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A crunchy, energizing recipe born from a collaboration between Umano and the artisanal fine chocolate maker Xocolatl.

Taking inspiration from the famous crunchy coffee chocolate bar, we’ve reinvented this classic into a version that combines pleasure, health, and ethical values.

We hesitated for a moment between making this recipe with dark chocolate or milk chocolate... and we finally decided to make both!

The milk chocolate version leans a bit more toward indulgence and takes us on a little detour to the Caribbean with our organic milk chocolate from the Dominican Republic, featuring intense and fruity cocoa.

It’s still studded with tiny Bolivian quinoa beads and sprinkled with Peruvian coffee.

Quinoa balls are made using a special extrusion technique that gives them an intense crunch. Sourced from the highlands of Bolivia, this organic quinoa is imported by a Quebec-based company that has supported sustainable quinoa farming practices for several decades.

With about 1 gram of organic coffee per 25-gram serving (half a bar), it provides a welcome energy boost in the morning or midday. In addition, the theobromine found in cocoa, when combined with caffeine, provides a milder stimulant effect that helps mitigate the undesirable side effects of coffee.

The result is an energizing and delicious snack that keeps you going, thanks to the high protein content of quinoa.