L’Atelier des 5 Volcans – Réserve du Dja 62%
This chocolate is made from the cocoa that grows along the river Dja, on the edge of one of Africa’s largest nature reserves, the Reservé de faune du Dja. The greenness is captured in the chocolate, with a vegetable aroma of apple, green olives and herbs.
Tree to bar from Cameroon
From the edge of the Reservé de faune du Dja.
A pirogue glides over the river Dja. On the shore there grow the cocoa trees and they swing with the murmur of the rainforest. On the other side is one of the largest nature reserves in Africa. This immense greenness brings fresh and vegetable aromas in the cocoa.
Laetitia Paravisini is a trained patissier and has been extensively skilled in the world of growing cocoa and chocolate making. She did this also in South America. When she arrived in Cameroon in 2013, many cocoa plantations were abandoned. The farmers simply got paid too bad. They switched to growing oil and rubber palms. Leatitia took over the management of two deserted plantations, including Dja, and brought them back to life. She works with twenty people on land and in the workshop. They are trained in growing, harvesting, fermenting and drying. And of course, making great chocolate. By making chocolate in Cameroon, much more income remains in the country.
Ingredients: cocoa beans, raw cane sugar, cocoa butter
Tasting notes: chestnut, vanilla ice cream followed by blackcurrants and notes of tannin, woody and then more sharp
Free from allergens; produced in an environment free of milk, nuts and soy.
|Nutritional values||Per 100 g|
|Energy||589 kcal/2445 kJ|
|of that saturated fatty acids||25,7 g|
|of that sugar||37,3 g|