New Crunchy recipe
Crunchy is indulgence and balance incarnate: a 75% intense and round black Grand Cru base with beans from the Kokoa Kamili plantation in Tanzania. On top we hand sprinkled sobacha (roasted buckwheat) and currants for a play of textures between crunchy and fondant.
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, whole coconut flower sugar from Java, cocoa butter, sobacha, currants. Ingredients from organic and fair trade crops.
Creation made by hand from the cocoa bean to the tablet in a Parisian workshop.
Cocoa content: 75 %
Nutritional values per 100g:
Energy value: 542 KCal or 2267 KJ
Lipids: 35g, including saturated fatty acids: 28g
Carbohydrates: 47g, including sugars: 19g
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.