Bonnat – Los Colorados 75% Dark Chocolate

Wild cacao behaves differently: less uniform, earthier, with a bitterness that reads almost as coffee. It is the bar in this range that tastes least like a product and most like a place.

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. The cacao is wild-harvested in the Ecuadorian rainforest.

We open it after dinner, without coffee, because the bar already has that note. One square is usually enough.