Both Criollo chocolates, which were conched for different periods of time, are characterised by a mild and elegant chocolate character. You will detect a pleasant fragrance combining notes of black tea, dried fruit and raisins. The chocolate with the...
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Both Criollo chocolates, which were conched for different periods of time, are characterised by a mild and elegant chocolate character. You will detect a pleasant fragrance combining notes of black tea, dried fruit and raisins. The chocolate with the 16-hour conching time has a more restrained bouquet. Your palate will detect a fine caramel aroma accompanied by soft notes of tea, lots of whipped cream and a clear but wellbalanced flavor of raisins. The nutty and cacaoté-typical Criollo cocoa with its mild, fruity finish, is presented in a very harmonious manner. Whereas the one with the 20-hour conching time offers a more intense aroma. You will immediately notice a completely different emphasis, namely black tea, although its pairing with caramel and subtle hints of grape makes it feel more restrained. You can detect the chocolate-y tea flavor until the finish, carried by a load of sweet caramel.
Fragrance notes: black tea, dried fruit, raisins, grapes (more restrained in the 16-h version, more intense in the 20-h variation)
Taste notes: very sweet and mild chocolate character, caramel, whipped cream, raisin aroma, nutty and fruity finish (more pronounced in the 20-h version)
|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.
Ingredients: cocoa mass°*, cane sugar°*, cocoa butter°*. °= ORGANIC (100% ORGANIC)
Manufactured on equipment that processes tree nuts, peanuts, milk, sesame and soy.
ORGANIC CONTROL NUMBER: AT-BIO-402
Origin Chocolate with cocoa beans from Peru.
Cocoa: 70% minimum
*fair traded, fair trade content in total: 100%