KAMILI PRALINE ALMONDS ORANGE BLOSSOM

Our sweet almond praline gains character with a heady and sunny orange blossom.

The almond praline is made from Provence almonds from Alpes-de-Haute-Provence grown by Hervé Lauzier, an almond grower in the Drôme region.
Orange Blossom water comes from Italy, produced in northern Italy (Liguria) by a young craftsman who perpetuates traditional know-how.

Like a sweet and regressive biscuit with chocolate to give it its tangy fruity touch (red).

6 INGREDIENTS. NOTHING ELSE.

Kamili organic cocoa beans from Morogoro Tanzania (76%) and organic blonde cane sugar
from São Paulo State Brazil (24%). Cocoa 76% minimum. Almond and orange blossom
praline filling: Provence almonds from Alpes de Haute Provence France (62%), organic blonde
cane sugar (20%), non-deodorised and traceable organic cocoa butter from various origins
according to harvest (20%), orange blossom water from Liguria Italy sourced
by Épices Shira (3%) and Guérande flower of salt from France. Lecithin-free.

A slight natural bloom may appear after a few weeks on this praline chocolate.
This is due to its high almond content and low sugar level, as well as the absence of any additives or preservatives.
This bloom does not affect the taste or quality of the chocolate.

This chocolate is vegan.

Kamili means “absolutely” in Swahili. This cocoa comes from the Kilombero Valley, a fertile region with a tropical climate located west of the Udzungwa Mountains in Tanzania.

Cultivated since 2015 by more than 4,000 small farms practicing agroforestry (including 1,200 certified organic farms), this cocoa is made from Trinitario and Neo-Nacional beans. It offers a rounded, slightly tangy aromatic profile with notes of red fruits (cherry, berry, plum) and floral hints (violet, rose).

Used in our Kamili 76% chocolate since 2020, it is perfectly suited for baking and pastry creations, as well as for our chocolate-coated dried fruits and clusters.

The beans are harvested, fermented, and dried before being shipped to Antwerp to Silva Cacao, where they are processed into micro-batches in our workshop using a bean-to-bar method: sorting, gentle roasting, stone conching for 3 days, and a 3-week resting period.

Each batch is processed separately to preserve its unique aromas, from grinding through to molding into bars or enrobing.

Weight: 110g

Price per kilo: €190.91/kg

Per 100g = energy: 2425 kj / 585.3 kcal, fat: 45.9g (of which saturates: 16.9g), carbohydrates: 26.6g (of which sugars: 24.1g), dietary fiber: 17.4g, protein: 11.9g, salt: 0.1g.