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.
This bar includes only three ingredients: cocoa, sugar, and vanilla. 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 to shine in a manner that’s hard to find in chocolate. The vanilla adds just a touch of sweetness to balance the depth of the cocoa.