TABLETTE DE CHOCOLAT AU LAIT ÎLE SÃO TOMÉ 55 %
TABLETTE DE CHOCOLAT AU LAIT ÎLE SÃO TOMÉ 55 %
MANUFACTURER'S NOTE
São Tomé 55% Dark Chocolate: slightly woody and smoky notes, a flavor experience with character.
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COLOMBIA GUAVIARE 55% MILK CHOCOLATE BAR
Colombia Guaviare 55% Dark Chocolate: a single-origin chocolate with bold cocoa flavors.
9,00 € -
UGANDA 44% MILK CHOCOLATE BAR
An intense, earthy flavor followed by a raw, cocoa-rich finish. Pure power. 85% COCOA | PURE ORIGIN OK
8,50 € -
PERU PANGOA 44% MILK CHOCOLATE BAR
An intense, earthy flavor followed by a raw, cocoa-rich finish. Pure power. 85% COCOA | PURE ORIGIN OK
8,50 € -
COLOMBIA GUAVIARE 66% DARK CHOCOLATE BAR
Colombia Guaviare 66% Dark Chocolate: a single-origin chocolate with bold cocoa flavors.
9,50 €
SÃO TOMÉ
UN CACAO D’EXCEPTION
Au cœur de l’archipel de São Tomé-et-Príncipe, le cacao renaît grâce au savoir-faire des producteurs locaux et à la préservation des traditions agricoles.
Depuis 2010, Satocao œuvre à la réhabilitation des plantations de cacao, en accompagnant plus de 3 000 producteurs et en favorisant une culture respectueuse de l’environnement.
Ce cacao d’origine Amelonado dévoile une palette aromatique raffinée, où se mêlent des notes d’orange, de fruits secs, d’amande grillée et de thé noir, prolongées par de délicates nuances boisées.
Un chocolat d’origine, une histoire de terroir, une invitation au voyage des sens.
FROM BEAN TO SQUARE
" Bean to Bar"—literally "from bean to bar"— is our artisanal method of making chocolate, which emphasizes traceability, quality, and authenticity.
MANUAL SORTING OF THE BEST BEANS
Each bean is carefully selected by hand. We remove any imperfect beans to keep only the finest ones.
GENTLE ROASTING
Slowly roasted at a low temperature, the beans reveal their full aromatic richness. This carefully controlled roasting process enhances the natural notes of the cocoa without ever altering them.
CRUSHING & SIEVING OF BEANS
The roasted beans are gently crushed, then separated from their shells. Only the precious cocoa nibs are retained, capturing all the intensity of their origin.
GRINDING & CONCHING
The cocoa nibs are finely ground and then conched for an extended period. The texture becomes smoother, and the flavors become more balanced.
TEMPERING & CASTING
The final step in our craftsmanship: the chocolate is precisely tempered, then delicately molded. This is how it acquires its shine, its characteristic crunch, and the refinement that defines each creation.
ACT & RESPECT
Our commitment to chocolate that does good
— to the Earth, to the women and men who
grow it, and to those who enjoy it.
- Fostering Respect at the Source
- Sustainable and Well-Managed Transportation
- Permaculture, Biodiversity, and Living Soils
- Fair and Committed Human Relationships
- Transform without altering the essence
- A vision: do less, but do it better