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

Cocoa processed with Muscovado sugar (unrefined cane sugar) then combined with a 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.