"The best milk chocolate in the world" – according to the assessment of chocolate tester Georg Bernardini, who tested 2,700 products from 271 companies in 38 countries for his book "The Chocolate Tester" (Der Schokoladentester).
According to Bernadini "Zotter milk chocolate takes first place thanks to its harmony. It is not sweet...
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“The best milk chocolate in the world “, was the verdict by renowned chocolate tester Georg Bernardini. “Zotter achieves first place in the milk chocolate category with this very balanced chocolate, which isn’t sweet but also not too bitter and presents with a fabulous melt. A veritable masterpiece. “
Fragrance notes: cream, milk, creamy chocolate pudding
Taste notes: hot chocolate with milk, sweet cream, accents of cocoa, chocolate toffee, caramel, butter biscuit, hints of raisin, chocolate pudding with cream in the 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.
Milk Chocolate Nicaragua 50%°
Ingredients: raw cane sugar°, cocoa mass Nicaragua°, cocoa butter°, FULL CREAM MILK POWDER°, salt, vanilla°
Cocoa (cocoa mass and cocoa butter): 50% minimum
Traded in compliance with Fairtrade standards: raw cane sugar°, cocoa mass°, cocoa butter°
Total: 81%. www.info.fairtrade.net
°from controlled organic cultivation
Raw full milk from "Bio vom Berg", organic farmers from Tyrol.
May contain traces of all types of nuts, peanuts, sesame and soy.
Nutrition in g /100g (calculated according to literature data)