Chocolate comes from the Cacao tree, Theobroma Cacao, a small evergreen tree about 4 to 8 meters tall. It grows in humid climates with regular rainfall and good soil. Small clusters of flowers on the trunk are pollinated by a tiny fly, the fruit grows directly on the trunk of the tree. Cacao plantations can be mainly found in South America, Mexico, Brazil, Ecuador, Colombia, Africa and French plantations established in the Caribbean etc.
Each tree can produce up to 40 to 50 pods a year, these pods are ovoid in shape and contains between 20 to 60 seeds. About 300 to 600 seeds are required to produce 1kg of Cacao paste.
- Chocolate contains high quality polyphenol antioxidants, and potentially may reduce the risk of cardiovascular diseases.
- Cocoa and chocolate is rich in Magnesium and iron, both essential to general well-being.
- Saturated fatty acid in chocolate, stearic acid doesn’t raise blood cholesterol levels.
When purchasing Chocolat Bonnat you are guaranteed a product of the highest quality using the best natural ingredients available.
When the cocoa seeds reach the House of Bonnat, a team of dedicated craftsmen transform the precious seeds into the most delicate and delicious chocolate. Watch the documentary
The most noted active constituent is Theobromine, it is a compound similar to caffeine.
There is evidence that points to the domestication of wild geese in Ancient Egypt C. 5000BC. The goose was highly esteemed and figured prominently in Egyptian mythology and paintings of the time reveal that the practice of ‘gavage’ was used to produce fatter geese.
Over the millennia that followed, the practice of goose-fattening spread from Egypt through the eastern Mediterranean and western Europe, and made its way to France in the Middle Ages.
Duck foie gras is the most commonly consumed. It has a rich and rustic taste, widely influenced by its native soil. It is often considered to have stronger flavors than goose foie gras.
Goose foie gras is less common and more expensive than duck foie gras, because its production requires more intensive care and feeding. It is generally considered more delicate than duck foie gras, because of its gentle and creamy taste.
Entier and bloc de foie gras are two different types of fully cooked foie gras.
Entier is the purest form. It is a whole foie gras that has been de-veined, cleaned, seasoned and sterilized-cooked in its own fat, without additives. It has a firm and dense texture.
Bloc de foie gras is a mixed emulsion of at least 90% foie gras, water and seasoning. It has a homogeneous mousse texture.
Foie gras should be chilled at 4C for 24hours prior to opening the can or jar. It is sliced and served cold. Slices of foie gras (bloc or entier) should be served on warm French toasts (please do not spread it as a pate) with an optional salad tossed in walnut oil.
Traditionally, cold foie gras is enjoyed with a glass of sweet Sauternes, Montbazillac or Pinot des Charentes. In Australia we recommend a Late Harvest or Bothrytis white wine.
Usually cooked Foie Gras has a long shelf life and is recommended to store in climate controlled conditions.
To open a can of Foie Gras, use a can opener to open both sides of the can. Discard one side, and use the other one as a piston to gently push the bloc into a plate. Use a knife dipped in warm water to cut slices.
To Open a glass jar unscrew the lid or use the clamp and twist the rubber tongue until the seal is broken. Then simply tilt the bloc upside down into a plate. Then slice with a knife dipped in warm water as above. Once a jar or a can has been opened, the product can be kept in the fridge for 6 days. For longer storage we recommend to vacuum seal and freeze.
Salt from Guerande
Guerande is a little medieval town in South Britanny, on the Atlantic Coast. History of the region of Loire Atlantique and Britanny tells us that production of salt started with Landevennec Abbey monks around 945 AD after they studied the tides and eventually designed plans of the salt works.
In the salt marshes of Guerande is where the famous Fleur de Sel and Grey salt are harvested each year between June and September following summer high tides, and critical elements: meteorology (sun and winds to create evaporation), salt water and clay on which the salt is formed. At high tide valves are opened to let the water pass through a series of ponds to finally reach the “oeillet”, the last pond where the water evaporates and crystallisation begins.
The present salt marshes covers approximately 1700 hectares.
The Grey salt rests on the clay surface of the pond and is retrieved using a “las” a kind of wooden rake, the salt worker creates a wave to unable crystals to detach and brings them to the “ladure”, a conical formation of crystal is created to allow water to drain. The Guerande coarse salt is grey in colour.
In contrast Fleur de Sel is harvested when a thin layer of fine crystallised salt is formed aided by the wind on the surface of the “oeillet” or pond. Fleur de Sel is white in colour, fine in texture with a delicate violet perfume.
- Grey coarse salt from Guerande is used in cooking, (fish and meat cooked en “croute”).
- Fleur de Sel from Guerande enhances the subtle flavours of food at the same time preserving the foods original taste.
- Both salts are unrefined, unwashed, preservative and additive free. Rich in minerals and essential trace elements.
In 2012 Sel de Guerande and Fleur de Sel de Guerande recieved the IGP (Indication Geographique Protegee) European quality and quarantee for the provenance of the product and its quality. It is the first IGP in Europe.
Tea has a privilege of being the most ancient beverage in the world. One day in the year 2737bc, Emperor Chen-Nung was sitting at rest under a wild tea tree gently blowing in the breeze; a few leaves tumbled into his cup. On drinking it the Emperor was filled with a feeling of well-being, tea was born. Tea was first introduced in Japan in the 8th Century by monks, after spending time in China studying Buddhism, and used tea as a stimulant to keep awake during their long hours of meditation. In the 16th Century, grand tea master Sen No Rikyu codified the tea ceremony.
It is because of the Caravan Trade Routes that tea spread throughout the Mongol Empire, Persia, the Islamic World and Russia before Europe learned of its existence. It was only in 1610 that tea began its expansion into the Western World. The various East India Companies, which engaged in regular trade with the Far East, introduced tea to Holland in 1610, into France in 1636, and into England in 1650.
“Tea comforts the spirit, banishes passivity, lightens the body and adds sparkle to the eyes”
Shen Nong Medicinal Herbs
- Chinese medicine recognized a long time ago that tea was stimulating, a diuretic and had anti-bacterial properties. Furthermore, Tea contains high quality antioxidants due to the polyphenals contained in tea (neutralizing free radicals).
When purchasing exceptional tea you are guaranteed a product of the highest quality using the best natural ingredients available.
One of the first French tea Connoisseurs was Louis XIV. It is reported that in 1665 his doctors prescribed tea ‘to aid digestion’. The King, having also been told that neither the Chinese nor Japanese suffered from gout or cardiac disorders, drank tea regularly for his health.
Around 1840, the royal beverage became the preferred drink of gentlemen who frequented court circles and aristocratic salons.
The French now drink 210 grams of tea per person per year, or about 100 cups.
SHIPPING WITHIN AUSTRALIA
Mondoports International ships to all addresses within Australia.
- Express Post to addresses within Australia or Courier service.
For international deliveries please contact us and we will give you the best price possible based on the quantity of your order.
All orders are shipped via Express Post and are dispatched within 3 business days. For Brisbane courier service, you will receive goods the same working day. We use Express Post and Courier Services to guarantee the quality of the products.