Chocolate Chips – Salted Caramel
Global statistics state that on average, a person eats 500g of coffee per year. The Swiss and the Belgians are the biggest chocolate eaters, with their famous chocolate truffles, chips, creams, lollies or creamy sweets. Sadly, the statistic on how many chocoholics indulge in new flavor combinations is not available, but you should join them anyway. Just a taste of milk chocolate with salted caramel, and you'll be hooked.
Shipping methods
| Nizozemská pošta HD - zásilkovna | 1,00 € | |
|---|---|---|
 DHL |
4,90 € |
Ingredients
Cocoa butter, Sugar, Powdered milk, Caramel, Powdered skimmed milk, Salt, Natural aroma, Vanilla pods extractFlavor
Chocolate Chips Salted Caramel will be loved by those who seek atypical and unique flavors. The combination of white chocolate, caramel, vanilla and a pinch of salt provides an exclusive experience that's sweet and salty, delicately subtle yet unforgettable. It's suitable for melting in milk (dairy, soy, poppy, almond) and can be used in various desserts.
Origins
Peru is the world's leading producer of cocoa beans, so it is no surprise that Salted Caramel chocolate chips contain ingredients from its plantations. The fermented seeds of the cacao tree (Theobroma cacao) were used by former civilizations to make drinks as far back as 1900BC! Back then, the evergreen, not-so-tall trees grew wild, of course, and today they are grown by small-scale farmers.
But getting the seeds from cacao trees is really hard work. The plants require good soil, a stable temperature and high humidity and do not tolerate direct sunlight. They bear fruit about 3-5 years after the seedlings are planted and are continue fruiting for 25 years. Although the trees flower profusely, only 5% of the flowers are pollinated. Harvesting cocoa beans is a job for strong men. The ovoid fruits, weighing around 0.5kg, are firmly attached to the trees, and the workers cut them off with machetes. The berries contain up to 60 seeds embedded in the flesh beneath a hard skin.
The seeds have to be removed and left to ferment for several days. Their color changes from white to brown during this natural process, and their aroma acquires a typical chocolate quality. But the road to making the chocolate we all love is still long. The fermented seeds go to processing facilities where they are treated and ground into cocoa mass. From this, the cocoa powder and cocoa butter are separated. It is the cocoa butter that is used to make white ''chocolate''.
Why the quotation marks? Because in this case, we can only speak of chocolate figuratively. It does not contain cocoa mass, so it also contains only negligible amounts of theobromine and caffeine. In the case of Salted Caramel chocolate chips, sugar, milk powder, caramel, vanilla extract, and a pinch of salt have been added to the cocoa butter. Europe has known white chocolate since about the middle of the 20th century. Today, its composition is regulated by the European Union, and it must contain at least20 % cocoa butter, 14% milk solids and 3.5% milk fat.
Not suitable for people with allergy to cocoa, milk, or soy.
Store this chocolate at a temperature of 12-20°C.
Please note
 |
If you order chocolate during hot weather, it may lose form or partially melt during shipping. This does not affect the quality. |
Hot chocolate & Hot cocoa packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our products. Thanks to the hermetic seal, this container helps the contents keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
Serve as a snack, melt in hot milk, add to desserts, or use for fondue.
| Energy value: | 2497 kJ/600 kcal |
| Fats: | 43,3 g |
| of which saturated: | 26 g |
| Carbohydrates: | 43,9 g |
| of which sugars: | 43,9 g |
| Fibre: | 0,1 g |
| Proteins: | 8,7 g |
| Salt: | 0,5 g |
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