A rare cocoa collected in the wild forests of Bolivia. They receive these beans exceptionally every two years because they are often difficult to access. Roasting is a fragile step due to the nature of these tiny beans.
During stone grinding, we add young fir shoots harvested locally in our forests by Gourmet Sauvage to add A touch of our Laurentian forest.
AWARDS:
International Chocolate Award - Canadian - 2016
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