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Madagascan whole beans, coarsely ground and never conched: raw, crunchy, fruity and boldly simple.
Ingredients, allergens or keeping times? Ask us
Handmade in Singapore by Chef Laurent Bernard and his team
Sourced from the Ambanja district of Madagascar, this chocolate is not conched but coarsely ground, presenting cacao in its most elementary form. Just three ingredients: single-origin Madagascan whole beans, unrefined beet sugar and cocoa butter.
Like the crackle of a fire, pieces of whole cocoa bean take you back to cacao's earliest origins. The texture is raw, almost mineral, with crunchy bean, shell, nibs and sugar, then powerful acidic and fruity notes give way to warm roasted cocoa.
Simple, pure and without frills: a fascinating bar for the curious taster, and a gift that starts a conversation.
Exceptional quality! The pure origin beans really shine with nuanced notes of fruit and earth. A must‑try for serious chocolate fans.
