Il Parrozzo is a traditional cake with a recipe combining almond flour and whole eggs, covered in a thin layer of Belgian dark choclate. The Parrozzo's signature flavours and texture come from

OUT OF STOCK The Classic Croccantino is a crunchy core of almonds and hazelnuts brittle laced with caramel. Its sweetness is perfectly balanced by a thin coating of extra fine dark chocolate. This

This beautiful assortment of chocolates contains 32 individually wrapped Autore chocolates in assorted flavours: pistachio, honey, fig, coconut, mint, gianduja and coffee.

OUT OF STOCK. Honey & Figs are enclosed in a crunchy mix of hazelnuts, almonds and caramel. Its sweetness is perfectly balanced by a thin coating of extra fine dark chocolate. This box has 20

OUT OF STOCK. Crunchy chocolate and caramel bites with Sicilian pistachios from Bronte and a pinch of sea salt coated with dark chocolate.

Crunchy bites of milk chocolate laced with Mandarin zest and covered with extra fine dark chocolate.

750ml Italian Dark Belgian-style Ale

750ml Italian Dark Belgian-style Ale

OUT OF STOCK Baladin's Xyauyu vintage barleywine-infused panettone, filled with natural sultanas and candied citrus, topped with a hazelnut, sugar and egg white glaze

Chocolate in its purest, most bitter and palate-enveloping state. 100% cold-tempered cocoa according to the original methods of the Aztecs. A raw looking and textured chocolate that should be

OUT OF STOCK. This candied orange peel is a very traditional Sicilian sweet, sometimes referred to as a 'nougat'. Fresh Sicilian orange peels are cooked in honey then formed in to a round. Highly

Cocoa with fruit sugar (fructose): Minimum of 65% cocoa mass. This chocolate is cold-tempered according to the original methods of the Aztecs.

80% cocoa mass, mixed with sugar and .025% salt which is harvested in the lagoon on the tiny island of Mothya (Mozia), off the coast of Sicily. The salt allows the naturally savoury qualities of the

Cocoa with Orange: Orange peel is cooked with honey and then combined with a minimum of 65% cocoa mass. This chocolate is cold-tempered according to the original methods of the Aztecs.

Cold tempered chocolate made according to the original recipe and method of the Aztecs flavoured with Cinnamon. All of Dolceria Bonajuto’s pure chocolates have a uniquely grainy texture typical of

65% cold-tempered Peruvian Criollo cocoa according to the original methods of the Aztecs. A raw looking and textured chocolate that should be savoured.