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toggle navigation nos fruits lyophilisées stockage et dégustation du chocolat dans les médias sociaux nos prix mission statement catalogue produits délice petit 21 raffinée raffinée 4 raffinée 1kg voilé voilé 4 entrée carré chocolat noir à l’édulcorant fruité matières premières reconnaissance professionelle vidéo contact contact points de vente vente en ligne -- gábor mészáros, the founder and owner of the manufacture is extremely devoted to the highest standards and quality. it was his idea to create his very own, custom dark chocolate recipe to position it as the flagship of . “in order to have a very deep and thorough understanding of the origin of the cocoa beans and the various effects on our senses and to acquire the knowledge of growing the best cocoa beans i have recently visited multiple cocoa plantations and farmers in the carribean region, who are having a wide array of competence. after sourcing, tasting, identifying the best cocoa origins, i have fine tuned the aromatic profile for my own dark chocolate in a tiny but uncompromisingly professional chocolate laboratory nearby paris, france, which will create an unforgettable memory for you when tasting a délice chocolate.” délice raffiné - amandes enrobées de 72,2% de chocolat noir et de cacao la dragée de la dernière recette chocolat noir de , pour laquelle nous utilisons l'une des meilleures amandes au monde, l'amande fascionello d'avola. situé dans la partie la plus méridionale de la sicile, cette amande sensationnelle a mis le village d'avola sur la carte du monde de la gastronomie. en raison des 2600 heures d'ensoleillement, du climat balnéaire et du riche sol riche en calcium, les amandes fascionello ont un aspect distinctement plat, avec un craquement et un goût hors de ce monde. les dragées finies sont roulées dans de la poudre de cacao provenant de fèves de cacao péruviennes cueillies à la main dans la plantation. vente en ligne petit délice 72,2% mini tablettes au chocolat noir la dernière recette de chocolat noir exclusive de sous la forme de barres de chocolat individuelle ou sous forme de coffret cadeau de 12 pièces. vente en ligne délice carré 72,2% barre de chocolat noir la saveur du chocolat combine un caractère de cacao persuasif, mais non intrusif, avec des notes de tarte dominantes, une forte nuance de fruits rouges, et un arrière-goût persistant. vente en ligne délice carré 72,2% barre de chocolat noir avec sel murray river les flocons de sel murray river australiens montrent ses cristaux comme une décoration scintillante sur la surface de la barre de chocolat. chaque bouchée est une surprise pétillante: les flocons de sel fondent et s'unissent en parfaite harmonie avec le chocolat noir. vente en ligne délice carré tablette de chocolat noir 72,2% au poivre de kampot un vrai chocolat connaisseur cette création faite avec du poivre bien connu de kampot. les notes fruitées fortes typiques du vin rouge sont en harmonie inégalée avec les forts arômes de fruité rouge du chocolat noir. poivre rouge de kampot redécouvert au début des années 2000 le meilleur type de poivre au monde sont le poivre récolté à la main de kampot (cambodge). grâce à sa saveur extrêmement chaude bien connue, il a de fortes notes fruitées et une forte finale épicée. vente en ligne délice carré barre de chocolat noir 72,2% avec fèves de cacao grillées une barre de chocolat pour ceux qui ne sont satisfaits que lorsqu'ils peuvent se faire plaisir avec une forte saveur de cacao dominante. fèves de cacao grillées et craquées l'intensité des fèves de cacao rencontrent l'arôme de la torréfaction - ce rendez.vous promet une véritable aventure gastronomique. vente en ligne i have created my very own custom dark chocolate recipe in a tiny but uncompromisingly professional chocolate laboratory nearby paris, france. after sourcing, tasting, identifying the best cocoa origins from around the world, i have fine tuned the aromatic profile for my own dark chocolate, which will create an unforgettable memory for you when tasting a délice chocolate. but how did it all started…? as i started to make chocolate in 2009, i made the decision to understand how professional chocolate is made from the very beginning. and the first steps are obviously the cocoa plantations. i wanted to understand how to grow the best cocoa. that is the reason how i visited some of the best cocoa plantations recently, mostly in the caribbean region because cocoa origins from this surrounding, middle america. the cultivation countries are located nearby the tropical belt, between tropic of cancer the tropic of capricorn. basically, there are three, or some say four different cocoa varieties. criollo yields extremely rare cacao with exceptional flavour, it is from middle and south america. the most popular and robust variety is the forastero, it is widely cultivated in africa and south america. trinitario is a crossbreed between the sensitive criollo and robust forastero. nacional is a really unique cocoa variety which origins and only can be found in ecuador in a small quantity. with the aim of deep-rooted understanding of the source and origins i needed to know how to unlock the sensorial richness of the cocoa bean. the best idea was to look up the farmers, the experts of cocoa and acquire a lot of knowledge from them. one of the most exciting adventure has begun in my life. most people have no any idea how to imagine a cocoa plantation. the plantation itself sounds like a systematically cultivated area with endless rows of trimmed trees. this may be the case particularly in africa, where quantity is more important than quality, but not at the regions where we sourced the best beans for my very own chocolate recipe. these plantations are located in the pure rainforest. cocoa needs ideal climate conditions, which means constant warm temperatures with high humidity and a lot of rain. albeit cocoa likes warm weather conditions, it does not tolerate too much wind and direct sunlight. that is the reason why cocoa plantations hide beneath a lot of different, much higher trees like palm trees, banana, and other tropical fruits. during my tour i became acquinted with plants and fruits that i have never seen before. cocoa trees grow indeed fast, the first crops come after just 5-6 years. cocoa flowers and the fruits grow directly on the trunk and on the main branches. cocoa grows all year round and usually there are two harvesting periods. the cocoa fruit can be found in different stages of growth at the same time on the same tree: from the full bloom and the wee fruit, all the way to the ripe fruit. farmers can harvest the fruit with a special tool, which is a rod with a sharp hook at the tip. after opening the cocoa pod, we can find about 30-40 beans in a white, slippery, wet pulp. there is a great taste of the pulp around the beans, it has some fruity, slightly sour flavour with some sweetness. i wish all the people could taste who love the chocolate! after cocoa beans are removed from the pod, undamaged beans have to be selected one by one and fermentation process starts, which is one of the most important step to allow the cocoa beans to develop its flavours. cocoa beans are put in wooden crates and are covered with banana leaves and are left to ferment. the process last usually for 5-7 days meanwhile cocoa beans are rotated every 2-3 days. during the cocoa fermentation the temperature can climb up to 46-48 celsius. during the process the colour of the beans changes from a whitish-yellow to a dark brown. thanks to the fermentation, some strange smells appear :) once the fermentation process is over, the beans are dried under direct sunlight, they have to be rotated continuously in order to reach homogeneous low humidity. local farmers have a really unique and traditional method for this matter. as sudden tropical rain could damage the drying beans, drying usually takes place on rollable wooden boards, which can be easily moved under a roof. after th
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