GG_N50_FR

NEWS
20° NORD 20°SUD, OR DEVELOPING A VOCATION
FOR BEAN TO BAR
It wasn’t that long ago that Mélanie Paulau turned her back on chocolate, finding it often too fatty, too sweet, or sometimes both.
visit to the Paris chocolate exhibition proved to be her eureka moment and
A opened up a future for her as a Bean to Bar chocolate maker with a natural,
delicious and meaningful chocolate. Since then, cocoa has been a part of her life!
She trained with seasoned chocolate makers before launching 20°Nord 20°Sud
in order to introduce the bean to bar concept to a wide audience.
The young brand recently released a limited edition gift box featuring two
outstanding chocolate bars honouring the 2018 and 2020 vintages of Chuao.
The Chuao cocoa bean is the most famous in the world and is grown in
Venezuela by passionate, committed producers. It is the only cocoa sold with a
certificate of origin for traceability. It owes its character to the unique location
of the plantation which boasts an ideal micro-climate combining humidity and
sunshine, rich soils and a lush environment. For its dark chocolate, the brand
only adds one ingredient to the cocoa – sugar, its natural flavour enhancer.
This is the incredible chocolate we tasted for you, pairing it with a remarkable
Banyuls Grand Cru.
MÉLANIE PAULAU, THE BRAND’S FOUNDER
2018 Chuao
Dry and raw yet also elegant with a velvety
sensation and delicate spiciness. An ethereal
style with lots of class.
2020 Chuao
Racy and delicate with a fine bitterness and
a delicious peppery note on the finish with
remarkable length.
2008 Banyuls Grand Cru Président Henry Vidal (94/100 Gilbert & Gaillard)
Mahogany colour with bricking. Intense nose recalling tobacco and exotic wood with very elegant aromatics. The attack
on the palate is powerful with chiselled aromas and persistent caramel tones to finish. Will continue to mature. With
these outstanding cocoas, it should be savoured fairly chilled to keep the right balance. This is one experience not to
be missed because it puts sheer enjoyment at its core.
This Banyuls is a sun-kissed wine originating in the far South of France, between the Pyrenees and the Mediterranean,
on schist soils. The vineyards grow on terraces that rise up from the coast to the valley floors inland.
This Grand Cru – of a similarly superior quality to the cocoa – is made from Grenache noir grapes entirely harvested
when overripe. The fruit is fortified then soaked for 20 days followed by 12 months’ maturation in medium-sized
barrels and demi-muids before maturing in the bottle in the underground cellar. Expect the unexpected when two
products grown 7,500 km apart finally meet!
https://20nord20sud.com/fr/ • https://www.terresdestempliers.fr/fr
8 WINTER 2022 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE