Hot chocolate, single-portion sachet

EAN-Code: 4024297821069

Warm and soothing: This delicious combination of slightly de-oiled cocoa and Sucanat whole cane sugar has an intense, chocolatey flavour with a hint of sweetness.

Features:

The hot chocolate contains exclusively Fairtrade ingredients from certified organic production. Since no emulsifiers, such as soya lecithin, are used, it is ensured that no traces of genetically modified organisms can get into the product.

Ingredients

Nothing but the best: We only use organic ingredients of highest quality in our products.

Valuable ingredients:

Sucanat whole cane sugar* 60 %, partially de-oiled cocoa powder* 40 %

Content:
portion pack, 10g
Packaging material:
paper, pe
Storage advice:
Store in a cool, dry place.
Origin of the raw material:
Costa Rica
Quality:
  • 100% bio
  • EWG 834/2007 standard
stein-100-prozent-bio
  • DE-Öko-007
  • Not EU farming
stein-fairtrade
Fairtrade

beyond organic:

  • High-quality Demeter ingredients, processed naturally
  • Without auxiliary agents or additives
  • Vegan

Average nutritional value & analysis results per 100 g:

Energie
1.709 kJ / 405 kcal
Fat
of which saturates
8,7 g
5,3 g
Carbohydrates
of which sugars
62,9 g
56,8 g
protein
11,6 g
Salt
< 0,1 g

Dietary advice/Features:

  • crudités
  • vegan
  • vegetarian

Allergens:

  • Egg
  • Peanut
  • Fish
  • Gluten
  • Crustaceans
  • Lupines
  • Milk
  • Nuts
  • Celery
  • Mustard
  • Sesame Seeds
  • Soybeans
  • SO2
  • Molluscs

Allergy information:

  • not contained
  • traces possible
  • contained

Production

Cocoa is obtained from the seeds of the evergreen cocoa tree. The pulp of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans.

Cocoa's typical aroma develops during fermentation and roasting: first, the beans are fermented. To do this, they are stored in layers in boxes for several days and ventilated at regular intervals. The sugar content of the fruit pulp leads to a fermentation process, during which the temperature rises to 45-50 °C. This causes the pulp to liquefy and trickle off the beans. After fermentation, the cocoa beans are dried in the sun, cleaned and then roasted. The roasted beans are crushed and coarsely ground. In the process, the mass liquefies. The liquid cocoa mass is then pressed, whereby the cocoa butter is partially extracted. This process is performed mechanically. No chemical solvents are used to extract the fat. What is left is the press cake which is ground to make the extremely fine cocoa powder. Depending on the remaining cocoa butter content, the cocoa is designated either slightly de-oiled (at least 20 % cocoa butter) or strongly de-oiled (at least approx. 10 % cocoa butter).

Finally, for the hot chocolate, slightly de-oiled cocoa (40 %) is mixed with the finest Sucanat organic whole cane sugar (60 %). The delicious, soothing hot drink is ready!

Tips for preparation

Mix the contents with approx. 200 ml of warm or cold milk. Contains no emulsifiers, so it dissolves better in warm milk.

The chocolatey hot drink from Naturata sweetens your day!