100 gr bar
- Voiron, France
"This Porcelana type cocoa is harvested in Mexico in the purest local tradition.
The Venezuelan cocoa trees transplanted on the highlands of Tabasco have developed rich and flavorful aromas,
which blend with the strong organoleptic characteristics
of this already particularly unique cocoa. From the delicate fragrances to the spectacular tonic and slightly acidic accents,
this all too rare chocolate leads towards unusual gustatory sensations." - Bonnat
Long neglected in Mexico, the Marfil de Blanco bean is a transplant of the rare Porcelana cocoa bean -- originally from Venezuela. The Marfil de Blanco has many of the same features of the Venezuela cocoa bean, but also has character all their own.
Long neglected for its strange appearance (olive shaped and pale,) lack of reliable quality, and difficulty in processing to bring out its full taste spectrum. In Mexico the Porcalana bean was also frequently pulled and destroyed -- and replaced with other, more hardy, varieties. But the Mexican 'Porcelana" has been making a slow but steady come-back in the Tabasco region.
About the Producer
Ce qui fait du bien au palais ne fait pas de mal à l'âme.
~That which pleases the palate does no harm to the soul.~
This family saying, a favorite for over 100 years, perfectly embodies the spirit of Bonnat. Bonnat (pronounced boh-NAH) is an astonishing fourth-generation, family-run chocolate and pastry establishment in Voiron, France, a small town near Grenoble, not far from the French alps.
Bonnat et Chocolat
Established in 1874 by the great-grandfather of the current master chocolatier, Stéphane Bonnat, Bonnat is an exceptional chocolatier. They have produced bean-to-bar chocolate
from their establishment in 1884, and they have not stopped. Today, they are one of only five chocolate-makers in France to do so - that is, to purchase raw cacao beans and grind, roast, and blend them into chocolate. (The vast majority of chocolate makers purchase their base chocolate, or couverture
, already made.)
Bonnat has also been a pioneer of single-origin chocolates.
While most chocolate is made from a blend of beans from many different places, single-origin chocolate consists of just one kind of bean from one country or plantation, thus highlighting the flavor notes of that particular bean and its terroir
- the specific nuances stemming from the location where it's grown - and allowing the differences in beans to shine through, just as with fine wine. Today, more and more establishments are hopping onto the single-origin bandwagon, but Bonnat was at the forefront.
Many small-town factories have relocated to the industrial outskirts in recent years, but not Bonnat. Still located right in the center of Voiron, across from the cathedral (pictured on the Bonnat label), Bonnat has not only retained and expanded its original location, but it has also grown successfully into modernity without losing one bit of its commitment to authenticity and best practices. Madame Bonnat, Stéphane's mother, who worked together with her late husband to grow the business for many years, remains very involved, as are two of Stéphane's sisters, Flavie and Cécile.
Cocoa, Cocoa Butter, Sugar
KF Parve (Kosher)