Cacao Real del Xoconuzco 75% – Dark Chocolate

Bonnat Chocolate – Cacao Real del Xoconuzco 75%

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

Cacao Real del Xoconuzco is considered the world's first cultivated cocoa bean variety. This Criollo bean variety is very difficult to grow and is extremely rare. This Mexican specialty is fermented particularly slowly. The chocolate impresses with wonderful nutty aromas and hints of caramelized cream. A very long-lasting chocolate with dark cocoa bean flavors. Dark chocolate for dark chocolate lovers. This chocolate bar, which is neither too thick nor too thin, has a good snap and a lovely melt.

In addition to the classic Grand Cru bars, Stéphane Bonnat is constantly developing new Grand Crus d'Exception 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 undoubtedly also with their special aromatics.

Chocolate without nut traces – ideal for allergy sufferers!

With this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worries. Furthermore, this chocolate is free of soy and soy lecithin, and it is lactose-free.

Bonnat Chocolate - what it has to offer

•     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 was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère Valley. They import the cocoa beans themselves, carefully selected from 8 different growing regions. For this, Stéphane Bonnat travels all over the world, 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 by the release of cocoa butter. In industrial production, cocoa varieties from various growing regions are then mixed until the desired taste is achieved. Bonnat precisely refrains from this.

Like no other, the chocoholic manages to highlight and bring out the typical characteristics of the respective cocoa bean from the respective growing region, and even the peculiarities of the vintage (influenced by the weather). Similar to a good wine, the chocolate thus shows its origin, its terroir. Bonnat were 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 production process of the Bonnat family, unlike many "big" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.