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pars shows her cool side | Finest chocolate - as ice-cold pleasure
Edition No.66 | Iced Maca Ginseng: the bitter astringency. Its core consists of Dr. Jaglas' Iced Maca-Ginseng elixir, surrounded by the dark chocolate of the Berlin chocolatier Simeon Rückert.
Edition No.83 | Iced Buckwheat: the gentle nutty one. Roasted buckwheat, processed as créme. Roasted notes, combined with wormwood of the Freimeister collective.
Freshly hand-made by us, you can freeze the chocolates yourself (up to 2 months). For a particularly creamy tasting experience, you can let the iced chocolates thaw for 2-3 minutes at room temperature shortly before enjoying them.
Ingredients No.66: 80% couverture (Simeon Rückert, cc/104, Berlin; beans St.Vincent), Maca-Ginseng-Elixir (35% alc., Dr.Jaglas), cream (Erdhof Seewalde Mecklenburg), white mountain hay milk chocolate (Felchlin, Switzerland), butter (Siebengiebelhof, Mecklenburg), salt, natural food coloring
Ingredients No.83: 80% couverture (Holger In't Veld, Berlin; beans Peru), buckwheat (Bohlsener Mühle), cream (Erdhof Seewalde Mecklenburg), white mountain hay milk chocolate (Felchlin, Switzerland), butter (Siebengiebelhof, Mecklenburg), wormwood (Freimeister Kollektiv), salt
This edition contains alcohol and both editions may contain traces of other nuts, seeds, gluten and dairy products. Intended for immediate enjoyment. Shelf life minimum 60 days. Store packed in the freezer at - 18 ° C.
A praline (No.66) weighs about 10 g. Nutritional values per 100 g: 487,9 kcal / 2044,3 kj / 18 g carbohydrates / 7,9 g protein / 42 g fat.
A praline (No.83) weighs about 10 g. Nutritional values per 100 g: 533,8 kcal / 2231,28 kj / 22,1 g carbohydrates / 9 g protein / 45,1 g fat
Price per 100g: 8 Chocolates | 41,13 € || 16 Chocolates | 40,56 €