Not every sugar bean is the same - and you can taste it!
The taste, intensity and texture of a sugar bean depend on the ratio of chocolate to sugar.
Therefore, we would like to give you a brief overview of how our sugar beans are structured.
A sugar bean consists of two parts:
The chocolate core - this is the heart of the sugar bean. The higher the percentage of cocoa, the richer and more intense the flavor.
The outer layer - this provides the shine, firmness and the typical "crackle" when biting. This layer contains mainly sugar.
So the ratio of these two parts determines how full and chocolatey a sugar bean tastes.
Papa Chocolat Classic Collection - 45% cocoa
The classic sugar bean as you know it.
The chocolate core makes up about 40% of the bean, and that core contains 45% cocoa.
A smooth, accessible taste - ideal for those who love the traditional sugar bean.
Papa Chocolat Excellence Collection - 55% cocoa
Here we go a step further in flavor experience.
The chocolate core takes up about 62% of the bean and contains 55% cocoa.
That makes for a fuller, warmer chocolate taste with less sugar.
Papa Chocolat Premium Collection - 70% cocoa
Our most intense variety.
Again, 62% of the bean is chocolate, but the core contains 70% cocoa.
A powerful, dark flavor for those who love true chocolate intensity.
Where many sugar beans on the market stay true to the classic ratio of more sugar and less cocoa, Papa Chocolat deliberately goes a step further.
We choose more chocolate and less sugar so that each bean not only looks beautiful, but also really tastes like what it is: a little chocolate surprise.
The higher the cocoa percentage and the larger the chocolate core, the richer and more refined the taste.
Whether you choose Classic, Excellence or Premium, each Papa Chocolat collection is made with the same care and passion - but with its own character in taste and experience.
