Les Sirènes – Philippines 75%

Bonnat Chocolate – Les Sirènes – Philippines 75% – 100g

The Bonnat Les Sirènes chocolate is one of two new bars from the Collection Particuliere, whose cocoa beans could be considered collector's beans due to their rarity and are reserved for a few selected specialist dealers. This chocolate bar is a dark Grand Cru chocolate with 75% pure single origin cocoa from the Philippines. It shows dark bitter notes and full-bodied cocoa aromas that are reminiscent of honey and nuts on the finish.

It owes its name Les Sirènes, the mermaids, to this ancient legend: In 1609, a ship sailing between Mexico and Spain via the Philippines was thrown off course during a storm off the coast of Japan. In the midst of the sinking, pearl divers rescued the crew and then the cargo, part of which consisted of cocoa. The sailors did not know that they were dealing with women who made their living from diving, and remained convinced that they had been pulled ashore and rescued by mermaids.

The ship and its crew sailed to the Philippines, where the cocoa was eventually cultivated. This bar is a tribute to the Japanese female divers, without whom this chocolate would not exist today.

Bonnat Les Sirènes chocolate is only available in limited quantities - severely limited.

The 100g chocolate bar is produced by Chocolat Bonnat, which has been based in Voiron, France, since 1884. The fine chocolate is not too thick and not too thin, it has a good bite and a long-lasting melt, a crispy dark chocolate with a fine cocoa flavor.

Les Sirènes - what speaks for it

• Bean-to-Bar
• 75% cocoa content
• no traces of nuts
• soy-free
• gluten-free
• no emulsifiers
• vegan

Bonnat's universe of taste

The Bonnat company was founded in 1884 and is still run by the 4th generation at the old address in Voiron in the Isère valley. It imports its own cocoa beans, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world for this purpose and buys 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 approx. 20 hours. The rather dry beans thus turn into a thick, liquid mass through the release of the cocoa butter. In industrial production, cocoa varieties from different growing regions are then mixed until the desired taste is achieved. Bonnat refrains from doing exactly that.

Like no other, he manages to highlight and make taste the typical characteristics of the respective cocoa bean from the respective growing region and even the special features of the growing year (influence of 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 top 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.

Chocolat Bonnat uses only cocoa, cocoa butter and sugar to make chocolate. 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.