Overstock Sale - Best before October 2, 2018
Dark Chocolate Belize 72%
Conching time: 21 hrs.
This is the most expensive cocoa in our product range. Pure cocoa luxury from the wonderfully Caribbean Belize in Central America, in form of a dark chocolate beauty with 72% of cocoa content, whose charm and ability to melt in the mouth cause delight. The taste grows at the Toledo Cocoa Growers.
Warning: Last items in stock!
No reward points for this product.
Dark Chocolate | Conching time: 21 hrs.
Created with cocoa from the Caribbean, specifically the beautiful Central American country of Belize, home to the last of the Maya, the forefathers of
chocolate, who still cultivate cocoa beans today. That’s where we made our
cocoa movie “The gold of the Maya”, that’s where we shared some traditional drinking chocolate and that’s the inspiration for this chocolate – an indulgence full of myths and tradition.
Fragrance notes: tender fruit mix, subtle notes
of olive and cinnamon
Taste notes: surprisingly sweet and mild, caramelized nuts, sweet condensed milk, mild floral note, blackberries, a grape hull and malt finish
|Weight||70 gram / 2.47 oz|
Zotter produces individual chocolate for individual people who savour each moment. The diversified Zotter assortment is a reference to the biological variety. “The assortment is nothing but a small extract of what the cocoa bean with its countless aromatic components renders possible in terms of biological diversity.”
The inventor Josef Zotter has constantly invested in his products. He has been involved in fair trade since 2004, in 2005 his company converted to organic and in 2006 he opened his own Chocolate Factory. For this reason he is throughout Europe the only manufacturer who produces chocolates starting from the bean (bean-to-bar) exclusively in organic and fair quality!
Josef Zotter has succeeded in transforming the world of chocolates. With the hand-scooped chocolates the creative chocolate maker from Riegersburg has managed to upset our familiar view of the world of chocolate. Bacon Bits in chocolate, Pumpkin Seeds with Marzipan and Apples and Carrots with Ginger surrounded by chocolate. The chocolate revolution started: novel flavour combinations, a new format, art as packaging and the transformation of delicacies into green food. In 2012 the hand-scooped chocolates were celebrating their 20th anniversary. More than 20 years of chocolate history filled with a tremendous amount of creations, crazy ideas and the rebellion against the mainstream.
Bean-to-bar – from the bean to the chocolate Since the opening of the Chocolate Factory Josef Zotter has ranked among the few quality chocolate makers around the world whose chocolate production processes are located under the same roof: From the roasting of the cocoa beans via the rolling up to the finishing touches in the conching plant everything is carried out with a high degree of sensitivity. In this way Zotter clearly positions himself against standardized mass production and the concentration of the chocolate market. In his Chocolate Factory there is no run-of-the-mill processing. The entire manufacturing process becomes transparent and tangible for visitors in the Chocolate Theatre. Zotter even was invited to the renowned Harvard University and his company is the only Austrian company included as part of the students’ curriculum as a case study.
Dark Chocolate Belize 72%°
Ingredients: cocoa mass Belize°, raw cane sugar°, cocoa butter°, salt
Cocoa (cocoa mass and cocoa butter): 72% minimum
Traded in compliance with Fairtrade standards: cocoa mass°, raw cane sugar°, cocoa butter°
Total: 100%. www.info.fairtrade.net
°from controlled organic cultivation
May contain traces of all types of nuts, peanuts, milk, sesame and soy.
|of which saturates||28|
|of which sugar||37|
Nutrition in g /100g (calculated according to literature data)