El Castillero 75% – Chocolate Awards 2019 Gold

Bonnat Chocolate – El Castillero 75%

The Bonnat Chocolate El Castillero is almost impossible to surpass in exclusivity! The cocoa beans from the National Bio Park Indio Maiz are one of Nicaragua's treasures that were allowed to leave the country for the first time. Exclusive to Europe and exclusive to Bonnat. This bean-to-bar chocolate has a 75% cocoa content. The 100g chocolate bar is made by Chocolat Bonnat, based in Voiron, France, since 1884. The dark chocolate is neither too thick nor too thin and has a crisp bite.

World's Best Chocolate – Gold Medal for Europe's best dark chocolate with 75% cocoa content (Chocolate Awards 2019 Gold). Bonnat has thus received an award for the third time (Selva Maya 2016, Morentia 2017, El Castillero 2019). A true honor!

(Source: https://www.internationalchocolateawards.com/de/2019/07/european-middle-eastern-and-african-bean-to-bar-competition-2019-winners/

This chocolate is like a wondrous fairy tale of nature that will delight your palate. The aromas of this chocolate vary depending on the harvest, whether the cocoa beans come from the autumn or spring harvest. This single-origin chocolate has aromas of dried fruit and grape. Let yourself be surprised by this magical chocolate, and you will never forget it.

In addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d'Exception from more narrowly defined growing regions, such as Los Colorados, Chuao Village, 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 unique aromas.

Chocolate without nut traces – Ideal for allergy sufferers!

With this Bonnat chocolate, nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from 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
• No emulsifiers
• Vegan
• Kosher

The taste universe of Bonnat

The Bonnat company was founded in 1884 and is still operating in the 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. Stéphane Bonnat travels all over the world to buy directly from small plantations or cocoa farmers. The already fermented beans are first gently roasted and then conched (i.e., "kneaded") in a process lasting about 20 hours. This process transforms the rather dry beans into a thick, liquid mass by releasing the cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat explicitly refrains from this.

Like no other, he manages to bring out the typical characteristics of each cocoa bean from its respective growing region and even the peculiarities of the harvest year (influence of the weather), making them palpable. Similar to a good wine, the chocolate thus reveals 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 to make 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.