Hot chocolate
Warm and soothing: This delicious combination of 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:
Whole cane sugar* 60 %, cocoa powder* 40 %
- Content:
- can, 350g
- Packaging material:
- alu, cardboard, paper, tinplate, other plastics
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Costa Rica
- Quality:
-
- Myclimate
Myclimatebeyond organic:
- High-quality Demeter ingredients, processed naturally
- Raw materials are sourced from small-farmers' cooperatives
- 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 -
63,0 g
57,0 g - protein
- 12,0 g
- Salt
- 0,02 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 as cocoa (at least 20 % cocoa butter) or fat-reduced cocoa (at least approx. 10 % cocoa butter).
Finally, for the hot chocolate, cocoa (40 %) is mixed with the finest Sucanat organic whole cane sugar (60 %). The delicious, soothing hot drink is ready!
Tips for preparation
Mix together 1-2 teaspoons (approx. 8 g) with 200 ml of warm milk to taste. As this product contains no emulsifiers, it is recommended that when making a cold drink you dissolve the desired amount of powder in a little hot milk or water and then top it up with cold milk.
The chocolatey hot drink from Naturata sweetens your day!
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