Equateur 75% – Dark Chocolate

Bonnat Equateur 75% – Dark chocolate without nut traces

The Bonnat Equateur chocolate is a bean-to-bar chocolate with a 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, established in Voiron, France, since 1884. The cocoa beans for this single-origin chocolate come from Equateur, Ecuador. The floral notes and hints of honey are particularly accentuated by the long conching process. This chocolate bar, neither too thick nor too thin, has a good snap and a long-lasting melt.

For their 100th company anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. The special feature is that cocoa from a single origin is processed into one variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. Initially, there were bars with cocoa only from Ceylon, Équateur, Madagascar and Trinité, as well as from Côte d'Ivoire. These were followed by 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 featuring the church of the village of Voiron on the front.

Chocolate without nut traces – Ideal for allergy sufferers!

With this Bonnat chocolate, even 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

Bonnat's universe of taste

The Bonnat company was founded in 1884 and is still run by 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. Stephane 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 mixed until the desired taste is achieved. Bonnat explicitly refrains from this.

Like no other, he manages to bring out and make 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.

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