Cru Sauvage, the raw chocolate of the mountains
Between the finesse of the South American cocoa beans and the authenticity of the French mountains terroir, the Cru Sauvage chocolates are 100% artisanal and natural.
Less known than traditional chocolate, raw chocolate is obtained by modifying as little as possible the cocoa bean (fermentation, roasting) until it is transformed into a chocolate bar. Thanks to this process, chocolate makers not only obtain a unique taste but also preserve more of the natural beneficial properties of cocoa.
Originally from the Drôme region, Amelle Wick discovered raw chocolate during a two-year stay in Canada. It is from this new experience that she decides to return to France and create her own chocolate factory and her own tablets.
The taste of the pre-Alpine terroir:
The ambition of Cru Sauvage chocolates is to be as close as possible to the elements present in nature. To do so, Amelle Wick works alone in her workshop with ingredients from the producers in her region. Mint and honey are therefore skillfully blended with the unique taste of cocoa beans from an ancient South American cocoa tree variety to form a very pure result and a unique pleasure in the mouth. All Cru Sauvage chocolate bars (except the 100% cocoa Tablet) contain an ingredient from the region and ingredients such as coconut flower sugar are carefully selected in connection with the farmers. Hand-cut, the thin tablets are then vacuum-packed and simply packed in a wrapping paper ready to open and reveal the natural flavours of prealpine plants.
ChocoClic
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Cru Sauvage, the raw chocolate of the mountains
Between the finesse of the South American cocoa beans and the authenticity of the French mountains terroir, the Cru Sauvage chocolates are 100% artisanal and natural.
Less known than traditional chocolate, raw chocolate is obtained by modifying as little as possible the cocoa bean (fermentation, roasting) until it is transformed into a chocolate bar. Thanks to this process, chocolate makers not only obtain a unique taste but also preserve more of the natural beneficial properties of cocoa.
Originally from the Drôme region, Amelle Wick discovered raw chocolate during a two-year stay in Canada. It is from this new experience that she decides to return to France and create her own chocolate factory and her own tablets.
The taste of the pre-Alpine terroir:
The ambition of Cru Sauvage chocolates is to be as close as possible to the elements present in nature. To do so, Amelle Wick works alone in her workshop with ingredients from the producers in her region. Mint and honey are therefore skillfully blended with the unique taste of cocoa beans from an ancient South American cocoa tree variety to form a very pure result and a unique pleasure in the mouth. All Cru Sauvage chocolate bars (except the 100% cocoa Tablet) contain an ingredient from the region and ingredients such as coconut flower sugar are carefully selected in connection with the farmers. Hand-cut, the thin tablets are then vacuum-packed and simply packed in a wrapping paper ready to open and reveal the natural flavours of prealpine plants.
ChocoClic
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