chocri

Milk Chocolate Rechteck 100g with Cashews, Gummy Bears, Caramel Chocolate Drops, Fleur de Sel and Rice Crispies in Chocolate Coating


Milk ChocolateCashewsGummy BearsCaramel Chocolate DropsFleur de Sel (Sea Salt)Rice Crispies in Chocolate Coating
Milk Chocolate
  • Cashews
  • Gummy Bears
  • Caramel Chocolate Drops
  • Fleur de Sel (Sea Salt)
  • Rice Crispies in Chocolate Coating
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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!
Gummy Bears
Gummy Bears are a must in every secret candy stash. Whether your chocri is for a kid or a grown-up, the colorful little bears will make anyone’s day. They are made from sugar, sugar syrup, and a gelatin mixture – so get ready for a sugar rush!
Caramel Chocolate Drops
Caramel is created by heating sugar until it melts. If you’d like to make caramel at home, all you need is sugar and a heating source of at least 302 degrees. The sugar will change color and soon its flavor will, too!
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.
Rice Crispies in Chocolate Coating
Since rice crispies have found such a followership among the chocri fans, we now double up on the sensory experience. Now that chocolate is all around the crispies, combining the tenderness of the chocolate with the crunchiness of the crispies all around.