To celebrate our 100th anniversary, we have created Komuntu 80% with you. The Komuntu couverture came to be when a group of ethically-minded people got together to create the ultimate in responsibly made chocolates.
Because our whole supply chain has helped create its flavor, it tells the story of all the people we have met around the world. The blend of cocoas has a singular aromatic character, with a powerful bitter woody flavor underpinned with notes of toasted nibs.
Because Komuntu is the physical embodiment of our commitment to a fair, sustainable chocolate sector and creative, responsible gastronomy, during our 100th anniversary year we are redistributing all the profits made to cocoa producers.
From cocoa-producing partners to suppliers, co-workers and customers, every one of us has helped to make this dark chocolate, which symbolizes all the work done over 100 years to make the world a better place.Its name evokes the strong link that binds our collective together, giving a sound and a rhythm to the meaning behind our work. Komuntu is a combination of “Komunumo”, which means “community” in Esperanto, and “Ubuntu”, an African word encapsulating the idea that “I am because we are”.
Because it symbolizes everything that is joyful about our diversity, its patterned look comes in the vibrant colors typical of our cocoas’ countries of origin. The gustatory voyage it represents is brought to life beautifully by the French- Madagascan artist Deborah Desmada. Her openness to world cultures illuminates her color palette and feeds into her technique in which oil pastels and digital painting fuse together to create a world where the imagination is allowed to run wild. She is the ideal talent to bring Komuntu to life.
MAJOR CHARACTERISTIC: BITTERSWEET
MINOR NOTE: WOODY
UNIQUE NOTE: ROASTED COCOA NIBS
Like a travel diary with multiple destinations, Komuntu tells the story of flavors and meetings of the world through its cocoa blends, revealing a strong, bittersweet and woody aroma with underlying notes of roasted cocoa nibs.
3kg bag of fèves - code : 48579
Berry vinegar, Amber or triple ale, Bitter almond, Montélimar nougat, Black cherry, Chai tea, Tobacco, Butterscotch
By Arthur Gavelle, pastry chef instructor at l'École Valrhona
By Baptiste Sirand, pastry chef instructor at l'École Valrhona
By Antoine Michelin, pastry chef instructor at l'École Valrhona
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