Conching time: 20 hrs.
A dark origin chocolate with pure flowery Arriba cocoa from Ecuador and a cocoa content of 75%. Arriba is unique and an ecological stroke of luck, which only flourishes in Ecuador. Nowhere else in the...
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Conching time: 20 hrs.
A dark origin chocolate with pure flowery Arriba cocoa from Ecuador and a cocoa content of 75%. Arriba is unique and an ecological stroke of luck, which only flourishes in Ecuador. Nowhere else in the world has Forastero developed such a distinct aroma, which puts it on the same level as the famous Criollo cocoa from Middle America.
It grows in the famous cocoa region of Los Rios, which is streaked by countless rivers. The cocoa harvest used to be taken downriver to Guayaquil. And if someone wanted to know where this excellent cocoa came from, the answer was: Arriba! - which simply means "from up there" in Spanish and was repeated so many times that it asserted itself as a quality description.
Arriba premium cocoa from Ecuador is conched for a short time only to retain the characteristically flowery aroma bouquet.
|Contains alcohol (less than 2%)||no|
|Contains alcohol (more than 2%)||no|
|Weight||70 gram / 2.47 oz|
|Shelf life||14 months from production date|
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 Ecuador 75%°
Ingredients: cocoa mass Ecuador°, raw cane sugar°, cocoa butter°, salt
Cocoa (cocoa mass and cocoa butter): 75% 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||26|
|of which sugar||24|
Nutrition in g /100g (calculated according to literature data)