Cocoa beans from the Maranon Valley have a natural creaminess, but can be quite astringent. Many chocolate makers add milk to reduce the astringency, but this bar embraces it!
AWARDS: Silver, International Chocolate Awards, 2017
Christine Blais of Palette De Bine trained as an architect, but became one of the pioneers of bean to bar chocolate in Canada. Unfortunately, in October 2017 disaster struck - her chocolate factory was completely destroyed in a fire. It took six months to re-establish the factory in an old ski shop across the road, but she has relaunched Palette De Bine and is back making award-winning chocolate. See more
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