TAB030
A cocoa percentage is interesting. An origin adds another dimension to the tasting experience.
When discovering dark chocolate, we often look at the cocoa percentage first. Yet two 70% chocolates can offer very different experiences depending on where their cocoa beans come from.
With our Saint-Domingue 70% bar, we wanted to showcase dark chocolate made with cocoa from the Dominican Republic, without fillings or added flavours. Just the pleasure of discovering this cocoa’s character.
I especially love the idea of taking a square, letting it melt slowly, and paying attention to what you taste. It’s a simple way to turn a chocolate break into a little tasting experience.
The engraving- and printmaking-inspired packaging completes the experience with an elegant, timeless aesthetic.
For your boutique, this bar is especially interesting alongside our Tanzania 75%. Two origins to discover, two experiences to compare, and a lovely opportunity to spark the curiosity of dark chocolate lovers.
A collection made for tasting and discovery.
Display the Grand Cru bars together so customers can compare cocoa percentages, origins, and textures. It’s a lovely way to encourage them to explore several chocolates and return for their favourites.
VEGAN
MA/BB : 2ANS
For over twenty years, Ludovic Fresse has been an independant master chocolatier.
With his wife Florence, they started Chocolat Boréal in 2017, as a small business engaged in its community, with values that would represent them and that would make their children, Édouard and Claire, proud.
The aim of Chocolat Boréal is to transmit the passion and know-how of fine chocolate making to future generations, while having the smallest environmental impact possible.
