Individually wrapped chocolate pralines (15) made with cocoa mass and unrefined cane sugar (panela). This chocolate is cold-tempered according to the original methods of the Aztecs.

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.

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

A luscious chocolate bar infused with dried, coarse cut, Sicilian lemon peel. The fragrance and flavour fuse perfectly with the cocoa (65%), for an extremely aromatic, fresh and pleasurable flavour.

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

Bonajuto Mandarin chocolate is made with dried mandarin peel which, thanks to a special process, keeps the fragrance and flavour of the fruit intact, recalling the sensations of the Sicilian

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

Cobaita is a traditional type of Arabian nougat made with sesame seeds, honey and almonds. Packed with flavour this melt-in-the-mouth, aromatic sweet is particularly popular at Christmas.

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.

500ml Modica chocolate liqueur

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