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Zotter Hand-scooped For Good Ones BIO
White Chocolate filled with honey caramel crisps
Tasty honey petals hum and crackle in a chocolate-almond cream. Coated with White Chocolate.
White Chocolate° filled with honey caramel crisps°
Raw cane sugar°*, cocoa butter°*, ALMONDS°, HONEY CARAMEL CRISPS°(12%: sugar°, glucose syrup°, BUTTER°, honey°), FULL CREAM MILK POWDER°, SKIMMED MILK POWDER°, SWEET WHEY POWDER°, BUTTER°, whole cane sugar°*, cocoa mass°*, sunflower oil°, emulsifier: SOY LECITHIN°, vanilla powder°, salt, cinnamon°, rose petals°, lemon powder°(lemon juice concentrate°, corn starch°, sugar°)
*fair traded, fair trade content in total: 56%
°from controlled organic cultivation
Full cream milk powder by Bio vom Berg, organic farmers from Tyrol.
May contain traces of all types of nuts, peanuts, eggs and sesame.
Weight: 70 gr
Type of chocolat: White
Characteristics: Direct Trade, Fairtrade, Organic
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.