What is the cocoa percentage of Kamili?

Kamili contains 76% cocoa (also written 76% cacao), classified as dark chocolate.

Where do the cocoa beans in Kamili come from?

The cocoa beans in Kamili are sourced from Morogoro, Tanzania.

Which cocoa bean variety is used?

Kamili is made with Trinitário cocoa beans, according to the information published for this bar.

What are the ingredients in Kamili?

The ingredients listed for Kamili are: cocoa beans, cane sugar.

How big is a single Kamili bar?

A single Kamili bar weighs 60 grams.

What does Kamili taste like?

Kamili lists flavour notes of Fruity, Chocolatey and Round.

Is Kamili dark chocolate or milk chocolate?

Kamili is classified on Chof as dark chocolate.

Does Kamili contain alkalized cocoa?

Kamili is not marked as containing alkalized cocoa on Chof.

Where can I buy Kamili?

Kamili is made by Plaq. Plaq sells directly through their website at https://www.plaqchocolat.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Kamili in the Chof app.

Kamili 76%, Plaq

Name: Kamili
Brand: Plaq
Rating: 5 (1 reviews)

Kamili

The Kamili bar is a creation of Plaq, an artisan bean-to-bar manufacturer situated in the heart of Paris, France. By maintaining a compact production footprint, the maker manages the complete transformation of the cocoa bean into finished chocolate within their urban workshop.

This bar is crafted from beans harvested in the Morogoro region of Tanzania, which undergo controlled fermentation at the Kokoa Kamili central fermentary before being dried on raised beds. To preserve the inherent character of the origin, Plaq employs a light roast profile and refines the mixture of cocoa beans and cane sugar using a melanger. The resulting profile presents as fruity, chocolatey, and round on the palate.

Plaq emphasizes a minimalist approach to chocolate production by limiting ingredients to only cocoa beans and cane sugar. This focus on raw material quality ensures that the specific profile of the Tanzanian beans remains the primary focus for those interested in the impact of fermentation and roast on the final product.