CHOCOLAT MADAGASCAR 68% mit Nibs (MHD: 06/2024)
Matching:
Beschreibung
Die Schokolade:
Chocolaterie Robert, das Unternehmen hinter Chocolat Madagascar, ist eine Schokoladenfabrik in der Hauptstadt Antananarivo. Robert stellt seit 1940 Schokolade aus lokalen madagassischen Kakaobohnen her und arbeitet dabei eng mit den Bauern vor Ort zusammen. Unter der schlichten, unauffälligen Verpackung dieser Tafel verbirgt sich eine wahrhaft aufregende madagassische Schokolade, die die reichen Geschmacksnoten aufweist, für die die Insel berühmt ist. Sie hat nur einen Hauch der fruchtigen, gerösteten Geschmacksnoten, die typisch für Kakao aus dieser Region sind. Der Zusatz von Nibs verleiht dieser Tafel einen zusätzlichen Knackpunkt und eine zusätzliche Intensität. Überraschend süß, mit einem Hauch von Nussigkeit ist dieser Riegel ein echter Publikumsliebling.
Inhaltsstoffe
Zutaten und Nährwerte
CHOCOLAT MADAGASCAR 68% mit Nibs (MHD: 06/2024)
Zutaten
Kakaobohnen, Rohrzucker, Kakaobutter, GMO-freies Sonnenblumenlecithin.
Allergene: Hergestellt in einem Umgebung, in der auch Milch und Cashewnüsse verwendet werden.
| Nährstoffe | pro 100g |
|---|---|
| Brennwert | 2423 kJ / 579 kcal |
| Fett | 42g |
| davon gesättigte Fettsäuren | 25g |
| Kohlenhydrate | 47g |
| davon Zucker | 31g |
| Eiweiß | 7g |
| Salz | 0,01g |
Tasting-Anleitung
TASTING-ANLEITUNG
You want to taste your chocolate like real chocolate experts? Here we go! Here are our tasting tips:
Tasting preparation:
Ideally, you should make sure that your chocolate and any pairing drinks are brought to room temperature before the tasting. Are you trying the chocolate with several people? So that the others are not initially influenced by the pretty packaging, it is best to unpack the chocolates beforehand and break them into small pieces.
Smaller pieces of around 5g per person are ideal, we recommend 2 small pieces per person. So you can “taste” it again.
If you want to take a more professional approach, you can also have a pen and paper ready to jot down impressions.
You try several chocolates one after the other? Then only glasses and water are missing for the perfect tasting happiness ;-). You use the water to neutralize between the taste buds. It should not be too cold, otherwise the mouth will cool down and the next chocolate may melt more slowly. If you like, you can add a splash of apple cider vinegar to the water. According to bean-to-bar pioneer Zotter, this cleans the taste buds on the tongue particularly well. By the way: even if you only try one fine chocolate, you can still do a mini tasting. Take your favorite chocolates from the supermarket and see where the differences lie. This is exciting both in terms of taste but also in terms of the ingredients and information that the manufacturers provide you with.
You want to drink more than just water? Then read here how to find a perfect (wine) pairing.
Further tasting tips:
For those who are particularly interested, you can find more detailed tips and explanations here.
Die Schokolade:
Chocolaterie Robert, das Unternehmen hinter Chocolat Madagascar, ist eine Schokoladenfabrik in der Hauptstadt Antananarivo. Robert stellt seit 1940 Schokolade aus lokalen madagassischen Kakaobohnen her und arbeitet dabei eng mit den Bauern vor Ort zusammen. Unter der schlichten, unauffälligen Verpackung dieser Tafel verbirgt sich eine wahrhaft aufregende madagassische Schokolade, die die reichen Geschmacksnoten aufweist, für die die Insel berühmt ist. Sie hat nur einen Hauch der fruchtigen, gerösteten Geschmacksnoten, die typisch für Kakao aus dieser Region sind. Der Zusatz von Nibs verleiht dieser Tafel einen zusätzlichen Knackpunkt und eine zusätzliche Intensität. Überraschend süß, mit einem Hauch von Nussigkeit ist dieser Riegel ein echter Publikumsliebling.
Zutaten und Nährwerte
CHOCOLAT MADAGASCAR 68% mit Nibs (MHD: 06/2024)
Zutaten
Kakaobohnen, Rohrzucker, Kakaobutter, GMO-freies Sonnenblumenlecithin.
Allergene: Hergestellt in einem Umgebung, in der auch Milch und Cashewnüsse verwendet werden.
| Nährstoffe | pro 100g |
|---|---|
| Brennwert | 2423 kJ / 579 kcal |
| Fett | 42g |
| davon gesättigte Fettsäuren | 25g |
| Kohlenhydrate | 47g |
| davon Zucker | 31g |
| Eiweiß | 7g |
| Salz | 0,01g |
TASTING-ANLEITUNG
You want to taste your chocolate like real chocolate experts? Here we go! Here are our tasting tips:
Tasting preparation:
Ideally, you should make sure that your chocolate and any pairing drinks are brought to room temperature before the tasting. Are you trying the chocolate with several people? So that the others are not initially influenced by the pretty packaging, it is best to unpack the chocolates beforehand and break them into small pieces.
Smaller pieces of around 5g per person are ideal, we recommend 2 small pieces per person. So you can “taste” it again.
If you want to take a more professional approach, you can also have a pen and paper ready to jot down impressions.
You try several chocolates one after the other? Then only glasses and water are missing for the perfect tasting happiness ;-). You use the water to neutralize between the taste buds. It should not be too cold, otherwise the mouth will cool down and the next chocolate may melt more slowly. If you like, you can add a splash of apple cider vinegar to the water. According to bean-to-bar pioneer Zotter, this cleans the taste buds on the tongue particularly well. By the way: even if you only try one fine chocolate, you can still do a mini tasting. Take your favorite chocolates from the supermarket and see where the differences lie. This is exciting both in terms of taste but also in terms of the ingredients and information that the manufacturers provide you with.
You want to drink more than just water? Then read here how to find a perfect (wine) pairing.
Further tasting tips:
For those who are particularly interested, you can find more detailed tips and explanations here.
Chocolat Madagascar
Madagascar
About Theyo
As a social startup, we not only want to sell the best products, we also want to help create global trade justice. Our goal is to make the chocolate world a better place by distributing responsibly manufactured products and promoting more conscious chocolate enjoyment. The protection of original varieties, biodiversity and fair prices - well above world market prices - are therefore our focus!