{"title":"Les Tablettes","description":"\u003cp\u003eFour origins, one same gesture: Bean to Bar 70%. From the cocoa bean to the finished bar, wrought with patience.\u003c\/p\u003e","products":[{"product_id":"tablette-martinique-70","title":"Bean to Bar · Martinique 70 %","description":"\u003ch3\u003e— Aromatic profile —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAttack dark cocoa, dry and upright\u003c\/li\u003e\n\u003cli\u003eMid-palate fresh cane, brown sugar, a note of light tobacco\u003c\/li\u003e\n\u003cli\u003eFinish woody, an echo of agricole rum, a long persistence\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The pairing \u0026amp; the moment —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe pairing\u003c\/strong\u003e Aged agricole rum · VSOP Cognac · Caribbean cigar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe moment\u003c\/strong\u003e the digestif, the veranda, the end of a tropical meal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— Recommended pairings —\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWines \u0026amp; Champagnes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet Mauzac from the South-West\u003c\/li\u003e\n\u003cli\u003eBanyuls Grand Cru\u003c\/li\u003e\n\u003cli\u003eAged Pineau des Charentes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged agricole rum (Habitation Saint-Étienne, Neisson, Clément XO)\u003c\/li\u003e\n\u003cli\u003eVanilla-infused rhum arrangé\u003c\/li\u003e\n\u003cli\u003eHors d’Âge Cognac\u003c\/li\u003e\n\u003cli\u003eVintage Armagnac\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The experience —\u003c\/h3\u003e\n\u003cp\u003eA bar to snap in the palm of the hand, into two clean squares. The Trinitario cocoa from Le Lorrain — northern Martinique — yields a lively, upright material that comes fully into its own with an aged agricole rum. To be served after a Creole meal or simply with a coffee. Store at 18 °C, take out 20 minutes before tasting.\u003c\/p\u003e\n\u003ch3\u003e— Cocktails —\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWith alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic Ti-punch with aged rum\u003c\/li\u003e\n\u003cli\u003eHemingway Daiquiri\u003c\/li\u003e\n\u003cli\u003eAgricole rum Old Fashioned\u003c\/li\u003e\n\u003cli\u003eMojito with fresh cane\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWithout alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLime-mint lemonade\u003c\/li\u003e\n\u003cli\u003eHibiscus-ginger infusion\u003c\/li\u003e\n\u003cli\u003eLong black coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMartinique calls for the raw material of the sugar canes. Agricole rum in direct pairing, or a strong black coffee to support the woody note.\u003c\/p\u003e\n\u003ch3\u003e— Allergens —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade in a workshop using milk, tree nuts and soy\u003c\/li\u003e\n\u003cli\u003eMay contain traces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— Nutritional values —\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003ePer 100 g · estimated values, to be confirmed by laboratory analysis\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy\u003c\/strong\u003e565 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat\u003c\/strong\u003e42 g \u003cem\u003e(of which saturates 26 g)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e30 g \u003cem\u003e(of which sugars 27 g)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein\u003c\/strong\u003e8 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFibre\u003c\/strong\u003e11 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt\u003c\/strong\u003e0.02 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eOne Martinique bar = 60 g · 70 % cocoa.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e— Our story —\u003c\/h3\u003e\n\u003cp\u003eTrinitario from Le Lorrain, north-east Martinique. The pods are harvested by hand, fermented for six days in crates, dried in the trade winds for two weeks. Gentle roasting, slow grinding, 72-hour conching in our workshops. A bar of pure origin, without lecithin or vanillin. The bean lets the terroir speak.\u003c\/p\u003e\n\u003ch3\u003e— Shelf life —\u003c\/h3\u003e\n\u003cp\u003eKeep away from light and heat. \u003cem\u003eBest enjoyed within 6 to 8 weeks, stored between 18 and 20 °C.\u003c\/em\u003e\u003c\/p\u003e","brand":"Colette Demay","offers":[{"title":"Tablet 60 g","offer_id":56670512087366,"sku":"TAB-MARTINIQUE-70","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/9758\/0614\/files\/tablette-martinique.webp?v=1780681623"},{"product_id":"tablette-nicaragua-70","title":"Bean to Bar · Nicaragua 70 %","description":"\u003ch3\u003e— Aromatic profile —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAttack clean cocoa, the freshness of altitude\u003c\/li\u003e\n\u003cli\u003eMid-palate floral, acacia honey, a note of candied citrus\u003c\/li\u003e\n\u003cli\u003eFinish delicately vanilla, a soft and milky persistence\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The pairing \u0026amp; the moment —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe pairing\u003c\/strong\u003e Sauternes · VSOP Cognac · Single-origin coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe moment\u003c\/strong\u003e the morning coffee, brunch, the afternoon of reading\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— Recommended pairings —\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWines \u0026amp; Champagnes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSauternes Premier Cru\u003c\/li\u003e\n\u003cli\u003eSweet Jurançon\u003c\/li\u003e\n\u003cli\u003eTokaji Aszú 5 puttonyos\u003c\/li\u003e\n\u003cli\u003eBlanc de Blancs Champagne\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged Nicaraguan rum (Flor de Caña 18)\u003c\/li\u003e\n\u003cli\u003eVintage Calvados\u003c\/li\u003e\n\u003cli\u003eMirabelle from Lorraine\u003c\/li\u003e\n\u003cli\u003eSaint-Germain (elderflower liqueur)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The experience —\u003c\/h3\u003e\n\u003cp\u003eA bar to let melt on the tongue, square by square. The Matagalpa cocoa grows at 1,400 metres in the northern cordillera of Nicaragua — the freshness of altitude gives this rare floral finesse. To be enjoyed with a specialty coffee, a white tea, or simply with a glass of still water to preserve its length. Store at 18 °C, taste at room temperature.\u003c\/p\u003e\n\u003ch3\u003e— Cocktails —\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWith alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVanilla Old Fashioned\u003c\/li\u003e\n\u003cli\u003eMild Espresso Martini\u003c\/li\u003e\n\u003cli\u003eMai Tai with Flor de Caña rum\u003c\/li\u003e\n\u003cli\u003eBellini with white peach\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWithout alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFilter coffee, Matagalpa origin\u003c\/li\u003e\n\u003cli\u003eBai Mu Dan white tea\u003c\/li\u003e\n\u003cli\u003eChamomile-honey infusion\u003c\/li\u003e\n\u003cli\u003eOrange blossom water mocktail\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNicaragua calls for delicacy. Sweet wines and high-altitude coffees prolong its floral note. Avoid smoky spirits and pronounced bitters.\u003c\/p\u003e\n\u003ch3\u003e— Allergens —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade in a workshop using milk, tree nuts and soy\u003c\/li\u003e\n\u003cli\u003eMay contain traces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— Nutritional values —\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003ePer 100 g · estimated values, to be confirmed by laboratory analysis\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy\u003c\/strong\u003e555 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat\u003c\/strong\u003e41 g \u003cem\u003e(of which saturates 25 g)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e31 g \u003cem\u003e(of which sugars 28 g)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein\u003c\/strong\u003e8 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFibre\u003c\/strong\u003e11 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt\u003c\/strong\u003e0.02 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eOne Nicaragua bar = 60 g · 70 % cocoa.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e— Our story —\u003c\/h3\u003e\n\u003cp\u003eFine cocoa from Matagalpa, a family plantation at 1,400 metres in northern Nicaragua. Harvested with pruning shears, controlled fermentation for seven days, gentle sun-drying on bamboo beds. Slow roasting at 110 °C, 90-hour conching in our workshops — the bean stays there a month. A floral, polished bar that never seeks effect. Just three ingredients: cocoa, cane sugar, cocoa butter.\u003c\/p\u003e\n\u003ch3\u003e— Shelf life —\u003c\/h3\u003e\n\u003cp\u003eKeep away from light and heat. \u003cem\u003eBest enjoyed within 6 to 8 weeks, stored between 18 and 20 °C.\u003c\/em\u003e\u003c\/p\u003e","brand":"Colette Demay","offers":[{"title":"Tablet 60 g","offer_id":56670512120134,"sku":"TAB-NICARAGUA-70","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/9758\/0614\/files\/tablette-nicaragua.webp?v=1780683424"},{"product_id":"tablette-colombie-70","title":"Bean to Bar · Colombia 70 %","description":"\u003ch3\u003e— Aromatic profile —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAttack rich, generous cocoa\u003c\/li\u003e\n\u003cli\u003eMid-palate toasted hazelnut, Central American coffee, caramel\u003c\/li\u003e\n\u003cli\u003eFinish milky, a round and chocolatey persistence\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The pairing \u0026amp; the moment —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe pairing\u003c\/strong\u003e Tawny Port · Single malt whisky · Espresso coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe moment\u003c\/strong\u003e the digestif, the after-dinner, the tête-à-tête\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— Recommended pairings —\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWines \u0026amp; Champagnes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBanyuls Grand Cru\u003c\/li\u003e\n\u003cli\u003eVintage Maury\u003c\/li\u003e\n\u003cli\u003e20-year Tawny Port\u003c\/li\u003e\n\u003cli\u003ePedro Ximénez sherry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpeyside single malt whisky (Macallan, Glenfiddich)\u003c\/li\u003e\n\u003cli\u003eVSOP Cognac\u003c\/li\u003e\n\u003cli\u003eAged Colombian rum\u003c\/li\u003e\n\u003cli\u003eSmall batch bourbon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The experience —\u003c\/h3\u003e\n\u003cp\u003eA generous bar, to share. The Arhuaco cocoa comes from the Sierra Nevada de Santa Marta — land of Colombia’s first peoples. The bean yields an elegant richness, a roundness of toasted hazelnut that naturally pairs with amber eaux-de-vie. To be enjoyed after dinner over a lightly peated whisky or a long espresso. Store at 18 °C.\u003c\/p\u003e\n\u003ch3\u003e— Cocktails —\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWith alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhite Russian with cold brew coffee\u003c\/li\u003e\n\u003cli\u003eBourbon-orange Old Fashioned\u003c\/li\u003e\n\u003cli\u003eEspresso Negroni\u003c\/li\u003e\n\u003cli\u003eClassic Sazerac\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWithout alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLong espresso coffee\u003c\/li\u003e\n\u003cli\u003eOat milk cold brew\u003c\/li\u003e\n\u003cli\u003eOld-fashioned hot chocolate\u003c\/li\u003e\n\u003cli\u003eHazelnut-cardamom infusion\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eColombia calls for woody depth. Amber spirits and single-origin coffees prolong the hazelnut note. To be avoided with fine bubbles, which break the roundness.\u003c\/p\u003e\n\u003ch3\u003e— Allergens —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade in a workshop using milk, tree nuts and soy\u003c\/li\u003e\n\u003cli\u003eMay contain traces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— Nutritional values —\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003ePer 100 g · estimated values, to be confirmed by laboratory analysis\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy\u003c\/strong\u003e570 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat\u003c\/strong\u003e43 g \u003cem\u003e(of which saturates 26 g)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e30 g \u003cem\u003e(of which sugars 27 g)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein\u003c\/strong\u003e9 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFibre\u003c\/strong\u003e12 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt\u003c\/strong\u003e0.02 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eOne Colombia bar = 60 g · 70 % cocoa.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e— Our story —\u003c\/h3\u003e\n\u003cp\u003eArhuaco cocoa, cultivated by the indigenous community of the same name in the Sierra Nevada de Santa Marta. Agroforestry plantation, at the heart of the primary forest. The harvest follows the lunar calendar of the Arhuacos. Fermentation for five days in wooden vats, drying in the Andean sun. Gentle roasting in our workshops, 80-hour conching. A broad, generous bar, faithful to the richness of its terroir.\u003c\/p\u003e\n\u003ch3\u003e— Shelf life —\u003c\/h3\u003e\n\u003cp\u003eKeep away from light and heat. \u003cem\u003eBest enjoyed within 6 to 8 weeks, stored between 18 and 20 °C.\u003c\/em\u003e\u003c\/p\u003e","brand":"Colette Demay","offers":[{"title":"Tablet 60 g","offer_id":56670512152902,"sku":"TAB-COLOMBIE-70","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/9758\/0614\/files\/tablette-colombie.webp?v=1780663465"},{"product_id":"tablette-madagascar-70","title":"Bean to Bar · Madagascar 70 %","description":"\u003ch3\u003e— Aromatic profile —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAttack lively, tangy and mineral cocoa\u003c\/li\u003e\n\u003cli\u003eMid-palate red fruits (blackcurrant, raspberry), candied citrus\u003c\/li\u003e\n\u003cli\u003eFinish fresh, a vibrant persistence, a luminous signature\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The pairing \u0026amp; the moment —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe pairing\u003c\/strong\u003e Brut nature Champagne · Botanical gin · Cold brew coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe moment\u003c\/strong\u003e the refined aperitif, the summer lunch, the sunlit terrace\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— Recommended pairings —\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWines \u0026amp; Champagnes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrut nature or extra-brut Champagne\u003c\/li\u003e\n\u003cli\u003eChablis Grand Cru\u003c\/li\u003e\n\u003cli\u003eLoire Sauvignon (Sancerre, Pouilly-Fumé)\u003c\/li\u003e\n\u003cli\u003eDry rosé Crémant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePremium botanical gin (Monkey 47, Tanqueray No. Ten)\u003c\/li\u003e\n\u003cli\u003eWhite agricole rum from Madagascar (Dzama)\u003c\/li\u003e\n\u003cli\u003eRed fruit vodka\u003c\/li\u003e\n\u003cli\u003eArtisanal mezcal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The experience —\u003c\/h3\u003e\n\u003cp\u003eA bar to discover slowly, in the open. The Sambirano cocoa — a valley in north-western Madagascar — is one of the most recognised terroirs in the world for its fruity vivacity. To be served cool over a dry Champagne or a taut cocktail, at the start of the evening. Store at 16-18 °C to preserve its tangy character.\u003c\/p\u003e\n\u003ch3\u003e— Cocktails —\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWith alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChampagne-bitter Spritz with red fruits\u003c\/li\u003e\n\u003cli\u003eRaspberry Daiquiri with Dzama rum\u003c\/li\u003e\n\u003cli\u003eRaspberry Gin Sour\u003c\/li\u003e\n\u003cli\u003eChampagne cocktail with citrus bitter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWithout alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStrawberry-basil lemonade\u003c\/li\u003e\n\u003cli\u003eIced hibiscus-raspberry infusion\u003c\/li\u003e\n\u003cli\u003eSparkling water with lime\u003c\/li\u003e\n\u003cli\u003eHibiscus-rose iced tea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMadagascar calls for freshness and brilliance. Taut bubbles, citrus and red fruits sublimate the vivacity of the bean. Avoid smoky spirits and heavy wines.\u003c\/p\u003e\n\u003ch3\u003e— Allergens —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade in a workshop using milk, tree nuts and soy\u003c\/li\u003e\n\u003cli\u003eMay contain traces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— Nutritional values —\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003ePer 100 g · estimated values, to be confirmed by laboratory analysis\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy\u003c\/strong\u003e555 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat\u003c\/strong\u003e41 g \u003cem\u003e(of which saturates 25 g)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e32 g \u003cem\u003e(of which sugars 28 g)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein\u003c\/strong\u003e8 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFibre\u003c\/strong\u003e11 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt\u003c\/strong\u003e0.02 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eOne Madagascar bar = 60 g · 70 % cocoa.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e— Our story —\u003c\/h3\u003e\n\u003cp\u003eSambirano cocoa, the Ambanja valley, at the foot of the Tsaratanana massif. A unique microclimate, rich volcanic soil, a Criollo-Trinitario bean. Harvested three times a year, open-air fermentation for four days, sun-drying on bamboo racks. Very short roasting at 105 °C to preserve the vivacity, 60-hour conching in our workshops. A bar that never loses the fruity brilliance of the Great Island.\u003c\/p\u003e\n\u003ch3\u003e— Shelf life —\u003c\/h3\u003e\n\u003cp\u003eKeep away from light and heat. \u003cem\u003eBest enjoyed within 6 to 8 weeks, stored between 18 and 20 °C.\u003c\/em\u003e\u003c\/p\u003e","brand":"Colette Demay","offers":[{"title":"Tablet 60 g","offer_id":56670512218438,"sku":"TAB-MADAGASCAR-70","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/9758\/0614\/files\/tablette-madagascar.webp?v=1780682645"}],"url":"https:\/\/colettedemay.com\/en\/collections\/les-tablettes.oembed","provider":"Colette Demay","version":"1.0","type":"link"}