Chocolate in its purest, most bitter and palate-enveloping state. 100% cold-tempered cocoa according to the original methods of the Aztecs. A raw looking and textured chocolate that should be

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 minimum of 65% cocoa mass and spiced with freshly ground nutmeg. 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

Cocoa with minimum of 65% cocoa mass and spiced with freshly ground white pepper. This chocolate is cold-tempered according to the original methods of the Aztecs.

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

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

500ml chocolate liqueur from Modica

Extra delicate and crumbly meringue-type amaretti almond biscuits with a fine dark chocolate coating.

Three layers of smooth dark and white gianduja - hazelnut & cacao.

This version 'delle Dame' is similar to the traditional Margherita, but with chocolate added to the basic ingredients, before being encased in a dark chocolate glaze.

This version 'delle Dame' is similar to the traditional Margherita, but with chocolate added to the basic ingredients, before being encased in a dark chocolate glaze.

OUT OF STOCK Senzanome is an ancient regional speciality. A dense mixture of local, candied fruits is mixed with orange and lemon peel, almonds and honey, covered in a thin layer of quality dark