Cocoa Fusilli from Madagascar

No you're not dreaming, we have made cocoa pasta! We worked in partnership with our neighboring chocolate maker (La Houssaye chocolate farm) who selected a cocoa from Madagascar for us. The pasta is not sweet, it will go well with white meat, cream and mushrooms, with beef bourguignon, or even duck breast. Impress your guests, put a little surprise on your plate and brighten up your taste buds! Ingredients: Soft wheat flour (allergen), cocoa from Madagascar Preparation and cooking tips: bring a large volume of salted water to the boil, add the pasta to the boil and keep boiling for the time indicated on the package. At the end of cooking, drain the pasta then quickly stir in the fat or sauce of your choice. For cold salads, drain the pasta and strain it  under cold water to stop the cooking. After this step, season them as you wish. Cooking time: 3 - 5 minutes