Javanese bar 75%

The marriage of beans from Ghana and Indonesia in this Javanaise, one of the rare blends in the range of chocolates and one of the first recipes created by François Pralus.

In this clever blend of beans, the aromatic properties of the Forastero beans break the acidity of the Criollo. The result is a round chocolate, long in the mouth with good aromatic notes. Very fresh and subtle, it develops notably woody and wild mushroom aromas.

This recipe was named Djakarta when it was created thirty years ago, as a gourmet evocation of a trip to Indonesia. It was recently renamed La Javanaise, to meet regulatory requirements and not to mislead our customers, as the cocoa plantations are not located in the city of Jakarta.