DARK COATED BONBONS VANILLA CARAMEL AND SWEET CLOVER ALMONDS

A box of 16 PLAQ bonbons, no ganache but intense pralines or caramel, not very sweet and a chocolate with flavor.
Few ingredients, but the best every time.

8 CARAMEL VANILLA BONBONS
Intense and flowing, the surprise of a vanilla caramel at the heart of a pure dark fruity and cocoa chocolate, Kamili 76%.

8 ALMOND AND SWEET CLOVER PRALINE BONBONS
Deliciously regressive. The sweet notes of tonka bean and vanilla from the sweet clover mingle with the sweetness of the almond praline.

What is sweet clover?
Sweet clover is a plant of fields and embankments that grows in the countryside in France.

6 INGREDIENTS. NOTHING ELSE.

Caramel (fluid cream (33% fat) origin Bresse France
(41%), unrefined organic cane sugar origin state of São
Paulo Brazil (41%), Bresse AOP butter from France
(16%), natural organic cocoa butter with traceable origin
varying depending on the harvest (2%), vanilla from Zanzibar
Tanzania) coated with Kamili 76% pure dark chocolate (beans
of Kamili organic cocoa from Morogoro Tanzania (76%) and
unrefined organic cane sugar (24%).

6 INGREDIENTS. NOTHING ELSE.

Almond and sweet clover praline (almonds from Drôme France (61%), unrefined organic cane sugar state origin from São Paulo Brazil (21%), natural organic cocoa butter and traceable origin varying according to harvest (15%), sweet clover origin New-Aquitaine France (3%), fleur de sel from South-West) coated with Kamili 76% pure dark chocolate (organic Kamili cocoa beans from Morogoro Tanzania (76%) and unrefined organic cane sugar (24%).

Created in 2010 by the American Emily Stone, Maya Mountain Cacao (MMC), is a social company among the pioneers in the creation of a high quality centralized fermentation center to export very high quality cocoa to craft chocolate makers Americans.

The still-moist beans are purchased from 350 farmers in the Toledo and South Stann Creek districts, most of them from the Q'eqchi' and Mopan Maya who have been growing cocoa for generations.

These are then fermented and dried by 100% local teams according to a completely controlled and traceable process. The social and economic impact on all communities in Southern Belize is significant.

This cocoa is one of the first that we selected in 2019 and transformed into chocolate with various percentages and recipes (76%, 84%, 100%, crispy, 70% with maple sugar) in pastries and ice cream.

We particularly appreciate its tangy notes of tropical fruits, raisin and honey. We buy this cocoa in 52 kilo bags directly from MMC, which imports and stores its cocoa itself in Amsterdam.

Each bag delivered to the Manufacture in Paris rue du Nil, is individually transformed into chocolate in the Bean To Bar philosophy, in "micro batch", in order to stay as close as possible to the aromatic specificities which can vary from one batch to another.

The beans are tasted, sorted, roasted at low temperature, mixed with unrefined cane sugar, stone-conched for 3 days before resting for 3 weeks. The chocolate thus obtained will then be melted to be molded and packaged into bars or used in pastries, drinks and ice cream.

Weight: 130g

Price per kilo: €246.15/kg

Nutritional Values ​​per 100g = Energy: 2209 kJ / 537 kcal, Fat: 39.6g (including saturated fatty acids: 18.3g), Carbohydrates: 32.4g (including sugars: 30.6g), Dietary fiber: 16.5g , Protein 11.7g, Salt: 0.09g.