Where in the world would you expect to find one of the only chocolates in the world which is produced according to the original recipe and methodology of the Aztecs? It is the province of Ragusa, Sicily. This product looks and feels rough and raw but it tastes delicious. Imagine Chocolate 70% cocoa minimum and the only other ingredient is sugar. It gives a richness and depth of flavour unseen in most chocolate. To unlock the flavours it is best to let the chocolate rest in your mouth rather than simply chewing and consuming the chocolate. It comes in 50 gram blocks which is a perfect amount for two (or more) to share. Believe me, a little bit goes a long way.
But what to serve with this delicious product? I’ve written a whole article on matching chocolate and wine. But my top picks are right here.
Antica Dolceria Bonajuto
Following in the footsteps of his father, Francis Bonajuto opened his small business among the wonderful sweet and pastry shops of baroque Modica. Today Dolceria Bonajuto is still there where he founded it in 1880. Bonajuto still using the recipes and methodology of the Aztecs. How did the recipes of Mexico end up in Sicily? In the 16th century Spain ruled Sicily. One of the important things they brought was a recipe for ‘Xocoàtl’. The Spanish came across Xocoàtl when conquering the Americas. Said to confer strength, and was also a sign of wealth Xocoatl was held in high regard. It is more common for us to call Xocoàtl ‘chocolate’.