A harmonious blend of cocoa beans from Ghana and Indonesia, La Javanaise is one of François Pralus’ earliest and most iconic recipes. This rare combination of Forastero and Criollo beans creates a chocolate that balances acidity with richness, resulting in a smooth, well-rounded profile with a long-lasting finish.

The chocolate’s flavor is fresh and subtle, with distinctive woody and wild mushroom aromas that evoke the lush landscapes of Indonesia. Originally named Djakarta as a nod to Indonesian journeys, it was renamed La Javanaise to reflect its origins more accurately.

Bar Size: 100g

Ingredients: Cocoa 75% minimum, sugar, cocoa butter, emulsifier: sunflower lecithin.

Made in a workshop using nuts and milk.