Bonajuto chocolate, made in Modica in eastern Sicily, is for anyone who loves chocolate but thinks they’ve tried everything.
The technique used to make them doesn’t soften the sugar, so the results are loaded with crispy sugar crystals that crunch in your mouth. Eating this chocolate is time travel for your taste buds. It’s made the way chocolate was when it was first brought over to Europe from the Americas.
Though they've been copied by many new manufacturers in the past few years, these are still the best—and oldest—example of the antique technique I've had.
The addition of cinnamon brings a warm, slightly spicy note to the mix.