|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.