The journey begins where Earth ends.
Where the wind rises and the elements are unleashed.
Where we vibrate and feel alive.
Oceans of desire, the squares of La Mer make our taste buds sail from pleasure to pleasure, towards imaginary territories where Africa and Japan invite themselves into the Iroise Sea.
On a kasha shore, the iodized power of red algae enhances the wild side of the brown bean.
When suddenly, a wave of sweetness: the currants approach the chocolate crew mixed with the poetry of a white almond puree.
Then again, the call of the open sea... The last umami note is that of red algae: smoky, iodized, it is a symbol of new horizons.
Close your eyes. At the edge of the cliff, the plunge into the future takes place.
Carrés Sauvages x Neptune Elements
Ingredients : raw Kokoa Kamili cocoa beans from Tanzania, whole coconut flower sugar from Java, white almond puree from Sicily, cocoa butter, Palmaria Palmata seaweed from Brittany, Japanese roasted buckwheat kasha, Corinthian raisins. Ingredients from organic and fair trade crops.
Cocoa content: 65 %
Nutritional values per 100g:
Energy value: 562 KCal or 2352 KJ
Lipids: 38g, including saturated fatty acids: 29g
Carbohydrates: 42g, including sugars: 12g
Bought out of curiosity, not sure I'll come back... The chocolate is of exceptional quality but I'm not enough of a fan of seaweed to appreciate it at its true value, I think. I also find that we don't really smell the grapes...
Once again a very nice discovery with a good balance of flavors. I recommend
A delight. I was a little afraid of the taste of the seaweed, but the flavors combine perfectly!
To (re)order without hesitation.
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.