Conference pear & roasted cocoa bean

Winter limited edition (harvest 2022)

Only available from our dealers.
Go to our page OUR POINTS OF SALE to find the one closest to you.

The perfect pairing of fresh, fruity pear and unctuous cacao.

It's a little nod to our beloved conference pear and the expertise for which we are recognized in the world of chocolate.

The conference pear is an emblematic fruit of agriculture in our country. It is known and exported all over the world for its fine fragrance and its juicy and sweet flesh.
This recipe is made with roasted cocoa beans from Madagascar.
This cocoa, recognized as one of the best in the world, represents only 0.4% of the world production, which makes it an exceptional artisanal product.
Called "Criollo", it reveals citrus flavors with final fruity notes reminiscent of raspberry or strawberry.
With very little bitterness, it is a bean full of greed.

To the nose: Fresh pear, dark chocolate, roasted, mirabelle plum, quince, strawberry, raspberry.

In the mouth: a frank attack, with the freshness of the pear followed by the fatness of the cocoa. Balanced mid-palate. Fresh cocoa-flavoured almond, red fruit.
Smooth and warm finish with a nice freshness. Very long finish, chocolate notes and slight cocoa bitterness.

Ingredients: Agricultural rum from Guadeloupe, conference pear (10.6%), sugar syrup, roasted cocoa bean from Madagascar (3.6%).

30% vol / 70 cl