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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.