Chuao 75% – Dark Chocolate

Bonnat Chocolate – Chuao 75%

The Bonnat Chuao chocolate is a bean-to-bar chocolate with a cocoa content of 75%. The 100g chocolate bar is produced by Chocolat Bonnat, which has been located in Voiron, France, since 1884.

The rare cocoa beans for this single-origin chocolate from Bonnat come from the Chuao region of Venezuela. It has a complex, strong, warm aroma and is considered the queen of chocolate bars. This chocolate bar, which is neither too thick nor too thin, has a good snap and a long-lasting melt.

For the company's 100th anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. The special thing about them is that cocoa from only a single origin is processed into a single variety. Chocolat Bonnat was a pioneer in single-origin chocolate. Initially, there were bars with cocoa only from Ceylon, Ecuador, Madagascar, and Trinidad, as well as from the Ivory Coast. Then followed the varieties from Venezuela: Chuao, Puerto Cabello, and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper with the church of the village of Voiron on the front.

Chocolate without nut traces – Ideal for allergy sufferers!

With this Bonnat chocolate, even those with nut allergies can finally enjoy chocolate without worry. In addition, this chocolate is free of soy or soy lecithin and is lactose-free.

Bonnat Chocolate - what speaks for it

•     Bean-to-Bar
•     Single-Origin chocolate
•     75% cocoa content
•     nut-free
•     soy-free
•     gluten-free
•     lactose-free
•     without emulsifiers
•     vegan
•     kosher

The taste universe of Bonnat

The Bonnat company was founded in 1884 and is still run by the 4th generation at the old address in Voiron in the Isére valley. They personally import the cocoa beans, which are carefully selected from 8 different growing regions. Stephane Bonnat travels around the world and buys directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., "kneaded through") in a process lasting about 20 hours. From the rather dry beans, a thick liquid mass is thus created by the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat refrains from doing exactly that.

Like no other, he 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 growing year (influence of the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat was the first to give its 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. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many "big" brands. Which region is your favorite? Discover the world's cocoa-growing regions with Bonnat.