It's 2007. In the rural space of baroque Modica, Ciokarrua's small workshop opens. Innovation in tradition, is the philosophy that sums up the vision of Giovanni Cicero, the company's artisan entrepreneur. A project inspired by the history of the family, which has made carob a job and a 20-year commitment, but which aims, today, to build its own identity. If carob, then, is a destiny, chocolate is a choice. Process the pulp and extract its essence. Toasting the beans, blending the flavors, creating the bars. The products tell the story of the city and its history, moving from folk craftsmanship to new processing techniques. Comparison with the national and international market, participation in fairs and events, become moments of growth and inspiration. In 2017, it rethinks its spaces and, in the new, more functional context, the laboratory becomes a true artisan workshop, where machinery is built to measure desires and ambitions and where the curious can enter to discover the gears of taste.