Dolceria Bonajuto on the Beach

Dolceria Bonajuto on the Beach in Seattle

Sometimes I savor chocolate for the flavor.

Other times it is the texture that draws me in.

This bar has both, however, I must admit it is the texture that keeps me coming back for more.

Processed using a "cold working" method that keeps the sugar crystals in place makes the texture of this bar so enticing and satisfying.  

I often eat a few bites for lunch.  That is it, just chocolate, and perhaps a little tea.  








Here is a link to the Dolceria Bonajuto site that explains their cold process.  http://bonajuto.it/en/cioccolata_modicana.htm

Here is a link to a video shot in their kitchen showing part of the process.    http://www.youtube.com/watch?v=IXJhqoEH8r0

Someday I want to see this in person!!

 I picked up this bar at Chocolat Vitale in Seattle.


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