The chocolate is organic quality.Is it still necessary to present Madagascar cocoa?
Its exceptional qualities have long been recognized. The cocoa that François Pralus chose grows in the Ambaja region (Sambirano basin) where the majority of Malagasy cocoa comes from.
The typical taste and aroma of these beans is due to their genetic heritage and their terroir. Cocoa trees grow in the shelter of large trees, populated by endemic species. This exceptional nature combined with the work of the planters makes it possible to produce a very balanced, tangy and fruity chocolate with notes of redcurrant and yellow fruits such as citrus, flavors particularly typical of cocoa from this region.
Taste: Fresh nose, slightly minty and fruity, fine on the palate, tangy.
Ingredients and allergens: cocoa 75% minimum, sugar, cocoa butter, emulsifier: sunflower lecithin. Cocoa bean - Criollo.
Made in a workshop using nuts and milk.
Store in a cool, dry place between 16 and 18 °C.
Weight: 100 g
