worked on the spot on the metate (an ancient curved stone), gradually incorporating the sugar granules and giving it its characteristic grainy texture.

An alchemy, a ritual of tradition made of people, ancient tools, fragrant spices and noisy steps that, like a dance, marked the phases of chocolate-making.

When you taste Cioccolato di Modica IGP — perhaps at home, after a meal, in a moment all your own — try closing your eyes: it will feel as if you were in Modica, the baroque city, the city of 100 churches, the city that guards the ancient chocolate recipe.

You'll almost see «u ciucculattaru» kneading the chocolate and hear the melody of the «chocolate beat»: an ancient stage of the process where the tin moulds were tapped on the marble slab to settle it and remove air bubbles. An ancient, slow, rhythmic gesture, almost like a dance.

The production specification of Cioccolato di Modica IGP guarantees you the authenticity of a bar that carries tradition and taste within it.

What ‘cocoa mass processing’ means

DEFINITION

Chocolate is defined as the bar containing cocoa mass and sugar: the two essential ingredients of chocolate. To make chocolate you start, in fact, from the famous cocoa mass made from cocoa beans, a ready-made product that is practical and easy to source.

Since 2000, our recipe

Since 2000, the year Ciokarrua began producing Modica chocolate, we have continued to produce our Traditional line using cocoa mass, with the aim of contributing to the craft of this ancient recipe and constantly growing in taste and quality.

Innovating without straying

An ancient recipe made of history and tradition that at the same time keeps expanding with a careful, varied selection of flavours, because we want to innovate the tasting experience without straying from our roots. The constant search for new flavours will surprise you with refined pairings alongside the dark notes of cocoa.

ATTENTION TO THE TASTER

If respect for tradition is essential, so is our attention to you, the taster. That's why we offer a chocolate free from milk and milk proteins, without gluten, lecithin or added fats.

What ‘tempering chocolate’ means

Ciokarrua has chosen to temper all of its chocolate: a stage of the process that involves specific temperatures to stabilise its organoleptic properties.

SIGHT

Glossy

TASTE

Bold

SMELL

Fragrant

TOUCH

Firm

HEARING

Crisp

When you buy Ciokarrua chocolate, you'll bring home the freshness and shine of a bar that has just been made.

PROVEN BENEFITS

Eating chocolate in the morning promotes fat oxidation; eating it in the evening promotes carbohydrate oxidation¹.

Chocolate, together with a healthy lifestyle, helps shed those extra centimetres. Even in summer.

Traditional chocolate is also good for memory: the higher the cocoa content, the more flavonoids, the better the memory performance².

Cholesterol

The recommended daily amount to help control cholesterol, raising HDL (good cholesterol), is between 20 and 40 g.

Teeth

Properly enjoying a genuine dark chocolate, combined with good oral hygiene, reduces the risk of cavities thanks to tannins, fluorides and phosphates.

Mood

The release of endorphins boosts good mood and counters cortisol, the stress hormone.

Why choose Cioccolato di Modica IGP

Eating chocolate isn't only pleasurable for the senses: it's healthy for the body and good for your wellbeing, helping to regulate cholesterol and blood pressure.

Traditional Cioccolato di Modica IGP ranges in cocoa content from a minimum of 50% up to 90%. So you can choose the dark notes that suit you and fully enjoy all the benefits of a healthy, tasty and genuine chocolate.

The recommended daily amount ranges between 20 and 40 g, depending on your needs. Just one or two rectangles of the Traditional bar are enough to get your daily dose (each rectangle weighs 25 g).

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The information provided is for general informational purposes and does not replace the advice of a doctor or nutrition professional. Ciokarrua products are neither medicines nor food supplements and make no therapeutic claims.

Bibliography and scientific sources

Hernández-González T., González-Barrio R., Escobar C., Madrid J.A., Periago M.J., Collado M.C., Scheer F.A.J.L., Garaulet M. (2021). «Timing of chocolate intake affects hunger, substrate oxidation, and microbiota: A randomized controlled trial». The FASEB Journal, 35(7). PMID: 34164846.
https://doi.org/10.1096/fj.202002770RR
Barrera-Reyes P.K., Cortés-Fernández de Lara J., González-Soto M., Tejero M.E. (2020). «Effects of Cocoa-Derived Polyphenols on Cognitive Function in Humans. Systematic Review and Analysis of Methodological Aspects». Plant Foods for Human Nutrition, 75(1):1-11. PMID: 31933112.
https://doi.org/10.1007/s11130-019-00779-x