Henri Le Roux Chocolate Bars
>Goviro: cocoa 67%. Dark chocolate with Fleur de Sel de Guérande (Fine Breton salt), crêpe dentelle (crunchy very thin pancake) and caramelized almonds.
>Madagascar: cocoa 70%. Origin Madagascar. True, delicate, sweet and subtle.
>Ecuador: 70% cocoa. Very sweet at first taste, it leaves place to florals and woody notes with a slight touch of astringency.
>Perou: 74% cocoa. A well-balanced chocolate with beautiful long-lasting aromas.
>Alizé: cocoa 80%. Warm and voluptuous. A chocolate of character, ideal for coffee lovers!
>Force 9: cocoa 90%. For bitterness lovers. Powerful but delicate. A perfect marriage of Venezuela and Madagascar cocoas.