"Les Crus d`Excellence": 3 Chocolate bars of Porcelana, Guyagua, Chuao

3 rare cocoa varieties with 75% chocolate

"Les Crus d`Excellence": 3 Chocolate bars of Porcelana, Guyagua, Chuao

3 rare cocoa varieties with 75% chocolate

€15.90 *

Prices incl. VAT plus shipping costs

  • 0.15 kg (€106.00 * / 1 kg)
  • 0.21 kg
  • Pralus
  • 13-92004

Available to ship
Standard Delivery time approx. 2-4 workdays within Germany. Please allow 1 week within Europe.

"Les Crus d`Excellence": 3 Chocolate bars of Porcelana, Guyagua, Chuao

3 rare cocoa varieties with 75% chocolate

Pralus Les Crus dExcellence Sur del Lago, Chuao, Cuyagua 75% -3 x 50g bars dark chocolate 75% from exquisite locations in Venezuela.

Chuao comes from the small mythical town of Chuao, which is surrounded by tropical rainforest to the north and borders the Caribbean Sea to the south. Cocoa has grown in this region for generations and is renowned for its exceptional quality. The Chocolate lingers on the palate for a long time, finely balanced between bitter and pleasantly acidic notes, combined with earthy tones.

Cuyagua is a small town near Chuao. The quality of the cocoa comes from the cocoa trees of the variety Criollothat mainly grow there, but also from the original, traditional cultivation and processing methods. The cocoa has characteristics that come very close to Chuao. Powerful, balanced, slightly acidic, fruity with a hint of raspberry.

Sur del Lago The cocoa comes from the south-west coast of Lake Maracaibo and is a Trinitarioa Sur del Lago. The area is known for its outstanding cocoa and is one of the oldest cocoa-growing regions in the world. The cocoa has typical notes of a criollo. The silky sweet aromas have made the cocoa famous.

Try this rare Chocolate from even rarer Venezuelan cocoa beans.

Les Crus d'Excellence 75% all come from Venezuela.  

Producer / Distributor
Chocolaterie Francois Pralus, 34, Rue General Giraud, 42300 Roanne, Frankreich
Characteristics
Product type: Bar of Chocolate
Chocolate type: dark chocolate
Bean Origin: Venezuela
Continent of Origin: Chocolate from South America
Cocoa content: 75 %
Cocoa Bean: Chuao cocoa bean, Chuao cacao bean, Porcelana cocoa bean, Porcelana cacao bean
made: Bean-To-Bar Chocolate, Single Origin Chocolate
Made in: France, french chocolate
Chocolate with: Chocolate with sugar, plain pure chocolate without ingredients
Packaging: brown
Sustainability: directly traded, Chocolate Fairly traded
Health: laktose free, vegan-friendly
Occasion: Advent, affairs of the heart, Birthday, Christmas, date, Easter, Father's Day, girls night, Guest present, Mother's day, Party, Sorry !, St Nicholas' Day , Thankyou !, Valentins day
Gifts: Gifts for men, Gifts for women
ChocBOXES: Gift box, chocolate gift package
Related links to ""Les Crus d`Excellence": 3 Chocolate bars of Porcelana, Guyagua, Chuao"
Ingredients
Cocoa content in the couverture 75%, sugar, cocoa butter., Soy lecithin (GMO-free). May contain traces of nuts, almonds or milk.
Allergens
  • Soy
According to manufacturer's specification and without guarantee on our part. Please always refer to the list of ingredients on the product.
Nutritional values
Nährwerte pro 100g GDA*
*GDA = Guideline Daily Amount: Guideline values for the recommended daily intake, based on a diet of 2,000 kcal daily for an adult woman.
Energy 2,520 kJ
610 kcal
31 %
Total Fat 52.0 g 74 %
of which saturated fats 32.0 g 160 %
Kohlenhydrate 43.0 g 16 %
davon Zucker 25.0 g 28 %
Eiweiß 9.0 g 18 %
Salz 0.01 g 0 %
Accessories
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* On working days for goods in stock, for orders and payment received before 12 o'clock

Other customers rated "Les Crus d`Excellence": 3 Chocolate bars of Porcelana, Guyagua, Chuao

Schokolade ist fein

Sehr geehrte Damen und Herren,
kann selbst noch kein Urteil abgeben., neu. Lebe in der Gran Sabana in Venezuela. Krnne den Ort Chuao, ist Nahe des idylischen Ort Choroni an der Kueste. Frueher kamen die Hollaender von der Insel Curacao um Cacao zu kaufen-eine Frage, bekommen Sie Cacao aus Venezuela? mfg Gruessen Manfred Frischeisen

Manfred Frischeisen am 22 October 2016
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