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.
For this bar, they only use two ingredients: cocoa and sugar. The mixture never gets hot enough to melt the sugar crystals, which gives the chocolate its signature texture. 70% of the bar is pure cacao, the rest is sugar. The high percentage of cacao lets the full flavor shine. It's not quite bitter, but it's not very sweet. The fruity, slightly winey notes of the cacao really come through.