CHOCOLATE
Café en bean-to-bar | Diggers x Celsius | Geisha, Pérou
Café en bean-to-bar | Diggers x Celsius | Geisha, Pérou
75-gram bar
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Le café et le cacao peuvent prendre des formes très semblables, au point de déguster un café en tablette. Nous avons confié notre Fragans, geisha naturel du Pérou à Olivier et Maxence de Diggers, pour en faire une gourmandise.
C'est fabuleux, et unique à notre connaissance.
Origine : Jaen, Pérou
Variété : Geisha
Notes de dégustation : Rose, carambole, sirop d'agave.
Ingrédients : café (30%), beurre de cacao (35%), sucre de betterave français bio (35%)
Poids net : 75g
A quick word about Diggers
This is still a rare profession in France: cocoa roaster. The vast majority of chocolatiers buy chocolate already prepared to then create recipes and designs. Olivier and Maxence wanted to focus on the raw material and go select the beans at the source, then roast them and put them through all the steps necessary to make a chocolate bar.
This craft is often known as "bean-to-bar," and it accounts for only a tiny proportion of the chocolate sold in France.
It is a true tasting experience, similar to what we offer with our specialty coffees.