• White Chocolate South America, 45 g Typical Sicilian sweets Antica Dolceria Bonajuto
  • White Chocolate South America, 45 g Typical Sicilian sweets Antica Dolceria Bonajuto
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Antica Dolceria Bonajuto

South American White Chocolate, 45 gr

South American White Chocolate, 45 gr

€6.90 EUR
€6.90 EUR
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A white chocolate in which the raw panel sugar, originally from South America, is the protagonist: rich in antioxidants, vitamins and mineral salts, with hints of honey and a delicate taste. A "gentle" white to discover, produced by the renowned company Antica Dolceria Bonajuto

 


Net weight (grams) 45
Ingredients cocoa butter, milk powder, sugar, vanilla
Storage methods Store at 14°-16° C
Shelf life (months) 9
May contain traces of hazelnuts, pistachios and almonds
Milk and milk-based products allergens

Average nutritional values calculated per 100g of product
Energy value (kj.) 2605
Energy value (kcal.) 626
Fats (gr.) 46.6
Of which saturated fatty acids (gr.)22.0
Carbohydrates (gr.) 44.0
Of which sugars (g) 44.0
Protein (g) 9.0
Salt (g) 0.380



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.

 

 

 

 

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