Hacienda El Rosario 75% – Dark Chocolate

Bonnat Chocolate – Hacienda El Rosario 75%

The Bonnat Hacienda El Rosario chocolate is a bean-to-bar chocolate with a cocoa content of 75%. This 100g chocolate 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 bite.

The cocoa beans for this single-origin chocolate from Bonnat come from the region around the port city of Maracaibo in the northwest of the South American country of Venezuela, specifically from the Hacienda El Rosario plantation. For Bonnat, Venezuela is the undisputed No. 1 country when it comes to good cocoa. The Bonnat family has long been active in Venezuela, purchasing cocoa beans from various regions and plantations in this South American country. Hacienda El Rosario is a delicate, fruit-toned dark chocolate with a fine, refreshing acidity and a strong, intense cocoa flavor. It pairs well with medium-bodied red wines.

For their 100th company anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. The special feature is that only cocoa from a single origin is processed into one variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. Initially, there were bars with cocoa only from Ceylon, Ecuador, Madagascar, and Trinidad, as well as from Côte d'Ivoire. This was followed by varieties from Venezuela: Chuao, Puerto Cabello, and the plantation chocolate Hacienda El Rosario. All with a high cocoa content of 75% and all wrapped in white paper featuring the church of the village of Voiron on the front.

Chocolate without nut traces – Ideal for allergy sufferers!

With this Bonnat chocolate, even nut allergy sufferers can finally enjoy chocolate without worry. Additionally, this chocolate is soy-free (or soy lecithin-free) and 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 today, in its 4th generation, from the same address in Voiron in the Isère Valley. They personally import the cocoa beans, which are carefully selected from 8 different growing regions. Stéphane Bonnat travels 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 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 regions are then blended until the desired taste is achieved. Bonnat precisely avoids this.

Like no other, he manages to bring out and let us taste the typical characteristics of the respective cocoa bean from the particular growing region, and even the peculiarities of the vintage (influence of the weather). Similar to a good wine, the chocolate thus reveals its origin, its terroir. Bonnat were the first to give their chocolates specialized 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. 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.