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 crunchy in comparison.
Nowadays that texture has come somewhat back in fashion. A number of modern American chocolatiers, including Taza, make chocolate in this style. Here, you can experience it as it was and always has been.
This tin box holds six bite sized truffles studded with crunchy, slightly bitter pieces of cacao beans (aka nibs). Nutty, slightly sweet, amazing texture.