Tanzanie

Produced by the renowned French house François Pralus, the Tanzanie bar draws upon a heritage of chocolate making that dates back to 1948. Based in Roanne, France, Pralus operates as a dedicated bean-to-bar maker, maintaining control over the transformation of the cocoa from raw bean to finished bar. This particular expression highlights the Forastero bean, a variety known for its resilience and robust profile.

The Tanzanie bar presents a 75% cacao composition, resulting in a firm, snap-oriented texture. On the palate, the profile is defined by distinct woody and spicy notes. These flavors emerge from a process that utilizes cocoa, sugar, and cocoa butter, with a small amount of sunflower lecithin added to ensure a smooth consistency. It contains 26g of sugar and 44g of fat per 100g, balancing the intensity of the Forastero cocoa.

The bar is certified organic, reflecting a standard for ingredient sourcing. Collectors should note that the production takes place in a facility that also processes nuts and milk, meaning trace amounts may be present in the final product.