Chaleur B Chocolat

Chaleur B Chocolat - Pink Beets & Cranberries

Fine White Chocolate
Regular price $13.00 USD
Sale price $13.00 USD Regular price

A unique creation born from dehydrated vegetables meticulously refined on granite stone and harmonized with creamy white chocolate.

The striking pink hue of Chaleur B Chocolat bars sets them apart, achieved through the infusion of cranberries and Quebec beets. Prepare to be entranced by its fuchsia allure and enraptured by the intense fruity flavor of tangy berries.

It's a dessert rendition of a vegetable masterpiece.


  • Natural, organic cocoa butter sourced from the Dominican Republic
  • Unfiltered, organic cane sugar harvested in Argentina
  • Quebec-sourced skimmed milk powder
  • Quebec beets and dehydrated cranberries


Contains Dairy

An original creation based on dehydrated vegetables refined on granite stone and assembled with white chocolate.

The pink colour of this chocolate bar makes it truly unique. This natural colour is obtained by adding Quebec cranberries and beets. This chocolate will seduce you with its fuchsia appearance and will enchant you with its intense fruity taste, and slightly sour berries.

A bar of white chocolate made in a dessert version.

Chaleur B Chocolat offers a delectable white chocolate experience. Paired with organic beets and cranberries, our corporate food gifts are sure to be enjoyed by all. Perfect for any occasion.

Cocoa butter, cane sugar, skim milk, beets, cranberry.

May contain: milk, wheat, soy, and hazelnuts.

Keep in a cool, dry place, away from direct light and strong odours. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

Customer Reviews

Be the first to write a review