White chocolate with strawberries and Japanese Matcha tea 85g

White chocolate with strawberries and Japanese Matcha tea 85g
White chocolate 33.1% with strawberries and Japanese Matcha tea.

Dimensions: 125mm x 125mm x 12mm
Weight: 85g
Collective package: 15 items

Belgian chocolate hand-made under the order - due to care for freshness of products.
The best, natural vanilla used in the production of our chocolate, gives it a unique taste and aroma. Artificial vanillin flavor, so common in Poland, is not added to it.
The fruits used to make chocolate are not ordinary dried fruits. They have a natural color and above all the taste of fresh fruit. They are not candied, sweetened or preserved in any way. A special technological process is carried out in such a way as to stop all fruit values.

In order to fully enjoy the chocolate-fruit compositions it is worth paying attention to several important aspects.

Taste flowing from nature
When tasting our chocolates, it is worth placing the fruit directly on the tongue, and let the chocolate dissolve on the palate. Thanks to this, the fruits will release their original taste faster, creating a perfect combination with chocolate.

Thanks to a special drying process, our fruits retain the natural taste, color and fullness of vitamins. They are just as nature created them.

Melt in your mouth
Only cocoa butter used to make our chocolates makes our chocolate melt in the mouth, because the cocoa butter melts at 36 ° C, i.e. the body temperature. Vegetable fats used to make other popular chocolates dissolve only at 38 ° C. This causes an unpleasant deposition of fat in the mouth that the human body cannot naturally dissolve.

Aroma
Real vanilla, used in the production of our chocolate, gives it a unique taste and natural aroma. Artificial vanillin aroma is not added to it, which gives the impression of a synthetic, perfumed taste in the mouth.

Mellowness
The process of grinding the ingredients used in the production of chocolate takes place at a very early stage of production and is of great importance for the further taste of chocolate. The more finely divided the ingredients, the more velvety the mouth feels when tasting.

Chocolates with "underdeveloped" fragmentation give the impression of an unpleasant roughness and a feeling of lumps on the palate, which negatively affects the final taste and does not allow you to enjoy the depth of taste of real chocolate.

The use of natural soy lecithin to combine chocolate ingredients is also significant. Chocolate is made up of various ingredients in terms of consistency and it is thanks to soy lecithin that its perfect structure is created, which puts us in a blissful state.

Soy lecithin additionally supports our body in maintaining good health, so if we have a bad day it's worth reaching for a beneficial chocolate bar.

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feed department: phone internal 22 e-mail: pasze@galvet.pl
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