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Seulement 10 de disponibles
- CHF -8.10
  • CHF 8.10

Certificate | Certificate

Estate Black dark single estate

beans
Theobroma cacao L, cv. Trinitarian.
Colombia, Sierra Nevada, Arhuaco Plantation.

Beans
Theobroma cacao L, cv. Trinitarian.
Colombia, Sierra Nevada, Arhuaco Plantation.

chocolate factory
France, Bordeaux.

chocolate factory
France, Bordeaux.

Flavors
Grilled: sesame, smoked.
Spicy: liquorice.
Plant: woody.
Aromas
Toasted: sesame, smoked.
Spice: liquorice.
Vegetal: woody.
Ingredients
Cacao beans and cane sugar.
Ingredients
Cocoa beans and cane sugar.
Allergens
May contain traces of nuts and milk.
Allergens
May contain traces amount of nuts and milk.
Weight
56g.
Weight
56g.

Diet labels | Dietary labels


More information

The history of the A. Morin brand began with Gustave Morin. In 1884, he worked at the Aiguebelle chocolate factory as a chocolate confectioner. He later passed on his passion for chocolate to his son André. André perfected his skills in various chocolate factories before taking over from his father at the Aiguebelle chocolate factory. In 1958, André decided to set up his own artisan chocolate factory on the family farm, as he no longer liked the techniques used at the Aiguebelle chocolate factory. From that day on, his aim was to create a chocolate of uniquely high quality, and this goal and vision have not changed to this day. It's the same vision that led André's son Jean-François to cultivate his own almond and hazelnut trees to produce his praliné, marzipan and nougat by hand. Finally, the last chocolatier in the line, Franck Morin, studied food processing and commerce. He also familiarized himself with the trade, visiting several plantations to learn more about the importance of terroirs and cocoa-growing practices. The Morin family story is far from over...

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Le cacao issu de Maracaibo est un Criollo de la variété locale de Porcelana. A l’époque des colonies, le cacao Porcelana était appelé Maracaibo, d’après le nom du port éponyme d’où on expédiait les fèves. Il a été rebaptisé Porcelana en raison de l’aspect « Porcelaine » de ses cabosses. Une variété iconique de part sa délicatesse et sa palette aromatique découlant du Criollo.