{"title":"Chocolate bars","description":"\u003ch2\u003eChocolate bars are the classic indulgence.\u003c\/h2\u003e\n\u003cp\u003eThey showcase what makes good chocolate: selected cocoa, refined recipes, and artisanal craftsmanship.\u003c\/p\u003e\n\u003cp\u003eIn this category, you will find high-quality \u003cstrong\u003echocolate bars\u003c\/strong\u003e that are made with care. From melt-in-your-mouth milk chocolate to intense dark chocolate: Each bar brings its own character.\u003c\/p\u003e\n\u003cp\u003eWhether enjoyed on its own or consciously chosen – good chocolate needs no occasion.\u003c\/p\u003e\n\u003cp\u003eClear, balanced, and honest: Chocolate bars with a claim to quality.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"bonnat-schokolade-equateur-75-zartbitterschokolade","title":"Equateur 75% – Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eEquateur, floral chocolate from Ecuador\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eEquateur by Bonnat is a dark chocolate with 75% cocoa from Ecuador, made from the noble Arriba Nacional. Fine and floral, with clear hints of honey and a smooth, long finish. Only cocoa, cocoa butter, and sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEquateur 75%\u003c\/strong\u003e is a single-origin dark chocolate from Bonnat in Ecuador. Its cocoa is an Arriba Nacional, famous for its finesse and often compared to the Criollo. The long conching process brings out the floral honey notes of the 100-gram bar beautifully, without masking them with bitterness.\u003c\/p\u003e\n\n\u003ch3\u003eFlowers, honey, a smooth finish\u003c\/h3\u003e\n\u003cp\u003eEquateur tastes fine and floral, with clear honey notes and a delicate, never harsh bitterness.\u003c\/p\u003e\n\u003cp\u003eThe aromas are quiet and elegant, more of a suggestion than a force, carried by a soft, long melt. For a 75 percent bar, it is surprisingly mild and round, almost like a fine hint of floral honey on a dark background. It has a clean snap and a strikingly bright, sunny color.\u003c\/p\u003e\n\u003cp\u003eIt is thus a chocolate for quiet connoisseurs who prefer the refined to the intense. Pure, or paired with a light coffee or a glass of white wine, it reveals its floral side.\u003c\/p\u003e\n\u003cp\u003eAt room temperature and allowed to melt slowly, the flowers and honey reveal themselves in their full breadth. Cream cheese with honey or a mild goat cheese makes for a surprisingly lovely accompaniment.\u003c\/p\u003e\n\n\u003ch3\u003eArriba Nacional, Ecuador's noble cocoa\u003c\/h3\u003e\n\u003cp\u003eThe cocoa for Equateur is an Arriba Nacional, one of the most famous and finest cocoa varieties in the world.\u003c\/p\u003e\n\u003cp\u003eArriba grows in the valleys of Ecuador and is known for its floral, almost perfumed aromas; it is only through long conching at Bonnat that they fully blossom. Equateur was one of the very first Grand Cru bars that Bonnat introduced in 1984 for the house's centenary. At Bonnat, it is counted among the \u003cstrong\u003eGrands Crus Historiques\u003c\/strong\u003e; in French, it is simply called Chocolat Equateur.\u003c\/p\u003e\n\u003cp\u003eTrue Arriba Nacional has become rare today, as many plantations grow higher-yielding varieties. All the more reason to appreciate that Bonnat has remained faithful to this old, floral cocoa since those first Grand Cru bars.\u003c\/p\u003e\n\n\u003ch3\u003eNo nut traces, vegan and pure\u003c\/h3\u003e\n\u003cp\u003eThe bar consists of only three ingredients: cocoa, cocoa butter, and sugar, with no soy lecithin and no emulsifiers.\u003c\/p\u003e\n\u003cp\u003eThis makes it vegan, gluten-free, lactose-free, and completely free of nut traces, so even those with nut allergies can enjoy it without worry. About 25 percent of the bar is sugar, the rest is pure cocoa; this fine bar needs nothing more.\u003c\/p\u003e\n\n\u003ch3\u003eLong-conched in Voiron since 1884\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolaterie Bonnat\u003c\/a\u003e was founded in 1884 by Félix Bonnat in Voiron and is today run by the fourth generation, Stéphane Bonnat.\u003c\/p\u003e\n\u003cp\u003eStéphane selects his beans himself and processes each origin individually, bean-to-bar, conched for around 20 hours. Especially with a cocoa as fine as Arriba, this long, slow kneading makes all the difference, as it brings to the fore the delicate floral and honey notes that a shorter conching process would swallow. Félix Bonnat began roasting his own beans as early as 1884, and for over 140 years, it has remained in family hands.\u003c\/p\u003e\n\u003cp\u003eThe fruity-fine journey continues with the \u003ca href=\"\/en\/products\/bonnat-schokolade-los-colorados-75-zartbitterschokolade\"\u003eLos Colorados\u003c\/a\u003e, also from Ecuador, and the spicy \u003ca href=\"\/en\/products\/bonnat-schokolade-ceylan-75-zartbitterschokolade\"\u003eCeylan\u003c\/a\u003e. But Equateur is the most floral of them all, a chocolate like a bright Sunday morning, when you take your time.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071138423118,"sku":"030BON0015","price":6.6,"currency_code":"EUR","in_stock":false}],"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 id=\"speakable-headline\"\u003eCacao Cusco by Chocolat Bonnat, red berries and honey\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCacao Cusco by Chocolat Bonnat is a dark chocolate from the Peruvian Amazon, not far from the Valley of the Incas. It tastes of red berries and sugar cane, with honey in the background, and the bitterness remains unusually mild.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCacao Cusco\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat in Voiron, France, ground from one of the oldest Peruvian cocoa varieties with 75 percent cocoa content. The 100-gram bar is part of the Grands Crus d'Exception range, the narrowly defined origins; the packaging simply reads Chocolat Cacao Cusco.\u003c\/p\u003e\n\n\u003ch3\u003eRed berries, sugar cane and a hint of honey\u003c\/h3\u003e\n\u003cp\u003eThe aroma is understated, but the taste is fruity: red berries first, then a sweetness that is reminiscent of fresh sugar cane.\u003c\/p\u003e\n\u003cp\u003eThis is followed by honey and a light caramel note, which soften the bitterness before toasted notes take over at the end. The snap is clean, and the chocolate melts slowly without becoming greasy.\u003c\/p\u003e\n\u003cp\u003eBecause the bitterness is so soft, this bar is suitable as an introduction for those who otherwise find dark varieties too intense.\u003c\/p\u003e\n\u003cp\u003eA bowl of fresh raspberries on the side highlights the berry notes, while an espresso brings out the roasted side. It also pairs well with a fruity red wine, as both share the same bright acidity.\u003c\/p\u003e\n\u003cp\u003eAfter a meal, one bar replaces dessert without anyone at the table feeling like anything is missing. It goes a long way, as the flavors unfold slowly and do not disappear immediately.\u003c\/p\u003e\n\n\u003ch3\u003eOne of the oldest varieties, high up in the Amazon\u003c\/h3\u003e\n\u003cp\u003eThe cocoa grows in eastern Peru, where the Andes meet the Amazon lowlands, not far from the ancient heartland of the Incas.\u003c\/p\u003e\n\u003cp\u003eTrees of a very old lineage grow there, which have changed little over the centuries and are now rarely cultivated. Higher-yielding breeds have long since displaced them in most growing countries. Such old lineages produce fewer fruits per tree and require more care, but in return, they provide a flavor profile that no breed can replicate.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat grinds this harvest on its own, without diluting it with other origins and without the addition of vanilla or lecithin.\u003c\/p\u003e\n\u003cp\u003eThis allows the fruit of the bean to remain in the foreground, where a mixture would long have settled into a uniform cocoa aroma.\u003c\/p\u003e\n\u003cp\u003eCusco itself lies high in the mountains and gave the origin its name; the trees grow further down, in damp heat.\u003c\/p\u003e\n\n\u003ch3\u003eHow the fruit notes get into the bean\u003c\/h3\u003e\n\u003cp\u003eThe berry tones do not come from any additives, but are created in the days immediately following the harvest.\u003c\/p\u003e\n\u003cp\u003eThe fruit pulp around the seeds begins to ferment, heat is generated, and this forms the precursors of the later aromas. If this fermentation is short, the result remains light and fruity; if it lasts longer, the result becomes darker and more chocolatey.\u003c\/p\u003e\n\u003cp\u003eOnly after that come drying, roasting, and the long conching process, which only fine-tune the flavor.\u003c\/p\u003e\n\u003cp\u003eStore the bar in a cool place and in its closed paper, because the light berry notes are the first to evaporate.\u003c\/p\u003e\n\u003cp\u003eThus, no harvest tastes exactly like the previous one, and that is the charm of a single-origin chocolate.\u003c\/p\u003e\n\n\u003ch3\u003ePeru in further origins\u003c\/h3\u003e\n\u003cp\u003eComing from the same country are the light \u003ca href=\"\/en\/products\/bonnat-schokolade-alto-piura-75\"\u003eAlto Piura\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bonnat-schokolade-madre-de-dios-75-zartbitterschokolade\"\u003eMadre de Dios\u003c\/a\u003e from the Amazon region. Everything else that comes from Voiron can be found in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071139340622,"sku":"030BON0027","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-cacao-cusco-75.jpg?v=1750977979"},{"product_id":"tiroler-edle-weihnachtsschokolade-orangen-marzipan","title":"Christmas Chocolate Orange Marzipan","description":"\u003ch2 id=\"speakable-headline\"\u003eChristmas Chocolate Orange Marzipan by Tiroler Edle\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChristmas Chocolate Orange Marzipan by Tiroler Edle is their Advent special, featuring a light marzipan ganache infused with apricot jam and orange liqueur. A drop of blood orange oil adds the freshness of a freshly peeled rind, just like the ones found on every table during wintertime.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChristmas Chocolate Orange Marzipan\u003c\/strong\u003e is a festive bar from Tiroler Edle in Landeck, Tyrol, filled with a light marzipan ganache. Apricot jam, orange liqueur, and a drop of blood orange oil provide the fruity notes, while natural vanilla rounds it all off. The liqueur gives it an alcoholic content.\u003c\/p\u003e\n\n\u003ch3\u003eAlmond sweetness, apricot, and a drop of blood orange\u003c\/h3\u003e\n\u003cp\u003eThe milk chocolate snaps with a crisp tone, revealing a cream beneath that tastes primarily of almond.\u003c\/p\u003e\n\u003cp\u003eThe marzipan contributes a dense, oily sweetness, the apricot jam provides a bright acidity, and the orange liqueur lifts both without becoming sticky. Finally, the blood orange oil adds that bitter hint that only citrus peel can offer.\u003c\/p\u003e\n\u003cp\u003eThe apricot, as it is known in Austria, acts as the silent worker here. Without its fruit acidity, the filling would be overly sugary; with it, it becomes a confection with two distinct sides.\u003c\/p\u003e\n\n\u003ch3\u003eHow to recognize good marzipan\u003c\/h3\u003e\n\u003cp\u003eMarzipan consists of two things: almonds and sugar, and everything depends on the ratio of the two.\u003c\/p\u003e\n\u003cp\u003eThe higher the almond content, the denser and oilier the mass tastes, and the less the sugar has to carry the flavor. To achieve this, almonds are blanched, peeled, and ground before the mass is roasted under heat, which is when the typical almond aroma fully develops.\u003c\/p\u003e\n\u003cp\u003eAt Tiroler Edle, the marzipan is folded into the light ganache, allowing its sweetness to spread evenly throughout the bar. Even those who usually avoid marzipan loaves will find this version milder, as the milk chocolate and cream soften the sweetness and tone down its intensity.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the blood orange comes only as an oil\u003c\/h3\u003e\n\u003cp\u003eA few drops of oil from the peel can do what juice could never achieve in a ganache.\u003c\/p\u003e\n\u003cp\u003eJuice consists mainly of water, and water is the enemy of any chocolate filling because it causes the mixture to curdle. Essential oil, on the other hand, resides in the pores of the peel, is cold-pressed, and blends effortlessly with cocoa butter and cream. Red varieties provide an oil that is more robust and slightly more tart than that of the yellow fruit.\u003c\/p\u003e\n\u003cp\u003eThis is why a tiny amount is enough to make the entire bar smell like citrus. The blood orange brings a darker, almost berry-like tone that pairs well with the apricot and gives the filling a wintry character.\u003c\/p\u003e\n\n\u003ch3\u003eWith milk coffee, with tea, on the gift plate\u003c\/h3\u003e\n\u003cp\u003eThe ganache only truly opens up at room temperature, releasing the citrus notes; when cold, it remains muted.\u003c\/p\u003e\n\u003cp\u003eA milk coffee complements the almond sweetness, a strong black tea provides a contrast, and alongside vanilla crescents and gingerbread, the bar needs no further justification. Break it into pieces when guests arrive, as the whole bar is quite rich even during Advent. On a gift plate among dried figs and dates, it will easily find takers on its own.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/tiroler-edle-weihnachtsschokolade-bratapfel\"\u003eChristmas Chocolate Baked Apple\u003c\/a\u003e comes from the same winter collection by Tiroler Edle. Other \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e are also a great fit, and the other varieties from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e can be found on the same shelf.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145501006,"sku":"030TIR0007","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-weihnachtsschokolade-orangen-marzipan.jpg?v=1750978181"},{"product_id":"purissima-maxima-schokolade-ohne-zuckerzusatz","title":"Purissima Maxima – Cocoa Bar 70 %","description":"\u003ch2 id=\"speakable-headline\"\u003ePurissima Maxima by Tiroler Edle, cocoa with no added sugar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePurissima Maxima by Tiroler Edle is a dark cocoa bar with milk; it contains naturally occurring sugar. The ground bean is followed by powder from the Tyrolean Grey cattle, and this simple recipe creates a melt-in-the-mouth texture that one would hardly expect from such a dark chocolate.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePurissima Maxima\u003c\/strong\u003e is the purist variety from Tiroler Edle in Landeck in the Upper Inn Valley, a fifty-gram bar with at least 70 percent cocoa. The rest consists of whole milk powder, which softens the bitterness and gives the chocolate a creamy tone.\u003c\/p\u003e\n\n\u003ch3\u003eDark in snap, soft on the palate\u003c\/h3\u003e\n\u003cp\u003eThe Purissima snaps dry and dark, and within a few moments in the mouth, it becomes soft and velvety. The snap sounds bright and clean, which speaks for a well-tempered mass.\u003c\/p\u003e\n\u003cp\u003eThe high cocoa content provides a deep, spicy foundation. The bar contains naturally occurring sugar, but because there is no added sugar to buffer the bitter compounds, the milk fat takes on this role. It coats the finely ground particles and rounds off their edges, so that the chocolate tastes dark without scratching the throat.\u003c\/p\u003e\n\u003cp\u003eWhat remains afterwards is a dry, roasted note, in which the bean becomes distinct once more. The sweetness recedes and allows the fruit to take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eThe bar that is officially called something else\u003c\/h3\u003e\n\u003cp\u003eStrictly speaking, the Purissima Maxima cannot be called chocolate, and the reason for this is printed in small letters on the back of the packaging.\u003c\/p\u003e\n\u003cp\u003eThe official definition of chocolate requires added sugar, and this recipe leaves exactly that out; the bar contains only naturally occurring sugar.\u003c\/p\u003e\n\n\u003ch3\u003eRio Caraibe, the bean behind the Purissima\u003c\/h3\u003e\n\u003cp\u003eFor the raw mass, Tiroler Edle works with a cocoa called Rio Caraibe, whose warmth comes from a long roasting process.\u003c\/p\u003e\n\u003cp\u003eThe more cleanly a bean is fermented, the less a recipe needs to mask later on, and that is what the Purissima builds its entire profile on. In Landeck, the mass is hand-scooped and spread into the mold, which is why the edges are slightly irregular. Many hours go into the roasting, rolling, and conching, during which the acidity diminishes and the spice comes to the fore.\u003c\/p\u003e\n\u003cp\u003eThe milk for this comes from the Tyrolean Grey, a small, robust breed that spends the summer on alpine pastures and whose milk is correspondingly rich.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, with red wine, properly stored\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the dark base opens up most fully; straight from the fridge, the Purissima seems firmer and more closed. A strong espresso holds its own against it well, as does a mature red wine, and two pieces are enough after a meal.\u003c\/p\u003e\n\u003cp\u003eStore an opened bar in a cool, dry place, but not next to spices, as the fat in the bean readily absorbs foreign odors. Giving it as a gift is a perfect choice for anyone who likes it dark, and the black packaging makes no fuss about itself.\u003c\/p\u003e\n\u003cp\u003eThings get fresh with the \u003ca href=\"\/en\/products\/purissima-maxima-bergminze-schokolade-ohne-zuckerzusatz\"\u003ePurissima Maxima Mountain Mint\u003c\/a\u003e, alongside which you can find other \u003ca href=\"\/en\/collections\/schokolade-ohne-zucker\"\u003ePurissima varieties\u003c\/a\u003e and the entire \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e assortment.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145599310,"sku":"030TIR0005","price":5.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/purissima-maxima-schokolade-ohne-zuckerzusatz-r.jpg?v=1750978184"},{"product_id":"tiroler-edle-schokolade-mit-karamell","title":"Chocolate with Caramel","description":"\u003ch2 id=\"speakable-headline\"\u003eCaramel chocolate from Tiroler Edle made with Grey Cattle cream\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCaramel chocolate from Tiroler Edle is a filled bar with a center cooked down from fresh cream, butter, and a touch of honey. The filling remains spreadable, gives way at the first touch, and coats the piece softly.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCaramel chocolate\u003c\/strong\u003e is the filled caramel bar from Tiroler Edle in Landeck, Tyrol. The 100-gram bar combines a milk chocolate with 39 percent cocoa and a premium caramel made from the cream of Grey Cattle, slowly browned with butter and honey.\u003c\/p\u003e\n\n\u003ch3\u003eButtery, honey-sweet, with a light toasted note\u003c\/h3\u003e\n\u003cp\u003eThe chocolate snaps when broken, revealing a caramel underneath that slowly gives way instead of flowing.\u003c\/p\u003e\n\u003cp\u003eFirst, you taste the butter, warm and full, followed by the honey with its floral sweetness, and finally the toasted note of the browned sugar. The surrounding milk chocolate is kept light enough so as not to disrupt this sequence and to let the sweetness of the caramel shine through.\u003c\/p\u003e\n\u003cp\u003eBecause the caramel is cooked from cream, it remains creamy and melts together with the chocolate instead of outlasting it. The honey ensures that the sweetness remains floral and does not fall flat.\u003c\/p\u003e\n\n\u003ch3\u003eWhy this caramel remains soft\u003c\/h3\u003e\n\u003cp\u003eA caramel becomes hard or soft long before it goes into the mold, and that is determined by the ingredients.\u003c\/p\u003e\n\u003cp\u003ePure sugar crystallizes upon cooling, resulting in the hard candy one knows from a tin box. Honey adds fructose and glucose, which settle between the crystals and disrupt their structure, keeping the mixture supple.\u003c\/p\u003e\n\u003cp\u003eFat does the rest: butter and cream surround the sugar particles and keep them at a distance. That is why this filling can be moved with a spoon, whereas a sugar caramel would have become stiff in the same amount of time. This is why Tiroler Edle adds butter and fresh cream to the pot together.\u003c\/p\u003e\n\n\u003ch3\u003eThe cream a good caramel needs\u003c\/h3\u003e\n\u003cp\u003eThe color of the caramel is not only due to the sugar, but also the cream in the pot.\u003c\/p\u003e\n\u003cp\u003eMilk sugar and protein brown in the heat as well, bringing those deep, almost malty tones that a caramel made from water and sugar can never reach. The richer the cream, the fuller this tone becomes, and the less time it needs to be cooked.\u003c\/p\u003e\n\u003cp\u003eTiroler Edle uses cream from the Grey Cattle, an old mountain cattle breed that yields little milk but is rich in quality. Its fat carries the sweetness and rounds off the toasted note that emerges during browning.\u003c\/p\u003e\n\n\u003ch3\u003eWith coffee, on warm ice cream, by the spoonful\u003c\/h3\u003e\n\u003cp\u003eThe warmer the bar is, the softer the caramel becomes; in the refrigerator, it contracts.\u003c\/p\u003e\n\u003cp\u003eA strong coffee stands up to the sweetness, a black tea does the same with less emphasis, and on a scoop of vanilla ice cream, a piece melts in seconds. Do not place the bar next to spices or coffee, as the fat in the caramel readily absorbs external odors. With a glass of milk, it tastes most like childhood; with an aged rum, it tastes like evening.\u003c\/p\u003e\n\u003cp\u003eFor spooning onto bread, the \u003ca href=\"\/en\/products\/tiroler-edle-edelkaramell-im-glas\"\u003epremium caramel in a jar\u003c\/a\u003e is available alongside it. For comparison, other \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e are ready, as is the rest of the \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e assortment.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145664846,"sku":"030TIR0002","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-karamell-r.jpg?v=1750978187"},{"product_id":"tiroler-edle-schokolade-mit-kastanien","title":"Chocolate with chestnuts","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate with chestnuts by Tiroler Edle, mildly filled\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChocolate with chestnuts from Tiroler Edle is the company's winter bar, a milk chocolate over a velvety cream of chestnuts and cream. The filling tastes floury-sweet and earthy, much like the scent of hot roasted chestnuts in cold fingers.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate with chestnuts\u003c\/strong\u003e is the filled winter variety from Tiroler Edle in Landeck, Tyrol. Beneath the milk chocolate of the 100-gram bar sits a cream of chestnuts and cream, mild in tone and without any sharpness. It hits the shelves with the cold season and leaves again in the spring.\u003c\/p\u003e\n\n\u003ch3\u003eFloury sweetness, earthy tone, soft center\u003c\/h3\u003e\n\u003cp\u003eWith the first piece, the light shell gives way, and beneath it waits the filling, soft rather than liquid.\u003c\/p\u003e\n\u003cp\u003eChestnut does not taste loud, but round, earthy, and a little floury, and it is precisely this flouriness that makes the filling so satisfying. The cream takes away the dryness that a pure chestnut always retains and turns the purée into a cream that slowly yields in the mouth.\u003c\/p\u003e\n\u003cp\u003eAnyone who knows chestnuts from a winter street stall will recognize the taste immediately, only warmer and more softly bedded. The light couverture around it remains deliberately restrained so that the earthy tone is not lost under the cocoa.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the chestnut is the exception among nuts\u003c\/h3\u003e\n\u003cp\u003eThe sweet chestnut is counted among the nuts, yet it behaves in the kitchen like a potato.\u003c\/p\u003e\n\u003cp\u003eWhile other shelled fruits primarily provide fat, the chestnut consists mostly of starch and contains hardly any oil. That is why it can neither be cracked nor eaten raw, but must be boiled or roasted before it tastes like anything at all.\u003c\/p\u003e\n\u003cp\u003eIn the heat, this starch breaks down into sugar, and the hard kernel becomes a sweet, soft purée without any need for added sugar. This exact process is the beginning of every chestnut cream, in the confectionery as well as at the roasting stand. The bitterness of the brown inner skin, which would make every bite inedible raw, also disappears in the process.\u003c\/p\u003e\n\n\u003ch3\u003eA variety that comes with the season\u003c\/h3\u003e\n\u003cp\u003eChestnuts fall in October, and until February, they define the cuisine in the Alpine region.\u003c\/p\u003e\n\u003cp\u003eThey are as much a part of the Törggelen in South Tyrol as they are of the advent market, and in the valleys, there are old paths that lead from chestnut grove to chestnut grove. Tiroler Edle follows this same order and only stocks the variety during the winter half-year instead of keeping it available all year round.\u003c\/p\u003e\n\u003cp\u003eThe cream for the filling comes from the Tyrolean Grey cattle, the old breed of cow upon which the entire range of the house is built. Their milk provides the melt that makes the floury chestnut round and supple.\u003c\/p\u003e\n\n\u003ch3\u003eWith Earl Grey, with port wine, for a stroll\u003c\/h3\u003e\n\u003cp\u003eWhen held in a warm hand, the cream softens and its earthy tone comes to the fore; when cold, it remains closed.\u003c\/p\u003e\n\u003cp\u003eAn Earl Grey contrasts its bergamot with the flouriness, a glass of port wine absorbs the sweetness, and next to gingerbread or vanilla crescents, the bar holds its own without effort. Tuck a piece into your pocket for a winter walk; it breaks cleanly and stands up to the cold. As a dessert next to warm apple compote, the earthy filling gets a fruit to accompany it.\u003c\/p\u003e\n\u003cp\u003eMildly filled is also the \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-mit-almrosenhonig\"\u003echocolate with Alpine rose honey\u003c\/a\u003e. Beyond that, more \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e are waiting, and the remaining winter varieties from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e can be found on the same shelf.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145763150,"sku":"030TIR0003","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-kastanien-r.jpg?v=1750978190"},{"product_id":"tiroler-edle-schokolade-mit-walnuessen","title":"Chocolate with walnuts","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate with walnuts from Tiroler Edle, creamy filling\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eIn the chocolate with walnuts from Tiroler Edle, the nut is processed into a cream filling, bound with fresh cream and brightened with a touch of lemon zest. On the outside is a milk chocolate with 39 percent cocoa that remains in the background.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate with walnuts\u003c\/strong\u003e is the filled nut bar from the Tiroler Edle manufactory in Landeck. The 100-gram bar contains a velvety cream made from walnuts and fresh cream from Tyrolean Grey cattle, seasoned with a little lemon zest. There are no whole nut pieces inside; the nut provides both the flavor and the melt.\u003c\/p\u003e\n\n\u003ch3\u003eWalnut as a cream, lemon as a bright accent\u003c\/h3\u003e\n\u003cp\u003eUnder the thin coating awaits a soft nut cream, buttery and mild, without any sharpness.\u003c\/p\u003e\n\u003cp\u003eThe walnut sets the tone—round and slightly resinous, just as it tastes fresh from the shell. The fresh cream binds it into a cream that slowly yields in the mouth, while the lemon zest adds a bright point above it that cuts the sweetness and keeps the filling from feeling heavy.\u003c\/p\u003e\n\u003cp\u003eThis combination is older than any confectionery: nuts and citrus zest have always stood side-by-side in Tyrolean cuisine, in the nut filling of strudels as well as in Christmas pastries.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the walnut is the most difficult nut\u003c\/h3\u003e\n\u003cp\u003eAmong all nuts, the walnut is considered the most sensitive, and its fat content is the primary reason for this.\u003c\/p\u003e\n\u003cp\u003eIt contains a high amount of unsaturated oil that spoils quickly when exposed to air and light, which is why just a few old kernels can make an entire batch bitter. Anyone processing them into a cream must use freshly cracked nuts and work quickly, otherwise the filling will taste like paper instead of nuts.\u003c\/p\u003e\n\u003cp\u003eThen there is the thin brown skin around the kernel, which contains tannins and provides the fine bitterness known from the whole nut. In the cream, precisely this trace of bitterness is desired because it gives the milk chocolate structure. Without it, little would remain of the walnut but fat and sweetness, and the bar would become generic.\u003c\/p\u003e\n\n\u003ch3\u003eHow the cream gets into the chocolate\u003c\/h3\u003e\n\u003cp\u003eA filled bar is created in two stages, and the second one determines the clean snap.\u003c\/p\u003e\n\u003cp\u003eFirst, the tempered couverture is poured into the mold and poured out again, so that only a thin layer remains on the walls and hardens. The nut cream is placed into this shell, and finally, a lid of chocolate is placed on top to seal it all.\u003c\/p\u003e\n\u003cp\u003eBecause the shell remains so thin, you hear the snap instead of having to bite into it for a long time. For this, Tiroler Edle uses a milk chocolate that derives its soft melt from the milk of the Grey cattle and does not overpower the walnut.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, with port wine, in your coat pocket\u003c\/h3\u003e\n\u003cp\u003eTaken from the cool pantry, the bar needs a few minutes until the filling regains its melt.\u003c\/p\u003e\n\u003cp\u003eAn espresso lifts the buttery quality of the filling, a glass of port wine balances it with sweetness, and a mild whiskey extends the nut aroma into the warmth. Take the bar along for a walk; it snaps cleanly and doesn't crumble in your pocket. On a cheese board next to blue varieties, a piece also makes sense, as nut cream and salt go well together.\u003c\/p\u003e\n\u003cp\u003eAlso nut-filled is the \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-mit-nougat\"\u003echocolate with nougat\u003c\/a\u003e. For those who wish to compare, more \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e and the remaining varieties from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e can be found in the immediate vicinity.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145828686,"sku":"030TIR0001","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-walnuessen-r.jpg?v=1750978193"},{"product_id":"tiroler-edle-weihnachtsschokolade-bratapfel","title":"Christmas Chocolate Baked Apple","description":"\u003ch2 id=\"speakable-headline\"\u003eBaked Apple Christmas Chocolate by Tiroler Edle with Cinnamon\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBaked Apple Christmas Chocolate by Tiroler Edle is a milk chocolate with 39 percent cocoa, filled with a light ganache made from apple juice, apple brandy, cinnamon, and cloves. The spices turn the fruit into exactly what the oven would otherwise do to it.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBaked Apple Christmas Chocolate\u003c\/strong\u003e is part of the winter range from Tiroler Edle in Landeck, Tyrol, and is only available on shelves during the Advent season. Underneath the milk chocolate lies a light ganache with apple juice and apple brandy, spiced with cinnamon, clove, and a hint of almond oil. Consequently, it contains alcohol.\u003c\/p\u003e\n\n\u003ch3\u003eApple, cinnamon, and clove in a light ganache\u003c\/h3\u003e\n\u003cp\u003eEven before the first piece, the scent of baked apple fills the room as soon as the red paper is opened.\u003c\/p\u003e\n\u003cp\u003eThe apple juice provides the sweetness and the bright acidity of the ripe fruit, the brandy adds a layer of warmth, and only the spices pull the picture together. Cinnamon gives a rounded, woody sweetness, while the clove adds a small, sharp point on top, much like pushing the whole bud into the fruit skin.\u003c\/p\u003e\n\u003cp\u003eBecause the brandy remains in the ganache, the bar contains alcohol and belongs on the adults' Advent plate. The milk chocolate exterior holds everything together and remains light enough for the fruit to take center stage.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the amount of clove is decisive here\u003c\/h3\u003e\n\u003cp\u003eCloves are the most assertive spice in the Christmas cupboard, and in a cream, they have plenty of room to spread.\u003c\/p\u003e\n\u003cp\u003eTheir aroma comes from the eugenol in the dried flower bud, which dissolves perfectly in fat and stays there. In a ganache made from cocoa butter and cream, this means: a trace too much, and the winter fruit becomes a cough drop. Once dried, the small bud carries many times what a fresh blossom would yield.\u003c\/p\u003e\n\u003cp\u003eThat is why Tiroler Edle adds a little almond oil to this filling. It distributes the fat-soluble aromas evenly throughout the filling, ensuring that the cinnamon and clove arrive with equal intensity everywhere without forming concentrated pockets.\u003c\/p\u003e\n\n\u003ch3\u003eBaked apple as a recipe and a memory\u003c\/h3\u003e\n\u003cp\u003eBaked apples have been a staple of the Advent season in the Alpine region for generations, and they rely on a single process.\u003c\/p\u003e\n\u003cp\u003eIn a hot oven, the starch in the fruit breaks down into sugar, the juice exudes and caramelizes at the edge of the pan, while the skin bursts and draws the spices into the soft flesh. The escaping sugar browns on the tray, and the light fruit takes on a deep, almost malty tone. The filling replicates exactly this state between fresh fruit and compote.\u003c\/p\u003e\n\u003cp\u003eThe fact that juice and brandy from Tyrolean fruit are used has a practical reason: together, they bring sweetness and fragrance to a cream that cannot be boiled without compromising the chocolate around it.\u003c\/p\u003e\n\n\u003ch3\u003eWith mulled wine, with tea, in the Advent calendar\u003c\/h3\u003e\n\u003cp\u003eTaken out of the cool pantry shortly before eating, the ganache yields most beautifully and the fragrance unfolds completely.\u003c\/p\u003e\n\u003cp\u003eA black tea with bergamot picks up the clove, a hot mulled wine extends the spice, and on a colorful plate next to gingerbread and vanilla crescents, no explanation is needed. For an Advent calendar, the chocolate can be broken into pieces and wrapped individually.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/tiroler-edle-weihnachtsschokolade-mit-gluehwein\"\u003eChristmas Chocolate with Mulled Wine\u003c\/a\u003e comes from the same winter series. You can find more \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e and all varieties from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e right next door.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071145861454,"sku":"030TIR0006","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-weihnachtsschokolade-bratapfel.jpg?v=1750978196"},{"product_id":"bonnat-weisse-schokolade-ivoire","title":"Ivoire - White chocolate","description":"\u003ch2\u003eIvoire – White Chocolate – without Vanillin\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Ivoire chocolate\u003c\/strong\u003e is a \u003cstrong\u003ewhite chocolate\u003c\/strong\u003e made from cocoa butter, sugar, and milk powder. It is wonderfully creamy, not too sweet - Bonnat's white Ivoire chocolate is pure indulgence, without vanillin and without soy lecithin. The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France since 1884.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBonnat Chocolate - what it stands for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003esoy-free\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003eemulsifier-free\u003c\/li\u003e\n\u003cli\u003ekosher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSince Bonnat sources the milk powder for the white chocolate externally, freedom from nut traces cannot be guaranteed here.\u003c\/p\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. They import the cocoa beans themselves, carefully selected from 8 different growing regions, because Bonnat produces true bean-to-bar chocolates. Stephane Bonnat travels all over the world for this purpose, buying directly from small plantations or cocoa farmers. \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":53071146746190,"sku":"030BON0029","price":6.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-weisse-schokolade-ivoire.jpg?v=1750978231"},{"product_id":"bonnat-schokolade-los-colorados-75-zartbitterschokolade","title":"Los Colorados 75% – Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eLos Colorados by Chocolat Bonnat, wild cacao from Ecuador\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLos Colorados by Chocolat Bonnat is a single-origin dark chocolate made from wild-grown cacao from Ecuador, harvested by the Tsáchila in the lowlands. Bright and fruity in taste, with a floral trace that lies over a clean, dark base.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLos Colorados\u003c\/strong\u003e is a bar from Chocolat Bonnat in the French town of Voiron, ground from beans with a 75 percent cacao content. They grow in Ecuador without a plantation among wild trees; sugar is the only other ingredient in the 100-gram bar besides cacao and cocoa butter.\u003c\/p\u003e\n\n\u003ch3\u003eBright, floral, and surprisingly accessible\u003c\/h3\u003e\n\u003cp\u003eThe entry is brighter than the high cacao content would suggest, and after just a few seconds, a fine floral note emerges alongside the fruit.\u003c\/p\u003e\n\u003cp\u003eBeneath it lies a clean, calm base without any roasting harshness, and the melt is long-lasting because the mass is finely ground. The snap sounds bright and dry; a piece breaks off cleanly and does not crumble.\u003c\/p\u003e\n\u003cp\u003eThose who usually prefer milder bars will get along well here because the bitterness remains soft and the fruit retains the lead. Let each piece melt without distraction, then the floral side moves to the front.\u003c\/p\u003e\n\u003cp\u003eA light, unsweetened tea pairs well, as does a handful of fresh berries, whose acidity makes the fruit notes stand out even more clearly.\u003c\/p\u003e\n\n\u003ch3\u003eThe Tsáchila and their wild cacao\u003c\/h3\u003e\n\u003cp\u003eThe Tsáchila are an indigenous people in the Ecuadorian lowlands who color their hair and faces with the red juice of the achiote fruit.\u003c\/p\u003e\n\u003cp\u003eThis is exactly where the name of the bar comes from: Los Colorados, the \"adorned ones,\" is what the Spanish colonists called this people centuries ago. The name remains on paper to this day, and Chocolat Bonnat processes their harvest as a single origin, without blending it with other sources.\u003c\/p\u003e\n\u003cp\u003eWild cacao grows scattered in the forest among other species, and anyone wanting to harvest it goes from tree to tree. This costs time and limits the quantity, but it brings together fruits from very different trees.\u003c\/p\u003e\n\n\u003cp\u003eAfter the harvest, the fruits are opened at the edge of the forest, the fruit pulp with the beans is placed in shallow boxes, and only then does the long journey to France begin. Chocolat Bonnat roasts the beans in Voiron in small drums and keeps the temperature low so that the bright tones do not burn.\u003c\/p\u003e\n\n\u003ch3\u003eWhy untamed beans taste different\u003c\/h3\u003e\n\u003cp\u003eIn a plantation, the fruits come from a few selected varieties, whereas in the forest they come from dozens of neighbors that have cross-bred themselves over centuries.\u003c\/p\u003e\n\u003cp\u003eThis genetic breadth ends up unchanged in the mill and results in a flavor profile with more facets: bright fruit alongside floral notes, plus an earthy tone that no cultivated variety possesses. Fermentation among the Tsáchila lasts only a few days in shallow boxes, and the shorter it is, the brighter the result remains.\u003c\/p\u003e\n\u003cp\u003eKeep the bar cool and in its closed paper, because it is precisely the fine floral notes that evaporate first when exposed to heat and air.\u003c\/p\u003e\n\n\u003cp\u003eA piece in the morning shows different sides than one late in the evening, because one's own sense of taste reacts more sluggishly after eating. Those who really want to taste the origin should therefore start with a small piece on a sober tongue and wait until it has dissolved on its own.\u003c\/p\u003e\n\n\u003ch3\u003eRare dark chocolate from the same house\u003c\/h3\u003e\n\u003cp\u003eSimilarly rare are the \u003ca href=\"\/en\/products\/bonnat-schokolade-madre-de-dios-75-zartbitterschokolade\"\u003eMadre de Dios\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bonnat-schokolade-cacao-cusco-75-zartbitterschokolade\"\u003eCacao Cusco\u003c\/a\u003e, both from the Peruvian Amazon. Those who wish to compare can find the other origins in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071146910030,"sku":"030BON0028","price":8.95,"currency_code":"EUR","in_stock":false}],"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 id=\"speakable-headline\"\u003eTrinité by Chocolat Bonnat, bold and aromatic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTrinité by Chocolat Bonnat is a dark chocolate variety made from cocoa from the Caribbean island of Trinidad. The aromas are broad and warm, backed by a full, rounded base note, and despite the dark recipe, the melt remains smooth.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTrinité\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat, based in Voiron, France, made with 75 percent cocoa from the Antilles. This 100-gram bar captures the warmth of the Caribbean—aromatic and powerful without ever becoming harsh or astringent.\u003c\/p\u003e\n\n\u003ch3\u003eWarm aromas with the power of the sun\u003c\/h3\u003e\n\u003cp\u003eThe bar starts right away with broad, warm flavors that fill the mouth rather than building up gradually.\u003c\/p\u003e\n\u003cp\u003eUnderneath lies a full base note, dark and round, with echoes of dried fruit and a hint of wood. The snap is firm, the melt is soft and lingering, and the warmth remains noticeable even after the last piece.\u003c\/p\u003e\n\u003cp\u003eWith an aged rum, the Caribbean origin and dark sweetness meet quite naturally. It provides a bold finish after a hearty meal, and those serving it with red wine should choose one that has enough character to stand up to it.\u003c\/p\u003e\n\n\u003ch3\u003eTrinidad, where the Trinitario got its name\u003c\/h3\u003e\n\u003cp\u003eThe cocoa comes from Trinidad, the island off the coast of Venezuela that gives the bar its French name.\u003c\/p\u003e\n\u003cp\u003eAn entire variety, the Trinitario, is named after this island; it emerged from crossing the delicate Criollo with the robust Forastero, and has since been considered both aromatic and resilient. The Antilles are among the oldest growing regions in the Caribbean, and it was from here that the bean once made its way to Europe.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat sources its harvest exclusively from this one island and does not blend it with any other origin. The warmth the trees absorb there is captured undiluted in the final bar.\u003c\/p\u003e\n\n\u003cp\u003eThe Trinitario originated on Trinidad in the eighteenth century after a storm destroyed the local Criollo plantations and more robust Forastero trees were planted to replace them. The crossbreeding of the two resulted in a variety that combines the yield of one with the aroma of the other. It still bears the island's name today.\u003c\/p\u003e\u003ch3\u003eWhy it snaps so cleanly\u003c\/h3\u003e\n\u003cp\u003eThe bright, dry snap when breaking it is no accident, but the result of tempering.\u003c\/p\u003e\n\u003cp\u003eTempering involves cooling the liquid mass to within a tenth of a degree and reheating it, so that the cocoa butter solidifies in the correct crystal form. If successful, the surface shines, the piece breaks cleanly, and it only melts in the mouth. If it fails, the bar becomes dull and mealy long before anyone gets to taste it.\u003c\/p\u003e\n\n\u003ch3\u003eDark chocolate for rum and after dinner\u003c\/h3\u003e\n\u003cp\u003eStore it in a dark place at a constant temperature, as fluctuations in heat will cause a grey film to form on the surface.\u003c\/p\u003e\n\u003cp\u003eThings stay bold with the \u003ca href=\"\/en\/products\/bonnat-schokolade-puerto-cabello-75-zartbitterschokolade\"\u003ePuerto Cabello\u003c\/a\u003e from Venezuela, and related varieties are grouped together in the \u003ca href=\"\/en\/collections\/schokolade-ohne-nuss-spuren\"\u003echocolate without nut traces\u003c\/a\u003e collection. You can see what else the house sources from the south in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eTrinidad lies just a few kilometers off the Venezuelan coast, and the island not only adopted the trees from the mainland, but also the method of fermenting cocoa in wooden boxes after harvesting.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071149629774,"sku":"030BON0033","price":6.8,"currency_code":"EUR","in_stock":false}],"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-lait-au-praline-amandes-55","title":"Almond Praline Milk 55%","description":"\u003ch2 id=\"speakable-headline\"\u003eLait au Praline Amandes by Chocolat Bonnat, silky\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLait au Praline Amandes by Chocolat Bonnat is a light chocolate bar into which a praline made of roasted almonds has been fully incorporated. It breaks softer than a pure chocolate bar and tastes consistently of roasted almonds from the first piece to the last.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLait au Praline Amandes\u003c\/strong\u003e is a milk chocolate from Chocolat Bonnat in Voiron, France, with a core of almond praline. Roasted kernels and sugar make up nearly a third of the 100-gram bar, giving it its dense, creamy texture.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, silky, and with a lingering almond flavor\u003c\/h3\u003e\n\u003cp\u003eThe bite is softer than that of pure chocolate because the praline keeps the entire mass supple.\u003c\/p\u003e\n\u003cp\u003eInstead of a bright snap, it gives way quietly, and the roasted aroma immediately spreads in the mouth, sweet and slightly toasted at the same time. This fullness lasts longer than in milk chocolate with baked-in pieces.\u003c\/p\u003e\n\u003cp\u003eIt is the obvious accompaniment to afternoon coffee or a cup of black tea, as the roasted notes of both sides harmonize.\u003c\/p\u003e\n\u003cp\u003eAfter a meal, a thin piece is enough because the sweetness is dense and carries far. Let it melt instead of chewing it, as that is the only way the full aroma comes through.\u003c\/p\u003e\n\u003cp\u003eCold from the pantry, it tastes flatter; at room temperature, the praline dissolves faster and releases its scent. If serving with cake, break it into coarse shards and sprinkle them over the still-warm surface.\u003c\/p\u003e\n\n\u003ch3\u003eHow almonds and sugar become a praline\u003c\/h3\u003e\n\u003cp\u003eIn France, praliné refers to a paste made of roasted almond kernels and caramelized sugar, ground so finely that it becomes spreadable.\u003c\/p\u003e\n\u003cp\u003eThe kernels are first roasted, then heated with the sugar until it melts to a golden brown and coats them. Then everything goes onto the roller until a smooth paste is formed, in which no individual grain can be found.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat does not place this praline as a filling in the center, but works it completely into the light mass. This is why every piece tastes the same, even the last one from the edge.\u003c\/p\u003e\n\u003cp\u003eThe label simply reads Lait au Praline Amandes, and the name already describes the composition in its entirety.\u003c\/p\u003e\n\u003cp\u003eBecause Chocolat Bonnat adds so much paste to the mass, the melting point is lower than that of a pure bar; hence the soft break and dense texture.\u003c\/p\u003e\n\n\u003ch3\u003eThe praline defines the recipe\u003c\/h3\u003e\n\u003cp\u003eThe kernels are the second main ingredient in the mass, and you can taste that from the very first moment.\u003c\/p\u003e\n\u003cp\u003eMilk provides the light color and the mild base upon which the roasted notes stand out in the first place. The cocoa content remains relatively low so that the bitterness does not interfere with the praline.\u003c\/p\u003e\n\u003cp\u003eStore it in a cool, dry place and leave it in its paper, as a nut paste absorbs foreign odors faster than pure chocolate.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it keeps for a few weeks without loss; after that, the roasted aroma flattens out, which is exactly the main feature here. A tightly sealed container in a cool pantry noticeably extends this time.\u003c\/p\u003e\n\n\u003ch3\u003eNutty and light options from the same house\u003c\/h3\u003e\n\u003cp\u003eThe same idea with hazelnut is featured in the \u003ca href=\"\/en\/products\/bonnat-schokolade-lait-au-praline-noisettes-55\"\u003eLait au Praline Noisettes\u003c\/a\u003e, while whole pieces can be found in the \u003ca href=\"\/en\/products\/bonnat-schokolade-milchschokolade-mit-mandeln\"\u003eMilk Chocolate with Almonds\u003c\/a\u003e. All other bars can be found in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071150055758,"sku":"030BON0016","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-lait-amandes.jpg?v=1770731870"},{"product_id":"tiroler-edle-schokolade-mit-himbeeren","title":"Chocolate with raspberries","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate with raspberries from Tiroler Edle, dark chocolate\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChocolate with raspberries from Tiroler Edle is the dark one among the filled bars, featuring a ganache made of raspberry pulp and raspberry schnapps. The acidity of the berry and the bitterness of the cacao balance each other out, while the fruit schnapps adds its own fragrance.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate with raspberries\u003c\/strong\u003e is the filled dark chocolate from Tiroler Edle in Landeck, Tyrol, with 60 percent cacao in the shell, wrapped in red paper. Inside the 100-gram bar is a ganache made of raspberry pulp, cream, and schnapps, along with natural vanilla, which takes the sharp edge off the berry.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberry pulp, fruit schnapps, and a dark ganache\u003c\/h3\u003e\n\u003cp\u003eThe chocolate breaks with a dry snap, revealing the cream underneath, in which the raspberry is immediately recognizable.\u003c\/p\u003e\n\u003cp\u003eThe pulp provides acidity and color, the fruit schnapps adds the fragrance of the ripe fruit, and the cream binds both into a ganache that slowly yields in the mouth. The natural vanilla sits underneath and softens the acidity without making the filling sweet.\u003c\/p\u003e\n\u003cp\u003eThe fruit schnapps remains in the filling, which is why this variety contains alcohol and is reserved for adults. The high cacao content keeps the sweetness in check, so that the raspberry sets the tone until the end and doesn't get lost in sugar.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the raspberry is particularly well-suited for schnapps\u003c\/h3\u003e\n\u003cp\u003eRaspberries are among the few fruits whose fragrance survives distillation almost unscathed.\u003c\/p\u003e\n\u003cp\u003eBecause the aroma is delicate and the sugar content is low, a single liter of schnapps requires many kilos of ripe berries, and it is used accordingly sparingly. In the filling, it takes on a task that the pulp alone cannot perform, as it preserves the scent for months.\u003c\/p\u003e\n\u003cp\u003eFresh raspberry pulp provides acidity, color, and fruit flesh, but loses its fragrance quickly once it is heated. The schnapps, by contrast, contributes the warmth that a chilled cream would otherwise lack, and carries the aroma to every corner of the ganache. Thus, more remains of summer than a jar of jam could ever have saved.\u003c\/p\u003e\n\n\u003ch3\u003eA dark shell for a bright fruit\u003c\/h3\u003e\n\u003cp\u003eTiroler Edle is known for mild fillings made from the cream of Grey cattle, and this variety reverses that ratio.\u003c\/p\u003e\n\u003cp\u003eOn the outside is the couverture with a high cacao content; on the inside, the dairy is limited to some cream and whole milk powder. This makes the chocolate more bitter than its lighter siblings and frees up the acidity, instead of embedding it in milk.\u003c\/p\u003e\n\u003cp\u003eThe Tyrolean Grey cattle is a small, robust mountain cattle breed whose milk is rich and gives the company's fillings their melt. Here, it holds back and serves only as a binding agent, while the cacao takes the lead.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, red wine, or fresh berries\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the ganache yields the fastest and the aroma emerges more clearly than directly from the refrigerator.\u003c\/p\u003e\n\u003cp\u003eAn espresso stands up well to the bitterness, a bold red wine picks up the acidity, and alongside fresh berries, the bar seems even fruitier. On a dessert plate, one piece per person is sufficient, because the schnapps carries the small portion.\u003c\/p\u003e\n\u003cp\u003eStore it in a cool, dry place, but not in the refrigerator, otherwise the filling loses its melt and the shell develops a grey veil. Another fruit-filled option is the \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-mit-marille\"\u003echocolate with apricot\u003c\/a\u003e. On the shelf next to it are other \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e as well as the complete assortment from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071151694158,"sku":"030TIR0009","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-himbeeren.jpg?v=1750978404"},{"product_id":"tiroler-edle-schokolade-alles-gute","title":"Chocolate Happy Birthday","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Alles Gute\" chocolate by Tiroler Edle, light and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Alles Gute\" (Best Wishes) chocolate by Tiroler Edle is the motto bar for all your best wishes; light, unfilled, and made from Grey Alpine cattle milk. The recipe is concise, the sentiment is printed on the wrapper, and together they make for an effortless gift.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e\"Alles Gute\" chocolate\u003c\/strong\u003e is a greeting in bar form: fifty grams of light, unfilled chocolate from the Tiroler Edle manufactory in Landeck. The flavor profile is defined by whole milk powder from the Grey Alpine breed, held together by cocoa butter and a portion of ground cocoa beans.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy, mild, with a warm caramel tone\u003c\/h3\u003e\n\u003cp\u003eThe bar softens quickly in the hand, and even the aroma hints at condensed milk, while the cross-section remains light and uniform, without any dark inclusions.\u003c\/p\u003e\n\u003cp\u003eThe first impression is creamy and round, followed by a warm caramel note, the kind that develops during gentle drying. Only at the end does the roast of the bean emerge, brief and dry, adding a final punctuation mark to the sweetness.\u003c\/p\u003e\n\u003cp\u003eBecause there are no additives demanding attention, the milk note remains the star throughout. This is why a simple variety can carry a sincere wish. Even after the third piece, the flavor does not fall flat—a rare feat for very sweet bars.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the alpine meadow leaves in the milk\u003c\/h3\u003e\n\u003cp\u003eThere are worlds between hay milk from the valley and milk from a summer alp, and it all starts with the feed. What the cow eats in summer is the starting point of any good chocolate.\u003c\/p\u003e\n\u003cp\u003eOver a hundred species grow side by side in a mountain meadow: herbs, grasses, and flowers in colorful succession. The altitude of the pasture and the time of day of milking also leave their mark. Their aromatic compounds travel through the feed into the milk fat, which is why alpine milk tastes richer and spicier than milk from stall-fed cattle.\u003c\/p\u003e\n\u003cp\u003eThe Tyrolean Grey is built for these heights—small, sure-footed, and frugal—and it produces less milk than larger breeds. What it does produce, however, carries more fat and protein, which is exactly what an unfilled bar needs to thrive.\u003c\/p\u003e\n\n\u003ch3\u003eOccasions for an \"Alles Gute\"\u003c\/h3\u003e\n\u003cp\u003eThere are wishes that fit every occasion, and this is one of them, without needing to know exactly what it refers to in detail.\u003c\/p\u003e\n\u003cp\u003eFor a birthday, as a farewell from the office, after passing an exam, or as a get-well gift by a bedside, the bar says everything necessary without the need for a card—and for those who are a bit reserved, you can simply slide it across the table.\u003c\/p\u003e\n\u003cp\u003eIt also serves its purpose as an accompaniment to a larger gift because it explains what it’s all about in a single word. And it gets eaten faster than a card collects dust in a cupboard. Handed over in passing, it is usually better received than a carefully wrapped present.\u003c\/p\u003e\n\n\u003ch3\u003eThe best way to enjoy your wish\u003c\/h3\u003e\n\u003cp\u003eThe melt is fullest at room temperature; straight from the fridge, the creamy note remains locked away. It pairs well with a milky coffee or a glass of Prosecco, and it sits perfectly next to the teapot on a birthday table.\u003c\/p\u003e\n\u003cp\u003eAt Tiroler Edle, the bar is handcrafted in Landeck, which is why no two edges are exactly alike. Store it in a cool, dry place to keep the snap clean and the sheen intact. If you are giving it as a gift, it is best to carry it unopened and at room temperature.\u003c\/p\u003e\n\u003cp\u003eAnother chocolate greeting is the \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-mit-liebe\"\u003e\"Mit Liebe\" (With Love) chocolate\u003c\/a\u003e; additionally, there are more \u003ca href=\"\/en\/collections\/schokoladen-geschenke\"\u003echocolate gifts\u003c\/a\u003e and the entire \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e assortment available.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071151825230,"sku":"030TIR0018","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-alles-gute.jpg?v=1750978410"},{"product_id":"bonnat-schokolade-lait-au-praline-noisettes-55","title":"Hazelnut Praline Milk 55%","description":"\u003ch2 id=\"speakable-headline\"\u003eLait au Praline Noisettes by Chocolat Bonnat, soft and nutty\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLait au Praline Noisettes by Chocolat Bonnat is a milk chocolate containing fine hazelnut praliné. Roasted hazelnuts and sugar are ground into a paste for this purpose, which gives the bar its soft snap and round roasted aroma.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLait au Praline Noisettes\u003c\/strong\u003e is the softest bar from Chocolat Bonnat, made in Voiron in the French Isère region. Nearly one-third of the 100-gram bar consists of praliné, and this high proportion removes the hard snap from the light-colored mass that its dark siblings exhibit.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted hazelnut over light milk chocolate\u003c\/h3\u003e\n\u003cp\u003eIt breaks more quietly than a dark bar because the praliné keeps the mass supple.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, the milk comes first, light and round, and only then does the roasted hazelnut aroma move to the front, where it lingers for a long time. The sugar is ground in as well, making it barely detectable as grains, so a piece melts rather than snaps.\u003c\/p\u003e\n\u003cp\u003eThe cocoa remains in the background, providing only the dark foundation upon which the nut rests. Anyone who places it next to a plain milk chocolate will immediately notice how much denser it appears.\u003c\/p\u003e\n\u003cp\u003eThose who usually find light chocolate too sweet will get on well with this one, as the roasting brings its own slightly bitter edge. It is the obvious choice for a café au lait in the afternoon, and grated over warm rice pudding, it melts instantly.\u003c\/p\u003e\n\n\u003ch3\u003ePraliné, an old art of French patisserie\u003c\/h3\u003e\n\u003cp\u003eIn France, praliné is the name for the paste created when roasted nuts and sugar are finely ground together in a roller mill.\u003c\/p\u003e\n\u003cp\u003eDuring roasting, the thin skin of the hazelnut loosens, the oil rises to the surface, and the kernel develops its aroma; this exact step determines the character of the entire bar later on. If roasted for too short a time, the nut retains a \"green\" flavor; if roasted too long, it becomes bitter.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat grinds so finely that the nut is experienced as an aroma rather than a chunk, and then stirs the praliné into the still-warm mass. Finely ground instead of coarsely chopped also means that every piece tastes the same.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the breakfast table to the dessert bowl\u003c\/h3\u003e\n\u003cp\u003eOnce melted, the mass becomes liquid at even low heat while remaining surprisingly silky.\u003c\/p\u003e\n\u003cp\u003ePlace the pieces in a bowl over a water bath, stir in a spoonful of cream, and drizzle over vanilla ice cream or warm pears. For a quick mousse, the melted mass combined with whipped cream is sufficient; additional sugar would only get in the way.\u003c\/p\u003e\n\u003cp\u003eOn the breakfast table, a grated layer replaces bottled hazelnut spread and offers more roast character than any spread.\u003c\/p\u003e\n\n\u003ch3\u003eStored cool, the roasted aroma remains\u003c\/h3\u003e\n\u003cp\u003eWrap the opened bar back in its paper and store it in a cool place, as nut oil quickly absorbs foreign odors.\u003c\/p\u003e\n\u003cp\u003eIt tastes cooler and firmer straight from the refrigerator, while at room temperature it releases the roasted aroma sooner; both have their appeal depending on the season. A piece on a still-warm croissant melts in seconds, turning it into a second breakfast.\u003c\/p\u003e\n\n\u003cp\u003eThe sister variety with almonds is called \u003ca href=\"\/en\/products\/bonnat-schokolade-lait-au-praline-amandes-55\"\u003eLait au Praline Amandes\u003c\/a\u003e, and the plain light version is the \u003ca href=\"\/en\/products\/bonnat-chocolat-au-lait-milchschokolade\"\u003eChocolat au Lait\u003c\/a\u003e. All origins from the house can be found in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071152480590,"sku":"030BON0022","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-lait-au-praline-noisettes.jpg?v=1764854241"},{"product_id":"bonnat-schokolade-cacao-real-del-xoconuzco-75-zartbitterschokolade","title":"Cacao Real del Xoconuzco 75% – Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eCacao Real del Xoconuzco by Chocolat Bonnat, nutty and calm\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCacao Real del Xoconuzco by Chocolat Bonnat is a dark single-origin bar from the Mexican Soconusco, a coastal plain in Chiapas. Caramel, mandarin, and elderflower lie over a nutty base, and the finish lasts unusually long without ever becoming harsh.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCacao Real del Xoconuzco\u003c\/strong\u003e is a 100-gram bar from Chocolat Bonnat's Grands Crus d'Exception line, the rarest origins from the house. The cocoa is a Criollo, the thin-skinned ancient variety with a light bean, and with a 75 percent cocoa content, it stands almost alone in that regard.\u003c\/p\u003e\n\n\u003ch3\u003eCaramel, mandarin, and a nutty core\u003c\/h3\u003e\n\u003cp\u003eFor such a dark bar, the first impression is surprisingly soft.\u003c\/p\u003e\n\u003cp\u003eUnder the nutty base note, bright citrus notes open up, along with elderflower, a bit of wildflower honey, and a hint of candied ginger at the edges. The snap is clean and dry, the melt is creamy, and together they keep the flavor in suspense for a long time.\u003c\/p\u003e\n\u003cp\u003eThere is little to be felt of the harsh bitterness that many expect at this percentage, because the ancient variety naturally contains few tannins. Let a piece melt without chewing, then mandarin and blossom emerge most clearly.\u003c\/p\u003e\n\u003cp\u003eNext to a ripe fig or a dried plum, the dark sweetness of the fruit picks up the tone and carries it further.\u003c\/p\u003e\n\n\u003ch3\u003eSoconusco, where the cocoa of the rulers grew\u003c\/h3\u003e\n\u003cp\u003eSoconusco is the name of the narrow plain between the Pacific and the mountains of Chiapas, humid, hot, and cocoa land for thousands of years.\u003c\/p\u003e\n\u003cp\u003eThe older name is Xoconochco, and on Chocolat Bonnat's paper, that became Xoconuzco. Towards the end of the fifteenth century, the Aztecs conquered the area and collected cocoa from there as tribute, ground and stirred with chili and corn into a bitter drink.\u003c\/p\u003e\n\u003cp\u003eThe Criollo trees of this coast are considered the oldest cultivated ones of all; they yield little, are susceptible, and were replaced almost everywhere over the centuries by more robust varieties. It is only for a good hundred and fifty years that the variety has been specifically cultivated on this coast again, in small stocks and with long, quiet fermentation after the harvest.\u003c\/p\u003e\n\n\u003ch3\u003eSilver at the International Chocolate Awards\u003c\/h3\u003e\n\u003cp\u003eIn 2019, the jury of the \u003ca href=\"https:\/\/www.internationalchocolateawards.com\/\"\u003eInternational Chocolate Awards\u003c\/a\u003e awarded the bar silver.\u003c\/p\u003e\n\u003cp\u003eJudging takes place there in blind tastings, and appearance, snap, melt, and aroma are checked separately. For a single-origin bar, it counts particularly whether the bean remains recognizable throughout the processing.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what the production in Voiron is designed for: Chocolat Bonnat roasts every origin separately, grinds it for a long time, and adds nothing that could blur its own tone.\u003c\/p\u003e\n\n\u003ch3\u003eA bar for a slow afternoon\u003c\/h3\u003e\n\u003cp\u003eIt requires a little time, because its profile shifts in the first few minutes.\u003c\/p\u003e\n\u003cp\u003eA single piece therefore goes further than with a bar that shows everything immediately, and a second tastes already different from the first. Those who share it in pairs often have two different descriptions on the table, which is the rule with this origin.\u003c\/p\u003e\n\u003cp\u003eWith a strong coffee, the nutty core emerges; with a glass of red wine, rather the dark fruit; and completely without accompaniment, the blossom remains the longest. Keep the opened bar cool and in its paper so that the fine tones do not disappear into the pantry.\u003c\/p\u003e\n\n\u003cp\u003eAlso from Mexico comes the award-winning \u003ca href=\"\/en\/products\/bonnat-schokolade-selva-maya-75-gold-gewinner-2016\"\u003eSelva Maya\u003c\/a\u003e, and with a brighter and rounder structure, the \u003ca href=\"\/en\/products\/bonnat-schokolade-morenita-mexiko-65\"\u003eMorenita\u003c\/a\u003e. Further origins are available in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071152578894,"sku":"030BON0018","price":10.5,"currency_code":"EUR","in_stock":false}],"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-apotequil-75","title":"Apotequil 75%","description":"\u003ch2 id=\"speakable-headline\"\u003eApotequil, floral chocolate from rare Porcelana cacao\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eApotequil by Bonnat is a dark chocolate with 75% cacao from Peru, made from the rare Porcelana, the purest Criollo bean. It tastes floral and honey-sweet, with a very long, velvety melt. Pure origin, just cacao, cocoa butter, and sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eApotequil 75%\u003c\/strong\u003e is a single-origin dark chocolate from Bonnat in Peru, named after an Incan god. Its cacao is a Porcelana, the purest and one of the rarest varieties of the Criollo bean. This makes the 100-gram bar floral, refined, and pleasantly accessible for a 75 percent chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eFloral, honey, a long melt\u003c\/h3\u003e\n\u003cp\u003eApotequil opens with clear floral aromas and a honey-sweet note, followed by an unusually long, velvety melt.\u003c\/p\u003e\n\u003cp\u003eBehind this, bright fruits emerge—lemon, a hint of papaya and banana—alongside a touch of caramel and coffee in the finish. For a dark chocolate, it is pleasantly soft, never harsh, never sharp. The bar has a fine, clean snap and melts slowly and buttery on the tongue.\u003c\/p\u003e\n\u003cp\u003eBecause Porcelana contains so few bitter compounds, Apotequil tastes almost like a very refined dark chocolate without the usual astringency; it is round and creamy, with a floral sweetness that lingers long. One piece is often enough to save the afternoon.\u003c\/p\u003e\n\u003cp\u003eIt is, therefore, a chocolate for pausing: let one piece melt slowly, and the aromas drift by like a small concert. It shows its most beautiful side alongside a mild coffee or a glass of dessert wine.\u003c\/p\u003e\n\n\u003ch3\u003ePorcelana, the purest Criollo bean\u003c\/h3\u003e\n\u003cp\u003eThe cacao for Apotequil is a Porcelana from Peru, botanically the purest form of the Criollo and a global rarity.\u003c\/p\u003e\n\u003cp\u003ePorcelana owes its name to the almost white, porcelain-bright bean. It is delicate to cultivate and low-yielding, but low in bitter compounds and rich in floral and fruit aromas. At Bonnat, the bar is part of the \u003cstrong\u003eGrands Crus d'Exception\u003c\/strong\u003e range; in French, it is simply called Tablette Apotequil, after the Incan god of thunder.\u003c\/p\u003e\n\u003cp\u003ePorcelana is grown only in small quantities and is considered by connoisseurs to be one of the noblest cacaos of all. For Bonnat, that is all the more reason to keep it single-origin and not blend it with anything else.\u003c\/p\u003e\n\n\u003ch3\u003eNo traces of nuts, vegan, and pure\u003c\/h3\u003e\n\u003cp\u003eThe bar consists of just three ingredients: cacao, cocoa butter, and sugar—no soy lecithin and no emulsifiers.\u003c\/p\u003e\n\u003cp\u003eThis makes it vegan, gluten-free, lactose-free, and completely free of nut traces, allowing even those with nut allergies to enjoy it without concern. About 25 percent of the bar is sugar; the rest is pure cacao.\u003c\/p\u003e\n\n\u003ch3\u003eThe oldest chocolate house in France since 1884\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolaterie Bonnat\u003c\/a\u003e was founded in 1884 in Voiron and is today the oldest family-run chocolate house in France, now in its fourth generation under Stéphane Bonnat.\u003c\/p\u003e\n\u003cp\u003eStéphane travels to small producers himself, selects his beans, and processes each origin individually—bean-to-bar—without blending. This preserves the character of every harvest, its terroir, much like a fine wine. Bonnat conches each batch for around 20 hours until it achieves that long melt. Félix Bonnat began roasting his own beans in 1884, and the house has remained true to this artisanal approach for over 140 years.\u003c\/p\u003e\n\u003cp\u003eIf you like Peruvian cacao, try the light \u003ca href=\"\/en\/products\/bonnat-schokolade-alto-piura-75\"\u003eAlto Piura\u003c\/a\u003e; if you love Porcelana, the path leads further to the classic \u003ca href=\"\/en\/products\/bonnat-schokolade-porcelana-75-zartbitterschokolade\"\u003ePorcelana\u003c\/a\u003e. But Apotequil remains the floral exception, named after a god.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071152808270,"sku":"030BON0017","price":9.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-apotequil-75.jpg?v=1750978439"},{"product_id":"tiroler-edle-schokolade-mit-marille","title":"Chocolate with Apricot","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate with apricot from Tiroler Edle, fruity and mild\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChocolate with apricot from Tiroler Edle is a milk chocolate bar over a filling of apricot purée, fresh cream, and butter. The fruit remains bright and slightly tart, and the cream from Grey cattle catches it before it can become too sharp.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate with apricot\u003c\/strong\u003e is the summery choice among the filled varieties from Tiroler Edle, fifty grams of milk chocolate from Landeck with at least 39 percent cocoa over a cream of apricot purée, cream, butter, and honey, and it tastes like late summer in the valley.\u003c\/p\u003e\n\n\u003ch3\u003eLight shell over sunny fruit\u003c\/h3\u003e\n\u003cp\u003eThe bar breaks softly, revealing the cream underneath, which yields slowly in the mouth and has a cooling effect. It sits as a light-colored strip in the cross-section.\u003c\/p\u003e\n\u003cp\u003eThe fruit arrives immediately and remains bright, with the slight acidity that distinguishes ripe apricots from cooked ones. The cream rounds it off, the honey lays a warm sweetness beneath it, and only at the end does the cocoa make itself known.\u003c\/p\u003e\n\u003cp\u003eTogether, this creates a flavor profile somewhere between jam on toast and a dessert, without either one predominating. Those who usually find preserved fruits too sharp will find the softer version here.\u003c\/p\u003e\n\n\u003ch3\u003eMarille is the Austrian word for apricot\u003c\/h3\u003e\n\u003cp\u003eWhat is called \"Aprikose\" in Germany has always been known as \"Marille\" east of the Inn River, and the name sounds milder than the fruit itself.\u003c\/p\u003e\n\u003cp\u003eThe apricots of the Wachau are famous, but they also grow in the Tyrolean valleys, high up on the slopes and much more slowly than in the lowlands. Cool nights delay ripening, and what ripens slowly accumulates more acidity and more aroma. The tree blossoms early and freezes back in some years, which is why the harvest in the mountains is never certain.\u003c\/p\u003e\n\u003cp\u003eIt is processed as purée—that is, fruit passed through a sieve without skin or stone—which allows the flavor to go into the cream in a concentrated form. The stone and skin are left out because both would contribute bitter notes.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the fruit needs a light shell\u003c\/h3\u003e\n\u003cp\u003eApricot and dark chocolate easily clash because both bring their own acidity and bitterness to the table.\u003c\/p\u003e\n\u003cp\u003eA light mass with plenty of milk powder works against this: its fat and protein coat the fruit acid and take the edge off it without obscuring the taste. That is why a mild shell sits here over a cream in which the apricot sets the tone. You notice the difference immediately if you place a dark bar next to it.\u003c\/p\u003e\n\u003cp\u003eThe purée is only stirred into the cooled cream so that the fresh aromas are not lost in the heat. At Tiroler Edle in Landeck, the chocolate is hand-scooped and filled using cream from the Grey cattle of the Tyrolean alpine pastures.\u003c\/p\u003e\n\n\u003ch3\u003eWith coffee, with cake, in the summer\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the filling becomes softest and the fruit most distinct; when chilled, the acidity stands out more. It goes well with a latte, even better next to a piece of apricot cake, and in the summer, it tastes twice as good with fresh apricots. Even after a light meal, a piece makes for a bright conclusion.\u003c\/p\u003e\n\u003cp\u003eAs a gift to bring to or back from Austria, it explains itself anyway. Store it in a cool, dry place so that the filling remains smooth and the shell shiny.\u003c\/p\u003e\n\u003cp\u003eAlso filled and alpine is the \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-mit-almrosenhonig\"\u003echocolate with alpine rose honey\u003c\/a\u003e; alongside it are other \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e and the entire range from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071157068110,"sku":"030TIR0016","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-marille.jpg?v=1750978477"},{"product_id":"tiroler-edle-schokolade-mit-nougat","title":"Chocolate with nougat","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate with nougat from Tiroler Edle, nutty and creamy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChocolate with nougat from Tiroler Edle is a milk chocolate containing a soft hazelnut nougat made from fresh cream, butter, and honey. The nuts are finely ground rather than chopped; the focus here is entirely on the melt-in-the-mouth texture and the warm roasted aroma.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate with nougat\u003c\/strong\u003e is the classic from Tiroler Edle: fifty grams of milk chocolate from Landeck in the Upper Inn Valley with at least 39 percent cocoa, covering a hazelnut nougat. Cream from Tyrolean Grey cattle makes the filling soft, while honey gives it a subtle depth.\u003c\/p\u003e\n\n\u003ch3\u003eSoft nougat under a light layer\u003c\/h3\u003e\n\u003cp\u003eThe layer breaks gently, almost silently, revealing a filling that gives way immediately in the mouth. When cut, the nougat appears light and dense beneath a thin coating of chocolate.\u003c\/p\u003e\n\u003cp\u003eFirst you taste the cream, then the roasted nut arrives and lingers, warm and well-rounded. The light chocolate coating remains subtle, allowing the nut to take center stage rather than overpowering it.\u003c\/p\u003e\n\u003cp\u003eThere is nothing loud about it, and that is precisely what makes this a bar that you finish off without even realizing it. If you like gianduja, you will find its alpine equivalent here.\u003c\/p\u003e\n\n\u003ch3\u003eGianduja, the nut, and the cocoa\u003c\/h3\u003e\n\u003cp\u003eThe combination of hazelnut and cocoa originates from Turin and is well over two hundred years old. The mixture is named gianduja after a Turin carnival character whose name it bears to this day.\u003c\/p\u003e\n\u003cp\u003eWhen trade across the sea stalled and cocoa became scarce in Piedmont, local confectioners stirred roasted hazelnuts from their own hills into the mixture. Necessity gave rise to a recipe that everyone knows today.\u003c\/p\u003e\n\u003cp\u003eFor a nougat to become silky, the nuts and sugar must be ground so finely that the individual particles are smaller than what one can actually perceive. If ground too coarsely, the filling feels sandy and loses the very melt-in-the-mouth quality that matters.\u003c\/p\u003e\n\n\u003ch3\u003eHoney and butter in the filling\u003c\/h3\u003e\n\u003cp\u003eThe fact that this nougat contains honey is unusual and noticeable. Most recipes get by with sugar alone.\u003c\/p\u003e\n\u003cp\u003eHoney provides fructose, which binds water to keep the filling supple for longer, and it adds a floral note beneath the roasted aroma. The butter does its part, too, as its milk fat melts more slowly than cocoa butter, extending the melt.\u003c\/p\u003e\n\u003cp\u003eThe hazelnuts are roasted beforehand until their skins burst, because it is only in the heat that the aroma associated with nougat develops. The two are brought together by Tiroler Edle in Landeck, where the cream from the Grey cattle is also processed.\u003c\/p\u003e\n\n\u003ch3\u003eWith café au lait, for the Sunday table\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the filling is at its softest and the nut comes through most clearly; when chilled, it remains firm and reserved. A café au lait pairs well with it, as does a cappuccino, and on the afternoon coffee table, this bar is usually the first to disappear. At Tiroler Edle, it is one of the lighter varieties that goes particularly well with coffee.\u003c\/p\u003e\n\u003cp\u003eBetween an afternoon snack and dessert, it finds its place on almost any day. Store it in a cool, dry place so that the nut fat does not turn rancid over time.\u003c\/p\u003e\n\u003cp\u003eIn contrast, the \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-mit-marille\"\u003echocolate with apricot\u003c\/a\u003e features a fruit filling; you can also find other \u003ca href=\"\/en\/collections\/nougatschokolade-gianduja\"\u003enougat chocolates\u003c\/a\u003e and the entire range from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e here.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071157231950,"sku":"030TIR0015","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-nougat.jpg?v=1750978482"},{"product_id":"bonnat-schokolade-chuao-75-zartbitterschokolade","title":"Chuao 75% – Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eChuao by Chocolat Bonnat, dark and multi-layered\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChuao by Chocolat Bonnat is a dark chocolate made from the cocoa of a Venezuelan coastal village that can only be reached by sea. Dried fruit, floral notes, and a soft, never harsh bitterness alternate in the melt without one masking the other.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChuao\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat in Voiron, France, ground from the cocoa of the village of the same name in Venezuela, with a 75 percent cocoa content. The 100-gram bar is one of the house's Grands Crus; the wrapper simply says Chocolat Chuao.\u003c\/p\u003e\n\n\u003ch3\u003eDried fruit, blossoms, and dark warmth\u003c\/h3\u003e\n\u003cp\u003eThe beginning tastes of dried fruit with a fine acidity, with a warm, earthy base underneath.\u003c\/p\u003e\n\u003cp\u003eAs the piece melts, the aromas take turns: first the fruit, then the floral trace, and finally that bitterness, which settles in softly instead of scratching. For such a high percentage of ground bean, the mass remains unusually smooth.\u003c\/p\u003e\n\u003cp\u003ePaired with strong coffee, its dark side comes to the fore, while a mature red wine picks up on the dried fruit and prolongs it.\u003c\/p\u003e\n\u003cp\u003eTake the first piece without accompaniment and let it melt completely, then all three stages will be revealed one after the other. Alongside dried figs and dates, it makes for a quiet dessert for the evening.\u003c\/p\u003e\n\u003cp\u003eA sip of water in between resets the tongue, and the second piece begins again from the start.\u003c\/p\u003e\n\n\u003ch3\u003eA village reached only by the sea\u003c\/h3\u003e\n\u003cp\u003eChuao lies on the Venezuelan coast, wedged between mountains and water, and no road leads there.\u003c\/p\u003e\n\u003cp\u003eAnyone wanting to collect the harvest arrives by boat. The fruit is opened and fermented in the village, after which the beans are dried in the sun on the paved square in front of the village church, just as they have been for generations. A few hundred people live in the village, and the cocoa gardens begin immediately behind the houses.\u003c\/p\u003e\n\u003cp\u003eEven in the eighteenth century, this cocoa was coveted at European courts and traded at a correspondingly high price; to this day, the village name stands for one of the most well-known origins of all.\u003c\/p\u003e\n\u003cp\u003eThe quantities remain small, everything is done by hand, and only a few houses receive beans from there at all. Chocolat Bonnat grinds them on their own, without blending in other origins.\u003c\/p\u003e\n\u003cp\u003eThe soil is dark and moist, the climate consistently warm, and together they shape the character that one finds again in the bar.\u003c\/p\u003e\n\n\u003ch3\u003eWhy a single village gets its own bar\u003c\/h3\u003e\n\u003cp\u003eCommercial goods are usually sorted by country, but here the origin narrows down to a few kilometers of coastline.\u003c\/p\u003e\n\u003cp\u003eThe more narrowly defined the origin, the more clearly the soil, variety, and fermentation manifest in the taste; blended with other harvests, this difference disappears immediately. This is precisely why the village name is on the paper and not the country name. Anyone who tastes two Venezuelan origins side-by-side will stop speaking about chocolate in general terms thereafter.\u003c\/p\u003e\n\u003cp\u003eStore it in a cool, dry place in its closed wrapper, as the floral tones are the first thing lost to heat.\u003c\/p\u003e\n\u003cp\u003eServed at room temperature, it shows more than when cold, so take it out of the pantry half an hour beforehand.\u003c\/p\u003e\n\n\u003ch3\u003eVenezuela in other origins\u003c\/h3\u003e\n\u003cp\u003eComing from the same country are the delicate \u003ca href=\"\/en\/products\/bonnat-schokolade-porcelana-75-zartbitterschokolade\"\u003ePorcelana\u003c\/a\u003e and the more robust \u003ca href=\"\/en\/products\/bonnat-schokolade-puerto-cabello-75-zartbitterschokolade\"\u003ePuerto Cabello\u003c\/a\u003e. All other origins are listed in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071162704206,"sku":"030BON0025","price":10.5,"currency_code":"EUR","in_stock":false}],"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 id=\"speakable-headline\"\u003eHaiti by Chocolat Bonnat, dark and multi-layered\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHaiti by Chocolat Bonnat is a dark chocolate made from cocoa from the Caribbean island that gives the bar its name. It tastes full and chocolatey, with notes of coffee and dried fruit, and finishes with a bright trace of citrus.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHaiti\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat in the French town of Voiron, ground from the beans of Haitian smallholders and containing 75 percent cocoa. The 100-gram bar is part of the Grands Crus d'Exception, the single-origin range of the house.\u003c\/p\u003e\n\n\u003ch3\u003eCoffee, dried fruit and a bright trace of citrus\u003c\/h3\u003e\n\u003cp\u003eThe first impression is full and dark, then comes dried fruit, and at the very end, a citrus note freshens up the profile again.\u003c\/p\u003e\n\u003cp\u003eThe texture feels dense yet melts smoothly, which is rarely achieved with such a high proportion of ground beans. Roasted notes and fruit lie side-by-side rather than one after the other, and that is precisely where the complexity of this origin lies.\u003c\/p\u003e\n\u003cp\u003eFor an afternoon coffee, the dark tones come to the fore, while dried apricots or figs pick up the fruity side. A glass of rum also stands up well, as its sugarcane tone captures the Caribbean warmth.\u003c\/p\u003e\n\u003cp\u003eTake the first piece without accompaniment so that the citrus trace is even noticeable; it disappears as soon as something sweet is served alongside it.\u003c\/p\u003e\n\u003cp\u003eEaten on a slice of white bread with a few grains of salt, the picture shifts once again: the fruit recedes, the dark roasted notes come to the front and linger longer.\u003c\/p\u003e\n\n\u003ch3\u003eBeans from small farms in the highlands\u003c\/h3\u003e\n\u003cp\u003eIn Haiti, cultivation is in the hands of small farms that open, ferment, and sun-dry their fruits themselves.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat works there with Vétérinaires Sans Frontières, an organization that sends veterinarians to rural regions and helps farmers keep their animals and fields healthy. The label simply reads Chocolat Haiti.\u003c\/p\u003e\n\u003cp\u003eHealthy farms also produce healthy trees, and because the harvest of each vintage is processed separately, the character of this island remains recognizable in the taste.\u003c\/p\u003e\n\u003cp\u003eThe fermentation takes only a few days, after which the beans lie in the sun to dry before embarking on the long journey across the Atlantic.\u003c\/p\u003e\n\u003cp\u003eThe island was one of the early cocoa-producing countries of the Caribbean but long fell into the background compared to the large growing regions of West Africa. It is only in recent years that its harvests have reappeared in single-origin bars.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Grand Cru means for chocolate\u003c\/h3\u003e\n\u003cp\u003eGrand Cru comes from viticulture, where it refers to a strictly defined site; applied to chocolate, the term stands for a single origin.\u003c\/p\u003e\n\u003cp\u003eThose who blend beans from several countries into a consistent mixture get the same result every year. Here, the house grinds each harvest separately, so that the soil, variety, and climate remain visible in the taste.\u003c\/p\u003e\n\u003cp\u003eSmall differences from year to year are thus part of the character of this bar. Store it in a cool, dark place, and this distinction will remain for months.\u003c\/p\u003e\n\u003cp\u003eAnyone who places two origins side-by-side and compares them without a break will recognize what is meant by a site faster than any description could explain.\u003c\/p\u003e\n\n\u003ch3\u003eCaribbean and South America from the same house\u003c\/h3\u003e\n\u003cp\u003eComing from the same island is the light \u003ca href=\"\/en\/products\/bonnat-schokolade-grand-anse-haiti-65\"\u003eGrand Anse\u003c\/a\u003e, a milk chocolate with a salty finish, and from Venezuela the famous \u003ca href=\"\/en\/products\/bonnat-schokolade-chuao-75-zartbitterschokolade\"\u003eChuao\u003c\/a\u003e. Further bars from the house can be found in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071162900814,"sku":"030BON0023","price":8.95,"currency_code":"EUR","in_stock":false}],"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 id=\"speakable-headline\"\u003eSelva Maya by Chocolat Bonnat, complex and balanced\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSelva Maya by Chocolat Bonnat is a dark bar made from Porcelana, the lightest fine cacao in Central America. Fruit and depth perfectly balance one another, the melt remains smooth, and it was awarded gold at the industry's most important competition in 2016.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSelva Maya\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat with 75 percent cacao from the rainforest spanning Guatemala, Belize, and Mexico. Its bean is named Porcelana after its almost white color and results in a 100-gram bar of rare composure.\u003c\/p\u003e\n\n\u003ch3\u003eDried fig, dark depth, smooth melt\u003c\/h3\u003e\n\u003cp\u003eNothing about this bar is overbearing, neither the fruit nor the dark side, and that is precisely where its charm lies. This is chocolate for people who become quiet for a moment when tasting.\u003c\/p\u003e\n\u003cp\u003eThe melt begins early and lasts a long time, with nuances shifting several times, from light berry to dried fig to a warm, almost earthy base. For such a dark variety, there is no edge, the bitterness remains a mere suggestion, and after the final piece, the flavor lingers quietly for a while.\u003c\/p\u003e\n\u003cp\u003eAnyone who lets a piece melt on their tongue while doing nothing else will notice this shift most clearly. It holds its own against an aged red wine without overshadowing its companion. After a heavy meal, it feels cleansing rather than heavy, which is why it is better suited to the evening than the morning.\u003c\/p\u003e\n\n\u003ch3\u003ePorcelana, the light bean from the rainforest\u003c\/h3\u003e\n\u003cp\u003ePorcelana is the name of the bean because its interior shimmers as light as porcelain, and it ranks among the rarest fine cacaos in existence.\u003c\/p\u003e\n\u003cp\u003eIt grows in the Selva Maya, the great rainforest that stretches across Guatemala, Belize, and Mexico and is protected as a UNESCO Biosphere Reserve. The harvest is small, meaning only a few thousand bars can be produced from this origin per year. It is harvested by hand because the trees are scattered throughout the forest and no machine can fit between them.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat buys directly from the farmers there, which secures a reliable income for the families and allows the forest to keep its old trees. Where trade is direct, the harvest remains single-origin, and that is exactly what one tastes in the end.\u003c\/p\u003e\n\n\u003ch3\u003eGold at the world finals, tasted blind\u003c\/h3\u003e\n\u003cp\u003eAt the 2016 world finals of the \u003ca href=\"https:\/\/www.internationalchocolateawards.com\/de\/2016\/10\/world-final-winners-2016\/\"\u003eInternational Chocolate Awards\u003c\/a\u003e, the gold medal went to this bar.\u003c\/p\u003e\n\u003cp\u003eTasting there is done blind, without wrappers or names, so that only the substance in the mouth determines the result and no reputation influences the outcome. The fact that a harvest this small came out on top says a lot about the care with which Chocolat Bonnat roasts, grinds, and waits. Houses from all over the world were in the same round, and the jury tasted over the course of several days. An award may age, but the taste remains.\u003c\/p\u003e\n\n\u003ch3\u003eDark chocolate for a slow evening\u003c\/h3\u003e\n\u003cp\u003eTake the bar out of the cool cupboard and onto the table a good ten minutes before eating, so that it can open up its aromas at room temperature. Half a piece is enough for dessert; this origin demands nothing more.\u003c\/p\u003e\n\u003cp\u003eThose who give it as a gift do not need a ribbon around it; the name on the wrapper is enough. The famous \u003ca href=\"\/en\/products\/bonnat-schokolade-chuao-75-zartbitterschokolade\"\u003eChuao\u003c\/a\u003e from Venezuela stands alongside it, as does the \u003ca href=\"\/en\/products\/bonnat-schokolade-cacao-real-del-xoconuzco-75-zartbitterschokolade\"\u003eCacao Real del Xoconuzco\u003c\/a\u003e from Mexico, and you can find all these origins together in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071163752782,"sku":"030BON0035","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-selva-maya-mexico-75.jpg?v=1750978639"},{"product_id":"tiroler-edle-schokolade-mit-whisky","title":"Chocolate with Whisky","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate with Whisky by Tiroler Edle, malty and tart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChocolate with Whisky by Tiroler Edle is a dark chocolate with 60 percent cocoa over a ganache made of fresh cream and Tyrolean single malt. The spirit comes from master distiller Christoph Kössler and is added to the filling uncooked, which is why the bar contains alcohol.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate with Whisky\u003c\/strong\u003e is the bar for malt lovers from Tiroler Edle in Landeck, fifty grams of dark chocolate over a soft ganache of cream, vanilla, and single malt. The barrel in which the spirit was aged is clearly noticeable in the taste.\u003c\/p\u003e\n\n\u003ch3\u003eTart snap, followed by malt and cream\u003c\/h3\u003e\n\u003cp\u003eThe shell snaps with a dark, crisp sound, revealing a ganache that turns soft almost immediately in the mouth. On the cut, it appears as a dark, glossy band.\u003c\/p\u003e\n\u003cp\u003eThe first impression is chocolate, the second is malt, and in between, the cream slides in, taking the edge off the whisky. What remains is a dry warmth in the mouth, like after a small sip.\u003c\/p\u003e\n\u003cp\u003eSweetness and tartness are unusually close to each other here, because the high percentage of bean catches the barrel sweetness. Anyone familiar with whisky will recognize the character of the spirit, only embedded and without any harshness.\u003c\/p\u003e\n\n\u003ch3\u003eWhat a single malt is\u003c\/h3\u003e\n\u003cp\u003eSingle malt means: distilled from malted barley, in a single distillery, without blending with other distillates.\u003c\/p\u003e\n\u003cp\u003eIn Austria, this is a rarity, as the country's distilling culture traditionally relies on fruit—apricots, plums, and rowanberries. Christoph Kössler distills both in Tyrol and is one of the few who have attempted grain-based spirits. Whisky from the Alpine region has therefore remained an exception to this day.\u003c\/p\u003e\n\u003cp\u003eThe barley is malted by allowing it to sprout and then kiln-drying it, which converts the starch into fermentable sugar and gives it its malty sweetness. Without this step, the barley would remain neutral.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the barrel brings to the filling\u003c\/h3\u003e\n\u003cp\u003eIt is aged first in new Limousin oak barrels, the coarse-pored wood that also gives cognac its character.\u003c\/p\u003e\n\u003cp\u003eThis is followed by a finish in used sweet wine barrels, whose wood is still soaked with wine, returning sweetness to the whisky. This is exactly where the soft, almost honey-like tones found in the filling come from. A used barrel is never truly empty; its wood still holds the previous contents.\u003c\/p\u003e\n\u003cp\u003eTo ensure nothing of this is lost, the spirit is stirred into the cooled ganache only at the end, as heat is the first thing to carry away fine aromas. At Tiroler Edle in Landeck, all of this is done by hand, and the cream used comes from Tyrolean Grey cattle.\u003c\/p\u003e\n\n\u003ch3\u003eAfter dinner, with coffee, as a gift\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the malt stands out the most; chilled, it is primarily the tartness that remains. It pairs well with an espresso, even better with a glass of port, and a dram from the same distillery alongside completes the experience. After a hearty dinner, a piece is a perfect finish.\u003c\/p\u003e\n\u003cp\u003eAs a gift, it explains itself to anyone who likes whisky, without needing to say a word. Because the alcohol is added to the filling uncooked, it remains a treat for adults.\u003c\/p\u003e\n\u003cp\u003eAlso intensely flavored is the \u003ca href=\"\/en\/products\/purissima-walnussnougat-mit-zirbensalz\"\u003ewalnut nougat with stone pine salt\u003c\/a\u003e; you can also find other \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e and the entire \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e assortment.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071176008014,"sku":"030TIR0013","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-whisky-r.jpg?v=1750978938"},{"product_id":"tiroler-edle-weihnachtsschokolade-mit-gluehwein","title":"Christmas chocolate with mulled wine","description":"\u003ch2 id=\"speakable-headline\"\u003eChristmas Chocolate with Mulled Wine by Tiroler Edle, spiced\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChristmas Chocolate with Mulled Wine by Tiroler Edle is a dark bar with 60 percent cocoa over a filling of spiced red wine and fresh cream. Cinnamon, clove, as well as dried orange and lemon bring the tone of the Christmas market, and because it contains real wine, it is alcoholic.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChristmas Chocolate with Mulled Wine\u003c\/strong\u003e is the darkest of the Christmas varieties from Tiroler Edle: fifty grams of fine dark chocolate from the confectionery in Landeck over a ganache of spiced red wine, cream, and vanilla. The golden wrapper shows from afar what it's all about.\u003c\/p\u003e\n\n\u003ch3\u003eTart snap, warmth and spice underneath\u003c\/h3\u003e\n\u003cp\u003eThe shell snaps dark and dry, revealing a ganache that immediately smells of clove and cinnamon. On the cross-section, the dark filling lies as a wide band under a narrow top layer.\u003c\/p\u003e\n\u003cp\u003eAt first, the tart base takes center stage, then clove and cinnamon take over, with the fruit acidity of the red wine pulling through underneath. The cream holds everything together and prevents the spices from becoming too sharp.\u003c\/p\u003e\n\u003cp\u003eWhat remains is a warmth familiar from a cup at a market stall, just without the cold fingers. One piece is usually enough for this, so densely packed are the spices.\u003c\/p\u003e\n\n\u003ch3\u003eWhat mulled wine is made of\u003c\/h3\u003e\n\u003cp\u003eMulled wine is a classic staple: red wine, sugar, and a few spices, kept warm and never boiled. In Austria, it is as natural a part of Advent as the hut where it is served.\u003c\/p\u003e\n\u003cp\u003eCinnamon provides the sweet base warmth, clove sets a sharp, almost medicinal counterpoint, and dried orange and lemon provide freshness, without which the whole thing quickly becomes heavy. If the temperature rises too high, these very oils are the first to evaporate.\u003c\/p\u003e\n\u003cp\u003eFor the filling, Tiroler Edle therefore infuses the wine cold and lets it steep until it has absorbed the spice. The longer it sits, the rounder the flavor becomes, and the less the clove stands out.\u003c\/p\u003e\n\n\u003ch3\u003eWhy wine in a ganache takes effort\u003c\/h3\u003e\n\u003cp\u003eA ganache is basically an emulsion where fat and water must stay together.\u003c\/p\u003e\n\u003cp\u003eWine brings both with it, water and alcohol, and both can drive the mixture apart if the temperature and order of operations are not correct. Therefore, the cream is stirred into the base first, and the wine is only incorporated at the end, once everything is already glossy. If stirred when too warm, the mixture separates again; when too cold, it won't take the wine at all.\u003c\/p\u003e\n\u003cp\u003eThe high cocoa content in the shell also has a reason: it keeps the sweet warmth of the filling in check. It is made in the Landeck workshop of Tiroler Edle, using cream from local Tyrolean Grey cattle.\u003c\/p\u003e\n\n\u003ch3\u003eFor Advent, for tea, after a walk\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the spices stand out most clearly; when chilled, the tartness of the shell remains the dominant note. It pairs well with black tea with lemon, even better with a glass of punch, and warms from within after a long winter walk. It also finds its place next to a piece of gingerbread.\u003c\/p\u003e\n\u003cp\u003eIn an Advent calendar or on a gift plate, it is a piece of the market for your home. The alcohol from the wine is retained, so the bar belongs on the adults' table.\u003c\/p\u003e\n\u003cp\u003eAlso festive is the \u003ca href=\"\/en\/products\/tiroler-edle-weihnachtsschokolade-bratapfel\"\u003eChristmas Chocolate with Baked Apple\u003c\/a\u003e; alongside it, you will find more ideas for \u003ca href=\"\/en\/collections\/weihnachten\"\u003eChristmas\u003c\/a\u003e and the entire assortment from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071176073550,"sku":"030TIR0010","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-weihnachtsschokolade-gluehwein.jpg?v=1750978942"},{"product_id":"bonnat-schokolade-madre-de-dios-75-zartbitterschokolade","title":"Madre de Dios 75% – Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eMadre de Dios, fruity dark chocolate from Peru\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMadre de Dios by Bonnat is a dark chocolate with 75% cocoa from the Madre de Dios region of Peru. Fruity and delicate, with a long and smooth finish on the palate. Only cocoa, cocoa butter, and sugar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMadre de Dios\u003c\/strong\u003e is a rare \u003cstrong\u003edark chocolate\u003c\/strong\u003e from Bonnat with 75% cocoa from Peru. Its cocoa comes from ancient, wild cocoa trees that were saved and propagated there. A 100-gram bar for lovers of fine, fruity chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, delicate, long-lasting on the palate\u003c\/h3\u003e\n\u003cp\u003eMadre de Dios, this fruity dark chocolate, tastes delicate and refined, yet unfolds slowly and remains present for a long time.\u003c\/p\u003e\n\u003cp\u003eIt never feels bold, but rather gentle and rounded, and yet it is anything but inconspicuous. For a 75% bar, it is supple and accessible, with a good snap and a long melt.\u003c\/p\u003e\n\u003cp\u003eIt is thus a chocolate for every day, a fine companion that one is always happy to reach for. Enjoyed on its own, its fruity depth is most apparent. It also makes for a light, elegant end to a hearty meal that doesn't feel heavy.\u003c\/p\u003e\n\u003cp\u003eIn a quiet moment with tea or coffee, its fruitiness unfolds slowly and in multiple waves. This bar rewards anyone who does not rush with ever-new nuances.\u003c\/p\u003e\n\n\u003ch3\u003eAncient cocoa trees from the rainforest\u003c\/h3\u003e\n\u003cp\u003eThe cocoa for Madre de Dios comes from the region of the same name in southeastern Peru, named after the Madre de Dios (Mother of God) river.\u003c\/p\u003e\n\u003cp\u003eThere, ancient, autochthonous cocoa trees were saved and propagated to preserve this rare heritage. Bonnat processes its cocoa as a single-origin variety, without mixing it with other origins. In French, the bar is simply called Chocolat Madre de Dios.\u003c\/p\u003e\n\u003cp\u003eMadre de Dios is located in the Peruvian Amazon, one of the most biodiverse regions on Earth, where cocoa has been growing wild for centuries. The fact that Stéphane Bonnat focuses here fits his reputation for seeking out and saving lost cocoa varieties.\u003c\/p\u003e\n\u003cp\u003eThus, every bar contains a piece of saved history, a cocoa that almost ceased to exist had it not been preserved.\u003c\/p\u003e\n\n\u003ch3\u003eNo traces of nuts, vegan, and pure\u003c\/h3\u003e\n\u003cp\u003eThe bar consists of only three ingredients: cocoa, cocoa butter, and sugar, with no soy lecithin and no emulsifiers.\u003c\/p\u003e\n\u003cp\u003eThis makes it vegan, gluten-free, lactose-free, and completely free of nut traces, so even those with nut allergies can enjoy it without concern. About a quarter of the bar is sugar, the rest is pure cocoa. Especially dark, pure bars like this one are a safe choice for sensitive connoisseurs.\u003c\/p\u003e\n\n\u003ch3\u003eAt home in Voiron since 1884\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolaterie Bonnat\u003c\/a\u003e was founded in 1884 by Félix Bonnat in Voiron and is now managed by the fourth generation, Stéphane Bonnat.\u003c\/p\u003e\n\u003cp\u003eMadre de Dios belongs to Bonnat's Grands Crus d'Exception, rare bars from strictly defined growing regions. Stéphane processes every origin individually, bean-to-bar, conched for about 20 hours. Félix Bonnat himself was already roasting back in 1884; it has remained in family hands for over 140 years.\u003c\/p\u003e\n\u003cp\u003ePeruvian cocoa is also featured in the \u003ca href=\"\/en\/products\/bonnat-schokolade-cacao-cusco-75-zartbitterschokolade\"\u003eCacao Cusco\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/bonnat-schokolade-alto-piura-75\"\u003eAlto Piura\u003c\/a\u003e. Madre de Dios, however, remains the most delicate—a dark chocolate as a quiet, fruity companion for every day.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194128718,"sku":"030BON0001","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-madre-de-dios.jpg?v=1750979395"},{"product_id":"bonnat-schokolade-milchschokolade-mit-mandeln","title":"Milk Chocolate with Almonds","description":"\u003ch2 id=\"speakable-headline\"\u003eMilk chocolate with almonds by Chocolat Bonnat, crunchy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eMilk chocolate with almonds by Chocolat Bonnat is a light bar containing pieces of caramelized almond. The melt remains creamy and mild, while the pieces provide a crunch and that lightly toasted sweetness reminiscent of a bag from the fairground.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMilk chocolate with almonds\u003c\/strong\u003e is a light bar from Chocolat Bonnat in Voiron, France, ground with a 55 percent cocoa content. Visible pieces of caramelized almond are embedded in the 100-gram bar; the wrapper reads Chocolat au Lait et aux Amandes.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy melt, crunchy center\u003c\/h3\u003e\n\u003cp\u003eFirst comes the soft, mild melt, then you encounter a piece that cracks and releases a toasted sweetness.\u003c\/p\u003e\n\u003cp\u003eThis contrast is what makes it so appealing, as the two sensations occur one after the other rather than simultaneously. The caramel layer around the kernels adds a slightly burnt note that pairs well with the milk in the melt.\u003c\/p\u003e\n\u003cp\u003eThe cocoa content is higher than in typical light varieties, which keeps the sweetness in check and ensures the cocoa remains prominent.\u003c\/p\u003e\n\u003cp\u003eIt is a reliable choice for afternoon coffee, and it never lasts long in a desk drawer. With a glass of milk in the evening, you need nothing more, and one bar is enough for two.\u003c\/p\u003e\n\u003cp\u003eBreak it along the pieces so that each segment carries its own kernel and none are left empty.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the kernels are caramelized\u003c\/h3\u003e\n\u003cp\u003eAlmond kernels would soften over time within the mass because fat and moisture slowly seep into them. They are roasted beforehand regardless, as heat is what brings out their aroma; raw, they would remain mealy and bland.\u003c\/p\u003e\n\u003cp\u003eThat is why the kernels are first heated with sugar until it melts into a golden brown and coats them. This thin layer acts as a seal, maintaining the crunch for months while adding its own toasted note.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat scatters the finished pieces into the still-liquid mass so that they stay in place as it sets.\u003c\/p\u003e\n\u003cp\u003eThose looking for a refined version will find it in the Lait au Praline Amandes, where the same kernels are ground into a paste; here, however, it is all about the crunch of whole pieces.\u003c\/p\u003e\n\u003cp\u003eBoth show the same combination from two different perspectives: one as a smooth richness, the other as a bite.\u003c\/p\u003e\n\n\u003ch3\u003eAn everyday bar\u003c\/h3\u003e\n\u003cp\u003eNot every chocolate has to tell a story of origin; some simply sit in the cupboard and are there when needed.\u003c\/p\u003e\n\u003cp\u003eThis bar is made for afternoons with children, as a small gift, or as a supply for late at night, and it keeps in its paper for months. The kernels remain just as crunchy as on the first day.\u003c\/p\u003e\n\u003cp\u003eAlmonds are part of the recipe here and are listed accordingly in the ingredients, which is worth mentioning when giving it as a gift. Chopped and sprinkled over a bowl of yogurt, it becomes a dessert in a minute.\u003c\/p\u003e\n\u003cp\u003eStore it in a cool, dry place, as heat causes fat to migrate to the surface and robs it of its shine.\u003c\/p\u003e\n\n\u003ch3\u003eLight and nutty from the same maker\u003c\/h3\u003e\n\u003cp\u003eThe same kernels are finely ground in the \u003ca href=\"\/en\/products\/bonnat-schokolade-lait-au-praline-amandes-55\"\u003eLait au Praline Amandes\u003c\/a\u003e, while the \u003ca href=\"\/en\/products\/bonnat-chocolat-au-lait-milchschokolade\"\u003eChocolat au Lait\u003c\/a\u003e shows itself in its simplest form. The remaining bars can be found in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194161486,"sku":"030BON0002","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-milchschokolade-mit-mandeln-lait-amandes.jpg?v=1750979397"},{"product_id":"bonnat-schokolade-hacienda-el-rosario-75-zartbitterschokolade","title":"Hacienda El Rosario 75% – Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eHacienda El Rosario by Chocolat Bonnat, fruity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHacienda El Rosario by Chocolat Bonnat is a dark bar from a single plantation near Maracaibo in Venezuela. Bright aromas and a refreshing acidity take center stage, underpinned by a robust, deeply dark core.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHacienda El Rosario\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat in Voiron, France, made from 75 percent cacao from a single estate. This 100-gram bar tastes like this plantation and no other: bright, fruity, and full of life.\u003c\/p\u003e\n\n\u003ch3\u003eBright fruit, fresh acidity, dark core\u003c\/h3\u003e\n\u003cp\u003eThe fruit comes through clear and unadorned, accompanied by an acidity that awakens the palate and keeps it alert.\u003c\/p\u003e\n\u003cp\u003eBeneath this lies a robust core that supports the freshness and gives it weight, ensuring nothing tastes thin or watery. The snap is clean, the melt is long, and the interplay between fruit and depth keeps you engaged over several pieces.\u003c\/p\u003e\n\u003cp\u003eThe fruit notes pair naturally with a medium-bodied red wine. It stands up surprisingly well to aged cheese with a bite, as the acidity picks up the salt and both elevate one another.\u003c\/p\u003e\n\n\u003ch3\u003eOne plantation, one bar\u003c\/h3\u003e\n\u003cp\u003ePlantation chocolate means that the beans come from a single estate rather than just a region or a country.\u003c\/p\u003e\n\u003cp\u003eHacienda El Rosario is located in northwestern Venezuela, near the port city of Maracaibo, where humid warmth drifts in from the lake and the trees bear fruit all year round. Because only this estate supplies the beans, the taste fluctuates slightly from harvest to harvest, and that is precisely the intention.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat sources directly from there and eschews any additives. Anyone who tastes the bar years apart will taste the difference between two vintages.\u003c\/p\u003e\n\n\u003cp\u003eThe cacao tree bears its fruit directly on the trunk, and each pod provides only a handful of beans. What happens to them afterward determines more than just the roasting: during fermentation, when the pulp surrounding the bean ferments, the precursors to almost all the flavors one tastes later are created.\u003c\/p\u003e\u003ch3\u003eDrying on wooden beds by the lake\u003c\/h3\u003e\n\u003cp\u003eAfter fermentation, the beans are placed on flat wooden beds that can be slid under a roof when it rains.\u003c\/p\u003e\n\u003cp\u003eThis slow air-drying process takes days and determines whether the fruitiness remains clear or turns dull. If dried too quickly, the outer shell of the bean seals while the inside remains moist, and even the best roasting cannot fix that later on.\u003c\/p\u003e\n\n\u003ch3\u003eDark chocolate for cheese and wine\u003c\/h3\u003e\n\u003cp\u003eServe it in thin bars rather than large pieces so that there is plenty of room for everything between the cheese and the wine.\u003c\/p\u003e\n\u003cp\u003eThe famous \u003ca href=\"\/en\/products\/bonnat-schokolade-chuao-75-zartbitterschokolade\"\u003eChuao\u003c\/a\u003e and the robust \u003ca href=\"\/en\/products\/bonnat-schokolade-puerto-cabello-75-zartbitterschokolade\"\u003ePuerto Cabello\u003c\/a\u003e come from the same country. You can find the other plantations and countries in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eThere are three ingredients on the list—cacao, cocoa butter, and sugar—with cacao accounting for three-quarters of the total. Anyone who crafts a bar with so little sweetness cannot hide any weaknesses in the bean.\u003c\/p\u003e\u003cp\u003eVenezuela is considered by connoisseurs to be the country with the finest cacao varieties in the world, and the names of individual plantations there carry the same weight as an estate name does for wine in France.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194194254,"sku":"030BON0003","price":6.6,"currency_code":"EUR","in_stock":false}],"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-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":6.8,"currency_code":"EUR","in_stock":false}],"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":false}],"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-surabaya-lait-65-milchschokolade","title":"Surabaya Milk 65% – Milk Chocolate","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat Chocolate - Surabaya Lait 65%\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cstrong\u003eBonnat's Surabaya Lait chocolate\u003c\/strong\u003e is a milk chocolate with a 65% cocoa content. This 100g bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The \u003cstrong\u003efine chocolate\u003c\/strong\u003e is neither too thick nor too thin, offering a good bite and a long-lasting melt.\u003cbr\u003e\u003cbr\u003eThe cocoa beans for this single-origin Bonnat chocolate come from the Surabaya region on the Indonesian island of Java. It is the most intense of Bonnat's milk chocolates (Morenita, Java, Asfarth). It is relatively dark in color and aroma for its cocoa content. It combines the benefits of a milk chocolate (creaminess) with those of a dark chocolate (less sugar).\u003cbr\u003e\u003cbr\u003eFurthermore, this fine chocolate is free from soy and soy lecithin.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat Chocolate - What makes it special\u003c\/span\u003e\u003c\/h3\u003e \u003cul\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        Bean-to-Bar\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        Single-Origin Chocolate\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        65% Cocoa Content\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\" data-mce-mark=\"1\"\u003e        Soy-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\" data-mce-mark=\"1\"\u003e        Gluten-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        No Emulsifiers\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        Kosher\u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003ch4\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat's Universe of Flavors\u003c\/span\u003e\u003c\/h4\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003eFounded in 1884, Bonnat is now in its 4th generation, still operating from the original address in Voiron, in the Isère Valley. They personally import cocoa beans, carefully selected from 8 different growing regions. Stephane Bonnat travels the world, purchasing directly from small plantations or cocoa farmers. The already fermented beans are gently roasted and then conched (kneaded) in a process lasting approximately 20 hours. This process transforms the rather dry beans into a thick liquid mass by releasing the cocoa butter. In industrial production, different cocoa varieties from various growing regions are typically blended until the desired flavor is achieved. Bonnat, however, refrains from this practice.\u003cbr\u003e\u003cbr\u003eLike no other, Bonnat manages to highlight and bring out the characteristic flavors of each cocoa bean from its specific growing region, and even the nuances of the harvest year (influenced by weather conditions). Similar to fine wine, the chocolate reveals its origin, its terroir. Bonnat was among the first to bestow upon their chocolates specialized 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. Unlike many \"major\" 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\/span\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194423630,"sku":"030BON0009","price":6.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-surabaya.jpg?v=1750979414"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-ceylan-75.jpg?v=1750979417"},{"product_id":"bonnat-schokolade-asfarth-lait-65-milchschokolade","title":"Asfarth Lait 65% – Milk Chocolate","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat Chocolate – Asfarth Lait 65%\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eThe \u003cstrong\u003eBonnat Chocolate\u003c\/strong\u003e \u003cstrong\u003eAsfarth\u003c\/strong\u003e Lait is a \u003cstrong\u003emilk chocolate\u003c\/strong\u003e with a 65% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The \u003cstrong\u003efine chocolate\u003c\/strong\u003e is neither too thick nor too thin; it has a good bite and a long-lasting melt.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eThe cocoa beans for this single-origin Bonnat chocolate come from the Asfarth region on the Indonesian island of Sumatra. This light cocoa harvested in Sumatra gives the milk chocolate sweet and floral aromas. It is relatively dark in color for its cocoa content. It combines the advantages of a milk chocolate (creaminess) with those of a dark chocolate (less sugar). And thus fits wonderfully into Bonnat's range of milk chocolates: Morenita, Java, Asfarth, Surabaya.\u003cbr\u003e\u003cbr\u003eFurthermore, this chocolate is free from soy and soy lecithin. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat Chocolate - what speaks for it\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e \u003cul\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        Bean-to-Bar\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        Single-Origin Chocolate\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\n\u003cspan style=\"font-size: larger;\"\u003e        65% cocoa content\u003c\/span\u003e        \u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        soy-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        gluten-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        no emulsifiers\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e        kosher\u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003ch4\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat's World of Flavor\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\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 personally import cocoa beans, carefully selected from 8 different growing regions. Stephane 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 (\"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 refrains from precisely 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 vintage (influence of the weather), be tasted. Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was among 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\/span\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071194587470,"sku":"030BON0011","price":6.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-asfarth.jpg?v=1750979419"},{"product_id":"oberhoeller-vollmilch-schokolade-marille","title":"Whole Milk Chocolate Apricot","description":"\u003ch2\u003eOberhöller – Milk Chocolate Apricot – 100g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eOberhöller Milk Chocolate Apricot\u003c\/strong\u003e is a hand-scooped chocolate with hand-picked, dried apricots from South Tyrol. The creamy, delicate milk chocolate wonderfully combines with the sweet-sour aroma of perfectly ripe apricots. From bean to bar, the finest bean-to-bar chocolates are created in Sarntal, South Tyrol, refined with regional fruits.\u003c\/p\u003e\n\u003cp\u003eIf you want to give gifts from South Tyrol, such as this chocolate from Oberhöller, fruit spreads from Alpe Pragas, and wines from Cantina Tramin, then take a look at our \"Südtirol Deluxe\" gourmet gift set.\u003c\/p\u003e\n\u003ch3\u003eMilk chocolate with South Tyrolean apricots\u003c\/h3\u003e\n\u003cp\u003eIn the small Oberhöller chocolate factory in Sarntal, amidst the South Tyrolean mountains, delicious gourmet chocolates are created with alpine ingredients such as pine oil, stone pine nuts, dried strawberries, South Tyrolean apples, or indeed dried apricots from South Tyrol.\u003c\/p\u003e\n\u003cp\u003eHowever, in the family business of master confectioner Toni and his wife Paula, they don't just process ready-made couverture into gourmet chocolate, but produce real bean-to-bar chocolate. Toni and his son Michael purchase noble cocoa beans raw from the best growing regions, which they then roast, conche, hand-scoop, and refine with genuine South Tyrolean ingredients in their factory. They source fruits like these apricots from local, regional fruit farmers. Oberhöller chocolate is pure South Tyrol!\u003c\/p\u003e\n\u003cp\u003eA creation as if from the Garden of Eden. Ripe apricots, dried, in small pieces, enveloped in delicate melting milk chocolate. Pure cocoa butter, whole milk, and natural vanilla perfectly highlight the flavors of this sun fruit.\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"100 g","offer_id":53071196619086,"sku":"030OBE005","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/oberhoeller-vollmilch-schokolade-marille.jpg?v=1750979509"},{"product_id":"oberhoeller-haselnuss-schokolade","title":"Hazelnut Chocolate","description":"\u003ch2\u003eOberhöller – Hazelnut Chocolate – 100g\u003c\/h2\u003e\n\u003cp\u003eThis \u003cstrong\u003eOberhöller Hazelnut Chocolate\u003c\/strong\u003e is a handcrafted chocolate with hand-picked, roasted hazelnuts from South Tyrol. The creamy, delicate milk chocolate wonderfully combines with the nutty aromas of crispy hazelnuts, which are hand-sprinkled onto the full-bodied chocolate bar. From bean to bar, the finest chocolates are created in Sarntal, South Tyrol, refined with regional fruits. An irresistible composition.\u003c\/p\u003e\n\u003ch3\u003eHazelnut Chocolate from South Tyrol\u003c\/h3\u003e\n\u003cp\u003eIn the small Oberhöller chocolate factory in the Sarntal valley amidst the South Tyrolean mountains, delicious gourmet chocolates are made with alpine ingredients such as pine oil, stone pine nuts, dried apricots, dried strawberries or South Tyrolean apples.\u003c\/p\u003e\n\u003cp\u003eHowever, in the family business of master confectioner Toni and his wife Paula, not only finished couverture is processed into gourmet chocolate, but real bean-to-bar chocolate is produced. Toni and his son Michael buy noble cocoa beans raw from the best growing regions, then roast and conch them in their factory, hand-mould them, and refine them with genuine South Tyrolean ingredients. They source fruits from local, regional fruit farmers. The hazelnuts for the hazelnut chocolate, however, come from Piedmont, where the best of all hazelnuts grow, the Nocciola Tonda Gentile.\u003c\/p\u003e\n\u003cp\u003eIt crunches! The classic among chocolates reaches its peak with this creation. Roasted hazelnut pieces are immersed in cocoa, South Tyrolean mountain milk, and natural vanilla. For sweet moments of indulgence in between.\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"100 g","offer_id":53071196750158,"sku":"030OBE007","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/oberhoeller-haselnuss-schokolade.jpg?v=1750979514"},{"product_id":"purissima-maxima-bergkaffee-schokolade-ohne-zuckerzusatz","title":"Purissima Maxima Mountain Coffee – Cocoa Bar 70 %","description":"\u003ch2\u003ePurissima Maxima Mountain Coffee – 70% Chocolate without Added Sugar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTiroler Edle\u003c\/strong\u003e \u003cstrong\u003ePurissima Maxima Mountain Coffee\u003c\/strong\u003e is a chocolate without added sugar, which naturally contains sugar. Made only with natural milk sugar from the rich milk of the Grey Cattle and top-quality chocolate raw mass and coffee from the Ethiopian highlands, this cocoa bar is handcrafted in Austria by Hansi Haag. Nevertheless, it is well-balanced and not too bitter, with a warm coffee aroma. We can hardly believe that this cocoa bar consists of only 70% cocoa and 29.5% milk, as well as 0.5% coffee.\u003c\/p\u003e\n\u003cp\u003eConfectioner Hansjörg Haag uses the finest couverture from Domori for his handmade chocolates, which guarantees him the origin of the cocoa beans and payment to the cocoa farmers above the FairTrade price.\u003c\/p\u003e\n\u003ch2\u003ePurissima Maxima – Chocolate Idea from Tiroler Edle\u003c\/h2\u003e\n\u003cp\u003eInnovative products are sometimes difficult to categorize in traditional classifications, like the popular Purissima Maxima without added sugar. Since no sugar is added, it cannot be called chocolate. The sugar in Purissima Maxima comes only from milk, which naturally contains sugar. Tiroler Edle now uses the term \"Kakaotafel mit Milch „ohne Zuckerzusatz“\" (cocoa bar with milk \"without added sugar\") approved by AGES.\u003c\/p\u003e\n\u003ch3\u003eTiroler Edle – Chocolate with Milk from the Grey Cattle\u003c\/h3\u003e\n\u003cp\u003eFar from grey, the uniquely good chocolate made from the milk of the Tyrolean Grey Cattle is by no means a grey mouse when it comes to creations and packaging. Hansjörg and Christoph Haag are always coming up with new creations for the delicious fillings: like the one with caramel and salt crystals. Therese Fiegl has given the Tiroler Edle equally creative packaging. Brown at the bottom means it's a milk chocolate, grey at the bottom means it's a fine dark chocolate in the pretty paper sleeves. At the top, the bright color reveals which filling is hidden inside the chocolate. So the apricot is orange at the top, the raspberry red, and the nougat blue. To protect quality and taste, the small bar is wrapped in film, which is environmentally friendly, made from cellulose, and therefore plastic-free. We greatly appreciate that.\u003c\/p\u003e","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071206482254,"sku":"030TIR0021","price":5.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/purissima-maxima-bergkaffee-r.jpg?v=1750979881"},{"product_id":"purissima-maxima-blutorange-schokolade-ohne-zuckerzusatz","title":"Purissima Maxima Blood Orange – Cocoa Bar 70 %","description":"\u003ch2 id=\"speakable-headline\"\u003ePurissima Maxima Blood Orange by Tiroler Edle, tart and bright\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePurissima Maxima Blood Orange by Tiroler Edle is the citrus side of the Purissima line: dark cocoa, milk powder from Grey cattle, and the oil of Sicilian blood oranges. No sugar is added, which is why the fruit comes across as bright and unmasked. The bar contains naturally occurring sugar.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePurissima Maxima Blood Orange\u003c\/strong\u003e is a fifty-gram chocolate bar from Tiroler Edle in Landeck, dark in profile and flavored with the oil of Sicilian blood oranges. The milk from the Grey cattle provides the melt, while the citrus oil adds a bright peak on top.\u003c\/p\u003e\n\n\u003ch3\u003eA dark base, topped by a bright citrus arc\u003c\/h3\u003e\n\u003cp\u003eUpon breaking the bar, the scent of orange peel rises; in the mouth, you first encounter the dark base and then the fruit. The bar itself is deep dark and gives no initial hint of what is to come.\u003c\/p\u003e\n\u003cp\u003eThe cocoa brings spice and a dry bitterness; the citrus note settles above it like a bright arc and lasts until the very end. Both move in the same direction, for the peel of an orange also contains bitter compounds.\u003c\/p\u003e\n\u003cp\u003eThe bar contains naturally occurring sugar, but because none is added, the fruit remains dry and clear instead of slipping toward the profile of a liqueur or jelly. The milk lies beneath, rounding off the arc so that nothing becomes sharp.\u003c\/p\u003e\n\n\u003ch3\u003eBlood oranges from Sicily\u003c\/h3\u003e\n\u003cp\u003eBlood oranges only turn red where winter nights are significantly colder than the days.\u003c\/p\u003e\n\u003cp\u003eAt the foot of Mount Etna, this is exactly the case: volcanic soil, plenty of sun during the day, and cold air from the slopes. The cold prompts the fruit to form anthocyanins, the same red pigments found in cherries and elderberries.\u003c\/p\u003e\n\u003cp\u003eTheir aroma is therefore less sweet than that of an ordinary orange and carries a dark, almost berry-like depth that pairs particularly well with cocoa. Harvested from December into spring, it is only within this window that pressing the peels is worthwhile.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the oil and not the peel\u003c\/h3\u003e\n\u003cp\u003eAt Tiroler Edle, only the cold-pressed oil from the peel—which can be seen as a fine mist when squeezing an orange rind—goes into the mass.\u003c\/p\u003e\n\u003cp\u003eCandied peel pieces would introduce water, and water makes a fat-based mass dull and grainy, which is why it has no place in a chocolate bar. The oil, by contrast, dissolves completely in the cocoa butter and spreads to every corner of the mold.\u003c\/p\u003e\n\u003cp\u003eOnly a fraction is needed, as the aroma of the peel is so potent. A drop too much would make the chocolate taste perfumed; a drop too little would get lost in the cocoa. In Landeck, the bar is crafted by hand, using milk from Tyrolean Grey cattle that spend their summers on the pastures of the Upper Inn Valley.\u003c\/p\u003e\n\n\u003ch3\u003eAfter dinner, with red wine, with fennel\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the citrus aroma opens up the most; when chilled, the Purissima seems closed and purely tart. After a long meal, a piece is the brightest possible finish, and it easily holds its own against a robust red wine. It also stands up well next to an espresso with a twist of peel, as is the custom in Sicily.\u003c\/p\u003e\n\u003cp\u003eFor those who like, enjoy a piece with raw fennel, whose anise note makes the citrus peak even brighter and softens the bitterness. Dark and herb-fresh options continue with the \u003ca href=\"\/en\/products\/purissima-maxima-bergminze-schokolade-ohne-zuckerzusatz\"\u003ePurissima Maxima Mountain Mint\u003c\/a\u003e, alongside other \u003ca href=\"\/en\/collections\/schokolade-ohne-zucker\"\u003ePurissima varieties\u003c\/a\u003e and the entire assortment from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071206547790,"sku":"030TIR0022","price":5.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/purissima-schokolade-ohne-zuckerzusatz-blutorange.jpg?v=1750979884"},{"product_id":"bonnat-chocolatier-grands-cru-schokolade-als-geschenk","title":"Grand Cru Chocolate as a Gift","description":"\u003ch2 id=\"speakable-headline\"\u003eFive dark Bonnat classics as a gift\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Grands Cru chocolate gift set by Bonnat is a bundle of five dark single-origin bars, all with 75% cocoa and no traces of nuts, tied with a hand-tied ribbon. A small world tour through Bonnat's classic Grands Crus Historiques.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe Grands Cru chocolate gift set\u003c\/strong\u003e by Bonnat combines five 100-gram bars of the classic Grands Crus Historiques into a ready-made gift. Five origins, all dark with 75% cocoa, all without traces of nuts, tied together with a ribbon and ready to be given away.\u003c\/p\u003e\n\n\u003ch3\u003eFive origins, a small world tour\u003c\/h3\u003e\n\u003cp\u003eThe gift contains five dark Grand Cru bars from five corners of the world, each with 75% cocoa.\u003c\/p\u003e\n\u003cp\u003eIncluded are the spicy \u003ca href=\"\/en\/products\/bonnat-schokolade-ceylan-75-zartbitterschokolade\"\u003eCeylan\u003c\/a\u003e from Sri Lanka, the mild \u003ca href=\"\/en\/products\/bonnat-schokolade-cote-d-ivoire-75-ohne-nuss-spuren\"\u003eCôte d'Ivoire\u003c\/a\u003e from Africa, a fruity Madagascar, the robust \u003ca href=\"\/en\/products\/bonnat-schokolade-puerto-cabello-75-zartbitterschokolade\"\u003ePuerto Cabello\u003c\/a\u003e from Venezuela, and the Trinité from the Caribbean. From floral to earthy, from mild to strong, everything is included.\u003c\/p\u003e\n\u003cp\u003eCeylan brings notes of nutmeg, cinnamon, and cardamom; Côte d'Ivoire is mild and earthy; Madagascar is fruity with red berries; Puerto Cabello is robust and deep; and the Trinité is round and balanced. Five small characters that together form a complete picture.\u003c\/p\u003e\n\u003cp\u003eThis allows the recipient to taste their way through the world of cocoa bar by bar and experience how different dark chocolate can be depending on where the bean was grown. A small excursion from Asia to Africa and into the Caribbean.\u003c\/p\u003e\n\n\u003ch3\u003eA ready-made gift with a ribbon\u003c\/h3\u003e\n\u003cp\u003eIf you are short on time, you can't go wrong with this set: five bars, a ribbon tied around them, and you're done.\u003c\/p\u003e\n\u003cp\u003eThe bundle is always a suitable choice for Mother's Day, Father's Day, or as a small gift. Because all the bars are dark and completely free of nut traces, you can also give it to nut allergy sufferers and anyone who finds milk chocolate too sweet. The set is therefore suitable for almost any occasion, from birthdays to a thank you, or even as a little pick-me-up.\u003c\/p\u003e\n\u003cp\u003eA handwritten note on the tasting sequence, from the mild Côte d'Ivoire to the robust Puerto Cabello, turns the bundle into a little journey for two.\u003c\/p\u003e\n\n\u003ch3\u003eClassics from one of the best houses in the world\u003c\/h3\u003e\n\u003cp\u003eThe five bars come from Bonnat's Grands Crus Historiques, the range with which the house helped pioneer single-origin chocolate.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolaterie Bonnat\u003c\/a\u003e has been producing everything itself in Voiron since 1884, bean-to-bar, in the fourth generation, with only three ingredients and frequent awards for the best chocolate in the world. As early as 1984, Bonnat began producing single-origin cocoa bars, long before others thought of it. The house was founded in 1884 by Félix Bonnat; today, it is managed by Stéphane Bonnat, who still selects his cocoa personally from small producers to this day.\u003c\/p\u003e\n\u003cp\u003eIt is also convenient that no one has to unpack or assemble anything: the five bars arrive already as a bundle, tied by hand with a ribbon, and look festive right on the gift table or next to a coffee cup. A gift that looks like much more effort than it actually requires.\u003c\/p\u003e\n\u003cp\u003eAnyone who gives this bundle away is giving five small journeys and a piece of chocolate history along with it. Whatever the question, the answer is chocolate—and if it's Bonnat, even better, because you can rarely get enough of such good dark chocolate.\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"5 x 100g","offer_id":53071208743246,"sku":"088NUR0066","price":33.4,"currency_code":"EUR","in_stock":false}],"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%.\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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-geschenk.jpg?v=1750979976"},{"product_id":"tiroler-edle-danke-schokolade","title":"Thanks chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003e\"Danke\" chocolate from Tiroler Edle, light and full-bodied\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003e\"Danke\" (Thank you) chocolate from Tiroler Edle is a themed bar without filling, in which cocoa butter is listed as the second ingredient. As a result, the taste is dominated by a smooth melt, accompanied by the creamy notes of Grey cattle milk and more ground bean than a typical light bar usually offers.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e\"Danke\" chocolate\u003c\/strong\u003e is the thank-you bar from the Tiroler Edle confectionery in Landeck, Tyrol—fifty grams of milk chocolate with at least 39 percent cocoa. The word \"Danke\" is clearly printed on the outside, while cocoa butter, whole milk powder, and ground cocoa beans work in harmony on the inside.\u003c\/p\u003e\n\n\u003ch3\u003eLight tone with a dark base\u003c\/h3\u003e\n\u003cp\u003eThe cross-section is a warm, light brown, making it significantly darker than what one is accustomed to with light chocolate. The sheen is also richer, almost like that of a dark variety.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, the creaminess hits first, then a dry bitter note pushes underneath, briefly holding the sweetness in check. This allows the bar to leave a more lasting impression than a purely sugary confection and makes it easy to eat piece by piece without becoming cloying.\u003c\/p\u003e\n\u003cp\u003eThe aftertaste is mild and slightly malty, without the stickiness that comes with too much sugar, and at the very end, the milk makes its presence felt once again. Anyone who places it next to an ordinary milk chocolate bar will hear the difference the moment it snaps.\u003c\/p\u003e\n\n\u003ch3\u003ePlenty of ground bean for a light bar\u003c\/h3\u003e\n\u003cp\u003eMost light chocolates hover around thirty percent, but this one has noticeably more. The minimum value stipulated by the EU for milk chocolate is significantly lower than that.\u003c\/p\u003e\n\u003cp\u003eThe difference is palpable: the more ground bean in the recipe, the less room there is for sugar, and the more clearly the roasting stands out. This gives the milk a counterpoint so that it no longer sits on top alone.\u003c\/p\u003e\n\n\u003cp\u003eBecause the cocoa butter is also listed in second place, the melt remains soft and long-lasting. This combination of a darker foundation and soft fat turns a light bar into something mature. You notice it with the second piece, which no longer leaves you craving more sugar.\u003c\/p\u003e\n\n\u003ch3\u003eWhat we say \"thank you\" for in everyday life\u003c\/h3\u003e\n\u003cp\u003eWe say \"thank you\" more often than we find the opportunity to do it properly. The occasion is usually there, but the right moment is rarer.\u003c\/p\u003e\n\u003cp\u003eFor the neighbor who watered the plants for two weeks, the colleague who filled in at short notice, or the craftsman who stopped by on a Friday evening: in all these cases, a bar from Tiroler Edle accomplishes what the right words might otherwise lack.\u003c\/p\u003e\n\u003cp\u003eWhether it says \"Danke,\" \"Merci,\" or \"Grazie\" on the label, the gesture is understood in any language. It is usually shared on the spot anyway, and then two people are gifted.\u003c\/p\u003e\n\n\u003ch3\u003eHow to best present this thank-you\u003c\/h3\u003e\n\u003cp\u003eThe melt is at its best at room temperature; straight from the fridge, the roasting remains muted and the creaminess dull. It pairs well with a café au lait or a small pot of black tea, and on a colleague's desk, the bar needs no further explanation. It is just as appropriate at breakfast next to an egg.\u003c\/p\u003e\n\u003cp\u003eAt Tiroler Edle, every themed bar is handcrafted in Landeck, which is why the edges are never exactly the same. Store it in a cool, dry place so that the fat does not bloom and develop a gray film.\u003c\/p\u003e\n\u003cp\u003eAnother greeting in chocolate form is the \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-alles-gute\"\u003e\"Alles Gute\" (All the Best) chocolate\u003c\/a\u003e; in addition, you can find further \u003ca href=\"\/en\/collections\/schokoladen-geschenke\"\u003echocolate gifts\u003c\/a\u003e and the entire assortment from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071226470734,"sku":"030TIR0023","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-danke-schokolade.jpg?v=1750980640"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-maragnan.png?v=1787659164"},{"product_id":"bonnat-schokolade-madagaskar-criollo-75-zartbitterschokolade","title":"Madagascar Criollo 75% – Dark Chocolate","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat Chocolate – Madagascar 100% Criollo\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003eThe \u003cstrong\u003eBonnat Chocolate Madagascar 100% Criollo\u003c\/strong\u003e is made exclusively from the extremely rare \u003cstrong\u003eCriollo cocoa\u003c\/strong\u003e. Only a very small amount of this fine cocoa is harvested. The aromas of Criollo cocoa are unique and diverse. It has a fine acidity and relatively few tannins. This chocolate bar, which is neither too thick nor too thin, has a cocoa content of 75% and a good snap.\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 and 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\u003e\u003cstrong\u003eChocolate without nut traces\u003c\/strong\u003e – Ideal for allergy sufferers!\u003cbr\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. In addition, this chocolate is free from soy or soy lecithin and is lactose-free.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat Chocolate - what speaks for it\u003c\/span\u003e\u003c\/h3\u003e \u003cul\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    bean to bar\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    Single-Origin chocolate\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    75% cocoa content\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    nut-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    soy-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    gluten-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    lactose-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    without emulsifiers\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    vegan\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: larger;\"\u003e    kosher\u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003ch4\u003e\u003cspan style=\"font-size: medium;\"\u003eThe Bonnat universe of taste\u003c\/span\u003e\u003c\/h4\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\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. 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 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 the most diverse growing regions are then mixed until the desired taste is achieved. Bonnat deliberately 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 was among 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, in contrast to many \"large\" brands. Which region is your favorite? Discover the cocoa-growing regions of the world with Bonnat.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071248523598,"sku":"030BON0014","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-madagaskar-criollo-75.jpg?v=1750981005"},{"product_id":"bonnat-schokolade-chuao-village-75-zartbitterschokolade","title":"Chuao Village 75% – Dark Chocolate","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat Chocolate – Chuao Village 75%\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: larger;\"\u003e\u003cspan style=\"font-size: medium;\"\u003eThe \u003cstrong\u003eBonnat Chuao Village 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, located in Voiron, France, since 1884. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cbr\u003e\u003cbr\u003e For this Bonnat chocolate, beans from the Chuao region on the northern coast of the Aragua region in Venezuela are used. After harvesting, the beans are shipped to Voiron, France, where Stephane Bonnat transforms them into one of his Grand Cru chocolates. The Chuao cocoa from the village has diverse aromas of red fruits, a long finish, with intense acidity, yet quite mild. An incredibly smooth dark chocolate with hints of honey. This not-too-thick and not-too-thin chocolate bar has a good snap and a long-lasting melt.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat is constantly developing new Grand Cru d'Exception chocolates from more specific 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\u003e\u003cstrong\u003eChocolate without nut traces\u003c\/strong\u003e – Ideal for allergy sufferers!\u003cbr\u003eWith this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. In addition, this chocolate is \u003cstrong\u003efree from soy\u003c\/strong\u003e or soy lecithin and lactose-free.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat Chocolate - what it has going for it\u003c\/span\u003e\u003c\/h3\u003e \u003cul\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Bean-to-Bar\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Single-Origin Chocolate\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    75% cocoa content\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Nut-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Soy-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Gluten-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Lactose-free\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Without emulsifiers\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Vegan\u003c\/span\u003e\u003c\/li\u003e \u003cli\u003e\u003cspan style=\"font-size: medium;\"\u003e    Kosher\u003c\/span\u003e\u003c\/li\u003e \u003c\/ul\u003e \u003ch4\u003e\u003cspan style=\"font-size: medium;\"\u003eBonnat's universe of taste\u003c\/span\u003e\u003c\/h4\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\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 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 relatively dry beans, a thick liquid mass is thus created by the release of 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.\u003cbr\u003e\u003cbr\u003eLike no other, he manages to bring out and let taste the characteristics typical of each cocoa bean from each 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 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\/span\u003e\u003c\/p\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071248720206,"sku":"030BON0006","price":9.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-chuao-village-75.jpg?v=1750981008"},{"product_id":"bonnat-schokolade-alto-piura-75","title":"Alto Piura – Peru 75%","description":"\u003ch2 id=\"speakable-headline\"\u003eAlto Piura by Chocolat Bonnat, bright and citrusy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eAlto Piura by Chocolat Bonnat is a dark chocolate made from white Criollo, grown in a high valley in northern Peru. Despite the high cocoa content, it tastes bright, with notes of redcurrant and grapefruit, and remains almost free of bitterness.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAlto Piura\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat in Voiron, France, ground from Peruvian Criollo cocoa with 75 percent cocoa content. The 100-gram bar belongs to the Grands Crus d'Exception collection; on the wrapper, it is simply labeled Tablette Alto Piura.\u003c\/p\u003e\n\n\u003ch3\u003eRedcurrant, grapefruit, and little bitterness\u003c\/h3\u003e\n\u003cp\u003eThe beginning is surprisingly light, with clear red fruit, and only then does the chocolate side join in.\u003c\/p\u003e\n\u003cp\u003eUnderlying the fruit is a citrusy freshness reminiscent of grapefruit that persists until the end. The bar has a fine, high snap and a clean melt, neither thick nor fatty.\u003c\/p\u003e\n\u003cp\u003eThose who usually find dark varieties heavy will find proof to the contrary here, as the familiar intensity is absent.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with light filter coffee or a fruity red wine; a strong espresso, however, immediately overpowers the citrus notes. It is a better choice after a fish dish or a light salad than after a heavy roast, because it brings little weight of its own.\u003c\/p\u003e\n\u003cp\u003eEat it at room temperature, piece by piece, and the bright fruit will remain until the last bar.\u003c\/p\u003e\n\n\u003ch3\u003eWhite Criollo from the high valley of Piura\u003c\/h3\u003e\n\u003cp\u003eThe cocoa grows on the slopes of the Alto Piura Valley in northern Peru, where the Andes begin to descend toward the south. Piura is located near the border with Ecuador, in an area known for its ancient cocoa stocks.\u003c\/p\u003e\n\u003cp\u003eThe beans there belong to the white Criollo, an old family with pale kernels and few tannins, which is considered delicate to cultivate and yields low harvests.\u003c\/p\u003e\n\u003cp\u003eIt is harvested by the Quémazon community, which consists of twelve small producer groups; they pick the ripe fruits individually and over the course of weeks, as they do not all ripen at the same time.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat grinds this harvest on its own, without blending in other origins, thus preserving the variety’s bright flavor profile. Only small quantities of this harvest reach Voiron each year.\u003c\/p\u003e\n\u003cp\u003eBecause the kernels contain almost no bitter substances, a light touch is required during roasting; otherwise, precisely that citrusy quality disappears.\u003c\/p\u003e\n\n\u003ch3\u003eCocoa among other trees\u003c\/h3\u003e\n\u003cp\u003eIn Alto Piura, the trees do not stand in rows but are scattered in mixed cultures among banana plants and timber trees.\u003c\/p\u003e\n\u003cp\u003eThe shade from these neighbors keeps the temperature down, the fruits ripen more slowly, and slow ripening brings more aroma into the kernel. At the same time, the ground remains covered, keeping it moist during the dry season.\u003c\/p\u003e\n\u003cp\u003eFor the farmers, this has a second reason: between harvests, the neighboring trees bear fruit, so everything does not depend on a single crop.\u003c\/p\u003e\n\u003cp\u003eStore the bar in a cool place and in its closed wrapper, as the bright citrus notes evaporate faster than any dark roast notes.\u003c\/p\u003e\n\u003cp\u003eAnyone placing this bar from Chocolat Bonnat next to one from a lowland origin can see the difference just by the color: here, a light reddish-brown; there, almost black.\u003c\/p\u003e\n\n\u003ch3\u003ePeru and other bright origins\u003c\/h3\u003e\n\u003cp\u003eThe fruity \u003ca href=\"\/en\/products\/bonnat-schokolade-cacao-cusco-75-zartbitterschokolade\"\u003eCacao Cusco\u003c\/a\u003e comes from the same country, and the \u003ca href=\"\/en\/products\/bonnat-schokolade-los-colorados-75-zartbitterschokolade\"\u003eLos Colorados\u003c\/a\u003e from Ecuador shows itself to be similarly bright. Everything else from the house can be found in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071258288462,"sku":"030BON0036","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-alto-piura.png?v=1792486237"},{"product_id":"tiroler-edle-schokolade-mit-almrosenhonig","title":"Chocolate with Alpine Rose Honey","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate with Alpine Rose Honey by Tiroler Edle, floral\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eChocolate with Alpine Rose honey by Tiroler Edle is a dark bar with a soft filling made from Alpine rose honey and fresh cream from Grey cattle. A drop of balsamic vinegar counteracts the sweetness and keeps the floral note clearly identifiable.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate with Alpine Rose honey\u003c\/strong\u003e is the most alpine variety in the Tiroler Edle range: fifty grams of dark chocolate from the confectionery in Landeck over a cream made from 12 percent Alpine rose honey, fresh cream, and vanilla. The Alpine rose honey comes from the shrubs of the Verwall group.\u003c\/p\u003e\n\n\u003ch3\u003eA dark shell over soft floral sweetness\u003c\/h3\u003e\n\u003cp\u003eThe shell snaps dark and dry; underneath lies a cream that melts immediately in the mouth. On the cross-section, the light filling is visible as a narrow band.\u003c\/p\u003e\n\u003cp\u003eThe honey provides a light, floral sweetness only found in mountain meadow honey, backed by the tart foundation of the dark chocolate. The cream binds both elements together, making the filling soft without feeling heavy.\u003c\/p\u003e\n\u003cp\u003eAt the very end, a fine acidity appears, tasting of grapes and balancing the sweetness. What remains is a floral tone that lingers on the palate, tasting more of a meadow than of candy.\u003c\/p\u003e\n\n\u003ch3\u003eThe Alpine rose and its short summer\u003c\/h3\u003e\n\u003cp\u003eThe Alpine rose, botanically a rhododendron, is a low-growing shrub that carpets slopes above the timberline in midsummer. Its flowers grow in dense clusters, yet each individual bloom yields very little nectar.\u003c\/p\u003e\n\u003cp\u003eIt blooms for only a few weeks in midsummer, during which time the bees must travel high up for the honey to be pure enough. This makes it rare, and the quality varies greatly depending on the mountain weather; in some years, there is no harvest at all.\u003c\/p\u003e\n\u003cp\u003eIt is collected in the Verwall group, a rugged Tyrolean mountain range between Arlberg and Paznaun, where little else grows. Its taste is mild and light, with a note reminiscent of fresh hay and blossoms.\u003c\/p\u003e\n\n\u003ch3\u003eA drop of balsamic in the filling\u003c\/h3\u003e\n\u003cp\u003eThe fact that vinegar is in a bar is surprising when reading the ingredients, but it makes perfect sense upon the first bite.\u003c\/p\u003e\n\u003cp\u003eHoney and cream together can easily become cloying, and that is exactly where the balsamic comes in: its acidity highlights the floral notes and keeps the flavor profile lively without tasting like vinegar itself. It works similarly to a chef adding a splash of vinegar to a finished dish.\u003c\/p\u003e\n\u003cp\u003eIt is dosed in tiny amounts, as a single drop too many would drown out the flower. Anyone comparing it to a purely sweet filling will immediately notice what the vinegar achieves. Tiroler Edle stirs the filling by hand in Landeck, using cream from Grey cattle.\u003c\/p\u003e\n\n\u003ch3\u003eWith herbal tea, cheese, or after a hike\u003c\/h3\u003e\n\u003cp\u003eAt room temperature, the cream is softest and the honey most distinct; when chilled, the dark shell takes center stage. The floral notes pair well with herbal tea, and alongside an aged hard cheese, it shows just how well honey and salt complement each other. It also pairs perfectly with a glass of dessert wine in the evening.\u003c\/p\u003e\n\u003cp\u003eAfter a hike, a piece of it tastes different than at the kitchen table, where one can only imagine the mountain summer. Store the bar in a cool, dry place to keep the filling firm.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/tiroler-edle-schokolade-mit-marille\"\u003echocolate with apricot\u003c\/a\u003e also features a fruity filling; in addition, there are further \u003ca href=\"\/en\/collections\/schokoladentafeln\"\u003echocolate bars\u003c\/a\u003e and the complete assortment from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071265759566,"sku":"030TIR0030","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-almrosenhonig.jpg?v=1750981607"},{"product_id":"tiroler-edle-schokolade-mit-liebe","title":"Chocolate With Love","description":"\u003ch2 id=\"speakable-headline\"\u003eSchokolade Mit Liebe by Tiroler Edle, pure milk chocolate\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSchokolade Mit Liebe by Tiroler Edle is a solid bar made from cocoa butter, whole milk powder, and cocoa mass; light and creamy. The greeting is on the outside of the wrapper, while the taste itself is entirely about the creamy notes of Grey Alpine cattle milk.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSchokolade Mit Liebe\u003c\/strong\u003e is one of the motto bars from Tiroler Edle in Landeck, Tyrol: fifty grams of milk chocolate with an unusually high cocoa content for this category. The message is on the outside; on the inside, it’s all about whole milk powder, cocoa butter, and plenty of time.\u003c\/p\u003e\n\n\u003ch3\u003eSlow melt, full creamy notes\u003c\/h3\u003e\n\u003cp\u003eThe bar breaks softly and almost silently, starting to give way between the fingers. Its surface has a matte shine, lacking the mirror-like smoothness of machine-molded chocolate.\u003c\/p\u003e\n\u003cp\u003eIts melting point is just below body temperature, which is why a piece will dissolve on its own in the mouth without needing to be chewed. What is released first is cream, followed by light sweetness, and finally a faint roasted note from the cocoa.\u003c\/p\u003e\n\u003cp\u003eBecause there are no fillings to distract, the creamy tone remains in the foreground from start to finish. This is exactly why the motto bars from Tiroler Edle stick to their pure recipe.\u003c\/p\u003e\n\n\u003ch3\u003eA greeting that requires no words\u003c\/h3\u003e\n\u003cp\u003eThere are days when a sentence is too little and a card is too much.\u003c\/p\u003e\n\u003cp\u003eFor an anniversary, Valentine's Day, or just an ordinary Wednesday, this bar places the intended sentiment on the breakfast table without anyone having to say a word. Whoever receives it understands immediately, and whoever gives it doesn't need to explain anything. It is also perfect for Mother's Day or as a quiet thank-you to someone carrying a heavy load right now.\u003c\/p\u003e\n\u003cp\u003eExperience shows that small gestures stay in the memory longer than big promises, and this one also keeps for a few weeks in the cupboard. Sharing it turns a simple greeting into a shared experience.\u003c\/p\u003e\n\n\u003ch3\u003eWhat long conching achieves\u003c\/h3\u003e\n\u003cp\u003eConching means stirring and rolling the warm mass for hours until the last sharp edge has disappeared. The name comes from the \"concha,\" the shell-shaped mixing vat where the process was once invented.\u003c\/p\u003e\n\u003cp\u003eDuring this process, residual moisture and volatile acids evaporate, and sugar crystals are ground down so finely that they can no longer be felt individually. The longer the mass is processed, the rounder the result, and that is precisely how you recognize a carefully crafted bar. Milk is less forgiving than pure cocoa because its protein browns if the heat is too high, making the tone flat.\u003c\/p\u003e\n\u003cp\u003eAt Tiroler Edle in Landeck, the chocolate is poured into the molds by hand, which is visible in the slightly wavy edges. The milk used comes from Grey Alpine cattle that spend the summer on the alpine pastures of the Upper Inn Valley.\u003c\/p\u003e\n\n\u003ch3\u003eThe best way to deliver the greeting\u003c\/h3\u003e\n\u003cp\u003eIt melts most beautifully at room temperature; straight from the fridge, the bar feels hard and dull. A milky coffee goes well with it, as does a glass of sparkling wine, and for breakfast, you can simply place it next to the plate.\u003c\/p\u003e\n\u003cp\u003eStore it in a dry place that isn't too warm to maintain the shine on the broken edge. It is best given unopened and whole, as an opened package is a poor gift. Another greeting in chocolate form is the \u003ca href=\"\/en\/products\/tiroler-edle-danke-schokolade\"\u003eDanke Schokolade\u003c\/a\u003e; in addition, there are further \u003ca href=\"\/en\/collections\/schokoladen-geschenke\"\u003echocolate gifts\u003c\/a\u003e and the entire assortment from \u003ca href=\"\/en\/collections\/tiroler-edle\"\u003eTiroler Edle\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071267922254,"sku":"030TIR0031","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-schokolade-mit-liebe.jpg?v=1750981700"},{"product_id":"bonnat-chocolat-au-lait-milchschokolade","title":"Milk chocolate","description":"\u003ch2\u003eMilk Chocolate by Bonnat – Chocolat au Lait – 100g\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Chocolat au Lait\u003c\/strong\u003e is a fine \u003cstrong\u003emilk chocolate\u003c\/strong\u003e with a cocoa content of 55% from various cultivation areas in Indonesia. The 100g chocolate bar is produced by Chocolat Bonnat, which has been located 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, a crisp milk chocolate with a delicate cocoa flavor. The Bonnat Chocolat au Lait is milky and creamy.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBonnat Milk Chocolate - what speaks for it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBean-to-Bar\u003c\/li\u003e\n\u003cli\u003e55% cocoa content\u003c\/li\u003e\n\u003cli\u003esoy-free\u003c\/li\u003e\n\u003cli\u003egluten-free\u003c\/li\u003e\n\u003cli\u003ewithout emulsifiers\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 Isére Valley. It imports the cocoa beans itself, which are carefully selected from 8 different growing regions. Stephane Bonnat travels around 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 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 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. 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\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, in contrast to 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":53071479963982,"sku":"030BON0037","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-chocolat-au-lait-milchschokolade.jpg?v=1750982456"},{"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\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":false}],"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 id=\"speakable-headline\"\u003eLes Sirènes by Chocolat Bonnat, dark and honey-sweet\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eLes Sirènes by Chocolat Bonnat is a dark chocolate made from single-origin Philippine cacao, ground with cocoa butter and sugar. The opening remains tart and deep, while a warm, honey-sweet trace settles over it at the end, softening the bitterness.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLes Sirènes\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat in Voiron, France, in which the bean, with a 75 percent cacao content, sets the tone. Sugar and the bean's own butter are its only companions; the 100-gram bar comes from the Collection Particulière, known for its small-batch production.\u003c\/p\u003e\n\n\u003ch3\u003eTart at the start, honey-sweet toward the end\u003c\/h3\u003e\n\u003cp\u003eThe beginning is dark and dry, and only after a few seconds does a warm sweetness move forward, reminiscent of honey.\u003c\/p\u003e\n\u003cp\u003eFor such a high bean content, the mass remains surprisingly smooth; it stretches out as it melts rather than snapping off sharply. A roasted, slightly nutty note remains at the end, lingering long after the piece has disappeared.\u003c\/p\u003e\n\u003cp\u003ePaired with strong black tea or a glass of rum, the dark side comes to the fore while the sweetness recedes into the background. A dry sherry also stands up well, as its tart nature picks up on that of the bean.\u003c\/p\u003e\n\u003cp\u003eLet a piece melt without chewing, and the transition will be most apparent. A second piece is rarely needed afterward, because the finish lasts long enough.\u003c\/p\u003e\n\n\u003ch3\u003eThe mermaids who were divers\u003c\/h3\u003e\n\u003cp\u003eThe bar owes its name to a legend set off the coast of Japan in 1609.\u003c\/p\u003e\n\u003cp\u003eA ship was caught in a storm there, and women who made their living pearl diving brought the crew and part of the cargo to land, including cacao. The sailors took their rescuers for sirens, for mermaids, and the story continued under that name.\u003c\/p\u003e\n\u003cp\u003eThe rescued raw material later reached the Philippines, where it was cultivated and still grows today. Chocolat Bonnat simply prints \"Les Sirènes\" on the paper without any explanation, as the legend carries itself on.\u003c\/p\u003e\n\u003cp\u003eFrom this origin, a unique cultivation tradition grew on the islands that few outside the region knew of for a long time. Only in recent years have their beans found their way to European manufacturers, and it is still a matter of only a few sacks per harvest.\u003c\/p\u003e\n\n\u003ch3\u003eTwenty hours of patience in the conche\u003c\/h3\u003e\n\u003cp\u003eThe beans are roasted gently so that the delicate fruit notes do not burn; only then does the long stirring process begin.\u003c\/p\u003e\n\u003cp\u003eIn the conche, the last acidic residues of fermentation evaporate under mild heat, the particles become finer, and the mass achieves that melt characteristic of long-conched chocolate. Chocolat Bonnat grinds each origin separately so that the character of a single harvest is preserved.\u003c\/p\u003e\n\u003cp\u003eAs a dark bar without milk content, Les Sirènes is vegan. Store it in a cool, dry place and keep the paper closed to ensure the snap and sheen are preserved for months.\u003c\/p\u003e\n\n\u003ch3\u003eDark origins from the same house\u003c\/h3\u003e\n\u003cp\u003eThe lighter \u003ca href=\"\/en\/products\/bonnat-schokolade-mana-philippinen-65\"\u003eMana\u003c\/a\u003e comes from the same island group, while the famous \u003ca href=\"\/en\/products\/bonnat-schokolade-chuao-75-zartbitterschokolade\"\u003eChuao\u003c\/a\u003e comes from Venezuela. You can find the other origins in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071494775118,"sku":"030BON0039","price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-les-sirenes-philippinen-75.jpg?v=1750982745"},{"product_id":"purissima-maxima-bergminze-schokolade-ohne-zuckerzusatz","title":"Purissima Maxima Mountain Mint – Cocoa Bar 70 %","description":"\u003ch2\u003ePurissima Maxima Mountain Mint – 70% Chocolate with no Added Sugar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTiroler Edle Purissima Maxima Mountain Mint\u003c\/strong\u003e is a chocolate with no added sugar, which naturally contains sugar. Made only with natural milk sugar from the rich milk of Grey Cattle, chocolate mass of the best quality, and dried mountain mint from the Kaunergrat nature reserve, this cocoa bar is handcrafted in Austria by Hansi Haag. Despite this, it is balanced and not too bitter and has a fresh mint aroma. We simply can hardly believe that this cocoa bar consists of only 70% cocoa, 28% milk, and 2% mountain mint.\u003c\/p\u003e\n\u003ch2\u003ePurissima Maxima – A Chocolatey Idea from Tiroler Edle\u003c\/h2\u003e\n\u003cp\u003eInnovative products are sometimes difficult to categorize in traditional classifications, like the popular Purissima Maxima without added sugar. Since no sugar is added to it, it cannot be called chocolate. The sugar contained in Purissima Maxima comes only from the milk, which naturally contains sugar. Tiroler Edle now uses the designation \"cocoa bar with milk 'without added sugar'\" approved by AGES.\u003c\/p\u003e\n\u003ch3\u003eTiroler Edle – Chocolate with Milk from Grey Cattle\u003c\/h3\u003e\n\u003cp\u003eFar from being dull, the uniquely good chocolate made from the milk of Tyrolean Grey Cattle is by no means a gray mouse when it comes to creations and packaging. Hansjörg and Christoph Haag are always coming up with new creations for the delicious fillings: such as those with caramel and salt crystals. Therese Fiegl has given the Tiroler Edle equally creative packaging. Brown at the bottom means it's a milk chocolate, grey at the bottom means an exquisite dark chocolate is hidden in the pretty paper wrappers. The bright color at the top reveals which filling is hidden in the chocolate. For example, the apricot is orange at the top, the raspberry red, the nougat blue. To protect quality and taste, the small bar is wrapped in foil, which is environmentally friendly and made from cellulose, making it plastic-free. We very much welcome this.\u003c\/p\u003e","brand":"Tiroler Edle","offers":[{"title":"50 g","offer_id":53071547269454,"sku":"030TIR0029","price":5.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tiroler-edle-purissima-maxima-bergminze-schokolade-ohne-zuckerzusatz.jpg?v=1750983463"}],"url":"https:\/\/nurgutes.eu\/en\/collections\/schokoladentafeln.oembed?page=5","provider":"nur Gutes","version":"1.0","type":"link"}