IDUKKI ALMOND VANILLA PRALINE

A 58% milk chocolate Plaq with Tahitian vanilla praline and almonds from the Drôme.

Deliciously nostalgic.
An incredible, intense Tahitian vanilla that, combined with our almond praline, creates a new biscuit-like flavor.
The milk chocolate adds a caramelized note and an irresistible creaminess.

A new experience.
Like a vanilla biscuit—creamy and indulgent—wrapped in chocolate.

7 INGREDIENTS. NOTHING ELSE.

Organic Idukki cocoa beans from Kerala, India (46%); organic blond cane sugar from the state of São Paulo, Brazil (28%); organic cow’s milk powder (26% fat) from the Pays de la Loire, France (14%); organic, non-deodorized and fully traceable cocoa butter, origin varying with the harvest (12%). Minimum cocoa content: 58%.

Almond–vanilla praline filling: Ferragnès almonds from the Drôme, France (64%); organic blond cane sugar (21%); organic cocoa butter (15%); Tahitian vanilla (Haapape variety) sourced by V comme Vanille from Raiatea Island, French Polynesia; and fleur de sel from Guérande, France.
No lecithin.

Idukki cocoa has its roots in the state of Kerala, in southwestern India. This region, nicknamed “God’s Own Garden,” offers fertile soil and a very humid climate, ideal for growing cacao trees.

Nestled in the hills of Idukki, the cocoa is grown by around 200 farmers (grouped within the GoGround Beans & Spices agricultural cooperative), deep in the forest and under the canopy. Surrounded by spice plantations, fruit trees, and palm trees, the beans develop their fresh, spicy nuances.

Idukki cocoa beans are the result of a blend of Forastero and Trinitario varieties. The cocoa is smooth and mellow, with a pleasant freshness, hints of spice—cardamom and pepper—and, on the finish, notes of nuts and dried fruits.

Beyond their aromatic quality, we value the rare opportunity to purchase cocoa butter made directly by the producer from the same beans, with their aromas preserved. The cooperative has its own hydro-powered facility, allowing it to process part of its production into cocoa butter and cocoa powder. Such an offering is uncommon, as most of the world’s cocoa butter and powder production is deodorized, completely untraceable, and therefore the opposite of what we stand for.

Each delivered sack is transformed individually into chocolate following the Bean-to-Bar philosophy, in micro-batches, to stay as close as possible to the specific aromatic profile, which can vary from one lot to another.

The beans are tasted, sorted, gently roasted at low temperature, then blended with unrefined cane sugar, cocoa butter, and cow’s or sheep’s milk powder, and stone-conched for three days. The resulting pure milk chocolate is then melted to be molded and wrapped into bars, or used to coat our nuts and chocolate clusters, or in pastry creations.

Weight: 110 g

Price per kg: €200.00

Nutritional values per 100 g:
energy: 2433 kJ / 587 kcal, fat: 44.6 g (of which saturated fat: 19.3 g), carbohydrates: 31.6 g (of which sugars: 29.2 g), dietary fiber: 15.6 g, protein: 14.6 g, salt: 0.1 g