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Fructose chocolate is prepared using "fruit sugar", as an alternative to traditional granulated white sugar. A delicate taste tablet, ideal for those who also usually consume this type of sweetener.
Net weight (grams) 50 Ingredients Mass of cocoa, fructose Storage mode Store at 14 ° -25 ° C Shelf Life (months) 12 It can contain traces of nuts and milk Minimum cocoa 65%
Medium nutritional values calculated for 100g of product: Energy value (KJ.) 2313 Energy value (kcal.) 554 Fat (gr.) 34.5 Of which saturated fatty acids (gr.) 23.6 Carbohydrates (gr.) 51.0 Of which sugars (gr.) 27.8 Protein (gr.) 9.5 Salt (gr.) 0.025
The Modica chocolate, Dell'Antica Dolceria Bonajuto, it is produced in full compliance with the Modica tradition with the highest quality standards.
L'Antica Dolceria Bonajuto For six generations and for more than 150 years he has been handcrafted and traded sweets, towers and chocolate of the Modica and Sicilian tradition, mostly Arab or Spanish origin.
In 2008 it was included by the Eurispes between the 100 Excellence of Italy.
A BIT OF HISTORY... In the eastern corner of Sicily, in the splendid and baroque Modica, the ritual of chocolate preparation worked at low temperature with the "bitter pasta", is handed down from generation to generation. It was the Spaniards to bring Modica the "Xocolàtl", a product that the inhabitants of Mexico derived from the shredded cocoa seeds on a stone called "metate", so as to raise the cocoa butter and get a grainy pasta. Modicans applyed this processing from the Spaniards, without ever going over time to the industrial phase.
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