Belize - 75% dark chocolate bar - 100g

Name: Belize - 75% dark chocolate bar - 100g
Brand: Bombonería Pons B2C
SKU: 40020002
Price: 7.8 EUR
Availability: InStock

8x16x1cm

59,0 €/Kg

It originates from Tulakalum, a beautiful land in Belize, rich in biodiversity, history and colors. The cocoa used in this coverage has been carefully grown on a plantation located in the heart of the Yamwits Valley.

The Belize 75% dark chocolate bar has a fruity, acidic intensity and a unique small note of cocoa nibs. It provides power thanks to the high percentage of cocoa without losing the particular aromatic pearl. You can taste it alone or pair it with fruits such as mango or passion fruit, or accompany it with a cup of earl gray tea that will give it an oral and exotic touch.

7,80€

Sale

100g 8x16x1cm

7,80€

Sale

59,0 €/Kg

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Belize 75% Sao Thomé 70% Cuba 66% Peru 63% Venezuela 72%

Quantity

Ingredients

Belize cocoa beans, brown sugar, cocoa butter, vanilla.

Nutritional information

Energy value: 2402kJ / 579kcal; Fats: 44g, of which: saturated 27g; Carbohydrates: 33g, of which: sugars: 29g; Protein: 7.4g; Salt: 0.01g

Conservation

We recommend storing chocolates in a cool (16ºC) and dry place, away from direct heat sources. A basement, a wine cellar or the refrigerator drawer are possible solutions, as long as you leave the products in their original packaging or tightly closed.

It is important to remember that sudden changes in temperature are a negative factor that we must avoid, as far as possible.

Keep in mind that the chocolates must be removed from the refrigerator with their respective packaging, about two hours before they are going to be enjoyed (20ºC), this helps their flavors develop. Accompany the chocolates with mineral water so that the flavors can express themselves. Our sales advisors can provide you with information about the tasting when you place the order.

Additional Information

The 75% dark chocolate bar has a fruity, acidic intensity and a small, unique cocoa grain note. It provides power thanks to the high percentage of cocoa without losing the very particular aromatic profile.