A single-origin milk chocolate made with cocoa grown on Java, at 65% cocoa.
Java beans are known for their aromatic length rather than for power, and the milk stretches that out instead of flattening it. It stays on the palate a long time for a milk chocolate.
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 beans are grown on the island of Java, in Indonesia.
We eat it plainly, one square at a time, and keep it away from anything strongly flavoured. Store it between 17 and 25 °C.
size — 100g
