The Corallo family have been making chocolate in Modica for over half a century. But their techniques go back much further than that. In fact, the master chocolatiers of Sicily trace their traditions all the way back to the Spanish conquistadors, and possibly even further to the Aztecs. This is different to modern chocolate – it’s crumbly, and bitter-sweet. It’s a unique flavour that better preserves the true taste of the cocoa beans. Here, the Corallos have created a distinctly modern twist on their ancient methods, with a touch of pistachio that adds a delightfully nutty flavour.
