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Michel Cluizel Dark Chocolate "Vila Gracinda" (73% Cocoa)
Immerse yourself in an exotic and truly unique world of flavour with Michel Cluizel dark chocolate “Vila Gracinda”. This 73% cocoa bar is born in an exceptional location – on the island of São Tomé, off the coast of Gabon in Africa, where the proximity of the ocean and the tropical environment shape the distinctive character of the cocoa.
The Vila Gracinda cocoa plantation is renowned for its unique microclimate. Iodized ocean spray, rich maritime aromas and the fertile island soil subtly influence the cocoa trees, giving their beans a remarkable aromatic depth. This exceptional terroir is reflected in every square of chocolate.
On the palate, an expressive and multi-layered aromatic profile unfolds. The tasting experience begins with roasted and gently spicy notes, which gradually evolve into hints of liquorice, followed by a refreshing finish of tropical fruit flavours. The character of the chocolate, interwoven with nuances of wild herbs, gives it outstanding complexity and elegance.
Made using only carefully selected, natural ingredients, this chocolate embodies the true craftsmanship of Michel Cluizel. Free from artificial additives or flavourings, it delivers an authentic and pure expression of cocoa, shaped by the unique nature of the island of São Tomé.
An ideal choice for gourmets seeking an exceptional dark chocolate that reflects its terroir – rich, refined and full of exotic nuances.
Ingredients: cocoa, sugar, cocoa butter.
May contain traces of milk and milk products, eggs, nuts and gluten.
Nutritional values (per 100 g): 2409 kJ / 576 kcal; fat 43 g, of which saturates 27 g; carbohydrates 31 g, of which sugars 27 g; protein 7 g; salt 0.02 g.
Store in a dry place at 16–18 °C.
M. Cluizel is one of the most respected chocolate makers in the world. Only the highest quality chocolate — no compromises! At the family-owned French Cluizel chocolate factory, now run by the third generation of chocolatiers, the entire production process takes place under one roof — from processing cocoa beans to creating cocoa mass, chocolate bars, and pralines.
The main mission of the Cluizel chocolate masters is to preserve as much of the cocoa’s natural flavor and nutritional qualities as possible. To achieve this, the beans are carefully prepared right on the plantation: immediately after harvesting, they undergo an initial fermentation, and later travel to the Cluizel manufactory, where they are slowly roasted to achieve the perfect texture. The roasting stage is crucial, as it reveals the true, natural character of the cocoa bean.
