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Zotter Hand-scooped Date & Cashew BIO
Dark Couverture with 100% cacao content filled with dates and cashew praline
Sweetened with dates. Pure fruit and nut cacao energy, vegan and using a delicious sugar alternative. The coat is 100% cacao, without any additional sugar, but this creation still boasts plenty of sweetness due to the filling made from select, sweet dates, tender-melting cashew praline and date syrup.
Note: Hand-scooped is a freshly made product without any preservatives. Shelf life: 4-6 months.
Size: 70 gr
Type of Chocolat: Dark
Cacao contents: 100%
Characteristics: Dairy free, Direct Trade, Fairtrade, Organic, Vegan
Dark Couverture° with 100% cacao content filled with dates°(33%) and cashew praline°(18%)
Cocoa mass°*, dates°, CASHEWS°*, date sugar°*, cocoa butter°*, dates syrup°, lemon juice concentrate°, emulsifier: SOY LECITHIN°, salt, vanilla powder°, cinnamon°*
*fair traded, fair trade content in total: 63%
°from controlled organic cultivation
May contain traces of all types of nuts, peanuts, milk, eggs and sesame.
The Original. Available in 30 varieties, with or without alcohol. Hand-scooped is a mixture of inventiveness and manual work. The Hand-scooped Chocolates are filled chocolates. The fillings are spread in layers on long tracks. During this process up to 6 different layers are combined and coated all around with chocolate. By combining different ingredients such as marzipan and cherry brandy, something new is created all the time – ideally a flavour explosion. Thanks to the wonderful compositions of taste and their unique design the Hand-scooped Chocolates have turned into a cult.
Hand-scooped Chocolates are created layer by layer.
Josef Zotter invented the Hand-scooped Chocolate, constructed in layers by hand. The word “scoop” also represents the innovation and creativity inherent in Handscooped Chocolate bars. A masterly combination of ingredients produces a wide variety of singularly original chocolates. Zotter’s bean to bar chocolate, created in-house, is spread and rolled out very thinly on 15 meter long tracks while at the same time, assorted fine fillings and ganaches are prepared using over 400 organic ingredients. As soon as the chocolate has cooled down, it is topped with the filling. Before the next layer is applied it has to rest. Depending on the recipe, this process will be repeated several times. Sometimes roasted nuts, rum-soaked raisins or fruity chocolate flakes are scattered over the layers. Lastly, a thin chocolate coating is spread on top and then this gigantic piece of chocolate is cut into the classic 70g Zotter bars
The filling will sit for another day or two until it is finally allowed to take a chocolate bath: it is covered top to bottom with chocolate to give it our characteristic chocolate coating and then travels to the cooling tunnel and from there straight to the wrapping station where Andreas H. Gratze’s beautiful drawings await to envelop each individual bar.