Selbstgemachte Schokolade

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.

Low-fat cocoa powder with 10-12% cocoa butter content (100% natural) Update:Due to the cocoa shortage, we do not receive 100% Criollo powder from our supplier. The new batch contains 70% Criollo cocoa (previously 100%). The remaining 30% are Forastero, Trinitario and Nacional. They are also high quality, certified organic and from Peru. This is whyour cocoa powder is temporarily called "Cocoa Powder Peru". In comparison, it has a slightly more intense flavour and is slightly bitter, but also very tasty. Why cocoa powder? Cocoa has all the benefits of chocolate, but without the undesirable high sugar content and additives. As a reminder: milk chocolate only has a cocoa content of around 25%. The rest is sugar, milk powder, soya lecithin (emulsifier) and flavourings. Effect of cocoa? Raw cocoa is very nutritious. It has been determined that raw cocoa contains around 300 substances. It also contains the happiness combination of serotonin, dopamine, anandamide and phenetylamine (PEA). Cocoa has the highest magnesium content of all foods, i.e. 314mg per 100g, which corresponds to 75% of the recommended daily intake. Magnesium is a component of bones and teeth, plays an important role in energy metabolism and is essential for normal muscle function and energy metabolism. Magnesium also plays a role in skeletal development and is important in the transmission of stimuli in the nervous system during muscle contraction. Origin of our cocoa powder? Our raw cocoa powder comes mainly from the Peruvian fine cocoa variety Criollo - one of the best fine cocoa varieties in the world - and has a delicious, full chocolate flavour. What makes our cocoa powder special? The Criollo variety tastes better and is less bitter than other cocoa varieties. This also reduces the need to balance out the bitter flavour with sweeteners. It is obtained from unroasted, merely fermented cocoa beans. Gentle processing at low temperatures optimally preserves both nutrients and flavour. Gentle processing for maximum flavour To produce the powder, the fermented, unroasted fine flavoured cocoa beans are first ground. The resulting dark brown, viscous cocoa mass is cold-pressed to form a cake, from which the liquid, golden-yellow cocoa butter slowly drains off. The remaining "cocoa press cake" is then dried, very finely ground and sieved. This process does not require any chemicals, additives or extraction solvents and produces a fine, soft powder with a full, wonderful chocolate flavour. The use of pesticides and synthetic fertilisers is also completely avoided. Food with a long tradition The cocoa bean is an impressive foodstuff given to us by Mother Nature. It was considered a gift from God by the Aztecs and was used not only as an offering but also as a means of payment. Tips for everyday use Mix cocoa powder into your muesli, smoothies, (hot) milk drinks and protein shakes. And of course, this cocoa powder is an excellent ingredient for delicious chocolate creations and desserts. Size variations We offer cocoa powder in 250g, 500g and 1kg bags as standard. Do you need large quantities? We are also happy to fill 5kg or 10kg bags on request. Nutritional values of organic cocoa powder Peru per 100g Energy value 1590 kJ/379 kcalFat 11.1g- of which saturated fatty acids 2.6gCarbohydrates 34.6g- of which sugar 0.6gDietary fibre 18.1gProtein 26.2gSalt <50mg

Chocolate Starter Set – everything you need to make your own chocolate This starter set is the first step towards making your own chocolate. But be warned: once you’ve discovered the real, healthy dark chocolate, you’ll never go back to cheap, mass-produced chocolate packed with sugar and milk powder. Are you ready for a journey into the pure delight of cocoa? Most people think that making chocolate is time-consuming and complicated. But fortunately, the exact opposite is true. In just a few steps and around 20 minutes, you’ll have melted the two ingredients, mixed them, poured them into moulds and decorated them. After that, all you need to do is let the chocolate cool and wrap it up. 1, 2, 3 – everything’s included This set, containing the very highest-quality ingredients (organic, raw, 100% pure – with no additives, vegan, lactose-free, gluten-free, free from granulated sugar), has a retail value of CHF 75.40. It includes: Organic Criollo cocoa paste chips 500g Organic Criollo cocoa butter chips 250g Organic agave syrup 250ml Chocolate mould Packaging set for 15 chocolates The products are listed below with pictures and links.To make your journey into making your own chocolate even sweeter, we’re offering this pack for just CHF 65. And by the way, this set also makes an excellent gift! 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. 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 about 2 months. You can find more delicious recipes on our SamaraNatura recipes page. 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. 4. The mould can be reused many times. As it is very heat-sensitive, DO NOT wash it in the dishwasher; instead, rinse it by hand in lukewarm water.   Organic Criollo Cocoa Butter Chips 250g Organic Criollo Cocoa Paste 500g Organic Agave Syrup 250ml Chocolate mould Packaging set for 15 chocolates

Chocolate packaging materials – to go with the chocolate mould A set for packaging 15 homemade chocolates. It includes: 15 large sheets of foil for chocolate bars 5 ‘Homemade’ paper sleeves 5 paper sleeves labelled ‘Made with love’ 5 paper sleeves labelled ‘My homemade ChocQlate’ 20 stickers Important: The dimensions of the packaging materials (wraps and paper sleeves) are precisely tailored to the 40g bar size of ourOrnamentikand Klassikchocolate moulds, approx. 13.2 cm x 5.3 cm. This packaging not only extends the shelf life of your chocolate but also makes it look very pretty.

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