200g - The finest Piemontese Tonda Gentile IGP hazelnuts are crushed then blended with milk chocolate to craft this exquisite Easter egg. Presented in a box with clear window.

200g - The finest Sicilian pistachios are roasted and crushed, then blended with silky white chocolate to craft this exquisite Easter egg. Presented in a box with clear window.

The finest single origin cacao is shaped into an egg and filled with a silky cremino (layered chocolate with hazelnut cream) ganache - 15g mini egg

The finest single origin cacao is shaped into an egg and filled with a silky cremino (layered chocolate with hazelnut cream) ganache - 15g mini egg

The finest single origin cacao is shaped into an egg and filled with a silky coffee ganache -- 15g mini egg

The finest single origin cacao is shaped into an egg and filled with a silky hazelnut ganache - 15g mini egg

Mini crunchy Autore chocolate bites in assorted flavours: pistachio, mandarin and classic (almond with hazelnut & salted caramel). The box has 33 individually wrapped pieces.

A dense, seamless blend of milk chocolate, crushed hazelnuts, and coffee powder coated with a veil of extra fine dark chocolate. This box has 20 individually wrapped pieces.

Crunchy bites of milk chocolate laced with Mandarin zest and covered with extra fine dark chocolate.

Silky bites of milk chocolate laced with Mandarin zest from Ragusa, Sicily and covered with extra fine dark chocolate.

One for lovers of pure chocolate. 70% cold-tempered cocoa according to the original methods of the Aztecs. A raw looking and textured chocolate that should be savoured.

Cocoa with fruit sugar (fructose): Minimum of 65% cocoa mass. This chocolate is cold-tempered according to the original methods of the Aztecs.

Cocoa with Orange: Orange peel is cooked with honey and then combined with a minimum of 65% cocoa mass. This chocolate is cold-tempered according to the original methods of the Aztecs.

80% cocoa mass, mixed with sugar and .025% salt which is harvested in the lagoon on the tiny island of Mothya (Mozia), off the coast of Sicily. The salt allows the naturally savoury qualities of the

Cold tempered chocolate made according to the original recipe and method of the Aztecs flavoured with Cinnamon. All of Dolceria Bonajuto’s pure chocolates have a uniquely grainy texture typical of

65% cold-tempered Peruvian Criollo cocoa according to the original methods of the Aztecs. A raw looking and textured chocolate that should be savoured.