We invite you to try one of the most famous cocoas in the world. The quantity of cocoa coming from Madagascar is only very small but the beans have an outstanding flavour.
To use "sweet" use it crushed to flavour yogurts, white cheeses, creams, ice creams, to give some crunch to your cakes and chocolate mousses and in cakes. Enveloped in a thin chocolate cover, you can make a great sweet to snack on alone or ideally with coffee.
But the lack of sugar means it can be used in "savoury" dishes, for flavouring sauces, with game, pigeon and even foie gras.