Dark chocolate bars 75% - Bitasyon Bio du Souffleur d'Arbonne

Bitasyon Bio is a family farm. Since 2018, Franck Morel has been growing traditional Réunion produce such as turmeric, vanilla, palm kernels and exotic fruits.

He is also interested in different crops such as cocoa, which he harvests and transforms with masterful know-how, from the cabosse (the famous cocoa bean) to the finest chocolate.

His production is stampedEsprit parc national - La Réunion : chocolate bars made from 75% cocoa and cane sugar, Trinitario variety, fermented for 6 days and roasted for 20 min at 129°C.

"For me, chocolate on Reunion Island should remain artisanal to add real value. If associations and farmers are interested in producing cocoa, we could have a beautiful production here and create a new product with Réunion's identity"says Franck Morel.