chocri

Milk Chocolate Rechteck 100g with Cashews, Cappuccino Chocolate Drops, Fleur de Sel, Real Gold Flakes and Caramel Pieces


Milk ChocolateCashewsCappuccino Chocolate DropsFleur de Sel (Sea Salt)Real Gold FlakesCaramel Pieces
Milk Chocolate
  • Cashews
  • Cappuccino Chocolate Drops
  • Fleur de Sel (Sea Salt)
  • Real Gold Flakes
  • Caramel Pieces
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Price: $

Toppings

Cashews
The biggest cashew tree in the world is over 100 years old, has roots that span 8,500 square meters and produces 70,000 fruits per year. That means you don't have to stress about the popular nuts someday not making their way to your chocolate anymore. But if you're going on a trip into the jungle and want to harvest some cashew nuts yourself, be careful: Before roasting, the oil released is extremely corrosive!
Cappuccino Chocolate Drops
Try this ingredient for coffee house flair on your chocri!
Fleur de Sel (Sea Salt)
This white “gold” celebrates its comeback with chocri! We source our fleur de sel from Portugal, so strictly speaking it is "Flor de Sal". Both terms mean "Flower of Salt", and this hand-harvested sea salt is one of the most expensive. It is collected by workers in the Atlantic in so-called "salt pans". If you look at a big heap of fleur de sel, it is often slightly grey because of the minerals contained in it. Most importantly though, it will taste fantastic on your chocolate bar.
Real Gold Flakes
In Germany, where chocri comes from, this is the most popular ingredient. Not suprisingly. The small flakes of gold shimmer beautifully and are like an elegant necklace that you don the chocolate of your dreams.
Caramel Pieces
Toffee is a buttery version of caramel. Caramel itself is nothing else but sugar heated slowly to 340°F. That's pretty hot, as everyone knows who tried this at home before and burned their fingers because the caramel smells so tasty. But don't worry - the toffee pieces on your chocolate will have cooled down by the time you get them. Although your chocolate bar will still be "hot", only in a different sense.