During the Spanish colonisation, the excellent qualities and economic wealth of cocoa were highly appreciated and imported from Mexico to Europe. In the 16th century, during the Spanish domination in Sicily, the different uses and manufacturing processes of the cocoa beans were introduced in the "County of Modica", a province of Ragusa, which was famous for its confectionery traditions. The Modica chocolate over the centuries until today, it has preserved the authenticity and purity of the ingredients and the craftsmanship of its manufacture. It has a dark black colour with brown reflections and is rustic, almost raw, with a velvet taste. Its manufacturing process takes place at almost cold temperatures, max 35-40 °C, which leaves the sugar granules coarse. These granules give a particular taste, brilliant reflection and aroma that makes the Modica chocolate original and unique of its kind.