SAM Schokolade Madagaskar 70% Bio

SAM bean-to-bar chocolate Madagascar 70%

This bean-to-bar chocolate is produced by our social logistics provider(Ancora-MeilesteiFoundation) in Wetzikon.

In the professionally equipped and certified factory, chocolatier Emanuel and his team carry out all the process steps themselves, from processing the cocoa beans to packaging the bars. By purchasing the chocolate, you enable the training and professional integration of the foundation's clients.

Origin and production

The high-quality organic cocoa beans from Madagascar form the basis of this 70% chocolate. They are roasted, peeled and then processed in a melangeur for several hours to produce a fine cocoa paste. This mass is then tempered. During tempering, the mass is heated to approx. 42° C and then cooled to 26° to 28° C. This process gives the triglycerides contained in the cocoa butter the desired, stable structure. This makes the chocolate crunchy and gives it a beautiful lustre.

Ingredients

Cocoa mass*, raw cane sugar*, cocoa butter*.

*From organic farming.

Further information on SAM bean-to-bar chocolate

The cocoa content is at least 70%. This means that this bean-to-bar chocolate is sweetened with only 30% raw cane sugar.

Net weight: 80g.

Note for allergy sufferers: May contain traces of milk.

Packaging: FSC-certified cardboard folding box, compostable NatureFlex film.

Produced in Switzerland by the Ancora-Meilestei Foundation, Werkstrasse 3, 8620 Wetzikon.

Organic certification: CHF-BIO-004.

Storage: Store in a cool, dry and odourless place.

Nutritional values SAM bean-to-bar chocolate 80%

Energy 2527 kJ / 611 kcal
Fat 48g
of which saturated fatty acids 44.2g
Carbohydrates 33g
of which sugar 30.3g
Protein 6.6g
Salt 0.0g