Each chocolatier has their own definition of raw chocolate. Here the idea is to work below 45 degrees maximum throughout the transformation process from the cocoa bean to the tablet. This allows to retain all the nutrients of the cocoa and to develop more vegetal and floral aromas, raw and without concessions at the same time. Small pieces of raw beans have been added to the recipe for more flavor and even more crunch ...
May contain traces of dried fruits, nuts, gluten and milk proteins.
