Chocolat Elot

Although the brand has diversified over the decades, Elot chocolate has always been roasted in Martinique in the chocolate factory of Le Lamentin. The recipe is the same as the one created by the founder Auguste Elot, made from cane sugar from Le Galion and local beans that give it its unique taste...

WHY ELOT CHOCOLATE IS UNIQUE....

=> The beans used come from Martinique, the Caribbean and Africa: this creates a particular balance because these beans are very fragrant.
=> The roasting is done in the American style (short and hot), which allows to develop aromas of coffee, burnt, which give Elot chocolate its strong and strong side.
=> Galion sugar. It is the only cane sugar chocolate, the others being beet sugar. This unpurified brown sugar makes it possible to obtain an original chocolate for tasting.
=> The recipe is very old: at the time of its creation, there was no cooling system. The quantity of cocoa butter incorporated is low (half as much as a classic dark chocolate). As a result, the product is less greasy and much more resistant to heat.
=> The "grain" of chocolate. When you bite into an Elot chocolate bar, you can smell small grains under your tongue: it's due to cocoa and cane sugar particles. This "raw" effect obtained at the creation of the product has finally become one of its strengths today.

Historically available in bars and powder chocolate, Elot Chocolates now offer a wide range of festive and gourmet products. At the same time, the brand is continuing the re-marketing of its range with the emblematic Elot Dark Classic Chocolate bar, which now features a new dress....

Chocolaterie Elot is a member of the Valcaco Association as a local processor and is therefore fully involved in the development of 100% Martinique cocoa. The Elot Chocolates have also committed themselves by the charter - which ensures them quantity and quality - to buy the beans harvested for their production.

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