A 65% dark chocolate bar broken up by pieces of caramelised hazelnut.
The hazelnuts are caramelised before they go in, so they stay crisp inside the bar instead of turning soft. Against a 65% cocoa, that gives you two textures in the same bite.
Bonnat has been roasting and grinding its own beans in Voiron, in the French Alps, since 1884. It is one of the oldest bean-to-bar houses still working the same way. This bar is a blend of beans from several origins.
We break it over a coffee at the end of a meal. It also melts well into a hot milk for the least virtuous hot chocolate of the week.
size — 100g
