Description
The Tahitian Story
Terroir vanilla bean :
For the past hundred years, almost all of the thousand Polynesian Vanilla growers
have no longer prepared their own vanillas (drying);
they pick them and sell them to the few preparers active in the territory.
The result is that each preparer obtains vanilla from at least one hundred planters
spread out over the entire archipelago. All of the vanilla from the various plantations
and islands are thus mixed together and prepared at the same time.
Once the notion of terroir was abandoned,
the vanillas were no longer distinguishable.
Profile
Profile
Hints: Plumes, licorice, red fruits
Only fruit which has reached full maturity(dark brown color) is selected,
a selection process identical to that used with grapes for “Vendanges
Tardives ” and the “Sélections grains nobles” fines Alsace wines.
This very late harvesting process, unique in Polynesia,
makes it possible to enhance the taste and aromatic qualities of Tahitian Vanilla.
Farmers
Farmers
“There was a need to recapture the nourishing terroirs of our precious
Tahitian Vanilla, differentiate them, identify them, make them known.”
– Vanilla farmers of Tahiti –
Nutritional Facts
Ingredients
CHOCOLATE WITH SWEETENERS: cocoa beans, cocoa butter, sweeteners: inositol, erythritol, ribose, collagen, octanoic acid (coconut mct), vanilla pods (1%), sweetener: thaumatin (katemfe fruit). Contains at least 60% cocoa ingredients.
Nutrional value
Based on 100g:
Energy: 525Kcal, 2197kJ
Total fat: 49g
– which Saturated fat: 30g
Carbohydrates: 32g
– which Sugar: 6g * -> not what you think, learn more about D-ribose here
– which Polyols: 25g °
Protein: 9g
Salt: 0g
*including ribose
° including inositol
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