
A real 70% dark chocolate.
It all starts with a 70% dark chocolate from Valrhona, in Tain-l’Hermitage, melted then gently tempered to keep its shine and its snap.
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From bean to tin, in five steps.
First a chocolate you actually want to eat, then the right dose inside.

It all starts with a 70% dark chocolate from Valrhona, in Tain-l’Hermitage, melted then gently tempered to keep its shine and its snap.

Calculated in the lab, weighed for every batch, printed on the tin.

Poured by hand in Provence, bar by bar.

uncle. engraved into every square, which snaps off in one easy move.

Two bars per tin, two tins per supplement, one insulated pouch.
From bean to tin, in five steps.
First a chocolate you actually want to eat, then the right dose inside.

It all starts with a 70% dark chocolate from Valrhona, in Tain-l’Hermitage, melted then gently tempered to keep its shine and its snap.

Calculated in the lab, weighed for every batch, printed on the tin.

Poured by hand in Provence, bar by bar.

uncle. engraved into every square, which snaps off in one easy move.

Two bars per tin, two tins per supplement, one insulated pouch.