Sicilian Handmade Dark Chocolate - Antica Dolceria Bonajuto in Sicily, Italy
Chocolate lovers rejoice! The real-life Willy Wonka, Pierpaolo from Antica Dolceria Bonajuto will take you on a sweet tour to show you why Modica is so famous for their artisanal chocolate based on an ancient recipe.
Antica Dolceria Bonajuto is a chocolate shop in Modica, Sicily. For six generations, the family-owned business has preserved the traditional way of producing dark chocolates: the cold-processing method. Step in the kitchen to take a look at how these artisan dark chocolates are handmade.
Towards the end of the video, Pierpaolo introduces us to bottarga chocolate... tuna-egg chocolate... WHAAAT!?
Word of Mouth Italy Series Description…
Word of Mouth is a collection of untold local food stories, brought to you with a rainbow smile. The stories are on local people who are producing quality food that make you hum like a happy bird.
Follow Aussie-Japanese Tak and local Sicilian Salvo's food journey in Sicily, Italy.
Think handmade cheese, dark chocolate made from ancient Aztec recipe, house bread, homemade bread and more.
All done via word of mouth with Tak filming and Salvo translating. Bit rough around the edges but tasty as!
It’s a celebration of Italian and Sicilian foods… and it’ll make you hungry!
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Karasumi picture:
By comicpie from Taiwan - Flickr, CC BY 2.0, commons.wikimedia.org/w/index... picture:
Пікірлер: 15
This is so interesting! You should have way more views
@womlocalstories
11 ай бұрын
Haha thanks... please spread the word:)
Thank you for this video! I really want to try it!
if anyone likes dark chocolate the Modica chocolate is a must try!
@womlocalstories
4 жыл бұрын
Yeah, it's a winner!
@janeenradha8562
3 жыл бұрын
Just got some delivered yummy
@darioplayonfire
3 жыл бұрын
@@janeenradha8562 super good!
Modica chocolate is the best. I wish I could find it in the US. I’ve only had it there in Modica.
@womlocalstories
Жыл бұрын
Yes, if only!
A quote from the video: "because the mixture has been processed at 45 degrees, the chocolate has not quite melted to the point of liquid, hence, the grainy texture". This is incorrect. The melting point of cocoa butter is 34-38 degrees Celsius. Grainy texture is not related to the temperature of the process, but how finely cacao beans were ground.
@womlocalstories
4 жыл бұрын
Thanks for your input. This is what we were told by the chocolate meister himself so we'll have to agree to disagree.
@IreneSaltini
4 жыл бұрын
@@womlocalstories I’ve been to Bonajuto myself a few years back, the point they usually make is not that the cocoa mass itself doesn’t melt, but rather that it doesn’t reach a high enough temperature to completely dissolve the sugar, which will remain grainy. I think the finer points might have gotten lost in translation.
@womlocalstories
4 жыл бұрын
@@IreneSaltini Thanks for letting us know Irene.
@dukenegju
3 жыл бұрын
@@IreneSaltini True, however a certain quite high temperature would dissolve also "grainy" grinded cocoa. Though this is not the case for eg. +/10°C temperature differences, so I would also say it has to do more with the sugar contained. Im just eating some other chocolate made as per the Modica cold procedure and it is definetly the sugar (which in my case also means whole cane sugar - not refined and not crystallized - and which is even more difficult to have it melted), so of course it remains to be different with the chocolate shown, as I have not tried this one. Love
Dont want to hear political jokes it's all over tv now in food