Madre de Dios 75% – Dark Chocolate

Bonnat Chocolate – Madre de Dios 75%

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

A Bonnat chocolate made exclusively from cocoa beans from the Madre de Dios region in Peru, where ancient indigenous cocoa trees have been saved and reproduced to preserve this rare historical heritage. Fruity, delicate, yet long on the palate, this dark chocolate unfolds gently without being discreet. Ideal to accompany you throughout the day, it could become your best Peruvian friend. This chocolate bar, neither too thick nor too thin, has a good snap.

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, Maragnan, 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. Furthermore, this chocolate is free from 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 Flavors

The Bonnat company, founded in 1884, is still operating in its 4th generation at the old address in Voiron in the Isére Valley. It imports its cocoa beans, carefully selected from 8 different growing regions, itself. Stéphane Bonnat travels all over 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. This process releases the cocoa butter from the rather dry beans, creating a thick liquid mass. 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 and let the typical characteristics of each cocoa bean from its respective growing region, and even the peculiarities of the growing year (influence of the weather), shine through. Similar to a good wine, the chocolate thus reveals its origin, its terroir. Bonnat was among the first to give their chocolates 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. 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 world's cocoa-growing regions with Bonnat.