I found this bar at my local gourmet shop that's meant to be a "rustic" drinking chocolate. It's made by this Italian company called Don Puglisi. http://www.laboratoriodonpuglisi.it/dovesiamo.htm Anyone know of it?The directions on the bar say to cut off one of the sectioned blocks and melt in hot water or milk. The only ingredients are 45% cocoa mass and cane sugar.
updated by @sera: 05/16/15 15:54:52
Anyone heard of this Chocolatier/Chocolate?
Don Puglisi makes chocolate that is very similar to the Antica Dolceria Bonajuto bars. While I ran across Bonajuto in New York at Dean and Deluca, I first found the Don Puglisi at Bittersweet Cafe in San Francisco. I have the label somewhere in my collection. There is a forum thread on Bonajuto here . I ran the first paragraph on the "la cioccolata" page through translate.google.com and this is the result: The history of chocolate modican starts from distant places and times, from "failure" between Cortez and Montezuma, in 1519. It is said that the Aztec leader, as a sign of friendship, has offered a drink made up of cocoa beans coarsely chopped, with the addition of water, maize flour, chili, cinnamon and anise seeds. Drink welcome because little bitter. In fact, I first of Spaniards innovation was to add sugar cane.
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clay - http://www.thechocolatelife.com/clay/
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clay - http://www.thechocolatelife.com/clay/
Sounds a lot like the Mexican type chocolate by IBARRA (red and yellow pkg) that comes in "hockey puck" size wafers, divided to cut like a pizza, that you add to warm milk over the stove, mix and melt all together - makes a killer hot chocolate! Its just cocoa mass, sugar, and cinnamon- very simple- but not meant for eating straight. Has not been conched at all- very grainy. I would like to try Don Puglisi- Did you try to make the hot cocoa?
I haven't tried it yet, I'm pacing myself! I'll report back when I do. 
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.