{"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\/products\/tablette-madagascar-70","provider":"Colette Demay","version":"1.0","type":"link"}