Trinite 75% – No Nut Traces

Chocolate without nut traces – Trinite 75%

The Bonnat Trinite chocolate is a dark chocolate with a 75% cocoa content. The 100g chocolate bar is produced by Chocolat Bonnat, located in Voiron, France, since 1884. The Trinite is a chocolate without nut traces, as Bonnat works nut-free in its chocolate production. Guaranteed.

The cocoa beans for this single-origin chocolate from Bonnat come from Trinite. Exploding flavors with the power of the Caribbean sun. A magnificent cocoa that pairs wonderfully with red wine or rum. This neither too thick nor too thin chocolate bar has a good snap and a long-lasting melt.

For their 100th company anniversary (1994), the Grand Cru chocolates, which are now Bonnat's trademark, were introduced. What is special about them is that cocoa from a single origin is processed into a single variety. Chocolat Bonnat was thus a pioneer in single-origin chocolate. Initially, there were bars with cocoa only from Ceylon, Équateur, Madagascar and Trinité, as well as from Côte d'Ivoire. 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 nut allergy sufferers can finally enjoy chocolate without worry. Furthermore, this chocolate is free from soy or soy lecithin and 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
•     without emulsifiers
•     vegan
•     kosher

The taste universe of Bonnat

The Bonnat company was founded in 1884 and is still run today by the 4th generation at the old address in Voiron in the Isère valley. They import the cocoa beans themselves, which are carefully selected from 8 different growing regions. Stephane Bonnat travels all over the world for this, 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 the cocoa butter. In industrial production, cocoa varieties from the most diverse growing areas 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 respective growing region and even the peculiarities of the vintage (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 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 "large" brands. Which region is your favorite? Discover the world's cocoa growing regions with Bonnat.