Schokoladen Verpackungsmaterial

Premium raw agave syrup What is agave? The agave is a cactus-like plant native to Mexico. Agave syrup is a delicious sweetener extracted from the sap found inside agaves that are at least eight years old. Traditionally, Mexicans collected the sweet sap (‘aguamiel’) from various agaves to make sweeteners and special drinks for celebrations. Why buy agave syrup? Agave syrup is a vegan alternative to honey and has a pleasant flavour, like a mixture of honey and maple syrup. It is a versatile sweetener. Only very gently processed agave syrup, such as ours, has a low glycaemic index and is absorbed slowly into the bloodstream. It is therefore particularly recommended for people with sugar sensitivity. What makes our agave syrup special? Most conventional agave syrups – often even those from organic cultivation – are made from 3–6 different species of agave and have been subjected to high heat and pasteurisation, as agave sap spoils quickly once extracted. During this process, the healthier complex sugars (polysaccharides, predominantly in the form of inulin) are converted into simple sugars. As a result, they have lost a large proportion of their nutrients! Our agave syrup is produced exclusively from the Salmiana agave, is processed very gently at low temperatures, and is therefore of the highest quality available on the market. No pesticides or other agrochemicals are used in its cultivation. The syrup is produced in special vacuum vessels, in which the water it contains evaporates at very low temperatures. This ensures that the valuable vitamins, minerals and enzymes are preserved as far as possible and remain available to our bodies. Because our agave syrup is 100% natural, it has a stronger flavour and a darker colour than standard agave syrups. How can it be used in your daily diet? Agave syrup is characterised by its high, neutral sweetness. It enhances flavour and dissolves easily in both cold and hot foods and drinks. It is ideal for baking and, due to its low tendency to crystallise, is perfect for making jams and jellies. Nutritional values of agave syrup per 100g Energy 1672 kJ / 400 kcalFat 0.4gof which saturated fatty acids 0gCarbohydrates 99.3gof which sugars 96.5gDietary fibre 0.2gProtein 0.1gSalt 0g

Coconut blossom sugar 100% natural in high fineness The sugar with a caramel flavour Coconut blossom sugar has a wonderful, caramel-like flavour and is obtained from the flower nectar of coconut palms. It is a better, mineral-rich alternative to cane sugar, containing lots of potassium, magnesium, zinc and iron. It is also a good source of vitamins B1, B2, B3, B6 and C and amino acids (especially glutamic acid). Its low glycaemic index (GI=35) ensures a slow release of energy. Coconut blossom sugar is therefore a sweetener suitable for everyone. Our organic coconut sugar consists of 100% coconut nectar from the palm species Coco Nucifera. A suitable sweetener for the health-conscious consumer. Why buy coconut blossom sugar? SamaraNatura coconut blossom sugar tastes similar to brown sugar, but better! It has a rich, sugary-sweet caramel flavour and many chefs appreciate how coconut sugar enhances their culinary dishes and makes them tastier. Compared to other sweeteners, coconut blossom sugar has a much lower glycaemic index. This means that it releases its energy more slowly and avoids the usual sugar highs and lows of normal sugar in the body. What we particularly appreciate is that this sweetener is one of the few truly sustainable foods in the world! In terms of humanity, the environment and health, coconut blossom sugar has extraordinary benefits in every respect. It lifts communities out of poverty, provides much-needed nutrients to the body in a way that often does the opposite (as a sweetener), and helps preserve fragile tropical rainforests. In fact, it helps restore the ecological balance of degraded areas. What makes our xylitol birch sugar special? Our coconut blossom sugar is 100% natural, organic, unbleached and free from additives and artificial flavourings. It consists only of the nectar of coconut palms and is not mixed with other palm sugars, which would compromise its exquisite quality. Our coconut sugar is a sustainable product and supports local communities and families in Indonesia. Some palm sugars on the market are also blended with cane sugar and other malt-based ingredients. SamaraNatura coconut sugar is pure palm sugar made from 100% coconut nectar from the Coco Nucifera species. Incidentally, coconut palm sugar is not obtained from the palm species used for the production of palm oil. Our granulated coconut palm nectar is not raw, i.e. processed at temperatures above 42°C. We prefer a higher quality and offer sieved coconut blossom sugar with a higher fineness (Mesh 30). This means that the sugar grains are smaller and finer than other palm sugar (mesh 18) on the market. Consumption recommendations Coconut blossom sugar melts very easily in hot and cold drinks. The sweetener is delicious in desserts, smoothies and pastries. A small spoonful of our rich coconut sugar is a healthy treat that satisfies cravings and provides instant energy. Coconut sugar can be used like brown sugar in a 1:1 ratio. Xylitol birch sugar: the alternative or supplement to coconut blossom sugar Xylitol is a sugar substitute and has the same sweetening power as white sugar, has no taste of its own, is low in calories (40% fewer calories and 75% fewer carbohydrates) and has a very low glycaemic index (approx. 11 | compared to sugar of approx. 70). It also helps to prevent plaque and tooth decay. Xylitol looks and tastes like sugar and can therefore be used 1:1 like normal sugar, in hot and cold drinks, cakes and desserts. Nutritional values of organic coconut blossom sugar per 100g Energy value 1625 kJ/388 kcal, Fat 1g, of which saturated fatty acids 0.5g, Carbohydrates 93g, of which sugar 92.5g, fibre 2.2g, protein 1g, iron 1.8mg (13%*), potassium 1g (50%*), Zinc 1.9mg (19%*), magnesium 31mg (8%*).*The recommended daily dose. All information is subject to the usual fluctuations of natural products.

Organic Criollo Cocoa Butter Chips (100% natural) Why buy cocoa butter chips? Cocoa butter is the solid form of the pure oil extracted from the cocoa bean. The cocoa bean is a remarkable food given to us by Mother Nature. It was regarded by the Aztecs as a gift from God and was used not only as an offering but also as a form of currency. It is estimated that raw cocoa contains more than 300 substances and is one of the foods richest in antioxidants. It enriches many dishes with a wonderful, sensuous chocolate flavour and is also excellent for skincare. What makes our Criollo Cocoa Butter Chips so special? Our cocoa butter is 100% pure and of raw food quality. Grown in Peru. No chemicals are used either during cultivation or processing. This cocoa butter is the pure, golden oil of cocoa beans. Our cocoa butter is made from the particularly fine and rare Criollo variety of fine cocoa. Fine cocoa varieties account for only 5–10 per cent of global cocoa production. They grow under similar, often almost natural conditions, as they cannot tolerate direct sunlight and thrive alongside other tall rainforest trees. Industrial-grade Forastero cocoa, on the other hand, is usually grown on monoculture plantations. Unlike conventional products, our cocoa butter is never heated above 37°C and thus retains the quality of raw butter.  Using Criollo cocoa butter chips in dishes / for recipes As a high-quality fat, cocoa butter enriches smoothies, desserts and ice creams in particular with a wonderful, sensuous chocolate aroma. It is ideal when combined with cocoa paste or cocoa powder for exquisite chocolate creations. Raw cocoa butter has a delightful, delicate chocolate flavour, is highly versatile and melts at around 35°C in any type of recipe. Using Criollo Cocoa Butter Chips for skincare Cocoa butter is also suitable for external use as a valuable skincare product (e.g. for dry skin). Thanks to its high content of antioxidants and skin-protecting substances, cocoa butter is a natural ‘fountain of youth’ for the skin. With a melting point just below body temperature, you can simply let a piece of cocoa butter glide over the skin without the need for any additives. Cocoa butter nourishes, absorbs well and leaves dry skin feeling supple for a long time. And it has a sensual, aphrodisiac scent. A truly sensual oil with a soft, smooth texture and a mild, floral citrus aroma. Unfortunately, in most conventional cosmetic products, cocoa butter is barely able to unleash its precious benefits. This is due to the small quantity used, processing at excessively high temperatures, and the addition of chemical additives in skincare products. Unlike many cosmetic products – even expensive ones – that contain cocoa butter, our raw cocoa butter has not been processed or blended with any synthetic or harmful chemicals. This allows raw cocoa butter to fully unleash its precious benefits for the natural beauty of our skin. Note: Only chips now available Due to a shift in demand, we now only offer Criollo cocoa butter in the form of chips. These chips (also known as discs, coins or drops) are of the same quality as the broken pieces we previously offered and are also made from cocoa beans of the premium Criollo variety from Peru. As the chips are always the same size, they are easier to use and measure out.  Size options We offer Criollo cocoa butter chips as standard in 250g and 500g bags. Do you need larger quantities? We’re happy to fill 5kg or 10kg bags on request. Nutritional values for organic Criollo cocoa butter chips per 100g Energy  3766 kJ/900 kcal Fat 99.8g of which saturated fatty acids 65 g Carbohydrates 0 0g of which sugars 0g Fibre 0g Protein 0g All figures are subject to the variations typical of natural products.

Organic cocoa mass (cocoa paste) made from the premium Criollo variety, in chip form (100% natural) Cocoa mass chips (also known as cocoa paste or cocoa liquor) are much easier to use and measure out than the broken pieces previously available, thanks to their consistent size, and are also suitable, amongst other things, as a sugar-free chocolate substitute. What makes our cocoa mass special? The premium Criollo cocoa variety from Peru, which ranks among the rarest and finest varieties in the world Grown in semi-wild conditions and obtained by finely grinding the beans (raw food quality) Cultivated without the use of pesticides or synthetic fertilisers Very gentle processing that preserves vitamins, minerals, enzymes and countless other substances – foroptimal absorption by the body Contains a wealth of antioxidants, and the combination of serotonin, dopamine, anandamide and phenylethylamine (PEA) has a mood-lifting effect Rich in magnesium Gran Cru Criollo fine cocoa variety Fine cocoa varieties account for only 5–10 per cent of global cocoa production. They grow under similar, often almost natural conditions, as they cannot tolerate direct sunlight and thrive alongside other tall rainforest trees. Industrial cocoa (Forastero), by contrast, is usually grown on monoculture plantations. As the name suggests, fine cocoa tastes better, is more refined and less bitter than mass-market cocoa,as it still contains the full proportion of cocoa butter (approx. 55%), just like cocoa nibs. Criollo cocoa beans are lightly fermented, which allows their characteristic cocoa aroma to develop more fully. Why consume cocoa? The cocoa bean is an impressive foodstuff given to us by Mother Nature. It was regarded by the Aztecs as a gift from God and used not only as an offering but also as a means of payment. It has been found that raw cocoa contains around 300 substances and is one of the foods with the highest antioxidant content! Cocoa can therefore play a significant role in protecting our cells from free radicals and premature ageing. Cocoa has the highest magnesium content of any food. Magnesium is important for the heart and brain, for calming and relaxing the nerves and muscles, and for building bones and cartilage. Together with other active compounds, cocoa is ideal ‘brain food’ and promotes mental alertness and concentration. Cocoa beans contain a combination of substances that have a positive effect on our mood and trigger feelings of well-being and joy. And cocoa is rich in sulphur, which is important for strong nails, healthy hair and beautiful, soft skin. What is cocoa mass used for? Cocoa mass is excellent for use in all chocolate recipes. Mix cocoa mass into smoothies or add it to ice cream, fruit salad, muesli and desserts. It is ideal when combined with cocoa butter for exquisite chocolate creations. Pack sizes We offer Criollo cocoa mass chips as standard in 250g, 500g, 1kg and 5kg bags. Nutritional values for organic Criollo cocoa mass chips per 100g Energy  2585 kJ/625 kcal Fat 53g of which saturated fatty acids 32.3g Carbohydrates 17.3g of which sugars 3g Fibre 10.5g Protein 14.5g Salt 0.1g Magnesium 314 mg (75% of the recommended daily intake) All figures are subject to the variations typical of natural products.

Ornamental chocolate mould with beautiful decorations. With this reusable chocolate mould, you can make three chocolate bars weighing approx. 40g each with beautiful decorations in a single batch. High-quality material The mould is made from high-quality material manufactured in Germany. It is made from PET-G plastic, which is free from plasticisers and suitable for food use. Recipe for 120g of chocolate 90g organic cocoa paste, finely chopped 15g organic cocoa butter, finely chopped 20g organic agave syrup A pinch each of Himalayan salt and vanilla powder Your favourite superfoods such as goji berries, mulberries, coconut flakes, cashew nuts, pine nuts and many more. Let your creativity run wild and try out new combinations. Combinations such as fruity-sweet, sweet-sour, salty-sweet and nutty-sweet are particularly exciting. You can find more delicious recipes on ourSamaraNatura recipes page, by the way. Method Slowly melt the cocoa paste and cocoa butter together in a saucepan over the lowest heat. Add the remaining ingredients, stir well, leave to cool slightly, pour into a mould and decorate with your favourite superfoods. Will keep in the fridge for around 2 months. Using the mould 1. After decorating the chocolates, leave the filled mould to cool in the fridge for about 20 minutes. The chocolate must no longer be soft but must have set completely. Otherwise, it will break when you try to remove it and you’ll end up with broken chocolate. 2. To remove the chocolates, simply bend the mould slightly. This should cause the bars to come away on their own, and you can tip them onto a plate. 3. Wrap them in suitable cling film and paper sleeves. Notes: Dimensions approx. 5 x 13 cm. Origin Made in Germany