Selva Maya Chocolate 100g - Bonnat

Presentation of the Selva Maya Chocolate Bar 100g - Bonnat

Discover Selva Maya Chocolate from Bonnat . Dark chocolate from Mexico 75% cocoa coming from the depths of the Mayan territory in the heart of Chiapas, these ancient cocoas which make up this bar were rediscovered after several years of research and adventures. Very balanced, fruity, intense and delicate, this chocolate restores the tastes and scents of the fertile lands of Mexico. Chocolate Awarded the 2016 World Gold Award at the International Chocolate Awards.

BRAND HISTORY

Bonnat Chocolatier was born precisely in 1884 when Félix Bonnat created his chocolate roaster workshop, specializing in the transformation of cocoa beans into chocolate, a first in France! The innovations and creations (patissières, chocolatiers) of the House will have no ceased to be successful for many decades, contributing to the beginning of Bonnat Chocolatier's worldwide fame, from generation to generation. Until 1984 when for the 100th anniversary of the Chocolate Factory, Raymond BONNAT, grandson of Félix, invented the “Grands Crus” bars, based on beans of pure and guaranteed origin. Eight origins for these “Historical Grands Crus”, which earned it the highest “Intersuc” award and whose principle is now widely adopted by the profession. Stéphane BONNAT master chocolate maker is the 5th generation and the 7th manager of one of the oldest French quality chocolate houses. Stéphane BONNAT is one of the rare French producers to see one of his bars awarded each year at the International Chocolate Awards, which reward the best pure origin chocolates in the world . At each of its participations, Bonnat Chocolatier saw one or more of its bars awarded prizes (Gold, Silver, Bronze) and received the prize for “Best Chocolatier”. In 2016, for example, the Selva Maya bar received the gold medal for “Best chocolate in the world” in the “dark chocolate bar” category (old cocoa beans grown by a micro-community in the province of Chiapas in Mexico, which sorts still have the beans by hand before fermentation). In 2019, the originally exclusive Nicaragua tablet, El Castillero , was awarded Best Tablet in Europe.

RECIPES

To be enjoyed as a dessert, to accompany a coffee or tea, for all your gourmet desires during the day.

INGREDIENTS AND PACKAGING

Cocoa, cocoa butter, sugar. Country of origin: France

Storage: Room temperature (between 17° and 25° C)

Capacity: 100g