sambirano valley 50% with fleur de sel

benoît nihant

Benoît Nihant is a Belgian bean to bar producer, who is a trained engineer and used to work as project manager for multinational companies. Around the age of 30 he changed gears and entered the world of chocolate. On his website he states that he hunts down fine cocoa beans, which he buys at a fair and just price directly from the plantations.


This bar is made from trinitario cocoa from the Somia plantation in Madagascar and has been stone ground and conched for 70 hours.  The bar is quite delicate and smells slightly of caramel. The melt is grainy, which is common for a stone ground chocolate. It isn’t too sweet, has a slight acidity, and it is not salty and smooth enough for my taste. The chocolate is not too bad, but not quite my taste.


Ingredients: Organic cocoa beans, organic cane sugar, whole milk powder, cocoa butter, sea salt from Guérande. 1,76 oz

Zutaten: Kakaobohnen, Rohrzucker, Voll Milchpulver, Kakaobutter, Zeesaltz. (sic!) [Biologischer Anbau] 50g

This is available at various online shops. I bought it from the Berliner Kaffeerösterei – a micro-coffee roaster, online store, coffee shop, patisserie – with a good selection of chocolates in Berlin. Price approx. € 4,80.

Images by Axel Lambrette (thank you!!!)

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