Cinnamon PGI Modica chocolate

And now a piece of advice: this cinnamon chocolate bar should be drunk, in a cup, rather than eaten. Because it gives its best there, because it tastes of pampering and good humour. And while you are enjoying it, on a rainy afternoon, read the treatise on "Physiology of taste, or meditations on transcendent gastronomy" by Brillat-Savarin (magistrate, writer and great gourmet), who was the first, halfway through 800, spoke of the combination of chocolate-cinnamon and vanilla as the "nec plus ultra" among flavours. Ingredients- Cocoa mass 50%, cane sugar and cinnamon sticks