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 Nicaragua 70 % — Colette Demay

Tasting chocolate

Bean to Bar · Nicaragua 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 clean cocoa, the freshness of altitude
  • Mid-palate floral, acacia honey, a note of candied citrus
  • Finish delicately vanilla, a soft and milky persistence

— The pairing & the moment —

  • The pairing Sauternes · VSOP Cognac · Single-origin coffee
  • The moment the morning coffee, brunch, the afternoon of reading

— Recommended pairings —

Wines & Champagnes

  • Sauternes Premier Cru
  • Sweet Jurançon
  • Tokaji Aszú 5 puttonyos
  • Blanc de Blancs Champagne

Spirits

  • Aged Nicaraguan rum (Flor de Caña 18)
  • Vintage Calvados
  • Mirabelle from Lorraine
  • Saint-Germain (elderflower liqueur)

— The experience —

A bar to let melt on the tongue, square by square. The Matagalpa cocoa grows at 1,400 metres in the northern cordillera of Nicaragua — the freshness of altitude gives this rare floral finesse. To be enjoyed with a specialty coffee, a white tea, or simply with a glass of still water to preserve its length. Store at 18 °C, taste at room temperature.

— Cocktails —

With alcohol

  • Vanilla Old Fashioned
  • Mild Espresso Martini
  • Mai Tai with Flor de Caña rum
  • Bellini with white peach

Without alcohol

  • Filter coffee, Matagalpa origin
  • Bai Mu Dan white tea
  • Chamomile-honey infusion
  • Orange blossom water mocktail

Nicaragua calls for delicacy. Sweet wines and high-altitude coffees prolong its floral note. Avoid smoky spirits and pronounced bitters.

— 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)
  • Carbohydrates31 g (of which sugars 28 g)
  • Protein8 g
  • Fibre11 g
  • Salt0.02 g

One Nicaragua bar = 60 g · 70 % cocoa.

— Our story —

Fine cocoa from Matagalpa, a family plantation at 1,400 metres in northern Nicaragua. Harvested with pruning shears, controlled fermentation for seven days, gentle sun-drying on bamboo beds. Slow roasting at 110 °C, 90-hour conching in our workshops — the bean stays there a month. A floral, polished bar that never seeks effect. Just three ingredients: cocoa, cane sugar, cocoa butter.

— Shelf life —

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