• Xicara, preparation for hot or cold chocolate Bonajuto, 240 gr Typical Sicilian sweets Antica Dolceria Bonajuto
  • Xicara, preparation for hot or cold chocolate Bonajuto, 240 gr Typical Sicilian sweets Antica Dolceria Bonajuto
  • Xicara, preparation for hot or cold chocolate Bonajuto, 240 gr Typical Sicilian sweets Antica Dolceria Bonajuto
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Antica Dolceria Bonajuto

Xicara, mix for hot or cold chocolate Bonajuto, 240 gr

Xicara, mix for hot or cold chocolate Bonajuto, 240 gr

€11.90 EUR
€11.90 EUR
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Product description

 

Xicara is a preparation for hot chocolate to be dissolved in water according to the traditional recipe. Created in collaboration with chef Vincenzo Candiano, it is made up of just three ingredients and can be enjoyed both hot and cold maintaining its aromatic characteristics

Additional information
Net weight (grams)

240
Net Weight (ounces)

8,46
Ingredients

Sugar, cocoa mass, thickener: carob seed flour
Conservation methods

Store at 14°-25° C
May contain traces of

Nuts and milk

Average nutritional values calculated for 100g of product

Energy value (kj.)

2140
Energy value (kcal.)

511
Fats (gr.)

24,0
Of which saturated fatty acids (gr.)

15,0
Carbohydrates (gr.)

64,0
Of which sugars (g)

50,0
Proteins (g)

6,0
Salt (gr.)

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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