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Antica Dolceria Bonajuto
Bonajuto Valentine's heart chocolates, 18 gr
Bonajuto Valentine's heart chocolates, 18 gr
List price
€4.50 EUR
List price
Discounted price
€4.50 EUR
Taxes included.
Shipping costs calculated at check-out.
Quantity
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Food in Sicily offers "Heart Chocolates" Bonajuto made exclusively for Valentine's Day.
This gift box contains the following products:
- 2 Bonajuto heart chocolates
| Net weight (grams): |
18 |
|---|---|
| Ingredients: |
Cocoa mass, sugar, vanilla, chilli pepper, white chocolate coating (sugar, cocoa butter, whole milk powder, soy lecithin), beetroot extract. |
| Storage methods: |
Store in a cool, dry place |
| May contain traces of: |
Nuts, gluten, soy, egg whites and milk. |
| Shelf life (months) |
12 |
Average nutritional values calculated for 100g of product:
| Energy value (kj.) |
2228 |
|---|---|
| Energy value (kcal.) |
553 |
| Fats (gr.) |
28,6 |
| Of which saturated fatty acids (gr.) |
18,5 |
| Carbohydrates (gr.) |
59 |
| Of which sugars (g) |
35,9 |
| Proteins (g) |
9,4 |
| Salt (gr.) |
0,03 |
The chocolate ofthe ancient Bonajuto sweet shop, is produced in full respect of the Modica tradition with the highest quality standards.
TheAntica Dolceria Bonajuto for six generations and for more than 150 years it has been handcrafting and handing down sweets, nougats and chocolate from the Modican and Sicilian tradition, mostly of Arab or Spanish origin.
In 2008 it was included among the 100 excellences of Italy by Eurispes.
A LITTLE HISTORY...
In the easternmost corner of Sicily, in the splendid and baroque Modica, the ritual of preparing chocolate worked at low temperatures with "bitter paste" is handed down from generation to generation.
It was the Spaniards who brought the "xocolàtl" to Modica, a product that the inhabitants of Mexico obtained from cocoa beans crushed on a stone called "metate", so as to release the cocoa butter and obtain a grainy paste.
The Modicans learned this process from the Spaniards, without ever moving on to the industrial phase over time.
In the easternmost corner of Sicily, in the splendid and baroque Modica, the ritual of preparing chocolate worked at low temperatures with "bitter paste" is handed down from generation to generation.
It was the Spaniards who brought the "xocolàtl" to Modica, a product that the inhabitants of Mexico obtained from cocoa beans crushed on a stone called "metate", so as to release the cocoa butter and obtain a grainy paste.
The Modicans learned this process from the Spaniards, without ever moving on to the industrial phase over time.
