{"title":"Chocolate without nut traces","description":"\u003ch2 class=\"hero--headline panel--title\"\u003eChocolate Without Nut Traces\u003c\/h2\u003e\n\u003cp class=\"hero--headline panel--title\"\u003e\u003cspan\u003e\u003cstrong\u003eChocolates without nut traces\u003c\/strong\u003e - Nut allergy sufferers can rest assured that these chocolates are guaranteed to contain no nuts or traces of nuts. But Bonnat chocolates are not only nut-free, but also without soy lecithin. However, the chocolate without nuts also tastes wonderful to non-allergy sufferers. We have had Bonnat bars in our product range for 15 years and are delighted that our customers who suffer from a nut allergy are so happy with these bars.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"bonnat-schokolade-equateur-75-zartbitterschokolade","title":"Equateur 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Equateur 75% – Dark chocolate without nut traces\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Equateur chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with a 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, established in Voiron, France, since 1884. The cocoa beans for this single-origin chocolate come from Equateur, Ecuador. The floral notes and hints of honey are particularly accentuated by the long conching process. This chocolate bar, neither too thick nor too thin, has a good snap and a long-lasting melt.\u003c\/p\u003e\n\u003cp\u003eFor their 100th company anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. The special feature is that cocoa from a single origin is processed into one variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. Initially, there were bars with cocoa only from Ceylon, Équateur, Madagascar and Trinité, as well as from Côte d'Ivoire. These were followed by varieties from Venezuela: Chuao, Puerto Cabello and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper featuring the church of the village of Voiron on the front.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    nut-free\u003c\/li\u003e\n\u003cli\u003e    soy-free\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    lactose-free\u003c\/li\u003e\n\u003cli\u003e    no emulsifiers\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003cli\u003e    kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\n\u003cbr\u003eBonnat's universe of taste\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still run by the 4th generation at the old address in Voiron in the Isère valley. They import the cocoa beans themselves, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world to buy directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. This process transforms the rather dry beans into a thick, liquid mass by releasing the cocoa butter. In industrial production, cocoa varieties from various growing regions are mixed until the desired taste is achieved. Bonnat explicitly refrains from this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and make taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter and sugar. Foreign substances and emulsifiers play no role in the Bonnat family's production process, unlike that of many \"major\" brands. Which region is your favorite? Discover the cocoa growing regions of the world with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071138423118,"sku":"030BON0015","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-equateur-75.jpg?v=1750977950"},{"product_id":"bonnat-schokolade-cacao-cusco-75-zartbitterschokolade","title":"Cacao Cusco 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate - Cacao Cusco 75%\u003c\/h2\u003e\n\u003cp\u003eBonnat Cacao Cusco chocolate is a bean-to-bar chocolate with a 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, established in Voiron, France, since 1884.\u003cbr\u003e\u003cbr\u003eThe cocoa for this Bonnat chocolate is sourced from the Cacao Cusco variety, one of the oldest cocoa varieties ever cultivated. It is native to the Amazon region of Peru. The cocoa for this dark chocolate has a delicate aroma, subtle notes of sugarcane, and a strong cocoa flavor. Additionally, this chocolate bar, neither too thick nor too thin, has a good snap.\u003c\/p\u003e\n\u003cp\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d'Exception from more narrowly defined growing regions, such as Los Colorados, Kaori, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrappers but undoubtedly also with their special aroma.\u003cbr\u003e\u003cbr\u003eChocolate without nut traces – ideal for allergy sufferers!\u003cbr\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eCacao Cusco Chocolate - what it has to offer\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003eSingle-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e75% Cocoa Content\u003c\/li\u003e\n\u003cli\u003eNut-free\u003c\/li\u003e\n\u003cli\u003eSoy-free\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eLactose-free\u003c\/li\u003e\n\u003cli\u003eNo Emulsifiers\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003cli\u003eKosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's World of Flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isére Valley. It imports the cocoa beans itself, carefully selected from 8 different growing regions, because Bonnat produces true bean-to-bar chocolates. For this, Stephane Bonnat travels all over the world and buys directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created by the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat refrains from doing exactly that. \u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let us taste the typical characteristics of the respective cocoa bean from its specific growing region, and even the peculiarities of the growing year (influenced by the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, unlike many \"big\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071139340622,"sku":"030BON0027","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-cacao-cusco-75.jpg?v=1750977979"},{"product_id":"bonnat-schokolade-los-colorados-75-zartbitterschokolade","title":"Los Colorados 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Los Colorados 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Los Colorados chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with a 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The dark chocolate is neither too thick nor too thin and has a crisp snap.\u003cbr\u003e\u003cbr\u003eThe wild-growing cocoa for this Bonnat chocolate is sourced from the Tsachila Indians (Los Colorados: the painted ones). The chocolate is fruity and slightly floral, a true marvel of nature. This dark chocolate is a real rarity. This chocolate bar, neither too thick nor too thin, has a good snap.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d’Exception, which come from more narrowly defined growing regions, such as Los Colorados, Kaori, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrappers but undoubtedly also with their special aromatics.\u003cbr\u003e\u003cbr\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003cbr\u003eWith this Bonnat chocolate, even those with nut allergies can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it offers\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    bean to bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    nut-free\u003c\/li\u003e\n\u003cli\u003e    soy-free\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    lactose-free\u003c\/li\u003e\n\u003cli\u003e    no emulsifiers\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003cli\u003e    kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\n\u003cbr\u003eBonnat's Universe of Flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and today, in its 4th generation, still operates from the same address in Voiron in the Isère Valley. It personally imports cocoa beans, carefully selected from 8 different growing regions. Stéphane Bonnat travels the world for this, purchasing directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created through the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat precisely refrains from this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let taste the typical characteristics of the respective cocoa bean from the specific growing region, and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus reveals its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat only uses cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"major\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071146910030,"sku":"030BON0028","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-los-colorados-equateur-75.jpg?v=1750978237"},{"product_id":"bonnat-schokolade-trinite-75-ohne-nuss-spuren","title":"Trinite 75% – No Nut Traces","description":"\u003ch2\u003eChocolate without nut traces – Trinite 75%\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Trinite chocolate\u003c\/strong\u003e is a dark chocolate with a 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The Trinite is a \u003cstrong\u003echocolate without nut traces\u003c\/strong\u003e, as Bonnat works nut-free in its chocolate production. Guaranteed.\u003cbr\u003e\u003cbr\u003eThe cocoa beans for this single-origin chocolate from Bonnat come from Trinite. Exploding flavors with the power of the Caribbean sun. A magnificent cocoa that pairs wonderfully with red wine or rum. This neither too thick nor too thin chocolate bar has a good snap and a long-lasting melt.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor their 100th company anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. What is special about them is that cocoa from a single origin is processed into a single variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. Initially, there were bars with cocoa only from Ceylon, Équateur, Madagascar and Trinité, as well as from Côte d'Ivoire. Then followed the varieties from Venezuela: Chuao, Puerto Cabello and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper with the church of the village of Voiron on the front.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    nut-free\u003c\/li\u003e\n\u003cli\u003e    soy-free\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    lactose-free\u003c\/li\u003e\n\u003cli\u003e    without emulsifiers\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003cli\u003e    kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eThe taste universe of Bonnat\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still run today by the 4th generation at the old address in Voiron in the Isère valley. They import the cocoa beans themselves, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world for this, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created by the release of the cocoa butter. In industrial production, cocoa varieties from the most diverse growing areas are then mixed until the desired taste is achieved. Bonnat precisely refrains from this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat were the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"large\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071149629774,"sku":"030BON0033","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-ohne-nuss-spuren-trinite.jpg?v=1750978333"},{"product_id":"bonnat-schokolade-cacao-real-del-xoconuzco-75-zartbitterschokolade","title":"Cacao Real del Xoconuzco 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Cacao Real del Xoconuzco 75%\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBonnat Cacao Real del Xoconuzco chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with 75% cocoa content. This 100g bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The dark chocolate is neither too thick nor too thin and has a crisp snap.\u003cbr\u003e\u003cbr\u003eCacao Real del Xoconuzco is considered the world's first cultivated cocoa bean variety. This Criollo bean variety is very difficult to grow and is extremely rare. This Mexican specialty is fermented particularly slowly. The chocolate impresses with wonderful nutty aromas and hints of caramelized cream. A very long-lasting chocolate with dark cocoa bean flavors. Dark chocolate for dark chocolate lovers. This chocolate bar, which is neither too thick nor too thin, has a good snap and a lovely melt.\u003c\/p\u003e\n\u003cp\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat is constantly developing new Grand Crus d'Exception from more narrowly defined growing regions, such as Los Colorados, Kaori, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrapping paper but undoubtedly also with their special aromatics.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worries. Furthermore, this chocolate is free of soy and soy lecithin, and it is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it has to offer\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-bar\u003c\/li\u003e\n\u003cli\u003e    Single-origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    Nut-free\u003c\/li\u003e\n\u003cli\u003e    Soy-free\u003c\/li\u003e\n\u003cli\u003e    Gluten-free\u003c\/li\u003e\n\u003cli\u003e    Lactose-free\u003c\/li\u003e\n\u003cli\u003e    No emulsifiers\u003c\/li\u003e\n\u003cli\u003e    Vegan\u003c\/li\u003e\n\u003cli\u003e    Kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's Universe of Flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère Valley. They import the cocoa beans themselves, carefully selected from 8 different growing regions. For this, Stéphane Bonnat travels all over the world, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting approximately 20 hours. From the rather dry beans, a thick liquid mass is thus created by the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat precisely refrains from this.\u003cbr\u003e\u003cbr\u003eLike no other, the chocoholic manages to highlight and bring out the typical characteristics of the respective cocoa bean from the respective growing region, and even the peculiarities of the vintage (influenced by the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat were the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, unlike many \"big\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071152578894,"sku":"030BON0018","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-cacao-real-del-xoconuzco.jpg?v=1750978433"},{"product_id":"bonnat-schokolade-porcelana-75-zartbitterschokolade","title":"Porcelana 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Porcelana 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Porcelana chocolate\u003c\/strong\u003e is a \u003cstrong\u003efine cocoa chocolate\u003c\/strong\u003e with a cocoa content of 75%. The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cocoa beans for this single-origin Bonnat chocolate grow by Lake Maracaibo in Venezuela. Porcelana owes its name to its white, porcelain-like color. The harvest, amounting to only about a thousand kilograms, is naturally hand-picked and processed. It is an old cocoa bean variety with very low yields, but all the more intense in its flavor diversity. The approximately one thousand kilograms harvested are naturally hand-picked and processed. The chocolate bar made from it is very fine and melt-in-your-mouth. This chocolate bar, neither too thick nor too thin, has a good snap.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d’Exception from more narrowly defined growing regions, such as Los Colorados, Maragnan, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrapping paper but undoubtedly also with their special aroma.\u003cbr\u003e\u003cbr\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003cbr\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e    75% Cocoa Content\u003c\/li\u003e\n\u003cli\u003e    Nut-free\u003c\/li\u003e\n\u003cli\u003e    Soy-free\u003c\/li\u003e\n\u003cli\u003e    Gluten-free\u003c\/li\u003e\n\u003cli\u003e    Lactose-free\u003c\/li\u003e\n\u003cli\u003e    No emulsifiers\u003c\/li\u003e\n\u003cli\u003e    Vegan\u003c\/li\u003e\n\u003cli\u003e    Kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's Universe of Taste\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and today, in its 4th generation, still operates from the same address in Voiron in the Isère Valley. It personally imports the cocoa beans, which are carefully selected from 8 different growing regions. Stéphane Bonnat travels all over the world for this, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting approximately 20 hours. From the rather dry beans, a thick liquid mass is created by releasing the cocoa butter. In industrial production, cocoa varieties from various growing areas are then mixed until the desired taste is achieved. Bonnat precisely refrains from this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let us taste the typical characteristics of the respective cocoa bean from its specific growing region, and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates specialized terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eChocolat Bonnat uses only cocoa, cocoa butter, and sugar for chocolate production. Unlike many \"big\" brands, foreign substances and emulsifiers play no role in the production process of the Bonnat family. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071152644430,"sku":"030BON0019","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-porcelana-75.jpg?v=1750978436"},{"product_id":"bonnat-schokolade-chuao-75-zartbitterschokolade","title":"Chuao 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Chuao 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Chuao chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with a cocoa content of 75%. The 100g chocolate bar is produced by Chocolat Bonnat, which has been located in Voiron, France, since 1884.\u003c\/p\u003e\n\u003cp\u003eThe rare cocoa beans for this single-origin chocolate from Bonnat come from the Chuao region of Venezuela. It has a complex, strong, warm aroma and is considered the queen of chocolate bars. This chocolate bar, which is neither too thick nor too thin, has a good snap and a long-lasting melt.\u003cbr\u003e\u003cbr\u003eFor the company's 100th anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. The special thing about them is that cocoa from only a single origin is processed into a single variety. Chocolat Bonnat was a pioneer in single-origin chocolate. Initially, there were bars with cocoa only from Ceylon, Ecuador, Madagascar, and Trinidad, as well as from the Ivory Coast. Then followed the varieties from Venezuela: Chuao, Puerto Cabello, and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper with the church of the village of Voiron on the front.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003ch3\u003e\n\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003eWith this Bonnat chocolate, even those with nut allergies can finally enjoy chocolate without worry. In addition, this chocolate is free of soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    nut-free\u003c\/li\u003e\n\u003cli\u003e    soy-free\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    lactose-free\u003c\/li\u003e\n\u003cli\u003e    without emulsifiers\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003cli\u003e    kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eThe taste universe of Bonnat\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still run by the 4th generation at the old address in Voiron in the Isére valley. They personally import the cocoa beans, which are carefully selected from 8 different growing regions. Stephane Bonnat travels around the world and buys directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded through\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created by the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat refrains from doing exactly that.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the growing year (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give its chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eChocolat Bonnat uses only cocoa, cocoa butter, and sugar for the production of chocolate. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"big\" brands. Which region is your favorite? Discover the world's cocoa-growing regions with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071162704206,"sku":"030BON0025","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolasade-chuao-venezuela-75.jpg?v=1750978608"},{"product_id":"bonnat-schokolade-haiti-75-zartbitterschokolade","title":"Haiti 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Haiti 75%\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Haiti chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with a 75% cocoa content. The 100g chocolate bar is made by Chocolat Bonnat, established in Voiron, France, since 1884. This dark chocolate is neither too thick nor too thin and has a crisp snap.\u003cbr\u003e\u003cbr\u003eThe cocoa beans for this single-origin chocolate come from the Caribbean island of Haiti. The Haiti dark chocolate tastes intensely chocolatey with a subtle citrus fruit aroma. This chocolate bar, which is neither too thick nor too thin, has a good snap and a smooth melt.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d'Exception that originate from more narrowly defined growing regions, such as Los Colorados, Kaori, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrapping paper but also, without a doubt, with their special aroma.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Additionally, this chocolate is free of soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it has going for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    bean-to-bar\u003c\/li\u003e\n\u003cli\u003e    single-origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    nut-free\u003c\/li\u003e\n\u003cli\u003e    soy-free\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    lactose-free\u003c\/li\u003e\n\u003cli\u003e    no emulsifiers\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003cli\u003e    kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\n\u003cbr\u003eBonnat's Universe of Flavor\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating today, in its 4th generation, from the same address in Voiron in the Isère Valley. They import the cocoa beans themselves, carefully selected from 8 different growing regions. Stéphane Bonnat travels the world for this purpose, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting approximately 20 hours. From the rather dry beans, a thick liquid mass is thus created through the release of cocoa butter. In industrial production, different cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat explicitly avoids this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to highlight and make taste the typical characteristics of each cocoa bean from its respective growing region, and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat only uses cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, unlike many \"big\" brands. Which region is your favorite? Discover the world's cocoa-growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071162900814,"sku":"030BON0023","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-haiti-75.jpg?v=1750978614"},{"product_id":"bonnat-schokolade-selva-maya-75-gold-gewinner-2016","title":"Selva Maya 75% – Gold Winner 2016","description":"\u003ch2\u003eBonnat Chocolate – Selva Maya 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Chocolate Selva Maya\u003c\/strong\u003e is an \u003cstrong\u003eaward-winning chocolate\u003c\/strong\u003e with a 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The dark chocolate is neither too thick nor too thin and has a crisp bite.\u003c\/p\u003e\n\u003cp\u003eThis single-origin chocolate from Mexico won gold at the World Chocolate Award 2016, thus being named the \u003cstrong\u003ebest chocolate in the world\u003c\/strong\u003e. This was the third time a Bonnat chocolate had been recognized as the best chocolate in the world (Selva Maya 2016 (Gold), Morentia 2017 (Bronze), El Castillero and Cacao Real del Xoconuzco 2019 (Silver)). A true honor!\u003cbr\u003e\u003cbr\u003e(Source: https:\/\/www.internationalchocolateawards.com\/de\/2016\/10\/world-final-winners-2016\/ – https:\/\/www.internationalchocolateawards.com\/de\/2017\/10\/world-final-winners-2017\/ – https:\/\/www.internationalchocolateawards.com\/de\/2019\/11\/world-final-winners-2019\/)\u003c\/p\u003e\n\u003cp\u003eThe Selva Maya dark chocolate is made from the rare Porcelana cocoa variety. This bean gets its name from its white color, reminiscent of porcelain. With a harvest quantity of barely 1000kg, Selva Maya is a true rarity. Its beans come from a rainforest region that stretches across Guatemala, Belize, and Mexico. This unique landscape with its great diversity of flora and fauna has been declared a UNESCO biosphere reserve and is thus considered highly worthy of protection. The sustainable cultivation of cocoa, promoted by Stephane Bonnat, provides a good income for local cocoa farmers and contributes to the development of an entire region.\u003cbr\u003e\u003cbr\u003eThe Selva Maya single-origin chocolate from Bonnat is very complex in its aroma, yet truly balanced between fruity notes and cocoa intensity. Its wonderful melt and long finish make it something very special.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat is constantly developing new Grand Crus d'Exception from more narrowly defined growing regions, such as Los Colorados, Maragnan, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrapping paper but undoubtedly also with their special aroma.\u003c\/p\u003e\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, nut allergy sufferers can finally enjoy chocolate without worry. Additionally, this chocolate is free from soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e Single-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e 75% cocoa content\u003c\/li\u003e\n\u003cli\u003e nut-free\u003c\/li\u003e\n\u003cli\u003e soy-free\u003c\/li\u003e\n\u003cli\u003e gluten-free\u003c\/li\u003e\n\u003cli\u003e lactose-free\u003c\/li\u003e\n\u003cli\u003e no emulsifiers\u003c\/li\u003e\n\u003cli\u003e vegan\u003c\/li\u003e\n\u003cli\u003e kosher\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071163752782,"sku":"030BON0035","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-selva-maya-mexico-75.jpg?v=1750978639"},{"product_id":"bonnat-schokolade-madre-de-dios-75-zartbitterschokolade","title":"Madre de Dios 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Madre de Dios 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Madre de Dios chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, established in Voiron, France, since 1884. This dark chocolate is neither too thick nor too thin and has a crisp bite.\u003cbr\u003e\u003cbr\u003e\u003cspan lang=\"en\"\u003eA Bonnat chocolate made exclusively from cocoa beans from the Madre de Dios region in Peru, where ancient indigenous cocoa trees have been saved and reproduced to preserve this rare historical heritage. Fruity, delicate, yet long on the palate, this dark chocolate unfolds gently without being discreet. Ideal to accompany you throughout the day, it could become your best Peruvian friend. \u003c\/span\u003eThis chocolate bar, neither too thick nor too thin, has a good snap.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d'Exception that originate from more narrowly defined growing regions, such as Los Colorados, Maragnan, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrapping paper but also, without a doubt, with their special aroma.\u003cbr\u003e\u003cbr\u003eChocolate without nut traces – ideal for allergy sufferers!\u003cbr\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it has going for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-bar\u003c\/li\u003e\n\u003cli\u003e    Single-origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    Nut-free\u003c\/li\u003e\n\u003cli\u003e    Soy-free\u003c\/li\u003e\n\u003cli\u003e    Gluten-free\u003c\/li\u003e\n\u003cli\u003e    Lactose-free\u003c\/li\u003e\n\u003cli\u003e    No emulsifiers\u003c\/li\u003e\n\u003cli\u003e    Vegan\u003c\/li\u003e\n\u003cli\u003e    Kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's Universe of Flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company, founded in 1884, is still operating in its 4th generation at the old address in Voiron in the Isére Valley. It imports its cocoa beans, carefully selected from 8 different growing regions, itself. Stéphane Bonnat travels all over the world for this purpose, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting approximately 20 hours. This process releases the cocoa butter from the rather dry beans, creating a thick liquid mass. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat explicitly refrains from this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let the typical characteristics of each cocoa bean from its respective growing region, and even the peculiarities of the growing year (influence of the weather), shine through. Similar to a good wine, the chocolate thus reveals its origin, its terroir. Bonnat was among the first to give their chocolates terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Unlike many \"big\" brands, foreign substances and emulsifiers play no role in the Bonnat family's production process. Which region is your favorite? Discover the world's cocoa-growing regions with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194128718,"sku":"030BON0001","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-madre-de-dios.jpg?v=1750979395"},{"product_id":"bonnat-schokolade-hacienda-el-rosario-75-zartbitterschokolade","title":"Hacienda El Rosario 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Hacienda El Rosario 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Hacienda El Rosario chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with a cocoa content of 75%. This 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The dark chocolate is neither too thick nor too thin and has a crisp bite.\u003cbr\u003e\u003cbr\u003eThe cocoa beans for this single-origin chocolate from Bonnat come from the region around the port city of Maracaibo in the northwest of the South American country of Venezuela, specifically from the Hacienda El Rosario plantation. For Bonnat, Venezuela is the undisputed No. 1 country when it comes to good cocoa. The Bonnat family has long been active in Venezuela, purchasing cocoa beans from various regions and plantations in this South American country. Hacienda El Rosario is a delicate, fruit-toned dark chocolate with a fine, refreshing acidity and a strong, intense cocoa flavor. It pairs well with medium-bodied red wines.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor their 100th company anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. The special feature is that only cocoa from a single origin is processed into one variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. Initially, there were bars with cocoa only from Ceylon, Ecuador, Madagascar, and Trinidad, as well as from Côte d'Ivoire. This was followed by varieties from Venezuela: Chuao, Puerto Cabello, and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper featuring the church of the village of Voiron on the front.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Additionally, this chocolate is soy-free (or soy lecithin-free) and lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it has to offer\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    bean-to-bar\u003c\/li\u003e\n\u003cli\u003e    single-origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    nut-free\u003c\/li\u003e\n\u003cli\u003e    soy-free\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    lactose-free\u003c\/li\u003e\n\u003cli\u003e    no emulsifiers\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003cli\u003e    kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's Universe of Flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating today, in its 4th generation, from the same address in Voiron in the Isère Valley. They personally import the cocoa beans, which are carefully selected from 8 different growing regions. Stéphane Bonnat travels the world for this purpose, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. This releases the cocoa butter from the rather dry beans, creating a thick liquid mass. In industrial production, cocoa varieties from various growing regions are then blended until the desired taste is achieved. Bonnat precisely avoids this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let us taste the typical characteristics of the respective cocoa bean from the particular growing region, and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus reveals its origin, its terroir. Bonnat were the first to give their chocolates specialized terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Unlike many \"big\" brands, foreign substances and emulsifiers play no role in the Bonnat family's production process. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194194254,"sku":"030BON0003","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-hacienda-el-rosario-75.jpg?v=1750979403"},{"product_id":"bonnat-schokolade-noir-100-kakao-ohne-zuckerzusatz","title":"Dark Chocolate 100% Cocoa - No Added Sugar","description":"\u003ch2\u003eBonnat Chocolate – Noir 100% Cocoa Content – No Added Sugar\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Noir 100% Cocoa\u003c\/strong\u003e is a rarity, because this \u003cstrong\u003ecocoa bar with no added sugar\u003c\/strong\u003e also contains no soy lecithin and is free of nut traces. A chocolate for true cocoa lovers. Thanks to its long conching process, this extra dark cocoa bar is aromatic, full-bodied, and not too bitter. Despite its high cocoa content, it has a beautiful melt. This bar, neither too thick nor too thin, has a good bite. \u003cbr\u003e\u003cbr\u003eWith this Bonnat cocoa bar, even people with nut allergies can finally enjoy chocolate without worry. Furthermore, the chocolate is free of soy\/soy lecithin and is lactose-free. A \"chocolate\" with 100% cocoa content is not allowed to be called chocolate, as according to cocoa regulations, chocolate must be a product of cocoa and sugar and\/or milk. That's why we call it the Bonnat Noir 100% Cocoa Bar.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it has going for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003eSingle-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e100% Cocoa content\u003c\/li\u003e\n\u003cli\u003eNut-free\u003c\/li\u003e\n\u003cli\u003eSoy-free\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eLactose-free\u003c\/li\u003e\n\u003cli\u003eNo emulsifiers\u003c\/li\u003e\n\u003cli\u003eVegan \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's Universe of Flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat Chocolate company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère Valley. It imports the cocoa beans itself, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world for this purpose, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is created by the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat precisely avoids this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and make taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the harvest year (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat were the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"major\" brands. Which region is your favorite? Discover the world's cocoa-growing regions with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194259790,"sku":"030BON0004","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-noir-100.jpg?v=1764854348"},{"product_id":"bonnat-schokolade-madagascar-75-zartbitterschokolade","title":"Madagascar 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Madagascar 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Chocolate Madagascar\u003c\/strong\u003e is a dark chocolate with a cocoa content of 75%. The 100g chocolate bar is produced by Chocolat Bonnat, established in Voiron, France, since 1884. The dark chocolate is neither too thick nor too thin and has a crisp bite.\u003c\/p\u003e\n\u003ch3\u003eSingle Origin Chocolate – Madagascar\u003c\/h3\u003e\n\u003cp\u003eMadagascar, the world's second-largest island nation by area, lies in the Indian Ocean off the east coast of Mozambique and is also known as the \"eighth continent.\" In the northwest lies the Sambirano River valley, which forms the heart of the growing region. The red soil gives the fine cocoa varieties Criollo and Trinitario, which grow there, a noticeable citrusy acidity as well as typical red berry and cherry aromas. The high recognition value of this single-origin chocolate is truly appreciated among chocoholics.\u003cbr\u003e\u003cbr\u003eThe French manufacturer Stéphane Bonnat, not a fan of the red-fruity Madagascar bean himself, uses a very mild variety and can thus process it into a bar with a high cocoa content without balancing sugar. The dark chocolate is full-bodied, well-balanced, with a long-lasting melt and pleasant notes of sour cherry and lemon.\u003cbr\u003e\u003cbr\u003eFor the 100th company anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. The special thing about it is that only cocoa from a single origin is processed into one variety. This made Chocolat Bonnat a pioneer in single-origin chocolate. At first, there were bars with cocoa only from Ceylon, Ecuador, Madagascar, and Trinidad, as well as from Côte d'Ivoire. Then followed the varieties from Venezuela: Chuao, Puerto Cabello, and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper with the church of the village of Voiron on the front.\u003c\/p\u003e\n\u003ch4\u003eNut-Free Chocolate – Ideal for Allergy Sufferers\u003c\/h4\u003e\n\u003cp\u003eWith this Bonnat chocolate, people with nut allergies can finally enjoy chocolate without worry. This chocolate is also free from soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch5\u003eBonnat Chocolate - what speaks for it\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003e        Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e        Single-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e        75% cocoa content\u003c\/li\u003e\n\u003cli\u003e        nut-free\u003c\/li\u003e\n\u003cli\u003e        soy-free\u003c\/li\u003e\n\u003cli\u003e        gluten-free\u003c\/li\u003e\n\u003cli\u003e        lactose-free\u003c\/li\u003e\n\u003cli\u003e        without emulsifiers\u003c\/li\u003e\n\u003cli\u003e        vegan\u003c\/li\u003e\n\u003cli\u003e        kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194325326,"sku":"030BON0007","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-madagascar-75.jpg?v=1750979408"},{"product_id":"bonnat-schokolade-cote-d-ivoire-75-ohne-nuss-spuren","title":"Cote d Ivoire 75% – no nut traces","description":"\u003ch2\u003eCote d´Ivoire – Nut-free Chocolate – 100g\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Cote d´Ivoire chocolate\u003c\/strong\u003e is a dark chocolate with a 75% cocoa content. \u003cmeta charset=\"utf-8\"\u003eCôte d´Ivoire is a chocolate without nut traces, as Bonnat's chocolate is nut-free. Guaranteed!\u003cbr\u003e\u003cbr\u003eThe cocoa beans for this dark chocolate come from Africa, more precisely, the Forastero beans come from the Ivory Coast. The Cote d'Ivoire is considered one of Chocolat Bonnat's milder chocolates. This single-origin chocolate has a good snap, is dark, shiny, and not too thick. The 100g chocolate bar is produced by Chocolat Bonnat, established in Voiron, France, since 1884.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor the company's 100th anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. What's special about them is that cocoa from only a single origin is used for each variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. Initially, there were bars with cocoa solely from Ceylon, Équateur, Madagascar, and Trinité, as well as from the Ivory Coast, Côte d´Ivoire. These were followed by varieties from Venezuela: Chuao, Puerto Cabello, and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper featuring the church of the village of Voiron on the front.\u003c\/p\u003e\n\u003ch3\u003eNut-free chocolate – Ideal for allergy sufferers!\u003ch3\u003e\n\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it has to offer\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e Single-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e 75% cocoa content\u003c\/li\u003e\n\u003cli\u003e nut-free\u003c\/li\u003e\n\u003cli\u003e soy-free\u003c\/li\u003e\n\u003cli\u003e gluten-free\u003c\/li\u003e\n\u003cli\u003e lactose-free\u003c\/li\u003e\n\u003cli\u003e no emulsifiers\u003c\/li\u003e\n\u003cli\u003e vegan\u003c\/li\u003e\n\u003cli\u003e kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's universe of flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère Valley. It imports the cocoa beans itself, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world to buy directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. This process transforms the rather dry beans into a thick liquid mass by releasing the cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat refrains from doing exactly that.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let the typical characteristics of the respective cocoa bean from its growing region, and even the peculiarities of the vintage (influenced by the weather), shine through. Similar to a good wine, the chocolate thus reveals its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, unlike many \"major\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194390862,"sku":"030BON0008","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-ohne-nuss-spuren-cote-ivoire-75.jpg?v=1750979411"},{"product_id":"bonnat-schokolade-ceylan-75-zartbitterschokolade","title":"Ceylan 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Ceylon 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Ceylon chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with a 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, established in Voiron, France, since 1884. This dark chocolate is neither too thick nor too thin, offering a crisp snap.\u003cbr\u003e\u003cbr\u003eThe cocoa beans for this dark chocolate originate from Asia, more precisely from Ceylon. It is a fine single-origin chocolate with a robust cocoa aroma, completely without aggressive acidity, and with the round and warm taste of Asia. This chocolate bar, neither too thick nor too thin, offers a good snap and a long-lasting melt.\u003c\/p\u003e\n\u003cp\u003eFor their 100th company anniversary (1994), Bonnat introduced the Grand Cru chocolates, which are now Bonnat's trademark. What makes them special is that cocoa from only a single origin is used for each variety. Chocolat Bonnat was thus a pioneer in single-origin chocolates. Initially, there were bars with cocoa only from Ceylon, Ecuador, Madagascar, and Trinidad, as well as from the Ivory Coast. Then followed varieties from Venezuela: Chuao, Puerto Cabello, and the plantation chocolate Hacienda El Rosario. All of them have a high cocoa content of 75% and are all wrapped in white paper featuring the church of Voiron on the front.\u003c\/p\u003e\n\u003ch3\u003eNut-free chocolate – Ideal for allergy sufferers!\u003ch3\u003e\n\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-bar\u003c\/li\u003e\n\u003cli\u003e    Single-origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    Nut-free\u003c\/li\u003e\n\u003cli\u003e    Soy-free\u003c\/li\u003e\n\u003cli\u003e    Gluten-free\u003c\/li\u003e\n\u003cli\u003e    Lactose-free\u003c\/li\u003e\n\u003cli\u003e    No emulsifiers\u003c\/li\u003e\n\u003cli\u003e    Vegan\u003c\/li\u003e\n\u003cli\u003e    Kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's Universe of Flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating in its fourth generation at the old address in Voiron in the Isère Valley. They personally import the cocoa beans, which are carefully selected from 8 different growing regions. Stephane Bonnat travels the world for this purpose, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting approximately 20 hours. From the rather dry beans, a thick liquid mass is thus created through the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then blended until the desired taste is achieved. Bonnat refrains from doing exactly that.\u003cbr\u003e\u003cbr\u003eWith his great passion for chocolate, Stephane Bonnat succeeds like no other in highlighting and making taste the typical characteristics of each cocoa bean from its respective growing region, and even the peculiarities of the vintage (influenced by the weather). Similar to a fine wine, the chocolate thus reveals its origin, its terroir. Bonnat were the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor chocolate production, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, unlike many \"big\" brands. Which region is your favorite? Discover the world's cocoa-growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194489166,"sku":"030BON0010","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-ceylan-75.jpg?v=1750979417"},{"product_id":"bonnat-schokolade-puerto-cabello-75-zartbitterschokolade","title":"Puerto Cabello 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Puerto Cabello 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Puerto Cabello chocolate\u003c\/strong\u003e is a dark chocolate with 75% cocoa content. This 100g chocolate bar is made by Chocolat Bonnat, located in Voiron, France, since 1884. The cocoa beans for this Bonnat single-origin chocolate come from Puerto Cabello in Venezuela, the undisputed number one cocoa country. The Puerto Cabello has a full and strong flavor. This chocolate bar, neither too thick nor too thin, has a good snap.\u003cbr\u003e\u003cbr\u003eFor its 100th anniversary (1994), Bonnat introduced its Grand Cru chocolates, which are now Bonnat's trademark. The special thing about them is that only cocoa from a single origin is processed into one variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. In the beginning, there were bars with cocoa only from Ceylon, Ecuador, Madagascar, and Trinidad, as well as from the Ivory Coast. Then followed the varieties from Venezuela: Chuao, Puerto Cabello, and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper with the church of the village of Voiron on the front.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, even people with nut allergies can finally enjoy chocolate without worry. Additionally, this chocolate is free from soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin Chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    nut-free\u003c\/li\u003e\n\u003cli\u003e    soy-free\u003c\/li\u003e\n\u003cli\u003e    gluten-free\u003c\/li\u003e\n\u003cli\u003e    lactose-free\u003c\/li\u003e\n\u003cli\u003e    no emulsifiers\u003c\/li\u003e\n\u003cli\u003e    vegan\u003c\/li\u003e\n\u003cli\u003e    kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eThe Flavor Universe of Bonnat\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère Valley. It imports the cocoa beans, carefully selected from 8 different growing regions, itself. Stéphane Bonnat travels all over the world for this purpose, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created by the release of cocoa butter. In industrial production, cocoa varieties from the most diverse growing regions are then mixed until the desired taste is achieved. Bonnat precisely refrains from doing that.\u003cbr\u003e\u003cbr\u003eLike no other, he succeeds in bringing out and making palpable the characteristics typical of the respective cocoa bean from the respective growing region, and even the peculiarities of the growing year (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat were the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat only uses cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to that of many \"big\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194816846,"sku":"030BON0013","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-puerto-cabello-75.jpg?v=1750979425"},{"product_id":"bonnat-schokolade-morenita-mexiko-65","title":"Morenita Mexico 65%","description":"\u003ch2\u003eWorld's Best Chocolate – Morenita 65%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Morenita chocolate\u003c\/strong\u003e is an \u003cstrong\u003eaward-winning chocolate\u003c\/strong\u003e with a cocoa content of 65%. The 100g chocolate bar is produced by Chocolat Bonnat, who have been based in Voiron, France, since 1884. The fine chocolate is neither too thick nor too thin, it has a good bite and a long-lasting melt.\u003c\/p\u003e\n\u003ch3\u003eMorenita – World's Best Chocolate\u003c\/h3\u003e\n\u003cp\u003eThe Morenita with 65% cocoa content is Bonnat's newest milk chocolate and also award-winning. In 2017, it was a Winner at the International Chocolate Awards, making it one of the \u003cstrong\u003ebest chocolates in the world\u003c\/strong\u003e. This was Bonnat's third award (Selva Maya 2016 (Gold), Morentia 2017 (Bronze), El Castillero (Silver) 2019). A true honor!\u003c\/p\u003e\n\u003cp\u003e(Source: https:\/\/www.internationalchocolateawards.com\/de\/2016\/10\/world-final-winners-2016\/ – https:\/\/www.internationalchocolateawards.com\/de\/2017\/10\/world-final-winners-2017\/ – https:\/\/www.internationalchocolateawards.com\/de\/2019\/11\/world-final-winners-2019\/ )\u003cbr\u003e\u003cbr\u003eThe rare cocoa beans for this single-origin chocolate from Bonnat come from Mexico. Morenita owes its name to its brownish color, as it translates to \"little brown one\". This makes it ideal for producing a caramelly milk chocolate. Despite its 65% cocoa content, its color is relatively light. It impresses with notes of flowers, tobacco, and honey, and an incredibly long finish. This award-winning chocolate manages to delight both dark chocolate lovers and milk chocolate enthusiasts. This chocolate bar, neither too thick nor too thin, has a good snap.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d'Exception that originate from more narrowly defined growing regions, such as and Los Colorados, Chuao Village, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya and Madre Dios. These not only attract attention with their colorful wrappers but undoubtedly also with their special aromatics.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/p\u003e\n\u003cp\u003eWith this Bonnat chocolate, even people with nut allergies can finally enjoy chocolate without worries. Furthermore, this chocolate is free of soy or soy lecithin.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBonnat - what speaks for it\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin chocolate\u003c\/li\u003e\n\u003cli\u003e    65% cocoa content\u003c\/li\u003e\n\u003cli\u003e    Nut-free\u003c\/li\u003e\n\u003cli\u003e    Soy-free\u003c\/li\u003e\n\u003cli\u003e    Gluten-free\u003c\/li\u003e\n\u003cli\u003e    Without emulsifiers\u003c\/li\u003e\n\u003cli\u003e    Vegan\u003c\/li\u003e\n\u003cli\u003e    Kosher\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071201763662,"sku":"030BON0026","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-morenita-mexique.jpg?v=1750979703"},{"product_id":"bonnat-trinkschokolade-100-kakao-ohne-zuckerzusatz","title":"Drinking Chocolate 100% Cacao – No Added Sugar","description":"\u003ch2\u003eBonnat Drinking Chocolate 100% – No Added Sugar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Drinking Chocolate 100% with no added sugar\u003c\/strong\u003e is a drinking chocolate in the form of cocoa drops, here in a practical, resealable 250g zip-lock bag.\u003c\/p\u003e\n\u003cp\u003eAs drinking chocolate or even on bread: pure cocoa! Very intense in flavour, with no added sugar, meaning it's free from industrial sugar. Pure 100% cocoa drops for preparing a good drinking chocolate. Make yourself a hot chocolate, just like in grandma's day. Heat the milk and add the drops, wait briefly until the cocoa drops have melted, then whisk until frothy.\u003c\/p\u003e\n\u003cp\u003eBonnat's 100% cocoa drinking chocolate is a rarity: Without added sugar or soy lecithin, and even without nut traces, this drinking chocolate is for lovers of intense cocoa enjoyment. Of course, you can also sweeten this cocoa with honey, maple syrup, agave nectar, or coconut blossom sugar. Entirely to your taste.\u003c\/p\u003e\n\u003cp\u003eThe cocoa drops are also great for baking or for desserts like mousse au chocolat.\u003c\/p\u003e\n\u003ch3\u003eDrinking chocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat drinking chocolate, even those with nut allergies can finally enjoy chocolate without worry. Additionally, this cocoa is free of soy and soy lecithin.\u003c\/p\u003e\n\u003ch3\u003eBonnat's Universe of Flavor\u003c\/h3\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and today, in its 4th generation, still operates from the same old address in Voiron in the Isère Valley. They personally import the cocoa beans, which are carefully selected from 8 different growing regions. Stephane Bonnat travels the world for this, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (meaning \"kneaded through\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is created by releasing the cocoa butter. In industrial production, cocoa varieties from various growing regions are then blended until the desired taste is achieved. Bonnat precisely refrains from this.\u003c\/p\u003e\n\u003cp\u003eLike no other, he manages to highlight and bring out the typical characteristics of each cocoa bean from its respective growing region, and even the peculiarities of the harvest year (influenced by the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was among the first to give their chocolates specialist terms from the world of fine wines, such as Origin or Grand Cru.\u003c\/p\u003e\n\u003cp\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Unlike many \"large\" brands, foreign substances and emulsifiers play no role in the Bonnat family's production process. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"250 g","offer_id":53071207924046,"sku":"030BON0030","price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-trinkschokolade-100-prozent-ohne-zucker-zusatz.jpg?v=1767968197"},{"product_id":"bonnat-chocolatier-grands-cru-schokolade-als-geschenk","title":"Grand Cru Chocolate as a Gift","description":"\u003ch2\u003eBonnat – Grand Cru Chocolate as a Gift\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Grand Cru Chocolate as a Gift\u003c\/strong\u003e consists of 5 different Bonnat \"Les Grands Crus Historiques\" bars from Chocolatier Bonnat with a hand-tied ribbon. Five dark chocolate bars with 75% cocoa content and no traces of nuts.\u003c\/p\u003e\n\u003ch3\u003eBonnat Dark Chocolate Gift\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTrinité\u003c\/li\u003e\n\u003cli\u003ePuerto Cabello Venezuela\u003c\/li\u003e\n\u003cli\u003eCote d Ivorie\u003c\/li\u003e\n\u003cli\u003eCeylan\u003c\/li\u003e\n\u003cli\u003eMadagascar\u003c\/li\u003e\n\u003cli\u003eall bars with 75% cocoa content and no traces of nuts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNo matter the question, the answer is chocolate. And if it's dark chocolate from Bonnat, all the better. Why not give a small bundle of 75% origin chocolate from Bonnat, one of the best chocolate makers ever? The French chocolate manufacturer is known for the traditional labels on all its chocolate bars. Bonnat chocolate is made in France from the bean – so-called \"bean to bar\" chocolate. And the fact that it's good is proven by regular awards for the best chocolate in the world!\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"5 x 100g","offer_id":53071208743246,"sku":"088NUR0066","price":33.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Geschenke-2131.jpg?v=1750979973"},{"product_id":"bonnat-chocolatier-beste-schokoladen-geschenk","title":"best chocolate gift","description":"\u003ch2\u003eChocolat Bonnat – Best Chocolate Gift\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ebest chocolate gift\u003c\/strong\u003e from \u003cstrong\u003eChocolat Bonnat\u003c\/strong\u003e combines five 100g chocolate bars, including two of the best chocolates in the world. Beautifully presented as a gift, tied with a hand-tied ribbon.\u003cbr\u003e\u003cbr\u003eThe five Bonnat Grands Crus chocolate bars, including two award-winning chocolates, have a cocoa content of 65 or 75%, are free from nut traces, and are suitable for nut allergy sufferers.\u003c\/p\u003e\n\u003ch3\u003eBonnat Best Chocolate Gift contains one 100g bar each of:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLos Colorados 75%\u003c\/li\u003e\n\u003cli\u003eCacao Cusco Peru 75%\u003c\/li\u003e\n\u003cli\u003eCacao Real del Xoconuzco 75% \u003cbr\u003e(Silver 2019 *International Chocolate Awards)\u003c\/li\u003e\n\u003cli\u003eHaiti 75%\u003c\/li\u003e\n\u003cli\u003eMorenita 65% - the best chocolate in the world \u003cbr\u003e(Bronze 2017 *International Chocolate Awards)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhatever the question, the answer is chocolate. If it's dark chocolate from Bonnat, even better. Why not give a small bundle of 75% origin chocolate from Bonnat, one of the best chocolate makers around?\u003c\/p\u003e\n\u003cp\u003eThe French chocolate manufacturer is known for the traditional labels on all its chocolate bars. Bonnat's chocolate is made in France from bean to bar. And its quality is proven by regular awards for the best chocolate in the world!\u003c\/p\u003e\n\u003cp\u003e(Source: https:\/\/www.internationalchocolateawards.com\/de\/2016\/10\/world-final-winners-2016\/ – https:\/\/www.internationalchocolateawards.com\/de\/2017\/10\/world-final-winners-2017\/ – https:\/\/www.internationalchocolateawards.com\/de\/2019\/11\/world-final-winners-2019\/\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"5 x 100g","offer_id":53071208808782,"sku":"088NUR0067","price":45.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-geschenk.jpg?v=1750979976"},{"product_id":"bonnat-trinkschokolade-80-kakao-tropfen-250g","title":"Drinking Chocolate 80%","description":"\u003ch2\u003eBonnat Drinking Chocolate 80% – Cacao Drops\u003c\/h2\u003e\n\u003cp\u003eChocolat \u003cstrong\u003eBonnat\u003c\/strong\u003e also offers \u003cstrong\u003edrinking chocolate\u003c\/strong\u003e in the form of cacao drops, here the drinking chocolate with 80% cocoa content in a practical, re-sealable zip-lock bag.\u003cbr\u003e\u003cbr\u003eAs dark drinking chocolate or even on bread: pure cocoa! Very intense in aroma. Pure 80% cocoa drops for preparing a good drinking chocolate, just like in grandma's day. Heat the milk and add the drops, wait briefly until the chocolate drops have melted and then whisk until frothy.\u003cbr\u003e\u003cbr\u003eThe 80% chocolate drops are also excellent for making chocolate mousse or for baking. This drinking chocolate is for lovers of intense cocoa enjoyment. Of course, you can also sweeten this cocoa with honey, maple syrup, agave syrup, or coconut blossom sugar. Exactly to your taste.\u003cbr\u003e\u003cbr\u003eDrinking chocolate with 80% cocoa content.\u003cbr\u003e\u003cbr\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003cbr\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free of soy and soy lecithin.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eThe Bonnat Flavor Universe\u003c\/h3\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still run by the 4th generation at the old address in Voiron in the Isère Valley. It imports the cocoa beans itself, which are carefully selected from 8 different growing regions. For this purpose, Stephane Bonnat travels around the world and buys directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded thoroughly\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created by the release of cocoa butter. In industrial production, cocoa varieties from various growing areas are then mixed until the desired taste is achieved. Bonnat refrains from precisely that.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to highlight and make taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give its chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"large\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003cbr\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"250 g","offer_id":53071214477646,"sku":"030BON0032","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-trinkschokolade-80-250g.jpg?v=1767968081"},{"product_id":"bonnat-schokolade-el-castillero-75-chocolate-awards-2019-gold","title":"El Castillero 75% – Chocolate Awards 2019 Gold","description":"\u003ch2\u003eBonnat Chocolate – El Castillero 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Chocolate El Castillero\u003c\/strong\u003e is almost impossible to surpass in exclusivity! The cocoa beans from the National Bio Park Indio Maiz are one of Nicaragua's treasures that were allowed to leave the country for the first time. Exclusive to Europe and exclusive to Bonnat. This bean-to-bar chocolate has a 75% cocoa content. The 100g chocolate bar is made by Chocolat Bonnat, based in Voiron, France, since 1884. The dark chocolate is neither too thick nor too thin and has a crisp bite.\u003cbr\u003e\u003cbr\u003eWorld's Best Chocolate – Gold Medal for Europe's best dark chocolate with 75% cocoa content (Chocolate Awards 2019 Gold). Bonnat has thus received an award for the third time (Selva Maya 2016, Morentia 2017, El Castillero 2019). A true honor! \u003c\/p\u003e\n\u003cp\u003e(Source: https:\/\/www.internationalchocolateawards.com\/de\/2019\/07\/european-middle-eastern-and-african-bean-to-bar-competition-2019-winners\/\u003cbr\u003e\u003cbr\u003eThis chocolate is like a wondrous fairy tale of nature that will delight your palate. The aromas of this chocolate vary depending on the harvest, whether the cocoa beans come from the autumn or spring harvest. This single-origin chocolate has aromas of dried fruit and grape. Let yourself be surprised by this magical chocolate, and you will never forget it.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d'Exception from more narrowly defined growing regions, such as Los Colorados, Chuao Village, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrapping paper but undoubtedly also with their unique aromas.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003eSingle-origin chocolate\u003c\/li\u003e\n\u003cli\u003e75% cocoa content\u003c\/li\u003e\n\u003cli\u003eNut-free\u003c\/li\u003e\n\u003cli\u003eSoy-free\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eLactose-free\u003c\/li\u003e\n\u003cli\u003eNo emulsifiers\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003cli\u003eKosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eThe taste universe of Bonnat\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating in the 4th generation at the old address in Voiron in the Isère valley. They import the cocoa beans themselves, which are carefully selected from 8 different growing regions. Stéphane Bonnat travels all over the world to buy directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. This process transforms the rather dry beans into a thick, liquid mass by releasing the cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat explicitly refrains from this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out the typical characteristics of each cocoa bean from its respective growing region and even the peculiarities of the harvest year (influence of the weather), making them palpable. Similar to a good wine, the chocolate thus reveals its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eChocolat Bonnat uses only cocoa, cocoa butter, and sugar to make chocolate. Unlike many \"big\" brands, foreign substances and emulsifiers play no role in the Bonnat family's production process. Which region is your favorite? Discover the cocoa-growing regions of the world with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071242101070,"sku":"030BON0034","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-el-castillero.jpg?v=1750980926"},{"product_id":"bonnat-schokolade-maragnan-75-zartbitterschokolade","title":"Maragnan 75% – Dark Chocolate","description":"\u003ch2\u003eBonnat Chocolate – Maragnan 75%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Maragnan chocolate\u003c\/strong\u003e is a dark chocolate with 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, which has been based in Voiron, France, since 1884.\u003c\/p\u003e\n\u003cp\u003eUnique Bonnat chocolate from the Maragnan cocoa variety. This cocoa bean was actually considered extinct for more than 30 years. Ten years ago, Stephane Bonnat discovered a very old plantation with 27 trees in Brazil. He helped with its reconstruction, and today it produces a dark chocolate with a wonderfully floral, fruity character. This chocolate bar, neither too thick nor too thin, has a good snap.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat is constantly developing new Grand Crus d’Exception that come from more narrowly defined growing regions, such as Los Colorados, Maragnan, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. They not only attract attention with their colorful wrappers but also, undoubtedly, with their special aroma.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worries. Furthermore, this chocolate is free of soy or soy lecithin and lactose-free.\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin chocolate\u003c\/li\u003e\n\u003cli\u003e    75% cocoa content\u003c\/li\u003e\n\u003cli\u003e    Nut-free\u003c\/li\u003e\n\u003cli\u003e    Soy-free\u003c\/li\u003e\n\u003cli\u003e    Gluten-free\u003c\/li\u003e\n\u003cli\u003e    Lactose-free\u003c\/li\u003e\n\u003cli\u003e    Without emulsifiers\u003c\/li\u003e\n\u003cli\u003e    Vegan\u003c\/li\u003e\n\u003cli\u003e    Kosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's universe of taste\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère valley. They import the cocoa beans themselves, which are carefully selected from 8 different growing regions. To do this, Stephane Bonnat travels all over the world and buys directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created through the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat refrains from precisely that.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the vintage (influenced by the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat were the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat only uses cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the Bonnat family's production process, unlike many \"big\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071248261454,"sku":"030BON0005","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-maragnan-75.jpg?v=1750981001"},{"product_id":"bonnat-schokolade-alto-piura-75","title":"Alto Piura – Peru 75%","description":"\u003ch2\u003eBonnat Chocolate – Alto Piura – 75% Cocoa Content\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Alto Piura chocolate\u003c\/strong\u003e is a bean-to-bar chocolate with 75% cocoa content. The 100g chocolate bar is made by Chocolat Bonnat, who have been based in Voiron, France, since 1884.\u003cbr\u003e\u003cbr\u003eThe cocoa for this Bonnat chocolate is made from Trinitario beans, which come from a very old cultivation area in Peru. Located in the Alto Piura mountains in Peru, it is cultivated there in mixed cultures by the small farmers' cooperative Quemazon. The cocoa for this dark chocolate has a delicate aroma, notes of grapefruit, and an intense cocoa flavor. The Bonnat Alto Piura is a strong, fruity chocolate that initially presents with notes of blackcurrant, then increasingly citrus notes, and has a somewhat tobacco-like finish. In addition, this chocolate bar, which is neither too thick nor too thin, has a good snap.\u003c\/p\u003e\n\u003cp\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat is constantly developing new Grand Crus d'Exception that come from more narrowly defined growing regions, such as Los Colorados, Kaori, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrapping paper but undoubtedly also with their special aroma.\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – Ideal for allergy sufferers!\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, nut allergy sufferers can finally enjoy chocolate without worry. In addition, this chocolate is free of soy or soy lecithin and is lactose-free.\u003c\/p\u003e\n\u003ch3\u003eAlto Piura chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003eSingle-Origin chocolate\u003c\/li\u003e\n\u003cli\u003e75% cocoa content\u003c\/li\u003e\n\u003cli\u003enut-free\u003c\/li\u003e\n\u003cli\u003esoy-free\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003elactose-free\u003c\/li\u003e\n\u003cli\u003eno emulsifiers\u003c\/li\u003e\n\u003cli\u003evegan\u003c\/li\u003e\n\u003cli\u003ekosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's world of flavors\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating today in its 4th generation at the old address in Voiron in the Isère Valley. They import the cocoa beans themselves, which are carefully selected from 8 different growing regions, because Bonnat produces true bean-to-bar chocolates. Stéphane Bonnat travels all over the world for this purpose and buys directly from small plantations or cocoa farmers.\u003c\/p\u003e \n\u003cp\u003eLike no other, Stéphane Bonnat manages to bring out and let taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.\u003c\/p\u003e \n\u003cp\u003eChocolat Bonnat uses only cocoa, cocoa butter, and sugar for the production of chocolate. Unlike many \"big\" brands, foreign substances and emulsifiers play no role in the Bonnat family's production process. Which region is your favorite? Discover the cocoa growing regions of the world with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071258288462,"sku":"030BON0036","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-alto-piura.jpg?v=1764854202"},{"product_id":"bonnat-schokolade-kuvertuere-75","title":"Couverture 75% – 1kg","description":"\u003ch2\u003eBonnat Chocolate – Couverture 75% – Palets Noir\u003c\/h2\u003e\n\u003cp\u003eFrom \u003cstrong\u003eBonnat Chocolate\u003c\/strong\u003e, there is also \u003cstrong\u003ecouverture\u003c\/strong\u003e in the form of cocoa drops, which you can use wonderfully for baking or making desserts like mousse au chocolat. This couverture has a cocoa content of 75% and is free of nut traces. The 1kg bag is resealable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCouverture – bake yourself happy\u003c\/h3\u003e\n\u003cp\u003eThose who love good chocolate also want good chocolate for baking. The solution: the new couvertures from Chocolat Bonnat. With a 65% cocoa content, the couverture is dark, but not too dark. It is a dark chocolate couverture without milk, so it's lactose-free. You can sprinkle the practical chocolate drops directly into your batter or melt them in a double boiler and give your cake a beautiful chocolate coating. Of course, you can also make an intensely chocolaty hot cocoa with warm milk, just like in Grandma's time: heat the milk in a pot, add the drops, wait briefly until the chocolate drops have melted, and then whisk until frothy. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – ideal for allergy sufferers\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. This chocolate is also free of soy and soy lecithin.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"500 g","offer_id":53071318483278,"sku":"030BON0021","price":29.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-kuvertuere-75-1kg.jpg?v=1750981840"},{"product_id":"bonnat-schokolade-dos-cielos-kolumbien-65","title":"Dos Cielos – Colombia 65%","description":"\u003ch2\u003eBonnat Chocolate – Dos Cielos – Colombia 65% – 100g\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Dos Cielos chocolate\u003c\/strong\u003e is one of two new bars from the Collection Particulière, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for only a few selected specialist retailers. This chocolate bar is a Grand Cru milk chocolate with 65% pure origin cocoa from Colombia.\u003c\/p\u003e\n\u003cp\u003eThe Bonnat Dos Cielos chocolate is made from clear cocoa beans (casse claire), which retain their light, golden color, like the paper they are wrapped in, even after roasting. This characteristic allows for the production of a milk chocolate with 65% cocoa that preserves all the flavors of the beans. A true treasure with aromas of caramel, crispy gold reminiscent of butter cookies, and a sunny jungle with a light citrus note, which will delight milk chocolate lovers with its creamy sweetness. \u003c\/p\u003e\n\u003cp\u003eBonnat Dos Cielos chocolate is only available in limited quantities – very limited.\u003c\/p\u003e\n\u003cp\u003eThe 100g chocolate bar is produced by Chocolat Bonnat, established in Voiron, France, since 1884. The fine chocolate is neither too thick nor too thin, has a good bite and a long-lasting melt, a crisp milk chocolate with a fine cocoa flavor. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDos Cielos - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003e65% cocoa content\u003c\/li\u003e\n\u003cli\u003esoy-free\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003eno emulsifiers\u003c\/li\u003e\n\u003cli\u003evegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eThe taste universe of Bonnat\u003c\/h4\u003e\n\u003cp\u003eFounded in 1884, the Bonnat company is now run by the 4th generation at the same old address in Voiron in the Isère Valley. They import the cocoa beans themselves, carefully selected from 8 different growing regions. Stephane Bonnat travels the world for this, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created by the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat refrains from precisely that.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and make taste the typical characteristics of each cocoa bean from its respective growing region and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru. But also the bars with cocoa beans from different growing regions, like this Chocolat au Lait, are balanced and rounded, simply well composed from what nature gives Stephane Bonnat.\u003cbr\u003e\u003cbr\u003eChocolat Bonnat uses only cocoa, cocoa butter, and sugar for chocolate production. Unlike many \"big\" brands, foreign substances and emulsifiers play no role in the Bonnat family's production process. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071494644046,"sku":"030BON0038","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokoalde-dos-cielos-kolumbien-65.jpg?v=1750982740"},{"product_id":"bonnat-schokolade-les-sirenes-philippinen-75","title":"Les Sirènes – Philippines 75%","description":"\u003ch2\u003eBonnat Chocolate – Les Sirènes – Philippines 75% – 100g\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Les Sirènes chocolate\u003c\/strong\u003e is one of two new bars from the Collection Particuliere, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for a few selected specialist dealers. This chocolate bar is a dark Grand Cru chocolate with 75% pure single origin cocoa from the Philippines. It shows dark bitter notes and full-bodied cocoa aromas that are reminiscent of honey and nuts on the finish.\u003c\/p\u003e\n\u003cp\u003eIt owes its name Les Sirènes, the mermaids, to this ancient legend: In 1609, a ship sailing between Mexico and Spain via the Philippines was thrown off course during a storm off the coast of Japan. In the midst of the sinking, pearl divers rescued the crew and then the cargo, part of which consisted of cocoa. The sailors did not know that they were dealing with women who made their living from diving, and remained convinced that they had been pulled ashore and rescued by mermaids.\u003c\/p\u003e\n\u003cp\u003eThe ship and its crew sailed to the Philippines, where the cocoa was eventually cultivated. This bar is a tribute to the Japanese female divers, without whom this chocolate would not exist today.\u003c\/p\u003e\n\u003cp\u003eBonnat Les Sirènes chocolate is only available in limited quantities - severely limited.\u003c\/p\u003e\n\u003cp\u003eThe 100g chocolate bar is produced by Chocolat Bonnat, which has been based in Voiron, France, since 1884. The fine chocolate is not too thick and not too thin, it has a good bite and a long-lasting melt, a crispy dark chocolate with a fine cocoa flavor. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLes Sirènes - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003e75% cocoa content\u003c\/li\u003e\n\u003cli\u003eno traces of nuts\u003c\/li\u003e\n\u003cli\u003esoy-free\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003eno emulsifiers\u003c\/li\u003e\n\u003cli\u003evegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBonnat's universe of taste\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still run by the 4th generation at the old address in Voiron in the Isère valley. It imports its own cocoa beans, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world for this purpose and buys directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e. \"kneaded\") in a process lasting approx. 20 hours. The rather dry beans thus turn into a thick, liquid mass through the release of the cocoa butter. In industrial production, cocoa varieties from different growing regions are then mixed until the desired taste is achieved. Bonnat refrains from doing exactly that.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to highlight and make taste the typical characteristics of the respective cocoa bean from the respective growing region and even the special features of the growing year (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat were the first to give their chocolates technical terms from the world of top wines, such as Origin or Grand Cru. But also the bars with cocoa beans from different growing regions, like this Chocolat au Lait, are balanced and round, simply well composed from what nature gives Stephane Bonnat.\u003cbr\u003e\u003cbr\u003eChocolat Bonnat uses only cocoa, cocoa butter and sugar to make chocolate. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"big\" brands. Which region is your favorite? Discover the cocoa growing regions of the world with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071494775118,"sku":"030BON0039","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-les-sirenes-philippinen-75.jpg?v=1750982745"},{"product_id":"bonnat-schokolade-geants-des-brumes-ouganda-75","title":"Giants of the Mist - Uganda 75%","description":"\u003ch2\u003eBonnat Chocolate – Géants des Brumes – Uganda 75%\u003c\/h2\u003e\n\u003cp\u003eThe exclusive \u003cstrong\u003eBonnat Gèants des Brumes chocolate\u003c\/strong\u003e is one of four bars from the Collection Particuliere, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for only a few selected specialist retailers. This chocolate bar is a dark Grand Cru chocolate with 75% pure single origin cocoa.\u003c\/p\u003e\n\u003cp\u003eThe cocoa for this special chocolate comes from Uganda, the Pearl of Africa. There, Stephane Bonnat discovered this shimmering cocoa like a hidden treasure. In lush green, almost untouched nature, which lines the steep foothills of the mountains surrounding the impenetrable jungle where gorillas live, this intense, sweet cocoa grows. With its floral notes and surprising aromas of fresh melon, the Géants des Brumes chocolate bar provides an unforgettable taste experience.\u003c\/p\u003e\n\u003cp\u003eBonnat Géants des Brumes chocolate is available in limited quantities only - severely limited.\u003c\/p\u003e\n\u003cp\u003eThe 100g chocolate bar is produced by Chocolat Bonnat, based in Voiron, France since 1884. The fine Bonnat Géants des Brumes chocolate is neither too thick nor too thin, it has a good bite and a long-lasting melt, a crisp dark chocolate with a fine cocoa flavor.\u003c\/p\u003e\n\u003ch3\u003eGéants des Brumes - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003e75% cocoa content\u003c\/li\u003e\n\u003cli\u003eno traces of nuts\u003c\/li\u003e\n\u003cli\u003esoy-free\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003eno emulsifiers\u003c\/li\u003e\n\u003cli\u003evegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe taste universe of Bonnat\u003c\/h3\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère Valley. It imports the cocoa beans itself, carefully selected from 8 different growing regions. To do this, Stephane Bonnat travels all over the world and buys directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded thoroughly\") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is created by releasing the cocoa butter. In industrial production, cocoa varieties from various growing areas are then mixed until the desired taste is achieved. Bonnat refrains from doing exactly that.\u003c\/p\u003e\n\u003cp\u003eLike no other, he manages to bring out and make taste the typical characteristics of the respective cocoa bean from the respective growing region and even the particularities of the harvest year (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru. But also the bars with cocoa beans from different growing areas, like this Chocolat au Lait, are balanced and rounded, simply well composed from what nature gives Stephane Bonnat.\u003c\/p\u003e\n\u003cp\u003eFor the production of chocolate, Chocolat Bonnat only uses cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"large\" brands. Which region is your favorite? Discover the cocoa-growing regions of the world with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071540945230,"sku":"030BON0040","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-geant-des-brumes-ouganda-75.jpg?v=1750983233"},{"product_id":"bonnat-schokolade-mana-philippinen-65","title":"Mana - Philippines 65%","description":"\u003ch2\u003eDiscover Bonnat Mana Chocolate with Cocoa Beans from the Philippines\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eIn his search for the best cocoa, Stephane Bonnat found what he was looking for in the Philippines. \u003cstrong\u003eBonnat MANA chocolate\u003c\/strong\u003e is a delicate milk chocolate that seduces with exotic aromas of blossoms, fruits, and nuts. It is one of six varieties in the new Collection Particuliere, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for only a few selected specialist dealers. This 100g chocolate bar is an aromatic Grand Cru chocolate with 65% pure origin cocoa.\u003c\/p\u003e\n\u003cp\u003eThe cocoa for this special chocolate comes from the Philippines, where a hidden plantation lies in almost untouched lush nature. Its light Philippine cocoa offers a quite original aromatic palette. It is said that the cocoa trees on the plantation arrived almost 500 years ago on board Spanish ships from Mexico. Very powerful at the beginning of the tasting, this chocolate gently glides towards sweet and floral aromas, thanks to a clever magic trick, taking you between two continents that complement the palate so well.\u003c\/p\u003e\n\u003cp\u003eBonnat Mana chocolate is available in limited quantities only – severely limited.\u003c\/p\u003e\n\u003cp\u003eThe 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The fine Bonnat Mana chocolate is neither too thick nor too thin; it has a good bite and a long-lasting melt, a crisp milk chocolate with a fine cocoa flavor. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMana - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003e65% cocoa content\u003c\/li\u003e\n\u003cli\u003eno trace of nuts\u003c\/li\u003e\n\u003cli\u003esoy-free\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003eno emulsifiers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eThe taste universe of Bonnat\u003c\/h4\u003e\n\u003cp\u003eFounded in 1884, Bonnat is now in its 4th generation, still operating from the old address in Voiron in the Isère Valley. They personally import cocoa beans carefully selected from 8 different growing regions. For this, Stephane Bonnat travels all over the world and buys directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting about 20 hours. This releases the cocoa butter from the rather dry beans, creating a thick, liquid mass. In industrial production, cocoa varieties from various growing areas are then mixed until the desired taste is achieved. Bonnat precisely refrains from this.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let us taste the typical characteristics of the respective cocoa bean from its growing region, and even the peculiarities of the growing year (influenced by the weather). Similar to a good wine, the chocolate thus reveals its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru. But also the bars with cocoa beans from different growing areas, such as this Chocolat au Lait, are balanced and rounded, simply well-composed from what nature provides Stephane Bonnat.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat only uses cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, unlike many \"major\" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071560048974,"sku":"030BON0041","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-mana-65.jpg?v=1750983896"},{"product_id":"bonnat-schokolade-grand-anse-haiti-65","title":"Grand'Anse – Haiti 65%","description":"\u003ch2\u003eLet yourself be seduced by Bonnat Grand Anse chocolate with cocoa beans from Haiti\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eIn Haiti, Stephane Bonnat discovered this special cocoa and used it to make the new \u003cstrong\u003eBonnat Grand Anse chocolate\u003c\/strong\u003e. The delicious milk chocolate with 65% cocoa is a very original \"Haitian\" with a rather light color. Among the rarest cocoa beans, there is a cocoa family of unusually light color that retains this characteristic even after roasting. These beans are traditionally called \"light-case cocoa\" and are extremely rare. Bonnat uses precisely these beans for the Grand Anse chocolate.\u003c\/p\u003e\n\u003cp\u003eIt is one of six varieties in the new limited Collection Particuliere, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for only a few selected specialist retailers. This 100g chocolate bar is an aromatic Grand Cru chocolate with 65% pure single-origin cocoa. \u003c\/p\u003e\n\u003cp\u003eThe aromas of this Grand Cru chocolate remind us of Caribbean fruits, arriving in successive waves, like the sea that protects and caresses the plantation. If you perceive a hint of salt at the end of the tasting, it is a memory left by the sea spray.\u003c\/p\u003e\n\u003cp\u003eBonnat Grand Anse chocolate is available only in limited quantities – very limited.\u003c\/p\u003e\n\u003cp\u003eThe 100g milk chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The fine Bonnat Grand Anse chocolate is not too thick and not too thin; it has a good bite and a long-lasting melt, a crisp milk chocolate with a fine cocoa flavor. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGrand Anse - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003e65% cocoa content\u003c\/li\u003e\n\u003cli\u003enut-free\u003c\/li\u003e\n\u003cli\u003esoy-free\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003eno emulsifiers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eThe taste universe of Bonnat\u003c\/h4\u003e\n\u003cp\u003eThe Bonnat company was founded in 1884 and is now run by the 4th generation, still at the old address in Voiron in the Isère Valley. It imports the cocoa beans itself, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world for this purpose, buying directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., \"kneaded\") in a process lasting approximately 20 hours. From the rather dry beans, a thick liquid mass is thus created through the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat refrains from doing exactly that.\u003cbr\u003e\u003cbr\u003eLike no other, he succeeds in bringing out and allowing to taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the growing year (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru. But also the bars with cocoa beans from different growing regions, like this Chocolat au Lait, are balanced and round, simply well composed from what nature gives Stephane Bonnat.\u003cbr\u003e\u003cbr\u003eFor the production of chocolate, Chocolat Bonnat uses only cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many \"big\" brands. Which region is your favorite? Discover the cocoa growing regions of the world with Bonnat.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071560114510,"sku":"030BON0042","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonat-schokolade-grand-anse-65.jpg?v=1750983899"},{"product_id":"bonnat-schokolade-kuvertuere-65","title":"Couverture 60% – 1kg","description":"\u003ch2\u003eBonnat Chocolate – Couverture 60% – Palets de Chocolat Noir\u003c\/h2\u003e\n\u003cp\u003eFrom \u003cstrong\u003eBonnat Chocolate\u003c\/strong\u003e, there is also \u003cstrong\u003ecouverture\u003c\/strong\u003e in the form of cocoa drops, which you can wonderfully use for baking or making desserts like Mousse au Chocolat. This patisserie couverture has a cocoa content of 60% and is free from nut traces. The 1kg bag is resealable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCouverture – bake yourself happy\u003c\/h3\u003e\n\u003cp\u003eThose who love good chocolate also want good chocolate for baking. The solution: the new couvertures from Chocolat Bonnat. With 60% cocoa content, the couverture is dark, but not too dark. It is a dark couverture without milk content, therefore lactose-free. You can sprinkle the practical chocolate drops directly into your batter or melt them in a double boiler and give your cake a nice chocolate coating. Of course, you can also make an intensely chocolatey cocoa with warm milk, just like in grandma's time: heat the milk in a pot and add the drops, wait briefly until the chocolate drops have melted, and then whisk until frothy. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – ideal for allergy sufferers\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, nut allergy sufferers can finally enjoy chocolate without worry. In addition, this chocolate is free from soy and soy lecithin.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"500 g","offer_id":53071585575246,"sku":"030BON0043","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-kuvertuere-60-1kg.jpg?v=1750984569"},{"product_id":"bonnat-schokolade-kuvertuere-60-3kg","title":"Couverture 60% – 3kg","description":"\u003ch2\u003eBonnat Couverture 60% – 3kg Palets de Chocolat Noir\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBonnat couverture\u003c\/strong\u003e in a 3kg bag: this \u003cstrong\u003elactose-free chocolate with no traces of nuts\u003c\/strong\u003e and 60% cocoa content is perfect for desserts or baking. \u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat now also offers couverture in the form of cocoa drops, which you can wonderfully use for baking or making desserts such as mousse au chocolat. This couverture for patisserie has a cocoa content of 60% and contains no traces of nuts. The 3kg bag is resealable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCouverture – bake yourself happy\u003c\/h3\u003e\n\u003cp\u003eThose who love good chocolate also want good chocolate for baking. The solution: the new couvertures from Chocolat Bonnat. With 60% cocoa content, the couverture is dark, but not too dark. It is a semi-sweet couverture without milk, so it is lactose-free. You can sprinkle the practical chocolate drops directly into your batter or melt them in a bain-marie and give your cake a beautiful chocolate coating. Of course, you can also make an intensely chocolaty cocoa with warm milk, just like in Grandma's day: heat the milk in a pot, add the drops, wait briefly until the chocolate drops have melted, and then whisk until frothy. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eChocolate without traces of nuts – ideal for allergy sufferers\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, nut allergy sufferers can finally enjoy chocolate without worries. Furthermore, this chocolate is free from soy or soy lecithin.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"3 kg","offer_id":53071599337806,"sku":"030BON00433","price":118.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-kuvertuere-60-3kg.jpg?v=1750984615"},{"product_id":"bonnat-schokolade-kuvertuere-75-3kg","title":"Couverture 75% – 3kg","description":"\u003ch2\u003eBonnat Couverture 75% – 3kg Dark Chocolate Palets\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBonnat couverture\u003c\/strong\u003e in a 3kg bag: the lactose-free \u003cstrong\u003echocolate without nut traces\u003c\/strong\u003e with 75% cocoa content is perfect for desserts or baking. \u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat now also offers couverture in the form of cocoa drops, which you can wonderfully use for baking or making desserts like mousse au chocolat. This pastry couverture has a 75% cocoa content and is free of nut traces. The 3kg bag is re-sealable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCouverture – bake yourself happy\u003c\/h3\u003e\n\u003cp\u003eIf you love good chocolate, you want good chocolate for baking. The solution: the new couvertures from Chocolat Bonnat. With 75% cocoa content, the couverture is wonderfully dark but not bitter. It is a dark chocolate couverture without milk, so it's lactose-free. You can sprinkle the practical chocolate drops directly into your batter or melt them in a bain-marie and give your cake a beautiful chocolate coating. Of course, you can also make an intensely chocolatey cocoa with warm milk, just like in grandma's day: heat the milk in a pot, add the drops, wait briefly until the chocolate drops have melted, and then whisk until frothy. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eChocolate without nut traces – ideal for allergy sufferers\u003c\/h3\u003e\n\u003cp\u003eWith this Bonnat chocolate, nut allergy sufferers can finally enjoy chocolate without worries. Furthermore, this chocolate is free of soy and soy lecithin.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"3 kg","offer_id":53071634137422,"sku":"030BON00213","price":128.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-kuvertuere-75-3kg.jpg?v=1750984678"}],"url":"https:\/\/nurgutes.eu\/en\/collections\/schokolade-ohne-nuss-spuren.oembed","provider":"nur Gutes","version":"1.0","type":"link"}