Mana - Philippines 65%

Discover Bonnat Mana Chocolate with Cocoa Beans from the Philippines

In his search for the best cocoa, Stephane Bonnat found what he was looking for in the Philippines. Bonnat MANA chocolate is a delicate milk chocolate that seduces with exotic aromas of blossoms, fruits, and nuts. It is one of six varieties in the new Collection Particuliere, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for only a few selected specialist dealers. This 100g chocolate bar is an aromatic Grand Cru chocolate with 65% pure origin cocoa.

The cocoa for this special chocolate comes from the Philippines, where a hidden plantation lies in almost untouched lush nature. Its light Philippine cocoa offers a quite original aromatic palette. It is said that the cocoa trees on the plantation arrived almost 500 years ago on board Spanish ships from Mexico. Very powerful at the beginning of the tasting, this chocolate gently glides towards sweet and floral aromas, thanks to a clever magic trick, taking you between two continents that complement the palate so well.

Bonnat Mana chocolate is available in limited quantities only – severely limited.

The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The fine Bonnat Mana chocolate is neither too thick nor too thin; it has a good bite and a long-lasting melt, a crisp milk chocolate with a fine cocoa flavor.

Mana - what speaks for it

• Bean-to-Bar
• 65% cocoa content
• no trace of nuts
• soy-free
• gluten-free
• no emulsifiers

The taste universe of Bonnat

Founded in 1884, Bonnat is now in its 4th generation, still operating from the old address in Voiron in the Isère Valley. They personally import cocoa beans carefully selected from 8 different growing regions. For this, Stephane Bonnat travels all over 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") in a process lasting about 20 hours. This releases the cocoa butter from the rather dry beans, creating a thick, liquid mass. In industrial production, cocoa varieties from various growing areas are then mixed until the desired taste is achieved. Bonnat precisely refrains from this.

Like no other, he manages to bring out and let us taste the typical characteristics of the respective cocoa bean from its growing region, and even the peculiarities of the growing year (influenced by the weather). 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. But also the bars with cocoa beans from different growing areas, such as this Chocolat au Lait, are balanced and rounded, simply well-composed from what nature provides Stephane Bonnat.

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 "major" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.