{"product_id":"tablette-nicaragua-70","title":"Bean to Bar · Nicaragua 70 %","description":"\u003ch3\u003e— Aromatic profile —\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAttack clean cocoa, the freshness of altitude\u003c\/li\u003e\n\u003cli\u003eMid-palate floral, acacia honey, a note of candied citrus\u003c\/li\u003e\n\u003cli\u003eFinish delicately vanilla, a soft and milky 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 Sauternes · VSOP Cognac · Single-origin coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe moment\u003c\/strong\u003e the morning coffee, brunch, the afternoon of reading\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\u003eSauternes Premier Cru\u003c\/li\u003e\n\u003cli\u003eSweet Jurançon\u003c\/li\u003e\n\u003cli\u003eTokaji Aszú 5 puttonyos\u003c\/li\u003e\n\u003cli\u003eBlanc de Blancs Champagne\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpirits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged Nicaraguan rum (Flor de Caña 18)\u003c\/li\u003e\n\u003cli\u003eVintage Calvados\u003c\/li\u003e\n\u003cli\u003eMirabelle from Lorraine\u003c\/li\u003e\n\u003cli\u003eSaint-Germain (elderflower liqueur)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e— The experience —\u003c\/h3\u003e\n\u003cp\u003eA 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.\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\u003eVanilla Old Fashioned\u003c\/li\u003e\n\u003cli\u003eMild Espresso Martini\u003c\/li\u003e\n\u003cli\u003eMai Tai with Flor de Caña rum\u003c\/li\u003e\n\u003cli\u003eBellini with white peach\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWithout alcohol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFilter coffee, Matagalpa origin\u003c\/li\u003e\n\u003cli\u003eBai Mu Dan white tea\u003c\/li\u003e\n\u003cli\u003eChamomile-honey infusion\u003c\/li\u003e\n\u003cli\u003eOrange blossom water mocktail\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNicaragua calls for delicacy. Sweet wines and high-altitude coffees prolong its floral note. Avoid smoky spirits and pronounced bitters.\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\u003e31 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 Nicaragua bar = 60 g · 70 % cocoa.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e— Our story —\u003c\/h3\u003e\n\u003cp\u003eFine 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.\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":56670512120134,"sku":"TAB-NICARAGUA-70","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/9758\/0614\/files\/tablette-nicaragua.webp?v=1780683424","url":"https:\/\/colettedemay.com\/en\/products\/tablette-nicaragua-70","provider":"Colette Demay","version":"1.0","type":"link"}