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Beat the lockdown blues with La Folie’s single-origin chocolate bars
Saturday, 23 May, 2020, 08 : 00 AM [IST]
Our Bureau, Mumbai

Fancy a chocolate bar for every mood? While you're practicing safe social distancing while staying home, that doesn't mean your sweet tooth needs a rest!

Treat yourself to LaFolie's wide range of bean to bar chocolates that are made from the finest single origin cacao that has been ethically sourced from across the world.

Choose from classics such as the 72 per cent Dominican Republic single origin with its flavours of plum, fig and tropical fruit; or the 72 per cent India single origin which offers notes of succulent apples and vibrant red berries, floral hints of honey, raisins, toasted nuts and caramel.

For those in the mood for more adventure, you could opt for the 65 per cent nutty rocher praline featuring caramelised hazelnuts and crispy waffle; 72 per cent the berry good bar, made with strawberries, raspberries and wild blueberries bathed in a blend of Guatemalan and Kerala cacao; or the intensely-flavoured 72 per cent crunchy cacao nib.

If you're looking for something even more indulgent, get your hands on the 65 per cent maple and chunky almond butter made with maple caramelised almonds, Ecuadorian and Guatemalan dark chocolate and artisanal almond butter; mint after dark where hints of peppermint are balanced with ecuadorian cocoa and activated charcoal; 45 per cent sea salt caramel; or the 60 per cent creamy coconut milk.

If you have a liking for something darker and more decadent you could try the 80 per cent intense black jaggery; 72 per cent smoked pink Himalayan salt where pink Himalayan sea salt is sprinkled on applewood-smoked, single-origin Kerala cacao dark chocolate; 75 per cent single malt cask aged, which has long, bold, intricate and lingering notes of oak, blood orange and dark molasses paired with Malabar forest cacao, aged in an amrut Indian single malt whiskey cask; 65 per cent Kelagur coffee; or the 70 per cent mulled wine chocolate, featuring Kerelan cacao aged in wine barrels with cinnamon and orange, creating a deeply nuanced bar with warm, sangria-like vibes.

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