Technical guide
| Ingredients | Cocoa beans, cocoa butter, sugar cane. |
|---|---|
| Allergens | Made in facility that handles nuts, dairy and gluten. |
| Origin | Cocoa beans from a garden in Chontalpa, Mexique |
| Net weight | 80 |
| Conservation / Utilisation | Keep between 16 °et 23°. Change of temperature, high temperature and humidity can alterate chocolate. |
| Price incl. tax | €8.50 |
Trinitario, Criollo & Forastero, Grand Premium, 80% cocoa
Perfume
Floral bouquet and tart notes of tropical fruit.
Story
A blend of various Trinitario, Criollo and Forastero from the family estate of collectors of primeval cocoa varieties located in the Chontalpa area of Tabasco state.
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 : 585 kcal /2427 kJ ; Carbohydrates : 31,7 g of which 21,1 g ; Fat : 45 of which satures 28,5 g ; Protein : 8,4 g ; Salt : 0,0080 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 : 585 kcal /2427 kJ ; Carbohydrates : 31,7 g of which 21,1 g ; Fat : 45 of which satures 28,5 g ; Protein : 8,4 g ; Salt : 0,0080 g.