THE BAR BOX
$60.00
Definitely for chocolate lovers
Because you love chocolate and we don’t want to choose between our single-origin chocolates, we created this the Bar box with our full origins collection. Dark or dark-milk, follow your desire and your mood. We included a bite of each origin and a Tasting experience board, so you can make your own personal tasting. How special is that?
WHAT'S IN THE BOX
6 SINGLE-ORIGIN + 6 BITES — 1 bar+ 1 bite of each origin: Madagascar 72% | Dominican Republic 72% | Belize 47% | Mexico 72% | Brazil 43% | Ecuador 72%)
TASTING BOARD Set the chocolate in order. Dark chocolates first, then Dark Milk ones.
Then focus on taste. And notes and aroma. Savor and enjoy.
NET WEIGHT 13.97 oz | 396 g
OUR SINGLE-ORIGIN BARS
IN THE TASTING ORDER
THE PERFECT BALANCE
In Santo Domingo, the cocoa beans are left to ferment in a heap. It is here that they take on the subtle acidity of a ripe current, the smell of tobacco, and — above all else — a camphorated, even mentholated freshness. It haunts the mouth.
THE FRUITY SPARK
Cocoa arrived in Madagascar at the beginning of the 20th century, which makes it a young origin. This could explain its delicious impertinence with the acidity of raspberry or is it citrus? The roasted and simultaneously fruity notes make you crave more this Madagascar chocolate. Heady is the word.
AROMA FIREWORKS
Ecuador, the cradle of cocoa is lush, embeds scents of flowers — maybe jasmine or rose — and the forest: undergrowth, cut grass, hazelnut… But perhaps it is the banana or coconut that will leave you breathless. Be prepared.
THE SLAP ON THE FACE
To the Mayans and Aztecs, cocoa was a drink of the gods. Hence this gustatory thunder: a hard caramel that could seem almost burned! Following are some peppery notes, a touch of licorice, and the acidity of a yellow peach or an unripe apricot. The spell is long lasting.
COMING HOME
Belizean cacao + milk + Tahitian vanilla: this unprecedented combination is like a wave; the crest of which is brimming with white flowers and jasmine; the swell foams with lush floral hints; the sweetness of the vanilla carries it home before another wave, another taste…
MOTHER’S HUG
Brazilian cocoa is associated with bitterness, tartness, and powerful tannins once roasted. It can awaken sensations of infused black tea, or the scent of driftwood warming in the sun. The milk adds a quiet and yet bewitching force.
OUR SINGLE-ORIGIN BARS
TASTING ORDER
DOMINICAN REPUBLIC 72%
THE PERFECT BALANCE
In Santo Domingo, the cocoa beans are left to ferment in a heap. It is here that they take on the subtle acidity of a ripe current, the smell of tobacco, and — above all else — a camphorated, even mentholated freshness. It haunts the mouth.
MADAGASCAR 72%
THE FRUITY SPARK
Cocoa arrived in Madagascar at the beginning of the 20th century, which makes it a young origin. This could explain its delicious impertinence with the acidity of raspberry or is it citrus? The roasted and simultaneously fruity notes make you crave more this Madagascar chocolate. Heady is the word.
ECUADOR 72%
AROMA FIREWORKS
Ecuador, the cradle of cocoa is lush, embeds scents of flowers — maybe jasmine or rose — and the forest: undergrowth, cut grass, hazelnut… But perhaps it is the banana or coconut that will leave you breathless. Be prepared.
MEXICO 72%
THE SLAP ON THE FACE
To the Mayans and Aztecs, cocoa was a drink of the gods. Hence this gustatory thunder: a hard caramel that could seem almost burned! Following are some peppery notes, a touch of licorice, and the acidity of a yellow peach or an unripe apricot. The spell is long lasting.
BELIZE 47%
COMING HOME
Belizean cacao + milk + Tahitian vanilla: this unprecedented combination is like a wave; the crest of which is brimming with white flowers and jasmine; the swell foams with lush floral hints; the sweetness of the vanilla carries it home before another wave, another taste…
BRAZIL 43%
MOTHER’S HUG
Brazilian cocoa is associated with bitterness, tartness, and powerful tannins once roasted. It can awaken sensations of infused black tea, or the scent of driftwood warming in the sun. The milk adds a quiet and yet bewitching force.
At Chocolat-e, we’re all about the tasting experience. That’s why we created this gourmet chocolate that will blow your mind, and change your perception of chocolate… forever. But only if you savor it.
SINGLE ORIGIN CHOCOLATE
Our single origin chocolate is sourced from one country, one region, and even one single Cocoa farm.
Like fine wine or cheese, each cocoa plant has its roots; an origin that gives it its typicality. A taste that connoisseurs — you, soon! — work to identify with pleasure.
HAVE YOU EVER HEARD OF “TERROIR”?
It comes from the Latin word terra (Earth). Terroir is defined by the nature of the soil: its exposure to sun, wind, and rain; interactions between the species within its tissues; the impact of local yeasts and bacteria on the eventual fermentation process. Terroir is a cultural consideration that dictates local styles of planting, maintaining, harvesting, storing, and preparing crops like cocoa beans.
Many chocolate lovers are convinced that the quality of a chocolate depends solely on its cocoa percentage. In our opinion, this is only one criterion to consider, and further, it seems less essential to the complexity of the flavor than terroir.
That is why we have leveled each of our dark chocolates at 72%, so that you can experience the nuances in flavor without thinking about percentage. And trust us… what you will find in each of our couvertures will blow your mind.
THE COCOA FARMS
MADAGASCAR - SOCIÉTÉ MILLOT - Andzavibe, Ambanja
DOMINICAN REPUBLIC - CONACADO COOPERATIVA - Joba Arriba, Espaillat
BELIZE - MAYA MOUNTAIN CACAO - Yamwits Valley, Cayo
MEXICO - COMERCIALIZADORA DE SEMILLAS ALDAMA - Villahermosa, Tabasco
BRAZIL - M. LIBANIO AGRICOLA SA - Gandu, Bahia
ECUADOR - OSELLA S.A. Tambo, Guayas
FRÉDÉRIC CASSEL
Frédéric is our international award-winning chocolatier. Trained at Fauchon (Paris, France), one of the most high end caterers, he opens his first store in 1994 in Fontainebleau, France.
PASTRY CUP WORLD WINNER, 2013 (as President of the French Team) – PASTRY CHEF OF THE YEAR, France, 1999 and 2007 – President of Les Relais Desserts, 2003-2018 – Vice president of the Pastry World Championship, 2021. Shops and corners in Kyoto and Tokyo, Japan – Berlin, Germany – Tunis, Tunisia.
Discover Frédéric’s full chocolate story
SUSTAINABILITY
Though recycled, compostable, and fit to minimize packaging, our sleeves remain simple and elegant. With less waste and less postage, we are certainly not here to show off. We work everyday to find better solutions and new ways to make our products sustainable.
BOX
E-flute corrugated cardboard made from wood pulp with 45-60% being recycled material. Made in the USA
FLOW WRAP
OUTSIDE Recycled paper | INSIDE Plastic. Made in France
INGREDIENTS
N°1 -MAGADASCAR 72% – Cocoa beans from Madagascar, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
N°2 -DOMINICAN REPUBLIC 72% – Cocoa beans from Dominican Republic, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
N°3 – BELIZE 47% – Milk chocolate couverture (47% cocoa minimum, pure cocoa butter) – Sugar, cocoa butter, cocoa beans from Belize, whole milk powder, brown sugar, emulsifier: sunflower lecithin, natural vanilla extract, vanilla
N°4 – MEXICO 72% – Cocoa beans from Mexico, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
N°5 BRAZIL 43% – Milk chocolate couverture (43% cocoa minimum, pure cocoa butter) – Sugar, cocoa butter, cocoa beans from Brazil, whole milk powder, brown sugar, emulsifier: sunflower lecithin, natural vanilla extract, vanilla
N°6 – ECUADOR 72% – Cocoa beans from Ecuador, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.
TOTAL 13.97 oz (396 g)
ALLERGEN INFORMATION
May contain gluten, nuts, egg, soy.
Made in a facility that uses milk.
NUTRITION FACTS
TASTING SIZE
OUR BARS COME IN BITE SIZE, PERFECT FOR A TASTING EXPERIENCE
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