KAMILI PRALINE BUCKWHEAT

A pure dark bar with a buckwheat praline insert from Nouvelle Aquitaine. An exquisite combination of fruity chocolate and a praline rich in buckwheat and not overly sweet.

A subtle and crunchy praline. The sobacha (roasted buckwheat seeds) added at the end gives it this very crunchy texture. The praline is made with an almond base for two reasons:
First, you need a "fatty" base to make a praline, and buckwheat and sesame don't provide that.
Second, almonds have a naturally sweet taste that allows the buckwheat and sesame to shine while binding them harmoniously.

The fruity notes of Kamili 76% emerge on the finish. This limited edition bar is made in small quantities to ensure freshness and intensity.

In PLAQ praline, there are always few ingredients but the best, and minimal sugar for maximum flavor.

5 INGREDIENTS. NOTHING ELSE.

Organic Kamili cocoa beans from Morogoro Tanzania (76%) and organic unrefined cane sugar from the state of São Paulo Brazil (24%). Buckwheat praline insert: almonds from Drôme France (43%), buckwheat from Nouvelle-Aquitaine France (21%), organic unrefined cane sugar from the state of São Paulo Brazil (21%), organic natural and traceable cocoa butter (15%), sobacha seeds from Japan, fleur de sel from the South-West of France. Lecithin-free.

A slight natural whitening may appear after a few weeks on this praline chocolate.
It is due to its richness in buckwheat and its low sugar content as well as the absence of any additives or preservatives.
This bleaching does not alter the taste or quality of this chocolate.

“Kamili” means “Absolutely” in Swahili. In the heart of Tanzania, in the Kilombero Valley west of the Udzungwa Mountains National Reserve, cocoa trees are grown. This fertile agricultural region, with its hot and humid climate, has been cultivating Kamili cocoa since 2015.

The beans are grown by 4,000 independent farms, each averaging 2 hectares, cultivated in agroforestry, with 1,200 of them being organic certified.

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

Since 2020, we have used Kamili cocoa for our 76% chocolate, which is particularly suitable for cooking, in our pastries, and for combining with dried fruits in our coated dried fruits and rocks.

We had the opportunity to participate in the September 2022 harvest, during which we met Simran Bindra, the founder, and her entire team.

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 our Manufacture.

Each bag is individually transformed into chocolate following the Bean-to-Bar philosophy, in "micro batches," to stay as close as possible to the aromatic specificities that can vary from one batch to another.

The beans are tasted, sorted, roasted at low temperatures, mixed with unrefined cane sugar, stone-conched for 3 days, and then rested for 3 weeks.

The resulting chocolate is then melted, molded, and packaged into bars, or used to coat our dried fruits and rocks, or in pastries (fondant, soft cookies, etc.).

Weight: 110g

Price per kilo: €159.09/kg

Nutritional values ​​per 100g = Energy: 2452 kJ / 598 kcal, Fat: 47.3g (including saturated fatty acids: 18.6g), Carbohydrates: 30.6g (including sugars: 25.3g), Dietary fiber: 18.5g , Protein 12.2g, Salt: 0.1g.