Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla
Bonajuto | 50% Dark Chocolate - Vanilla

Bonajuto | 50% Dark Chocolate - Vanilla

$11.97 Sale Save

Only 0 left in stock

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

This 50% chocolate is flavoured with vanilla from Madagascar and is one of the sweetest chocolates in the range, and particularly loved by those who don't like their chocolate too dark. A

s 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.

Comes in the original, antique, pink wrap.

Bar Size: 100g

 

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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