Bonnat - Real DeL Xoconuzco 75%

Each land of Bonnat’s Grand Cru collection has its own story, its own subtle composition of nature and culture. Being plausibly and desirably exclusive this bar remains quite affordable in comparison with some other award-winning chocolate bars. Mexican beans used in this bar have very good genetics. Bonnat brought this prized bean back to life since its last use in 1850. Those criollo beans we heavily impacted by commercialisation methods, disease and the destruction of native habitats. But the genetics of those rare criollo beans was saved and is being grown in small quantities today.

The first cocoa known to have been cultivated regularly by humans in Mexico, the Real Del Xoconuzco cocoa was intended for the Emperors of pre-Columbian civilizations in order to transmit strength and courage to them. It is also this cocoa which was the first to cross the oceans in order to delight the palaces of European courts. Difficult to cultivate, the coconuts of Xoconuzco were gradually abandoned despite their fantastic fragrances. For the first time since 1850, this cocoa is again used to offer you the chance to discover its bewitching fragrances and its exceptional flavours.

Stephane Bonnat says that this type of cacao is very difficult to work with because they require very special roasting that uses different temperatures in accordance with the weather. He proclaims that he is most proud of this bar out of any other bars from his single-origin collection.

Travel with a Bar

Chiapas’ fertile coastal plain, 15km to 35km wide, is called the Soconusco, and is named for the Aztecs’ most distant 15th-century province, called Xoconochco. It’s hot and humid year-round, with serious rainfall from mid-May to mid-October. The lushly vegetated Sierra Madre de Chiapas, rising steeply from the plain, provides an excellent environment for coffee, bananas and rare varieties of cacao.

cacao, sugar, cacao butter.

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.