64% Dark Chocolate Bar

€5,50

Sale Sold out

This 64% dark chocolate strikes a harmonious balance between intensity and sweetness, with a full, rounded flavour that wins you over from the first bite.

Made without added lecithin, it stands out for its fine, velvety texture, melting slowly in the mouth to release the full aromatic richness of the cocoa. A warm, lingering chocolate, ideal for lovers of authentic dark chocolate.

Shipping within 2–5 business days.
Free shipping on orders over €150.

Dietary Requirements

Gluten-Free
Lactose-Free

Storage Instructions

Store in a cool (16–18°C), dry place, away from strong odours. Dark chocolate keeps perfectly for 18–24 months. Any white bloom that may appear is natural and does not affect the taste.

The Special Ingredient

Cameroon cocoa

Our 80% dark chocolate bar is made from fine Cameroonian cocoa mass, selected for the intensity and depth of its aromatic profile.

Full Ingredient List

Cocoa paste, sugar, cocoa butter, vanilla extract. May contain nuts.

Nutritional Information

Calories 574 Kcal/2394 kj, Fats 37 g of which saturated fatty acids 24 g, Carbohydrates 43 g of which sugars 38 g, Proteins 8 g, Sodium 0.01 g.

THE ARTISAN PROCESS

Ground on the historic 19th-century granite mill and carefully refined, it undergoes a slow 72-hour conching that balances its acidity and develops the full richness of the cocoa. The result is a chocolate with a velvety, silky, enveloping texture and a balanced, intense, lingering taste — an authentic expression of artisan craftsmanship.

FAQ

Why is 64% considered ideal?

64% cocoa offers the best balance between intensity and sweetness: dark enough to bring out the cocoa's aromatic complexity, but without the bitterness that could be too much for some palates.

Can it be used for cooking?

Absolutely. The 64% dark bar is ideal for pastry-making: it melts easily, keeps an intense flavour without being too bitter, and stands out in doughs, bringing the authentic aroma of cocoa to every dessert.

What can I pair it with?

It pairs perfectly with medium-bodied red wines, amber rums and filter coffee, bringing out every aromatic nuance. In the kitchen, it's perfect for ganaches, mousses and coatings, thanks to its velvety, balanced texture.

What's the best way to taste it?

At room temperature (20°C), letting a square melt slowly on the tongue. The flavours develop in sequence: first the sweetness, then the cocoa, finally the aromatic notes.

View full details