Editorial Review:

Product Description:
When we visited the Bonajuto family in April of 2007, we knew from the moment we had our first taste that this was going to be a chocolate that DITALIA customers would fall in love with, just as we did. These artesian produced chocolates are infused with ingredients that will open your ideas of chocolate and your kitchen to a whole new way of enjoying chocolate. The family-run chocolate shop in Modica, Sicily, continues the tradition of chocolate making just as it was when the Spaniards introduced the cacao to the people of Modica in the 1500's. The first chocolatiers learned how to make chocolate using Pre-Columbian methods-coarsely grinding cacao, sugar and spices together, forming the resulting thick, paste-y mixture into bars, and then letting them cool. From 1880, when Francisco Bonajuto opened the doors to his chocolate bottega to this very day, Antica Dolceria Bonajuto has not strayed from the steps and methods of this artisan produced chocolate, which is minimally processed and full of flavor. When tasting this chocolate, the first thing you notice is the texture, which is gritty and crunchy because of the big granules of sugar left half-dissolved in the bar. Then you notice the big, cocoa-y flavor.

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