Alto Piura – Peru 75%

Bonnat Chocolate – Alto Piura – 75% Cocoa Content

The Bonnat Alto Piura chocolate is a bean-to-bar chocolate with 75% cocoa content. The 100g chocolate bar is made by Chocolat Bonnat, who have been based in Voiron, France, since 1884.

The cocoa for this Bonnat chocolate is made from Trinitario beans, which come from a very old cultivation area in Peru. Located in the Alto Piura mountains in Peru, it is cultivated there in mixed cultures by the small farmers' cooperative Quemazon. The cocoa for this dark chocolate has a delicate aroma, notes of grapefruit, and an intense cocoa flavor. The Bonnat Alto Piura is a strong, fruity chocolate that initially presents with notes of blackcurrant, then increasingly citrus notes, and has a somewhat tobacco-like finish. In addition, this chocolate bar, which is neither too thick nor too thin, has a good snap.

In addition to the classic Grand Cru bars, Stéphane Bonnat is constantly developing new Grand Crus d'Exception that come from more narrowly defined growing regions, such as Los Colorados, Kaori, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya, and Madre Dios. These not only attract attention with their colorful wrapping paper but undoubtedly also with their special aroma.

Chocolate without nut traces – Ideal for allergy sufferers!

With this Bonnat chocolate, nut allergy sufferers can finally enjoy chocolate without worry. In addition, this chocolate is free of soy or soy lecithin and is lactose-free.

Alto Piura chocolate - what speaks for it

• Bean-to-Bar
• Single-Origin chocolate
• 75% cocoa content
• nut-free
• soy-free
• gluten-free
• lactose-free
• no emulsifiers
• vegan
• kosher

Bonnat's world of flavors

The Bonnat company was founded in 1884 and is still operating today in its 4th generation at the old address in Voiron in the Isère Valley. They import the cocoa beans themselves, which are carefully selected from 8 different growing regions, because Bonnat produces true bean-to-bar chocolates. Stéphane Bonnat travels all over the world for this purpose and buys directly from small plantations or cocoa farmers.

Like no other, Stéphane Bonnat manages to bring out and let taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give their chocolates technical terms from the world of fine wines, such as Origin or Grand Cru.

Chocolat Bonnat uses only cocoa, cocoa butter, and sugar for the production of chocolate. Unlike many "big" brands, foreign substances and emulsifiers play no role in the Bonnat family's production process. Which region is your favorite? Discover the cocoa growing regions of the world with Bonnat.