How does one make a dark chocolate limoncello bar? I was wondering the very same, chocophiles. One could simply infuse the chocolate with lemon flavor, one could mix the chocolate with actual bits of lemon zest, or one could do as Perugina has done and added limoncello crisps, as they like to call it. As for myself, I would say they've added coarse bits of sugar with a lemony coating that, while not particularly "crispy," are tasty nonetheless. The tart of the lemon is balanced by the sugar and the chocolate, which I would estimate to be around 50% cacao (not dark chocolate in my book).
As with all Perugina products, great care has been put into the presentation. The chocolate is neatly wrapped in a fine and well-sealed foil, and each square of chocolate is stamped with a simple line drawing of a lemon. Perugina, though now a major global icon, is an Italian company, and I am happy to report that this bar is still made in Italy!
Perugina chocolates are widely available, but you'll most likely find them at higher-end, gourmet stores. This one was $3 and change. As far as fine chocolate goes, that's a steal!