Haiti 75% – Dark Chocolate

Bonnat Chocolate – Haiti 75%

The Bonnat Haiti chocolate is a bean-to-bar chocolate with a 75% cocoa content. The 100g chocolate bar is made by Chocolat Bonnat, established in Voiron, France, since 1884. This dark chocolate is neither too thick nor too thin and has a crisp snap.

The cocoa beans for this single-origin chocolate come from the Caribbean island of Haiti. The Haiti dark chocolate tastes intensely chocolatey with a subtle citrus fruit aroma. This chocolate bar, which is neither too thick nor too thin, has a good snap and a smooth melt.

In addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d'Exception that originate 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 also, without a doubt, with their special aroma.

Chocolate without nut traces – Ideal for allergy sufferers!

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

Bonnat Chocolate - what it has going 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 Flavor

The Bonnat company was founded in 1884 and is still operating today, in its 4th generation, from the same address in Voiron in the Isère Valley. They import the cocoa beans themselves, carefully selected from 8 different growing regions. Stéphane Bonnat travels the world for this purpose, buying 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 approximately 20 hours. From the rather dry beans, a thick liquid mass is thus created through the release of cocoa butter. In industrial production, different cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat explicitly avoids this.

Like no other, he manages to highlight and make taste the typical characteristics of each cocoa bean from its 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 only uses cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, unlike many "big" brands. Which region is your favorite? Discover the world's cocoa-growing regions with Bonnat.