Regular price
$26.00 USD
Sale price
$26.00 USD
Regular price
Bonnat
100 g
Vegan Dark Chocolate
Bonnat - Madre De Dios, Peru 75%
A Bronze medal at the International Chocolate Awards, from cacao Bonnat rescued and replanted in the Peruvian Amazon.
Origin & Craftsmanship
Madre de Dios is the least populated department in Peru and one of the most biodiverse places on earth — Amazon lowland pressed up against the Bolivian and Brazilian borders, hot and humid the year round, better known internationally for its gold mines than for anything grown there. What survives in it, in scattered stands, are endemic cacao trees of considerable age, and Bonnat's contribution has been to identify those trees, propagate them, and put the resulting beans through a house that has been roasting cacao in Voiron since 1884. The method has barely moved in that time. Félix Bonnat opened the workshop; his grandson Raymond invented the Grands Crus in 1984, single-origin bars from guaranteed provenance, at a moment when almost nobody else was making them; Stéphane Bonnat, the fifth generation, added the Grands Crus d'Exception, of which this is one. The chocolate is conched long and finished with generous cocoa butter, which is why a Bonnat bar melts the way it does rather than snapping and sitting on the tongue. Three ingredients, no lecithin, no vanilla.
Flavour Profile
Opens blond and sweet rather than sharp — this is a 75% that reads considerably lighter than the number suggests. Red fruit and a soft floral top note, almost no acidity, then a full, buttered body that spreads rather than concentrates. The finish is the point: exceptionally long, evolving as it goes, and quiet about it.
Award & Recognition
Bronze, Plain/origin dark chocolate bars — International Chocolate Awards, European, Middle Eastern & African Bean-to-bar Competition 2019.
Tasting & Pairing Guide
Let a square melt on the tongue rather than chewing it — the cocoa butter content rewards patience, and the length only shows up if you give it thirty seconds. Pair it with a washed **Ethiopian or Kenyan coffee**, which meets the florals halfway; with **toasted walnut or a hard sheep's-milk cheese** for contrast, since the low acidity needs something with grip; or with an **aged Tawny Port or Banyuls**. Avoid tannic reds — there's nothing here for them to fight.
Summary
Bonnat is the oldest family chocolate house in France and the one that invented the single-origin bar as a category. Madre de Dios is the house at its least showy: a rare Amazonian cacao, saved from disappearing, handled in the traditional French style. For anyone who finds most 75% bars too austere, this is the argument against that.
We ship award-winning craft chocolate from our warehouse in Saint John, New Brunswick to more than fifty countries. Rates, transit times and free-shipping thresholds for every destination are below.
How We Protect Chocolate in Transit
Fine chocolate is temperature-sensitive by nature. We pack according to the forecast along the actual route, not the season on the calendar.
25–30°C (77–86°F) — insulated packaging
30–35°C (86–95°F) — double insulation with an ice pack
35–40°C (95–104°F) — double insulation with ice packs
Above 40°C (104°F) — the shipment may be held until conditions improve
We ship Monday to Thursday so nothing sits in a weekend warehouse, and a business delivery address gives chocolate a better chance than a doorstep in August. These measures reduce risk substantially. They do not eliminate it — in sustained heat, softening can still occur in transit.
Estimated Delivery Times
Every timeframe shown in the table, at checkout, or in a shipping confirmation is an estimate. Actual transit varies with destination, customs clearance and carrier operations, and peak periods and public holidays in either country affect it further. We dispatch promptly, but once a parcel is with the carrier we have little control over its progress, and we can't guarantee a delivery date.
Customs and Duties
Duties, import taxes and local handling fees are set by the destination country and are the responsibility of the recipient. They are not included in our shipping charge. Where a destination has a specific requirement, it's noted alongside that destination's rate.
If a carrier asks you for information to complete clearance, respond promptly. Parcels held for unanswered customs queries are usually returned or destroyed, and we can't recover them.
Orders With Pre-Order Items
An order that mixes in-stock and pre-order items ships complete, once every item has arrived. This avoids a second shipping charge. The expected date for a pre-order item appears on its product page and in your order confirmation, and you'll be emailed when the full order ships.
If you want the in-stock items sooner, place two separate orders. Pre-order items can't be expedited.
Damage, Melting and Delays
We don't refund or replace orders for melting, carrier delays, or customs-related outcomes. Our pricing reflects the protective packaging included in every order rather than a margin held back to cover weather.
If something arrives genuinely damaged, write to us within seven days with photographs of the parcel and its contents and we'll look at it.
Delivery to Specific Countries
For country-specific details on customs, transit and local requirements, see our pages for chocolate delivery to Canada, the United States, the United Kingdom and Singapore.
Don't See Your Destination?
Write to hello@hellochocolate.com and we'll quote it.
Vegan, Dairy-free, Kosher
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.