Conference pear & roasted cocoa bean

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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 agricultural fruit in our country. It is known and exported worldwide for its fine fragrance and juicy, sweet flesh.
This recipe is made with roasted cocoa beans from Madagascar.
This cocoa, recognized as one of the world's finest, represents only 0.4% of world production, making it an exceptional artisanal product.
Called "Criollo", it reveals citrus flavors with fruity final notes reminiscent of raspberry or strawberry.
With very little bitterness, this is a bean full of deliciousness.

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

On the palate: a clean attack, with the freshness of pear followed by the richness of cocoa. Well-balanced mid-palate. Fresh cocoa-flavored almond, red fruit.
Smooth, warm finish with lovely 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