PURE DARK COATED BONBONS CARAMEL PASSION

PLAQ's bonbons!

A flowing caramel center, made with just 3 ingredients: passion fruit juice, unrefined organic cane sugar and Kamili 76% pure dark chocolate. This is the particularity of the recipe: the chocolate is mixed with passion caramel, which softens the tangy side.

This is the same chocolate that is used to coat bonbons. It is fruity and cocoa, and goes very well with the tangy passion fruit.

3 INGREDIENTS. NOTHING ELSE.

Passion caramel (passion fruit juice from the Azores Portugal, unrefined organic cane sugar from the state of São Paulo Brazil, Kamili 76% pure dark chocolate), coated with 76% Kamili pure dark chocolate (Kamili organic cocoa beans from Morogoro Tanzania (76%) and unrefined organic cane sugar (24%).

“Kamili” means “Absolutely” in Swahili.
It is in the heart of Tanzania, in the Kilombero Valley to the west of the Udzungwa Mountains National Reserve, that cocoa trees are grown. It is in this important agricultural region, very fertile and with a hot and humid climate, that Kamili cocoa has been cultivated since 2015.

The beans are grown by 4,000 independent farms of 2 hectares on average, cultivated in agro-forestry, of which 1,200 have the organic label.

Kamili cocoa beans are composed of Trinitario beans, a hybrid variety resulting from the mixture of Criollo and Forastero beans, and Neo-Nacional beans. Kamili is a round, tangy cocoa, with notes of red fruits (cherries, berries and plums) and floral notes reminiscent of violet or rose.

Used since 2020 for the manufacture of our Kamili 76% chocolate, it is particularly suitable for cooking, in our pastries and for combining with dried fruits, in our coated dried fruits and rocks.

We had the chance to participate in the September 2022 harvest during which we met Simrane Bindra, the founder, and all of her teams.

Once fermented and dried, the beans are packaged in 62 kilo bags before being shipped to Antwerp to our partner Silva Cacao and then delivered to the Manufacture.

Each bag delivered is individually transformed into chocolate in the Bean To Bar philosophy, in a "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.

Weight: 155g

Nutritional Values ​​per 100g = Energy: 1186 kJ / 285kcal, Fat: 9g (including saturated fatty acids: 5g), Carbohydrates: 47g (including sugars: 46g), Dietary fiber: 15g, Protein 7g, Salt: 0g.