Modica chocolate is very special, with a pleasant mouthfeel left by the grainy texture typical of cold processing and lack of conching, a technique derived from the Aztec recipe. Sugar is added to the cocoa paste at about 36 degrees and no cocoa butter is used. A heritage chocolate with a style of its own and the Antica Dolceria Bonajuto, founded in 1880, is a loyal chocolatier working true to tradition. The range comes in different cocoa concentrations and is flavoured with cinnamon and vanilla. For Christmas, try classic Sicilian nougats.
