Dark Coconut Couverture° with raspberry coconut filling° (60%)
Raw cane sugar°*, cocoa butter°*, cocoa mass°*, starch syrup°, raspberries°(5%), coconut crisps°*(5%), rice drink powder°(rice°, sunflower oil°, salt), FULL CREAM MILK POWDER°, MILK°, SKIMMED MILK POWDER°, dried raspberries°(2%), coconut milk°(2%: coconuts°, water, thickener: guar gum°), pineapple concentrate°, raspberry powder°(1%), coconut powder°(1%: coconut paste°, coconut milk°, coconut flour°), lemon juice concentrate°, SWEET WHEY POWDER°, emulsifier: SOY LECITHIN°, dried blueberries°, whole cane sugar°*, lemon powder°(lemon juice concentrate°, corn starch°, sugar°), vanilla powder°, salt, emulsifier: lecithin (sunflower)°, cinnamon°*
Cocoa (cocoa mass and cocoa butter): 50% minimum in the Dark Coconut Couverture°
*fair traded, fair trade content in total: 65%
°from controlled organic cultivation
Full cream milk powder from Bio vom Berg, organic farmers from Tyrol.
May contain traces of all types of nuts, peanuts, eggs and sesame.
Available in 30 varieties, with or without alcohol.
Hand-scooped is a mixture of inventiveness and manual work. The Hand-scooped Chocolates are filled chocolates. The fillings are spread in layers on long tracks. During this process up to 6 different layers are combined and coated all around with chocolate. By combining different ingredients such as marzipan and cherry brandy, something new is created all the time - ideally a flavour explosion. Thanks to the wonderful compositions of taste and their unique design the Hand-scooped Chocolates have turned into a cult.
Hand-scooped Chocolates are created layer by layer.
Josef Zotter invented the Hand-scooped Chocolate, constructed in layers by hand. The word “scoop” also represents the innovation and creativity inherent in Handscooped Chocolate bars. A masterly combination of ingredients produces a wide variety of singularly original chocolates. Zotter's bean to bar chocolate, created in-house, is spread and rolled out very thinly on 15 meter long tracks while at the same time, assorted fine fillings and ganaches are prepared using over 400 organic ingredients. As soon as the chocolate has cooled down, it is topped with the filling. Before the next layer is applied it has to rest. Depending on the recipe, this process will be repeated several times. Sometimes roasted nuts, rum-soaked raisins or fruity chocolate flakes are scattered over the layers. Lastly, a thin chocolate coating is spread on top and then this gigantic piece of chocolate is cut into the classic 70g Zotter bars.
The filling will sit for another day or two until it is finally allowed to take a chocolate bath: it is covered top to bottom with chocolate to give it our characteristic chocolate coating and then travels to the cooling tunnel and from there straight to the wrapping station where Andreas H. Gratze’s beautiful drawings await to envelop each individual bar.