The ancient cold working meets the precious donkey milk to enhance the virtues of cocoa. A chocolate with a delicate flavor, ideal for gentle palates.
Chocolate is made with Ragusan donkey milk.
Cold worked according to the ancient procedures typical of the Aztec recipe that made Modica chocolate famous.
Ingredients: Cocoa mass, sugar. Donkey milk 10%. Minimum cocoa: 65%.
The chocolate ofancient Bonajuto confectionery of Modica, is produced in full respect of the Modica tradition with the highest quality standards.
L'Antica Dolceria Bonajuto for six generations and for more than 150 years it has been producing artisanal and handed down sweets, nougats and chocolate of the Modica and Sicilian tradition, mostly of Arab or Spanish origin.
In 2008 it was included by Eurispes among the 100 Italian excellences.
A BIT OF HISTORY...
In the easternmost corner of Sicily, in the splendid and baroque Modica, the ritual of preparing chocolate worked at low temperature with "bitter paste", has been 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 crushed cocoa beans on a stone called "metate", in order to release cocoa butter and obtain a grainy paste.
The Modicans learned this process from the Spaniards, without ever passing over time to the industrial phase.