75% Dark Chocolate Bar with Timut Pepper, Organic Raw Cocoa - Songes et Cacao - 50 g
A dark chocolate with 75% raw cocoa enhanced with Timut pepper, the "grapefruit pepper" from Nepal, for a fresh and peppery finish.
50 g bar, handmade by Songes et Cacao.
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€5.90
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75% Dark Chocolate Bar with Timut Pepper, Organic Raw Cocoa - Songes et Cacao - 50 g images
75% Dark Chocolate Bar with Timut Pepper, Organic Raw Cocoa
This 75% raw cocoa dark chocolate bar hides a surprise at the end: Timut pepper, nicknamed "grapefruit pepper" for its citrus notes. First, the power of unroasted cocoa, then a tangy freshness and a slight tingling, as unexpected as it is addictive.
🍫 Why this chocolate bar?
Timut pepper is not a true pepper but a berry from the Zanthoxylum family, harvested in the mountains of Nepal. Its grapefruit and passion fruit aroma pairs surprisingly well with the intensity of dark cocoa.
It is one of the bestsellers of Songes et Cacao, and one of our favorites during tasting: proof that dark chocolate can be both intense and refreshing.
🍫 How to enjoy it?
Let a square melt without biting: the cocoa develops first, then the Timut expresses itself at the end with its citrus notes.
It pairs very well with green tea, black coffee, or a few orange segments. Grated, it also enhances a fruit salad or a raw cocoa mousse.
Store it in a cool, dry place, between 15 and 18 °C, away from light. After taking it out of the refrigerator, let it return to room temperature for a few minutes to release all its aromas.
🍫 Focus on the ingredients:
- Raw cocoa beans (75%): unroasted, ground for 24 hours under a stone mill, for an intense dark with preserved aromas.
- Timut pepper (0.33%): the Nepalese berry with grapefruit notes, dosed just right to surprise without overpowering.
- Coconut sugar and beet sugar: only 25% of the bar, to let the cocoa shine.
> Discover our entire selection of raw cocoa.
A 75% Raw Cocoa Dark
With 75% unroasted cocoa beans, this bar concentrates what makes raw cocoa interesting: its polyphenols, flavonoids, and minerals, including magnesium, largely preserved by the absence of high-temperature cooking. To understand everything, read our article on the benefits and virtues of raw cocoa.
Timut pepper has long been used in Nepalese and Tibetan cuisines for its fresh aroma and slight tingling sensation on the tongue.
It remains a treat: to be savored square by square, as part of a varied and balanced diet.
SONGES ET CACAO
Songes et Cacao is the workshop of Yann Maritaud, a chocolate artisan based in Drôme, in Crest, after several years in Lamastre in Ardèche. Yann is one of the very few French chocolatiers who make their chocolate from A to Z, from bean to bar: this is the "bean-to-bar" approach. Only 2 to 3% of chocolatiers in France work this way.
At his workshop, everything that can be done by hand is done by hand. The beans are sorted one by one, crushed, and separated from their shell, then ground for 24 hours under a stone mill to obtain cocoa paste. Each bar is then molded by hand and wrapped by hand. No step is outsourced to an industrial company.
Most importantly, the beans are not roasted. While classic chocolate roasts its beans between 150 and 180 °C, Yann works with them raw, preserving the most delicate aromas of each origin, much like a grape variety for wine.
His bars are certified Organic Agriculture and Nature & Progrès. The beans come from small cooperatives in South America, the chestnut flour from the Ferme du Châtaignier in Lamastre, and the sugar is a mix of coconut flower sugar and French beet sugar. The bar's packaging is compostable, and the workshop's waste is used as mulch by a neighboring plant producer.
We discovered Yann's work while looking for a raw cocoa workshop, and we immediately recognized the same level of commitment as at Biovie. After a family tasting, the choice of these four bars was obvious.
Packaging: 50 g bar, compostable packaging.
Ingredients: Raw cocoa beans* 75%, coconut sugar*, beet sugar*, Timut pepper* 0.33%.
*Ingredients from organic farming.
Unroasted cocoa, vegan, dairy-free. Artisan bean-to-bar production.
Certification: Organic Agriculture, certified by Certipaq (FR-BIO-09). Also certified Nature & Progrès.
Allergens: possible traces of nuts.
Storage method: in a cool, dry place, between 15 and 18 °C, away from heat, light, and humidity.
Manufacturer: Songes et Cacao, Yann Maritaud, chocolate artisan, 11 rue de l'Hôtel de Ville, 26400 Crest.
Nutritional values:
| Nutritional values | per 100 g |
|---|---|
| Energy | 610 kcal - 2534 kJ |
| Fat of which saturated fatty acids |
46 g 26 g |
| Carbohydrates of which sugars |
43 g 26 g |
| Dietary fiber | 12 g |
| Protein | 8.4 g |
| Salt | 0.01 g |
Frequently Asked Questions about the Dark Chocolate Bar with Timut Pepper:
What is Timut pepper?
It is a berry from Nepal, from the same family as Sichuan pepper. It is not very spicy: it is mainly distinguished by its citrus notes, particularly grapefruit, and a slight tingling sensation in the mouth.
Is this chocolate bar very spicy?
No. Timut is dosed at 0.33%: it brings a tangy freshness and a slight tingling at the end, without burning. It's a good introduction to spiced chocolates.
Is this chocolate bar vegan?
Yes: it contains only cocoa beans, coconut sugar, beet sugar, and Timut pepper. It may contain traces of nuts.
Why does my chocolate bar have white spots?
This is blooming: after a heat shock (during transport, for example), the cocoa butter rises to the surface and forms a white film. It's purely aesthetic, the bar remains perfectly edible and its taste is intact. To avoid it, store it in a cool, dry place, between 15 and 18 °C, away from light.
Why do we talk about "raw cocoa" instead of "raw chocolate"?
The term "raw chocolate" is not recognized by French regulations. Therefore, we refer to a raw cocoa bar: the beans are not roasted, unlike classic chocolate whose beans are roasted between 150 and 180 °C. This preserves the delicate aromas of the bean.
Update: September 2026. Sheet validated by Éric Viard, founder of Biovie and engineer ISTOM, co-author of Algues au quotidien (Gallimard, 2024) - Best Cookbook in the World, Gourmand Cookbook Awards 2025, and Best Cookbook in France, National Academy of Cuisine 2025.
Disclaimer: The information presented on this sheet is provided for informational purposes and does not constitute medical advice. Consult a qualified health professional before making any changes to your diet. As part of a varied and balanced diet and a healthy lifestyle.
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