The chocolate, the Fructose is prepared using “fruit sugar” as an alternative to the traditional white sugar granulated. A tablet with a delicate taste, ideal for those who also consumed habitually, this type of sweetener.
Net weight (grams) 50
Ingredients cocoa Mass, fructose
storage instructions Store at 14°-25° C
Shelf life (months) 12
Can contain traces of shell Fruit and milk
Cocoa minimum 65%
average nutritional Values calculated per 100g of product:
energy Value (kj.) 2313
energy Value (kcal.) 554
Fats (gr.) 34.5
Of which saturated fatty acids (gr.)23.6
Carbohydrate (gr.) 51.0
Of which sugars (gr.) 27.8
Proteins (gr.) 9.5
Salt (gr.) 0,025
The chocolate of Modica, dell'antica dolceria Bonajuto, is produced in full respect of the tradition of modica, with the highest quality standards.
L'Antica Dolceria Bonajuto for six generations and over 150 years, produces handmade and handed down cakes, nougat and chocolate of the tradition of modica, and the sicilian, mostly of arab origin or Spanish.
In 2008 was included by the Eurispes among the 100 excellences of Italy.
A LITTLE bit OF HISTORY...
In the corner to the east of Sicily, in the splendid baroque Modica, the rite of preparation of the chocolate is worked at low temperature with the "bitter paste", it is handed down from generation to generation.
Were the Spanish to take to change the "xocolàtl", a product that the inhabitants of Mexico extracted from cocoa beans crushed on a stone called "metate", in order to release the cocoa butter and get a grainy paste.
The Modica learned this process from the Spanish, without ever passing in time to the industrial phase.