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Sancho Sake N° 41
We combine our velvety hazelnut butter with high-quality, citrusy Sancho pepper. The fine sharpness surprises and completes at the same time.Sharpness, heat, acidity, gentleness: this praline takes you to all these sensations. Unique – heated – experimental
The hollow bodies of our pralines are cast from the couverture used in order to particularly emphasize the intensity and balance of the aroma.
Tanzania bean - yellow fruits, mango, south. The special aromas of this cocoa bean emphasize the bright, fruity notes of the praline filling. Fairly grown, traded, stored and finally processed into intense chocolate.
All ingredients
Holger In't Veld Kuvertüre, Kakaoanteil 82% (Kakaomasse, Kakaobutter, Zucker)
°
Felchlin Weiße Bergheumilchschokolade
°
Erdhof Seewalde Sahne
°
Bayrische Haselnüsse
°
Siebengiebelhof Butter
°
Sancho Pfeffer
°
Novums Sake
°
natürliche Lebensmittelfarbe
°
Luisenhaller Salz
°
Product nutritional values per 100g
(a praline weighs approx. 10g)
kcal
496,3
kj
2079,5
Kohlenhydrate
17,1
– davon Zucker
4,6
Eiweiß
8,2
Fett
43,4
– davon gesättigte Fettsäuren
12,4
Our chocolates are made by hand every day in Berlin. Each of our ingredients is picked and processed by us or obtained in collaboration with the most uncompromising pioneers of regional & sustainable food production.
Companies that trust us. Media that supports us:
Bottega Veneta, Louis Vuitton, Bolia, Occhio, Celine, Google, Haus der Kunst Munich, Süddeutsche Zeitung, Berliner Tagesspiegel, Vogue Germany, Spike Art Magazine, ...
