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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 creating this recipe with dark chocolate or milk chocolate... and we finally decided to make both!

The "black" version invites you on a journey through the Andes with our 70% organic single-origin Ecuadorian chocolate, featuring aromatic notes that are both delicate and robust, studded with small Bolivian quinoa beads and sprinkled with Peruvian coffee.

The quinoa beads are produced 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 supports sustainable farming practices. for several decades.

And to round out this Andean trio, we use our delicious organic, fair-trade Picchu Peru coffee.

With about 1 gram of 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 gentler boost and helps mitigate the undesirable effects of coffee.

The result is a perfectly balanced, energizing snack with just the right amount of sugar, coffee, and cocoa—and it keeps you going thanks to the high protein content of quinoa.