Pecan Tonka, new vegetable milk chocolate bar
Next iconic bar, Pecan Tonka combines raw cocoa beans from the Kokoa Kamili plantation in Tanzania with cashew puree, pecans and tonka beans... a regressive and creamy whole that coats the senses and nourishes every cell in your body. This vegetable milk tablet is lactose-free, it is the oilseeds which give all its sweetness to the tablet. The tonka bean adds subtle vanilla notes to the chocolate.
We mainly use whole sugars with a low glycemic index. For this recipe, it’s whole-grain Java coconut blossom sugar.
Ingredients : raw cocoa beans from the Kokoa Kamili plantation in Tanzania, cashew nut puree, pecan nut puree, whole Java coconut blossom sugar, cocoa butter, tonka bean. Ingredients from organic and fair trade crops.
Creation made by hand from the cocoa bean to the tablet in a Parisian workshop.
Cocoa content: 65 % (sugar level less than 25%)
Nutritional values per 100g:
Energy value: 595 KCal or 2489 KJ
Lipids: 44g, including saturated fatty acids: 27g
Carbohydrates: 37g, including sugars: 14g
Cette tablette est purement délicieuse.
Mon préféré, j'aime sa douceur, ce mélange cacao purée de noix de pécan et noix de cajou une pure gourmandise. On devient vite accroc une bouchée en entraine une seconde difficile de ne pas succomber .....
Très bon chocolat, léger parfum de pain d épices, vraiment délicieux et original.
Vraiment les chocolats crus carrés sauvages nous font découvrir une toute autre profondeur de palettes de goût de chocolat, un vrai bonheur pour le palais des amateurs de chocolat !
Chocolat très doux, saveurs bien équilibrées, un délice
We say “raw” a fruit or vegetable that has not been heated above 45°C. In reality, when fermenting and drying cocoa beans in the sun, this temperature is usually naturally exceeded. Our so-called "raw" chocolate is so called because we do not roast the cocoa beans, a step where they are generally heated between 120° and 140°C, sometimes burned. Once the jute bags containing the beans have been received, we crush them directly to make chocolate with a working temperature below 45°C, which allows maximum nutrients and the original taste of the beans to be preserved.
Raw cocoa is full of antioxidants (it contains many more than blueberries, green tea or acai berries).
It stimulates good mood , by boosting the secretion of serotonin , our hormone of happiness, well-being and satiety, which also helps us regulate stress and emotional balance.
Its contributions in magnesium , iron and zinc also make it a valuable ally for the radiance of the skin and hair.
Chocolate is a delicate product sensitive to its environment, it has the particularity of absorbing odors (do not put it in the refrigerator next to a cheese platter...).
Keep it in a cool, dry place, away from light. Ideal storage temperature 17°C.
In case of high heat, you can put your chocolate in the refrigerator. Just make sure it's in airtight packaging so the chocolate doesn't absorb moisture. Take it out a few minutes before eating it.
The wild side of chocolate
Carrés Sauvages offers exceptional chocolate, raw and organic, which combines well-being and gastronomy. Each tablet is handmade, from bean to tablet.
The cocoa beans are worked at low temperature in order to preserve their richness in antioxidants, vitamins and minerals (mainly magnesium) with complete sugars with a low glycemic index.
It is the experience of a journey of the senses which restores the body with respect for the earth.
Nature as a guide
We work with the seasons. Our offer is divided between a permanent collection, our classics , our Muses collection, inspired by women with whom we share strong values, our collaborations with other brands, and our ephemeral tablets, recognizable by their Haute Chocolaterie case, which vary according to the seasons and inspirations.
Each tablet is the result of manual labor. Doing good takes time. We work in small quantities in search of quality. Each of our proposals is the result of handwork, which also makes it unique. None of our chocolates are second to none. Its irregularities contribute to its charm.