Melt-in-the-mouth, exquisite milk chocolate with a high whole milk content. The aroma of the top-quality, fair trade cocoa is refined by the characteristic, caramel-like flavor of Rapadura whole cane sugar and a dash of genuine Bourbon vanilla, giving this chocolate a special note. In addition to the valuable raw materials, the conching is the real secret behind a great chocolate. Conching is an art that fully develops the wealth of cocoa-inherent flavors in a step by step process and gives the chocolate its fineness and delicate, incomparable smoothness.
Ingredients
Sugar* (whole cane sugar*, cane sugar*), whole MILK powder*(27,00%), cocoa butter*, cocoa mass*, Bourbon vanilla*
* = ingredients from organic farming
** = from biodynamic agriculture
Sugar* (whole cane sugar*, cane sugar*), whole MILK powder*(27,00%), cocoa butter*, cocoa mass*, Bourbon vanilla*
* = ingredients from organic farming
** = from biodynamic agriculture
Characteristics
Cocoa: 38% minimum in the whole milk chocolate, with whole cane sugar Rapadura and cane sugar Cristallino
Cocoa: 38% minimum in the whole milk chocolate, with whole cane sugar Rapadura and cane sugar Cristallino
Additional information
Preparation
The ingredients are combined and roller-ground. In the next steps, the chocolate mass is conched, warmed up, shaped, refrigerated and packed.
Produced in
Italy
Country of origin
EU agriculture / Non EU agriculture
Origin of the main ingredients
Various countries
Quality
EU Bio-Logo, HAND IN HAND
Storage advice
Please store in a cool and dry place.
Legal name of the food product
Milk chocolate
| Calorific value | 2437 kJ / 585 kcal | |
| Fat | 40,40 g | |
| of which saturates | 24,20 g | |
| Carbohydrates | 45,20 g | |
| Sugar | 43,60 g | |
| Dietary fiber | 1,9 g | |
| Protein | 9,30 g | |
| Salt | 0,250 g |
Allergens
| Eggs and products thereof | not contained | |
| Peanuts and products thereof | not contained | |
| Fish and products thereof | not contained | |
| Cereals containing gluten or cereal products | not contained | |
| Crustaceans and products thereof | not contained | |
| Milk and products thereof including lactose | contained | |
| Lupins and products thereof | not contained | |
| Nuts and products thereof | Possible in traces | |
| Celery and products thereof | not contained | |
| Mustard and products thereof | not contained | |
| Sesame seeds and products thereof | not contained | |
| Soy and products thereof | not contained | |
| Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2) |
no | |
| Molluscs and products thereof | not contained |
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FAQ about Milk chocolate HAND IN HAND
Sometimes when you unwrap chocolate, you notice unsightly white spots on the surface. These can easily be mistaken for mould, but are completely harmless. This change in the chocolate, the so-called "fat ripeness", is caused by storage that is too warm or strong temperature fluctuations. The cocoa butter starts to melt at around 25°C and then emerges from the surface of the chocolate. With rapid cooling, the released cocoa butter can no longer be absorbed by the chocolate and solidifies onto the surface. This process is not reversible. The stains have no effect on the quality and taste, but unfortunately on the appearance. The optimal storage temperature for chocolate is around 15°C - 18°C. The difference in susceptibility to fat ripening between dark and milk chocolates is due to the milk fat, which is missing in the dark chocolates. Milk fat has a much more complex structure than cocoa butter. Therefore, cocoa butter in combination with milk fat is generally more stable against fat ripening at higher temperatures or temperature fluctuations. The type and quantity of the filling also influences the crystallisation behaviour of the chocolate. Cocoa butter without other fats and oils is particularly sensitive to fat ripening. Nut oil in particular holds parts of cocoa butter in solution, easily penetrating the chocolate shell. The solubility of cocoa butter in nut oil changes due to temperature fluctuations and can lead to the formation of fat bloom under certain circumstances. At the same time, however, fat bloom also speaks for the high quality and purity of the product. Conventional manufacturers counteract the formation of fat bloom by using clarified butter, cocoa butter replacement fats or stabilisers such as sorbitan esters. We reject that.
Continue to the chocolate assortment
Continue to the chocolate assortment
We source our cocoa from our HAND IN HAND partners, the cooperatives El Ceibo in Bolivia, Conacado & Cooproagro in the Dominican Republic and Norandino in Peru.
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The cocoa plant, like various oilseeds (e.g., sunflower, linseed), belongs to the group of plants that accumulate cadmium present in the soil.
Rapunzel analyses every single raw material delivery for cadmium content and only accepts cocoa beans with a minimal content. In the EU, there are legal limits for cadmium in chocolate. These are determined according to the proportion of the total cocoa solids. Milk chocolate with less than 30% total dry cocoa solids has a limit of 0.1 mg/kg. For chocolate with less than 50% total cocoa solids and for milk chocolate with 30% or more total cocoa solids, the legal value is 0.3 mg/kg. For chocolate with 50% or more total dry cocoa solids, the limit is 0.8 mg/kg.
We fall well below these values and internally set our own limits for almost all our chocolates, which are significantly lower than the legally prescribed values (the only exception is the 90% cocoa variety due to its very high cocoa content).
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