{"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","url":"https:\/\/colettedemay.com\/en\/products\/tablette-colombie-70","provider":"Colette Demay","version":"1.0","type":"link"}