Bonajuto has been making chocolate in the baroque Sicilian town of Modica since 1880. By that time Gustav Lindt had perfected conching, the process that makes chocolate smooth. Nearly every European chocolate maker adopted it. Bonajuto didn’t. They continued to make unconched chocolate, the texture granular and crunchy in comparison.
Nowadays that texture has come somewhat back in fashion. A number of modern American chocolatiers, make chocolate in this style, but none of them have 130 years of practice like Bonajuto.
They only use three ingredients for their chocolate: cocoa, sugar, and spices. The mixture never gets hot enough to melt the sugar crystals, which gives their chocolate its signature texture. The simplicity of ingredients and preparation allows the robust flavors of the cocoa and spices to shine in a manner that’s hard to find in chocolate.
This 65% bar is made all the more interesting from the addition of cardamom. Aside from being the second-most-expensive spice in the world (saffron holds the title) it adds a lemony, slightly menthol-y flavor to the finished bar. Unique and one of Bonajuto's most popular bars.