The chocolate we use is from Ecuador with a minimum of 70.9% of cocoa and does not contain any additives in the form of aromas or vanilla and therefore has a unique and natural flavour and aroma.
The “fleur de sel” is from Trenc and is 100% natural; it is created at the surface of the Majorcan Salinas and it is collected manually and its crystals are sundried.
The “fleur de sel” from Trenc has an extraordinary balance of revitalising minerals and is rich in trace elements; it is a salt with texture, savour and properties.
To make our chocolate bars, we temper the chocolate respecting the chocolate tempering curve and then we dust it with a fine layer of “fleur de sel”. It is easy to imagine the result: a sweet, bitter and salty confection and ideal with coffee.