Porcelana 75% – Dark Chocolate

Bonnat Chocolate – Porcelana 75%

The Bonnat Porcelana chocolate is a fine cocoa chocolate with a cocoa content of 75%. The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884.

The cocoa beans for this single-origin Bonnat chocolate grow by Lake Maracaibo in Venezuela. Porcelana owes its name to its white, porcelain-like color. The harvest, amounting to only about a thousand kilograms, is naturally hand-picked and processed. It is an old cocoa bean variety with very low yields, but all the more intense in its flavor diversity. The approximately one thousand kilograms harvested are naturally hand-picked and processed. The chocolate bar made from it is very fine and melt-in-your-mouth. 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 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 undoubtedly also 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 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 today, in its 4th generation, still operates from the same address in Voiron in the Isère Valley. It personally imports the cocoa beans, which are carefully selected from 8 different growing regions. Stéphane Bonnat travels all over the world for this, 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 created by releasing the cocoa butter. 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 specific 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 specialized terms from the world of fine wines, such as Origin or Grand Cru.

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