The chocolate warmer works just like the 'nduja warmer, with the same logic: a candle underneath, terracotta around it, heat rising slowly. Only here there's no 'nduja inside. There's dark chocolate. (Its name, Peccato Fondente, means “dark sin”.)
 
 
 
Chocolate has a long history in Calabria, linked to the pastry shops of the inland villages and the markets of the South. Serving it melted and warm, in a container that keeps it at the right temperature, is another way of respecting what you bring to the table.
 
 
 
Handmade by Maurizio in Altomonte. The terracotta base holds the candle, the bowl on top holds the chocolate. Simple, direct, no frills.
 
 
 
Put it in the middle of the table with the chocolate inside and the candle lit. Then decide what to dip: fruit, biscuits, bread. Or just wait and eat it with a teaspoon.
 
A small piece for a big gesture.