KAMILI BLACK SESAME PRALINE

A black Plaq Pur with a delicate and intense praline insert with Japanese black sesame.

The taste of black sesame is captivating: it is this famous 5th flavor, umami, which makes it so special.
In addition to its saline notes, it will amplify and lengthen the fruity notes of dark chocolate (Kamili 76%).
In texture, it is also double: both crispy and melting.
In short, a whole new pleasure that is difficult to stop once you have tasted it!
We source this black sesame via Nishikidori which offers some of the finest Japanese products in Paris.

In Japan, these black sesame seeds are carefully selected and roasted over a wood fire - to reveal intense notes - by the Kuki Sanyo company, a specialist in sesame-based products in the city of Yokkaichi, in Mie Prefecture.
The Japanese have real expertise in seed processing.
They carry out meticulous sorting work, removing damaged seeds. Then, they group those of the same size and adapt the cooking time according to the sizes. The quality is due to gentle cooking that is done over a wood fire, during which a maximum of 50 kg of seeds are roasted in a rotating movement.
However, the product is not grown in Japan. Black sesame seeds come from Myanmar or Bolivia, and are only roasted in Japan.
“The larger and thicker the seeds, the richer the flavor of the sesame.”

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%). Black sesame praline insert: black sesame from Mie Japan (56%), organic unrefined cane sugar from the state of São Paulo Brazil (18%), organic natural and traceable cocoa butter origin varying according to the harvests (26%), fleur de sel from Guérande 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 plates or used to coat our dried fruits and rocks, or in pastries (fondant, soft, cookies, etc.).

Weight: 110g

Price per kilo: 172.72€/kg

Per 100g = energy: 2507 kj / 603.9 kcal, fat: 49.2g (of which saturated fatty acids: 21.9g), carbohydrates: 25.6g (of which sugars: 21g), dietary fiber: 16.9g, protein 12.7g, salt: 0.1g.