Antica Dolceria Bonajuto
Heart chocolates Valentine's Day Bonajuto, 18 gr
Regular price
€4.50 EUR
Regular price
Sale price
€4.50 EUR
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per
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Food in Sicily offers "heart chocolates" Bonajuto Made exclusively for the Valentine's Day.
This gift box contains the following products:
- 2 chocolates bonajuto heart
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| Net weight (grams): |
18 |
|---|---|
| Ingredients: |
Cocoa mass, sugar, vanilla, chilli pepper, white chocolate coverage (sugar, cocoa butter, whole milk powder, soy lecithin), beetroot extract. |
| Store methods: |
Keep in a cool and dry place |
| May contain traces of: |
Shell fruit, gluten, soy, egg white and milk. |
| Shelf Life (months) |
12 |
Average nutritional values ​​calculated for100g product:
| Energy value (KJ.) |
2228 |
|---|---|
| Energy value (kcal.) |
553 |
| Fat (gr.) |
28,6 |
| Of which saturated fatty acids (gr.) |
18,5 |
| Carbohydrates (gr.) |
59 |
| Of which Zuccheri (gr.) |
35,9 |
| Proteins (gr.) |
9,4 |
| Salt (gr.) |
0,03 |
The chocolate of'Antica Dolceria Bonajuto, is produced in full respect of the Modican tradition with the highest quality standards.
L'Antica Dolceria Bonajuto For six generations and for more than 150 years it has been produced and handed down sweets, nougats and chocolate of the Modican and Sicilian tradition, mostly of Arab or Spanish origin.
In 2008 it was included by the Eurispes among the 100 excellence of Italy.
A BIT OF HISTORY...
In the most east corner of Sicily, in the splendid and Baroque Modica, the rite of the preparation of the low temperature chocolate with the "bitter pasta", has been handed down from generation to generation.
It was precisely the Spaniards who brought the "XocolĂ tl" to Modica, a product that the inhabitants of Mexico obtained from cocoa seeds shredded on a stone called "metate", in order to release cocoa butter and obtain a grainy paste.
The Modicans prepared this process from the Spaniards, without ever going to the industrial phase over time.
In the most east corner of Sicily, in the splendid and Baroque Modica, the rite of the preparation of the low temperature chocolate with the "bitter pasta", has been handed down from generation to generation.
It was precisely the Spaniards who brought the "XocolĂ tl" to Modica, a product that the inhabitants of Mexico obtained from cocoa seeds shredded on a stone called "metate", in order to release cocoa butter and obtain a grainy paste.
The Modicans prepared this process from the Spaniards, without ever going to the industrial phase over time.
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