PLAQ has a unique love story with each of its cocoas. There are truly no two alike. And the Gran Nativo bean from Peru, land of exceptional chocolate, is not left out.
Gran Nativo is, above all, love at first sight. As we imagine it. Lightning, intense, rare. During the second physical meeting of the co-founders with a cocoa plantation, a few years ago.
A magical moment at the origin of a solid relationship, which has since experienced trials. From Piura in northern Peru to our boutique factory on Rue du Nil.
Ready to follow this plot? Once is not customary, we take you on the trail of an extraordinary cocoa.
Gran Nativo cocoa, from the bean to the PLAQ
It is in the North-West of Peru, in the province of Piura, whose name derives from the term “ abundance ”, that PLAQ's early crush on this unique cocoa took place.
Lands with an arid Amazonian climate although highly irrigated, close to the coasts, are home to a dry equatorial forest of 2,800 hectares. Suitable for growing cocoa trees in agroforestry, in the middle of lemon and mango trees.
Rich in this terroir full of oxymorons, the masterful Gran Nativo bean is related to Peruvian white cocoa beans. Among the rarest and finest in the world. Its other name is Piura Blanco .
If we continue to call it Gran Nativo, it is with the aim of honoring the work of Luis Mancini. This passionate Venezuelan was the first to select the best local beans and import them to Europe.
In 2019, he brought Nicolas and Sandra, the co-founders of PLAQ, into his cooperative, Norandino. There they discover the fresh beans and their golden color. Fermentation tanks covered with banana leaves. A trip of which they keep unforgettable memories. Imbued with generosity. This expedition is also symbolic. It shortly precedes the opening of the factory-boutique on rue du Nil.
Passed away shortly after their meeting, this exceptional supplier gave way to Original Beans and Cacao Latitude. Trusted sources who take up the torch in the villages of La Pareja and Loma Larga, in the heart of the Andanjo community.
Final handover of bean bags to the chocolate makers on rue du Nil, Margherita, responsible for transforming cocoa into chocolate, and others.
By their care, the beans are tasted, sorted, roasted at low temperature, mixed with unrefined sugar, crushed with a granite stone for 3 days then matured for 3 weeks.
The paste thus obtained is then melted and molded in the form of PLAQ, revealing the surprise of the final aromas of the chocolate.
What PLAQ likes about Gran Nativo cocoa
Gran Nativo cocoa is without a doubt the most disturbing of PLAQ's beloved cocoas. Fruity, sweet, without bitterness, one might think it is not at all cocoa-like. Blindly, it is regularly mistaken for milk chocolate when it is pure dark chocolate without additives. That is to say !
The PLAQ tasters, Sandra and Nicolas, its co-founders, but also Margherita, from the workshop, are unanimous. Gran Nativo is to the world of well-made chocolate what fruit juice is to the world of drinks.
An explosion of fruity and juicy, tangy aromas, with notes of passion fruit, apricot, citrus then brown sugar. Slightly floral, Gran Nativo chocolate also has accents of flower honey.
Silky and long in the mouth, it has the good taste to please those who are usually reluctant to the strength of dark chocolate.
Pure, mixed with sheep's milk or combined with inclusions of dehydrated kumquats in a limited dark and orange edition, Gran Nativo chocolate brilliantly expresses all of its aromas. To the delight of the palate. Novices and advanced alike.
Gran Nativo cocoa in the eye of PLAQ
From the passion of the first sight to the soothing of scars, there is only one PLAQ. Life, real life, is still sweeter accompanied by well-made chocolate...
To your PLAQ.
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Cocoa beans organic Gran Nativo from Piura, Peru (74%) and unrefined organic cane sugar from the state of São Paulo Brazil (26%). Without lecithin. No added cocoa butter.
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Pure milk Gran Nativo sheep's milk 56% Cocoa beans organic Gran Nativo origin Piura, Peru (46%) and organic unrefined cane sugar origin state of São Paulo Brazil (28%), organic blend cocoa butter from 4 origins (10%) (Ecuador, Peru, São Tomé, Republic Dominican), organic sheep's milk powder (38% fat) from Aveyron France (16%). Without Lecithin. |
Sandra Mielenhausen and Nicolas Rozier-Chabert founded PLAQ in 2015. Guided by their love of chocolate, they surrounded themselves with Chloé Doutre-Roussel, Bean to bar ambassador, to open their factory-boutique in the 2nd borough of Paris. Made on site in limited quantities, PLAQ chocolate is pure, from its ingredients to its packaging, including its taste. After their signature product, PLAQ, a slab of chocolate without a square, they now offer their know-how in bars, drinks, pastries, rocks and coated dried fruits. For chocolate lovers, chefs who reinvent gastronomy and all those who share the love of things well done.
