Los Colorados 75% – Dark Chocolate

Bonnat Chocolate – Los Colorados 75%

The Bonnat Los Colorados chocolate is a bean-to-bar chocolate with a 75% cocoa content. The 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 snap.

The wild-growing cocoa for this Bonnat chocolate is sourced from the Tsachila Indians (Los Colorados: the painted ones). The chocolate is fruity and slightly floral, a true marvel of nature. This dark chocolate is a real rarity. This chocolate bar, neither too thick nor too thin, has a good snap.

In addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d’Exception, which come 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 wrappers but undoubtedly also with their special aromatics.

Chocolate without nut traces – Ideal for allergy sufferers!
With this Bonnat chocolate, even those with nut allergies can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and is lactose-free.

Bonnat Chocolate - what it offers

•     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 today, in its 4th generation, still operates from the same address in Voiron in the Isère Valley. It personally imports cocoa beans, carefully selected from 8 different growing regions. Stéphane Bonnat travels the world for this, purchasing 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 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 precisely refrains from this.

Like no other, he manages to bring out and let taste the typical characteristics of the respective cocoa bean from the specific 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 was 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 only uses cocoa, cocoa butter, and sugar. Foreign substances and emulsifiers play no role in the production process of the Bonnat family, in contrast to many "major" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.