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 Martinique 70 % — Colette Demay

Tasting chocolate

Bean to Bar · Martinique 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 dark cocoa, dry and upright
  • Mid-palate fresh cane, brown sugar, a note of light tobacco
  • Finish woody, an echo of agricole rum, a long persistence

— The pairing & the moment —

  • The pairing Aged agricole rum · VSOP Cognac · Caribbean cigar
  • The moment the digestif, the veranda, the end of a tropical meal

— Recommended pairings —

Wines & Champagnes

  • Sweet Mauzac from the South-West
  • Banyuls Grand Cru
  • Aged Pineau des Charentes

Spirits

  • Aged agricole rum (Habitation Saint-Étienne, Neisson, Clément XO)
  • Vanilla-infused rhum arrangé
  • Hors d’Âge Cognac
  • Vintage Armagnac

— The experience —

A 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.

— Cocktails —

With alcohol

  • Classic Ti-punch with aged rum
  • Hemingway Daiquiri
  • Agricole rum Old Fashioned
  • Mojito with fresh cane

Without alcohol

  • Lime-mint lemonade
  • Hibiscus-ginger infusion
  • Long black coffee

Martinique calls for the raw material of the sugar canes. Agricole rum in direct pairing, or a strong black coffee to support the woody note.

— 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

  • Energy565 kcal
  • Fat42 g (of which saturates 26 g)
  • Carbohydrates30 g (of which sugars 27 g)
  • Protein8 g
  • Fibre11 g
  • Salt0.02 g

One Martinique bar = 60 g · 70 % cocoa.

— Our story —

Trinitario 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.

— Shelf life —

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