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

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.

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.

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.

Cocoa processed with whole cardamom then combined with a minimum of 65% cocoa mass. Cardamom is one of the most valued spices in the world. The strong aromatic notes fuse harmoniously with the cocoa,

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

500ml chocolate liqueur from Modica

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

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 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.

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