A Collision of Past and Passion

One hundred twenty-five years ago, Francisco Bonajuto opened a small antica-dolceria in Modica, Sicily. There he began fashioning truffles infused with red pepper by employing a method used by the very first Europeans to make solid chocolate. Derived from Xocoatl, an ancient, Aztec liquid chocolate considered magical, this process created a simple crystalline mixture of sugar, cocoa and spice, which resulted in a pure dark chocolate with a crispy texture. It finishes with a spicy warmth that spreads from back of your tongue throughout your entire mouth and persists long after the chocolate has been savored. It’s the perfect chocolate for connoisseurs and sentimentalists, alike. To order, click here.

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