Technical guide
| Ingredients | Cocoa beans, cocoa butter, sugar cane. |
|---|---|
| Allergens | Made in facility that handles nuts, dairy and gluten. |
| Origin | Cocoa beans from Chiapas Forest, Mexico. |
| Conservation / Utilisation | Keep between 16 °et 23°. Change of temperature, high temperature and humidity can alterate chocolate. |
| Price incl. tax | €8.50 |
Trinitario Uranga, Grand Premium, 74% cocoa
Perfume
Notes of undergrowth, delicate acidity.
Story
Uranga, a Trinitario cultivar from the Chiapas Forest.
Cocoa beans are sun-dried for several days, and fermented slowly during 5 days. No soy lecithin. Chocolate bars are handcrafted in France by Grain de vanille ® pâtisserie in Cancale for Epices Roellinger.
Energy : 576 kcal /2386 kJ ; Carbohydrates : 30,8 g of which sugar 25,8 g ; Fat : 44,1 g of which saturates 27,8 g ; Protein : 7,4 g ; Salt: 0,0030 g.
Cocoa beans are sun-dried for several days, and fermented slowly during 5 days. No soy lecithin. Chocolate bars are handcrafted in France by Grain de vanille ® pâtisserie in Cancale for Epices Roellinger.
Energy : 576 kcal /2386 kJ ; Carbohydrates : 30,8 g of which sugar 25,8 g ; Fat : 44,1 g of which saturates 27,8 g ; Protein : 7,4 g ; Salt: 0,0030 g.