Tonda Gentile hazelnut from Piedmont · PGI Grand cru cocoa beans Twenty-five per cent sugar · not one grain more No artificial flavourings · no preservatives White truffle · Black truffle · Summer truffle Tonda Gentile hazelnut from Piedmont · PGI Grand cru cocoa beans Twenty-five per cent sugar · not one grain more No artificial flavourings · no preservatives White truffle · Black truffle · Summer truffle
Tablette Bean to Bar Colombie 70 % — Colette Demay

Tasting chocolate

Bean to Bar · Colombia 70 %

14,50 € Tablet 60 g
1
Handcrafted in micro-batches Dispatched within 48 working hours Eco-designed gift box, plastic-free

— Aromatic profile —

  • Attack rich, generous cocoa
  • Mid-palate toasted hazelnut, Central American coffee, caramel
  • Finish milky, a round and chocolatey persistence

— The pairing & the moment —

  • The pairing Tawny Port · Single malt whisky · Espresso coffee
  • The moment the digestif, the after-dinner, the tête-à-tête

— Recommended pairings —

Wines & Champagnes

  • Banyuls Grand Cru
  • Vintage Maury
  • 20-year Tawny Port
  • Pedro Ximénez sherry

Spirits

  • Speyside single malt whisky (Macallan, Glenfiddich)
  • VSOP Cognac
  • Aged Colombian rum
  • Small batch bourbon

— The experience —

A 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.

— Cocktails —

With alcohol

  • White Russian with cold brew coffee
  • Bourbon-orange Old Fashioned
  • Espresso Negroni
  • Classic Sazerac

Without alcohol

  • Long espresso coffee
  • Oat milk cold brew
  • Old-fashioned hot chocolate
  • Hazelnut-cardamom infusion

Colombia calls for woody depth. Amber spirits and single-origin coffees prolong the hazelnut note. To be avoided with fine bubbles, which break the roundness.

— Allergens —

  • Made in a workshop using milk, tree nuts and soy
  • May contain traces

— Nutritional values —

Per 100 g · estimated values, to be confirmed by laboratory analysis

  • Energy570 kcal
  • Fat43 g (of which saturates 26 g)
  • Carbohydrates30 g (of which sugars 27 g)
  • Protein9 g
  • Fibre12 g
  • Salt0.02 g

One Colombia bar = 60 g · 70 % cocoa.

— Our story —

Arhuaco 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.

— Shelf life —

Keep away from light and heat. Best enjoyed within 6 to 8 weeks, stored between 18 and 20 °C.