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 80% chocolate bar is spiced with Sicilian sea salt. The savory, salty flavors bring down the bitter notes of the high percentage cocoa, but not so much that it overpowers the berry notes of the chocolate. More of an adult flavor, though I've known a few kids to nibble happily away at this chocolate.