The history of Sicilian Chocolate
Our Sicilian Chocolate is made according to an ancient tradition, which does not require the refinement of the ingredients.
Its processing, in fact, leaves the sugar crystals intact, making it granular and keeping all the organoleptic properties unchanged.
The result is a very high quality chocolate bar with a solid and refined appearance.
It is a chocolate made up of only three ingredients: cocoa, sugar and spices. However, there are no milk, oils or other fats.
Cocoa, which is the basis of chocolate, was discovered by Europeans in 1502, the year in which Christopher Columbus – during his last trip to Latin America – tasted a cocoa-based drink.
On his return, he brought some seeds of this plant with him to show them to the Spanish royalty, without however giving too much importance to the discovery, perhaps because he was not particularly impressed by the bitter taste of the drink.
In 1528, Hernán Cortés – after conquering Mexico – surprised by the indefatigability of the natives and bringing them back to their diet, brought the first sacks of cocoa to Spain, arousing strong interest in botanists for those exotic seeds.
Legend has it that the Aztec king himself, Montezuma, had Cortés taste a drink made from cocoa which was highly appreciated by the conquistador.
At that time, chocolate was still served as a drink, but the Europeans, and in particular some Spanish monks, added vanilla and sugar to correct its natural acidity.
Throughout the sixteenth century it remained an exclusive of Spain. The traditional processing was then imported into the South-East of Sicily, which was then under its domination.
In 1606 the production of chocolate began in the cities of Florence, Venice and Turin. Starting from 1615 Anna of Austria introduced it to France. And only in 1650 it began to be marketed also in England.
In the 17th century it became a widespread luxury among the nobles of Europe. And the Dutch, skilled navigators, snatched world control from the Spaniards.