Chocolate bar Bean to Bar Organic Congo VIRUNGA 80%

Conching time: 8h Mineral, chocolate power and length in the mouth. Exceptional Cru: These rare beans from Congo in organic farming have a great chocolate power, a length in the mouth and a mineral side. Our BeanToBar tablets reveal all the terroir of the producing country and explore the diversity of origins as well as the complexity of the cocoa origins. You don't often find chocolate from the Congo. The beans come from the northeast of the country, in the heart of Africa and at the foot of the Virunga National Park, where rare mountain gorillas live. This Virunga bar is an ambitious chocolate made in our factory in Pézenas in very small batches. Cocoa beans are planted, harvested and fermented by communities living on the edge of Virunga National Park in the Democratic Republic of Congo. From the beans to the tablet. Being a Bean To Bar chocolatier means making your chocolate according to the following steps: sorting the beans by hand, roasting, crushing, grinding, conching for several hours and finally, molding. With this tablet, we offer you the best chocolate without any preservatives, from a short circuit promoting agroforestry and ethical trade. We thus carry out the entire manufacturing process without subcontracting a single step in our chocolate factory in Pézenas. Entirely made in our chocolate factory in Pézenas, we control their roasting and their low sugar content. For maximum pleasure: keep dry, between 15 and 18°C. Ideal temperature for tasting: between 20 and 22°C