It is out of a desire for balance and elegance, mixing traditional ingredients of the Japanese art of living and French artisanal know-how, that the TUYA tablet was born. TUYA means "luminous" in Japanese, but also "yours" in Spanish and this Japanese hojicha tea tablet actually offers a moment to yourself.
Chocolate brown in color, hojicha is a roasted Japanese green tea whose infusion releases an amber liquor with flavors of toasted bread and hazelnut, slightly woody. Rich in antioxidants and L-theanine which helps reduce stress, it is generally consumed in Japan after meals. Its low theine content makes it a drink for all times. Deliciously comforting, that's the starting point for this tablet.
To better reveal it, the cocoa beans were crushed with white almond puree which gives a milky and creamy character to the chocolate, allowing the hojicha tea to express itself better. The ultimate nod to Japan, the roasted black sesame on the top of the bar which adds crunch.
Each tablet has been designed by hand, from bean to tablet, in France, to offer you a journey of the senses that restores the body while respecting the earth.
Carrés Sauvages x Tiffany Bouelle
Ingredients : raw Chanchamayo cocoa beans from Peru, whole coconut blossom sugar from Java, white almond puree, cocoa butter, Japanese hojicha tea, roasted black sesame. Ingredients from organic farming and fair trade.
Cocoa content: 50 % (only 25% sugar)
Nutritional values per 100g:
Energy value: 562 KCal or 2352 KJ
Lipids: 38g, including saturated fatty acids: 29g
Carbohydrates: 42g, including sugars: 12g
Une saveur ronde et douce rehaussée par le sesame noir … un délice !
Un voyage en une bouchée
« (une parenthèse enchantée) : la délicatesse du thé Hojicha révélée par l’intensité du cacao Chanchamayo et la finesse du sésame noir. Chaque création Carrés Sauvages est une expérience inattendue et d’une élégance unique. »
Une tablette tout en harmonie au goût parfaitement équilibré. Le hojicha renforce vraiment l’arôme du cacao. Une vrai réussite
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.