KAMILI ALMOND AND SWEET CLOVE PRALINE

A PLAQ Pur Noir with a praline insert of almonds from the Drôme and melilot from the Lot-et-Garonne.

A low-sugar praline made with the best almonds we could find, and melilot grown on a farm in Aquitaine.
The melilot comes from Monsieur Philippe Guichard, from whom we also source our buckwheat flour and seeds.
It lends sweet, spicy notes of lightly vanilla tonka bean to the almond praline.
Regressive and delicious, the taste is pure, powerful and intensely sweet.

What is sweet clover?
Sweet clover is a field and slope plant that grows in the French countryside, with notes of tonka bean, hay and even vanilla.

6 INGREDIENTS. NOTHING ELSE.

Kamili organic cocoa beans from Morogoro, Tanzania (76%) and unrefined organic cane sugar from São Paulo state, Brazil (24%). Almond and melilot praline insert: almonds from Drôme France (67%), unrefined organic cane sugar from São Paulo state, Brazil (16%), natural and traceable organic cocoa butter from origins varying according to harvest (15%), melilot from Lot-et-Garonne France (2%), fleur de sel from South-West France. Lecithin-free.

“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.

The pure chocolate thus obtained will then be melted to be molded and packaged into bar or used to coat our dried fruits and rocks, or in pastries (fondant, soft, cookies, etc.).

Weight: 110g

Price per kilo: 168.18€/kg

per 100g= Energy: 2421 kJ / 585 kcal, Fat: 46.1g (of which saturated fatty acids: 18.8g), Carbohydrates: 25.1g (of which sugars: 21.8g), Dietary fiber: 18.7g, Protein 14.3g, Salt: 0.1g.