Dark chocolate bar with a minimum of 70% cocoa, toasted almond sticks and freeze-dried orange, in a 100 g format. Made by Simón Coll, a chocolate maker founded in 1840 in Sant Sadurní d'Anoia, in the Penedès. The house's cocoa selection comes from Ghana and Latin America. Whole beans are roasted slowly in its workshops. Mediterranean almonds add a crunchy contrast, while the orange, cold-dehydrated by freeze-drying, brings acidity and citrus aromas. The whole combines the intensity of dark chocolate with toasted nuts and a fresh orange finish. According to the description, it is made with pure cocoa butter, gluten free and without artificial preservatives. It is recommended to enjoy it between 18 ºC and 20 ºC, on neutral plates or slate boards previously tempered. Suggested pairings include a Pedro Ximénez from Jerez, a 10-year-old Oporto Tawny, a Ron Añejo Solera or a Cava Brut Nature Gran Reserva from the Penedès, served in a Riedel Vinum glass.