Organic chocolate, organic fruit gums and other sweet treats
Sometimes, a little sweet break is all that is needed. Organic chocolate, fruit gums and biscuits are made with natural ingredients instead of artificial flavourings and colourings. Vegan alternatives to gelatine-based fruit gums or milk chocolate add even more variety. Reduced-sugar and sugar-free options, sweetened with alternatives such as erythritol or stevia instead of sugar, are aimed at anyone who wants to enjoy sweets more consciously.
Santasapina Bonbons with extract of spruce tree buds are tasty and freshen the breath...
in the 1 kg supply pack. Santasapina Bonbons with extract of spruce tree buds are tasty and freshen the breath...
Hard on the outside, soft on the inside and with a pleasantly fresh, balsamic aroma. These sweets combine Italian honey, propolis and eucalyptus essential oil to create a classic combination that simply tastes good...
Milk chocolate meets delicate coconut flakes, fruity mango and lightly puffed cereals. This bar combines tropical lightness with chocolatey depth in a single bite. A little break that transports you to a tropical beach...
Delicate, fruity and with the floral-fruity aroma of Italian citrus blossom honey, these jelly sweets are a sweet tribute to sunny citrus gardens and brighten up every little break. Essential oils of lemon and honey perfectly refine the moment of enjoyment...
Enjoy the tempting combination of crunchy roasted almonds coated in a velvety layer of dark chocolate with 70% cocoa content. These little treats are the perfect end to a good meal or the ideal accompaniment for a quiet moment in between...
Lightly roasted hazelnuts coated in fine dark chocolate with 70% cocoa. The combination of crunchy nuts and intense chocolate flavour makes for a delicious taste experience with a pleasant roasted note. The cocoa used comes from fair trade and gives the chocolate its characterful flavour. Ideal as a snack between meals or as an after-dinner...
Intense chocolate aroma with a slightly spicy note of ginger. The recipe for this dark chocolate bar is based on single-origin Peruvian cocoa. The slim format of the bar emphasises the wonderful taste of the finely tart chocolate with a cocoa content of 70%. The cocoa is Fairtrade certified and produced by the members of Cooperativa Norandin...
Intense chocolate aroma with a pleasant note of strong Arabica coffee. The recipe for this dark chocolate bar is based on single-origin Peruvian cocoa. The slim format of the bar emphasises the wonderful taste of the finely tart chocolate with a cocoa content of 70%. The cocoa is Fairtrade certified and produced by the members of Coop...
Puffed emmer wheat, crunchy almonds and fine wildflower honey impress with bite and flavour. The small bar is the perfect companion for on the go, in your desk drawer or backpack. Small in size, big in flavour...
Puffed emmer and candied orange meet flowery sweet wildflower honey. A fruity and spicy combination that brings a little bit of sunshine to every break...
Organic chocolate with an intense aroma and strong flavour, refined with a hint of vanilla. The recipe for this dark chocolate bar is based on single-origin Peruvian cocoa. The cocoa is Fairtrade certified and produced by the members of Cooperativa Norandino in Peru. After roasting, the beans are skilfully processed into the finest chocolate by t...
Intense bitter taste with a slightly sweet note. The recipe for this dark chocolate bar is based on single-origin Peruvian cocoa. The cocoa is Fairtrade certified and produced by the members of Cooperativa Norandino in Peru. After roasting, the beans are skilfully processed into the finest chocolate by the ancient Swiss chocolatier Chocolat Stella...
Strong chocolate flavor with a wonderfully bitter note of crunchy roasted cocoa bean granules. The recipe for this dark chocolate bar is based on single-origin Peruvian cocoa. The cocoa is Fairtrade certified and produced by the members of Cooperativa Norandino in Peru. After roasting, the beans are skilfully processed into the fine...
In this Alce Nero organic milk chocolate bar, the rich taste of cocoa blends with the creaminess of milk for a slightly caramelised flavour. The cocoa used for the Alce Nero organic milk chocolate is Fairtrade certified and produced by the members of Cooperativa Norandino in Peru. After roasting, the beans are skilfully processed into the finest chocola...
In this milk chocolate bar with hazelnuts, the rich taste of cocoa blends with the creaminess of milk and the crunchiness of whole hazelnuts. The cocoa used for the Alce Nero organic milk chocolate is Fairtrade certified and produced by the members of Appta in Costa Rica and Cooperativa Norandino in Peru. After roasting, the beans are sk...
Crunchy bar with delicate sesame seeds and aromatic wildflower honey. A snack that unfolds a surprising amount of flavour with its simple combination. Small, handy and made for any moment of the day...
is an amaranth bar covered in dark chocolate. Popped amaranth is mixed with honey, shaped into a bar and covered with delicious dark chocolate. Convenient, moist and delicious for a sweet break or as a snack in between...
are amaranth bars covered in dark chocolate. The pack contains 5 individually wrapped bars. Popped amaranth is mixed with honey, shaped into a bar and covered with delicious dark chocolate. Convenient, moist and delicious for a sweet break or as a snack in between...
The baked oat bar with chocolate and cocoa chips is a chocolaty crispy treat. Each pack contains two bars: to share with friends or enjoy twice...
Most of the world’s cocoa is grown by small-scale farmers in monocultures. This often leads to a loss of soil fertility, the rapid spread of pests and, as a result, lower crop yields. Organic cocoa farmers contribute to environmental protection by cultivating mixed crops and using natural fertilisers. Organic farming avoids the use of synthetic chemical fertilisers and plant protection products altogether.
Many organic cooperatives also use diverse cultivation systems. The small cocoa trees are planted in the shade of banana plants, papaya trees, hardwood trees or palms. Fruit, vegetables, herbs and spices are grown at ground level. This creates small ecosystems that help protect the soil, naturally limit pests, may increase the plants’ resilience to changes in climate and provide additional harvests.
Organic chocolate may taste different from conventional chocolate. This is not due to the organic certification itself, but to the cocoa varieties used, the cocoa content and the sweetener. One key difference concerns flavourings: artificial flavourings are prohibited in organic chocolate under the EU Organic Regulation, while only natural flavourings that meet strict purity requirements are permitted.
Many varieties of organic chocolate contain milk. Under the strict requirements of the EU Organic Regulation, this milk must come from organic livestock farming. Some manufacturers sweeten their organic chocolate with raw cane sugar, coconut blossom sugar, date sweetener, agave syrup or fructose instead of white organic household sugar. These alternatives can also slightly alter the flavour.
Vegan fruit gums use plant-based gelling agents such as pectin, agar-agar or starch instead of animal-derived gelatine. As a result, their texture differs slightly from that of conventional fruit gums. They are usually somewhat softer or less elastic. Pectin is often obtained from apples or citrus fruits and is a commonly used vegan alternative to gelatine.
The cocoa content indicates what percentage of the chocolate consists of cocoa mass and cocoa butter. The remaining ingredients are usually sugar and, in milk chocolate, milk ingredients. A higher cocoa content generally means a more intense, more bitter flavour and a lower sugar content. Dark chocolate usually has a higher cocoa content than milk chocolate.
Sugar is often replaced with alternatives such as erythritol, stevia, sorbitol or xylitol, although their calorie content can vary considerably. Erythritol and stevia themselves provide hardly any calories. Sugar substitutes such as sorbitol and xylitol provide around 2.4 kilocalories per gram, which is noticeably less than household sugar but considerably more than erythritol or stevia. The nutrition information on the packaging allows for a direct comparison.
A dry, cool place away from light is best. Make sure that it is neither too warm nor too cold. Chocolate should not be stored in the fridge. Significant fluctuations in temperature can cause a whitish coating to form on the surface, known as fat bloom. Although this does not affect the flavour, the texture may feel slightly different on the tongue.
