Crunchy snack raw cocoa, buckwheat and durian

Exclusive RRRAW cacao x Biovie collaboration

THE guilt-free treat

Invite the originality of freeze-dried durian  and raw cacao into your baskets! We have developed exclusively with RRRaw Cacao a special recipe combining the best of the 2 companies: the crunch of raw cacao and the freeze-dried durian from Biovie.

This snack is a chocolatey crunch that will delight you and delight the children with zero guilt. Raw, dehydrated at low temperature, it is made of cacao nibs, activated buckwheat seeds, pumpkin seeds, durian ground into powder and a little coconut sugar to hold it all together.
All these ingredients are organic, except the durian (which does not yet exist as organic).

We promise you an extraordinary and... addictive taste journey! Its particular taste is never too sweet; you never tire of it. Approved by young and old alike at our place, we advise you to try it for yourself to discover this gem.

Made in their workshop: the raw cacao beans are shelled to remove the skin surrounding them, then they are crushed into nibs (or nibs).
The French buckwheat is soaked in water to activate germination before being added to the preparation. The durian is blended. Everything is then dehydrated at 40°C.
The Rrraw Cacao team has exceptional know-how, which we are happy to share with you for this original creation.

Discover Eric's interview with Sébastien, head of production at Rrraw chocolates, who explains everything there is to know!

The beans used are of the Nacional variety, bought directly from a cooperative in Ecuador with the SPP label. Nacional is uncommon (it is estimated at 0.0012% of world production); it has floral notes of jasmine and orange blossom, which makes it particularly interesting.
You should know that there are mainly 3 varieties of beans:

- Forastero: the most widely grown in the world, its yield is high and it is very resistant to disease. It has little aroma, however, and a pronounced bitterness. This is the one used in industrial chocolates.

- Trinitario: a hybrid of the other 2 varieties, it accounts for roughly 10/15% of world production. It is characterised by its cocoa butter content and much more developed aromas.

- Criollo: the noblest variety, its yield is low and global warming disrupts its production, which makes it exceptional. It has a powerful, fine and aromatic taste. Very low in acidity and almost without bitterness, criollo is the most interesting from an aromatic point of view. Criollo is also interesting for its fruity secondary aromas that linger on the palate, with notes of nuts, caramel and even blueberries! (it is the one closest to Nacional in terms of quality)

For us, beyond the quality of the final product, choosing a little-known variety also means helping small producers, preserving the ancestral know-how of local populations and helping this original, ancient variety to thrive.