Grand'Anse – Haiti 65%

Let yourself be seduced by Bonnat Grand Anse chocolate with cocoa beans from Haiti

In Haiti, Stephane Bonnat discovered this special cocoa and used it to make the new Bonnat Grand Anse chocolate. The delicious milk chocolate with 65% cocoa is a very original "Haitian" with a rather light color. Among the rarest cocoa beans, there is a cocoa family of unusually light color that retains this characteristic even after roasting. These beans are traditionally called "light-case cocoa" and are extremely rare. Bonnat uses precisely these beans for the Grand Anse chocolate.

It is one of six varieties in the new limited Collection Particuliere, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for only a few selected specialist retailers. This 100g chocolate bar is an aromatic Grand Cru chocolate with 65% pure single-origin cocoa.

The aromas of this Grand Cru chocolate remind us of Caribbean fruits, arriving in successive waves, like the sea that protects and caresses the plantation. If you perceive a hint of salt at the end of the tasting, it is a memory left by the sea spray.

Bonnat Grand Anse chocolate is available only in limited quantities – very limited.

The 100g milk chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The fine Bonnat Grand Anse chocolate is not too thick and not too thin; it has a good bite and a long-lasting melt, a crisp milk chocolate with a fine cocoa flavor.

Grand Anse - what speaks for it

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

The taste universe of Bonnat

The Bonnat company was founded in 1884 and is now run by the 4th generation, still at the old address in Voiron in the Isère Valley. It imports the cocoa beans itself, which are carefully selected from 8 different growing regions. Stephane 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. From the rather dry beans, a thick liquid mass is thus created through 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 doing exactly that.

Like no other, he succeeds in bringing out and allowing to taste the typical characteristics of the respective cocoa bean from the respective growing region and even the peculiarities of the growing year (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 round, simply well composed from what nature gives Stephane Bonnat.

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, in contrast to many "big" brands. Which region is your favorite? Discover the cocoa growing regions of the world with Bonnat.