Dos Cielos – Colombia 65%

Bonnat Chocolate – Dos Cielos – Colombia 65% – 100g

The Bonnat Dos Cielos chocolate is one of two new bars from the Collection Particulière, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for only a few selected specialist retailers. This chocolate bar is a Grand Cru milk chocolate with 65% pure origin cocoa from Colombia.

The Bonnat Dos Cielos chocolate is made from clear cocoa beans (casse claire), which retain their light, golden color, like the paper they are wrapped in, even after roasting. This characteristic allows for the production of a milk chocolate with 65% cocoa that preserves all the flavors of the beans. A true treasure with aromas of caramel, crispy gold reminiscent of butter cookies, and a sunny jungle with a light citrus note, which will delight milk chocolate lovers with its creamy sweetness.

Bonnat Dos Cielos chocolate is only available in limited quantities – very limited.

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

Dos Cielos - what speaks for it

• Bean-to-Bar
• 65% cocoa content
• soy-free
• gluten-free
• no emulsifiers
• vegan

The taste universe of Bonnat

Founded in 1884, the Bonnat company is now run by the 4th generation at the same old address in Voiron in the Isère Valley. They import the cocoa beans themselves, carefully selected from 8 different growing regions. Stephane Bonnat travels 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 about 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 refrains from precisely that.

Like no other, he manages to bring out 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. But also the bars with cocoa beans from different growing regions, like this Chocolat au Lait, are balanced and rounded, simply well composed from what nature gives Stephane Bonnat.

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 Bonnat family's production process. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.