Puerto Cabello 75% – Dark Chocolate

Bonnat Chocolate – Puerto Cabello 75%

The Bonnat Puerto Cabello chocolate is a dark chocolate with 75% cocoa content. This 100g chocolate bar is made by Chocolat Bonnat, located in Voiron, France, since 1884. The cocoa beans for this Bonnat single-origin chocolate come from Puerto Cabello in Venezuela, the undisputed number one cocoa country. The Puerto Cabello has a full and strong flavor. This chocolate bar, neither too thick nor too thin, has a good snap.

For its 100th anniversary (1994), Bonnat introduced its Grand Cru chocolates, which are now Bonnat's trademark. The special thing about them is that only cocoa from a single origin is processed into one variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. In the beginning, there were bars with cocoa only from Ceylon, Ecuador, Madagascar, and Trinidad, as well as from the Ivory Coast. Then followed the 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 with the church of the village of Voiron on the front.

Chocolate without nut traces – ideal for allergy sufferers!

With this Bonnat chocolate, even people with nut allergies can finally enjoy chocolate without worry. Additionally, this chocolate is free from soy or soy lecithin and is lactose-free.

Bonnat Chocolate - what speaks for it

•     Bean-to-Bar
•     Single-Origin Chocolate
•     75% cocoa content
•     nut-free
•     soy-free
•     gluten-free
•     lactose-free
•     no emulsifiers
•     vegan
•     kosher

The Flavor Universe of Bonnat

The Bonnat company was founded in 1884 and is still operating in its 4th generation at the old address in Voiron in the Isère Valley. It imports the cocoa beans, carefully selected from 8 different growing regions, itself. Stéphane 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 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 the most diverse growing regions are then mixed until the desired taste is achieved. Bonnat precisely refrains from doing that.

Like no other, he succeeds in bringing out and making palpable the characteristics typical 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 were 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 that of many "big" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.