Tartine Chocolat Citron Basilic - Chocolate Lemon Basil
"Chocolate Lemon Basil Tartine" the acidity of lemon which titillates the flavors of chocolate combined with the green freshness of basil.
Always the same 100% pure paste and grand cru chocolate from Madagascar, always the same cooking in a copper cauldron but in "chocolate" lacquered pots. Why? Well to tell the difference right away at first glance between the jams and the spreads. And then quite simply because it is beautiful!
SWEET: with fruits or cookies dipped directly in the pot, on toast, on ice cream, on pancakes, or inside a muffin.
Ingredients + Benefits
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.