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 Madagascar 70 % — Colette Demay

Tasting chocolate

Bean to Bar · Madagascar 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 lively, tangy and mineral cocoa
  • Mid-palate red fruits (blackcurrant, raspberry), candied citrus
  • Finish fresh, a vibrant persistence, a luminous signature

— The pairing & the moment —

  • The pairing Brut nature Champagne · Botanical gin · Cold brew coffee
  • The moment the refined aperitif, the summer lunch, the sunlit terrace

— Recommended pairings —

Wines & Champagnes

  • Brut nature or extra-brut Champagne
  • Chablis Grand Cru
  • Loire Sauvignon (Sancerre, Pouilly-Fumé)
  • Dry rosé Crémant

Spirits

  • Premium botanical gin (Monkey 47, Tanqueray No. Ten)
  • White agricole rum from Madagascar (Dzama)
  • Red fruit vodka
  • Artisanal mezcal

— The experience —

A 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.

— Cocktails —

With alcohol

  • Champagne-bitter Spritz with red fruits
  • Raspberry Daiquiri with Dzama rum
  • Raspberry Gin Sour
  • Champagne cocktail with citrus bitter

Without alcohol

  • Strawberry-basil lemonade
  • Iced hibiscus-raspberry infusion
  • Sparkling water with lime
  • Hibiscus-rose iced tea

Madagascar calls for freshness and brilliance. Taut bubbles, citrus and red fruits sublimate the vivacity of the bean. Avoid smoky spirits and heavy wines.

— 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

  • Energy555 kcal
  • Fat41 g (of which saturates 25 g)
  • Carbohydrates32 g (of which sugars 28 g)
  • Protein8 g
  • Fibre11 g
  • Salt0.02 g

One Madagascar bar = 60 g · 70 % cocoa.

— Our story —

Sambirano 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.

— Shelf life —

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