Weiss

Premium chocolate bonbons assortment.  100 pieces per box. 10 flavours (Milk choc ganache, Passion fruit dark choc, Salted caramel dark choc, Almond hazelnut praline milk choc, Hazelnut praline white choc, Gold 70% dark choc, Hazelnut milk choc, Raspberry dark choc, Hazelnut dark choc, Gold 38% milk choc).  6 months shelf life once defrosted.

Cacao nibs are small pieces of crushed cacao beans that have a bitter, chocolatey flavour.  They're produced from beans derived from the Theobroma cacao tree, also known as the cocoa tree. Cocoa beans are dried after harvesting, then fermented and cracked to produce small dark bits called cacao nibs.

Pure origin from Ivory Coast.  Cocoa pronounced taste, which is typical of African cocoas with a long, velvety after taste.  Cocoa fat mass: 36% - Sugar: 29%.

The rounded, sweet taste of Ecuadorean beans makes for a harmonious combination with strong-tasting African beans. This Weiss chocolate couverture is guaranteed lecithin-free and won a Ruban Bleu at the Intersuc trade show.  Cocoa fat mass: 44% - Sugar: 27%. Cocoa beans origins: Africa, Ecuador, Venezuela, Trinidad & Tobago. 

An exceptional couverture chocolate made from a blend of beans from 4 of the world's best regions.  This couverture offers a brilliant brown colouring and clean sharp break. On the palate its tannins are very much present without being bitter, born by a light acidity and notes of red berry. It has a long and round finish.  Its texture is perfect; both fluid and full, adaptable to every use.  Cocoa fat mass: 41% - Sugar: 31%. Cocoa beans origins: Grenada, Ecuador, PNG, Ghana.

Strong cocoa taste: Kacinkoa offers a pronouncer bittersweet taste with no acidity, with toasted and grilled note on the finish.

Pure origin from Vietnam.  It is the quality of the Vietnamese beans and the Weiss expertise that gives this chocolate such a surprising profile.  Li Chu 64% has a strong chocolate flavour, accompanied by vanilla notes, dried fruit aromas and a hint of liquorice. Next, fresh and acidulous notes appear. It ends with a long finish on the palate.  Cocoa fat mass: 35% - Sugar: 34%.

Dark chocolate with intense flavour.  The first taste of Oricao 58% reveals its smoothness, giving several aroma blends. Only then all the typical chocolate notes are revealed, giving an incredible lingering, luxurious flavour, and a very chocolatey finish. Dark chocolate with intense flavour.  Easy to use for all applications.  Cocoa fat mass: 36% - Sugar: 37% Cocoa beans origins: Africa.

Smoky Couverture Chocolate.  This surprising and unique chocolate features strong smoky notes, with dark tobacco flavours blending with botanic hints, reminiscent of certain powerful green teas.  This couverture is recommended for red fruit ganaches but also for savoury chocolate recipes such as sauces to serve with game.  Cocoa fat mass: 40% - Sugar: 34%.Cocoa beans origins: Papua New Guinea, Ghana.

Clear brown color smooth and rather fat texture.  Intense smell of grilled hazelnuts.  Taste of grilled hazelnuts with vanilla notes.

An explosive caramel taste, a nostalgic chocolate full of childhood memories thanks to its powerful dark caramel flavour and deliciously melting texture.  Cocoa beans origins: Africa, Venezuela, Ecuador and Madagascar.

This exceptional milk chocolate couverture results from the blend of four great world origins.  Its colour is brilliant and blonde, with a sharp break. On the palate the velvety tannins melt into a rich and enrobing texture. The aromas of cream give way to honey notes in a long sensual finish. Cocoa fat mass: 35% - Sugar: 36% - Milk fat mass 5.5%. Cocoa beans origins: Venezuela, Ecuador, Madagascar and Ghana.