Cocoa bean dragée

After roasting our Madagascar cocoa beans, we caramelize them with a little cane sugar. We coat them with 62% Madagascar milk chocolate flavoured with raspberry vinegar and tonka bean, and finally we roll them in cocoa powder.

  • cocoa beans
  • cane sugar
  • cocoa butter
  • whole milk powder
  • sunflower lecithin
  • tonka beans
  • raspberry balsamic vinegar
  • cocoa powder
milk, sunflower lecithin

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