Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon
Bonajuto | 50% Dark Chocolate - Cinnamon

Bonajuto | 50% Dark Chocolate - Cinnamon

$11.96 Sale Save

Only 10 left in stock

The Cinnamon bar comes in the traditional 100g format and with Vanilla, was one of the first two products created by the historic Antica Dolceria Bonajuto.

The flavour and aroma of cinnamon combines majestically with the cocoa. Just like Vanilla, the Cinnamon version is one of the sweetest chocolate bars in the range and still comes in the original red wrapper of days gone by.

As with all Bonajuto chocolate, this is made using ancient Aztec recipes and is un-conched meaning it is raw in appearance and grainy in texture - just like cocoa was during the Aztec times. A true foodie experience.

100g bar

 

This family owned Italian business is unique - they have been making chocolate in the same quaint shop, down the same quaint laneway - in Modica, Sicily - since 1880.
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Their way of making chocolate have them lauded as a 'gastronomic fossils' as they stay true to the ancient way (the Aztec way) of making chocolate - they stone grind and cold temper, which means the mixture never gets hot enough to melt the sugar crystals, which gives their chocolate its signature texture - a unique grainy chocolate that delivers flavour in a fabulous way. It's also led them to be famous amongst foodies worldwide.

In fact, nowadays that texture has returned to foodie fashion and a number of modern American chocolatiers make chocolate in this style - but none of them have 130 years of practice like Bonajuto.
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Bonajuto only use three ingredients in their chocolate: cocoa, sugar, and spices. The simplicity of ingredients and preparation allows the robust flavours of the cocoa and spices to shine in a manner that’s hard to find in chocolate.

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