Kinder Choco Fresh 102.5g - 5 Bars

Product Information

Tangerine Dream - Orange-infused dark chocolate topped with Dorset-made tangerine jelly in dark chocolate (1 Star Gold Great Taste Award 2022, Bronze International Chocolate Award (British) 2022) (vf) I roasted my cacao beans at 275°F for 90 minutes. If the lowest temperature of your oven is higher than that, for example 300°F, you should shorten the roasting time. Tabling Method: This method involves spreading the melted chocolate out on a cool surface, such as a marble slab, and working it with a spatula until it reaches the desired temperature. We can provide vegan chocolate subscriptions, and have a wealth of flavourful ideas that will delight each and every month.

Whether dark chocolate is your desire, or you’re looking for a vegan chocolate gift box, you will find the ideal gift here at Melt. The roasting time could be vary depending on the size, amount, and the humidity of the cacao beans. Ideally use the “ convection roast” mode to roast cacao beans if your oven has that function. But it’s also okay to use “ convection bake” mode or the basic “ bake” mode. Dorset Sea Salt Caramel– Dorset Sea Salt’s apple oak smoked sea salt in a muscovado caramel in a dark chocolate gem (2 Star Gold Great Taste Award 2020) Decoration: milk, white, dark chocolate flakes, ground coffee, natural colours & shimmers (cocoa butter, spirulina, curcumin, iron oxides, beetroot, radish, safflower).

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Madagascar dark chocolate: 67% (min) cocoa solids, Uganda dark chocolate: 80% (min) cocoa solids, milk chocolate: 45% (min) cocoa solids, 18% milksolids, white chocolate: 34% (min) cocoa butter, 18% milksolids, Ruby chocolate: 47% (min) cocoa solids, 26% milk solids, Gold chocolate: 30% cocoa butter, 28% milk solids, Madagascar mega milk chocolate: 65% (min) cocoa solids, 27% milk solids, vegan cashew milc chocolate: 40% (min) cocoa solids (cocoa mass, sugar, cocoa butter, cashews, sunflower lecithin) I have heard that wrapping cacao beans in banana leaves during the fermentation process is a traditional practice in some regions where cacao is grown. The banana leaves help to retain heat and moisture, which is important for promoting the growth of the beneficial bacteria and yeasts that are responsible for fermenting the cacao beans.

Rhubarb & Vanilla (seasonal) - Vanilla-infused white chocolate ganache topped with a rhubarb jam made for us by Susan of the Alweston Jam & Chutney Empire in North Dorset (Gold Great Taste Award 2012)NEW Agave Honeycombe - Chunks of honeycombe made with agave nectar in a dark chocolate dome (vegan-friendly) fresh cacao pods(I bought a 16 lbs cacao fruit box and received 15 cacao pods. These cacao pods yielded about 350g cacao nibs after fermented and roasted.) The fermentation process can produce heat as a result of the metabolic activity of the microorganisms involved in the fermentation. The insulated container should be able to keep the cacao beans warm during the whole fermentation process. Fermentation Results Add the cacao nibs to a blender, or a mortar and pestle. Grind the cacao nibs on medium speed for about 3 minutes into cacao powder.