Schell Chocolates
Schell 'Champagne Pralines' 8-Piece Box, Cream, 91g
€11.30*
Praline Boxes “Champagne Pralines”
Two extravagant champagne fillings, united in one praline, are enrobed in the finest white chocolate with champagne-infused icing sugar. Compare this delicacy yourself with the so-called Champagne Truffles and experience the difference.
Champagne Truffle: Made exclusively with fresh and noble champagne – without Marc de Champagne (grape pomace) – this unique praline delicacy is crafted – a pure champagne jelly that captures the sparkling freshness within a delicate, creamy champagne ganache. According to international ratings, these sparkling wine truffles are among the best in the world.
Ingredients
Dark chocolate (cocoa solids 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla extract),
Milk chocolate (cocoa solids 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soya lecithin, vanilla extract),
White chocolate (sugar, cocoa butter 31% minimum, skimmed milk powder, whole milk powder, emulsifier: soya lecithin, vanilla extract),
Champagne 21%, glucose,
Sunflower oil,
Sugar,
Champagne sugar,
Humectant: sorbitol, Acidifier: tartaric acid,
Gelling agent: agar-agar, salt.
May contain traces of nuts. Traditionally handcrafted. Store cool and dry at 15-18°C. Best consumed soon.
Content: 0.91 Kilogramm (€12.42* / 1 Kilogramm)
Schell 8-piece Nougat Praline Bar 91g
€11.30*
8-Piece Nougat Praline Bar
A selection of the finest praline assortment from the “Nougat Trilogy” range.
As the name suggests, the Nougat Trilogy includes three variations, offering unforgettable ways to enjoy nougat.
The Nougat Crisp Truffle is filled with nougat and contains crunchy waffle crisps, which offer a delightful crunch. It is enrobed in white chocolate.
The hollow shells for the dark hazelnut nougat praline are hand-poured. These are filled with nougat made from Piedmont hazelnuts and then sealed again. Upon removal from the mould, they acquire their modern design, which gives them an unmistakable appearance.
The third praline in the trio is the creamy cream nougat. The delicate hazelnut nougat is refined with orange oil and filled into hollow shells of crisp milk chocolate, coated, and garnished with white chocolate.
The origin of nougat is dated to the beginning of the 19th century. Its genesis was in Gianduia, which originated in Turin, and under which name it is still known in some countries. Nougat was a product created out of necessity. Due to high tariffs on goods from England and its colonies, cocoa was also affected. At that time, chocolate processing was already known in Turin. To extend the chocolate, roasted and ground hazelnuts were added. This makeshift solution quickly became a very popular specialty. The demand grew so much that from 1832, nougat was produced industrially.
In Germany, the term Gianduia is now used together with the term Praliné for fine chocolate specialties.
In Turin, mainly hazelnuts from Piedmont are used, as these are finer in taste and less perishable than other known varieties.
During production, the hazelnuts are roasted for about 20 minutes at temperatures between 150 – 180 °C, then allowed to cool, and then ground in a mill. Lecithin is added to the resulting raw mass to form a homogeneous mixture. If a darker nougat is desired, nut brittle is added. The base mixture is further complemented by powdered sugar, cocoa butter, chocolate, and vanilla. However, if a cream nougat is to be created, milk powder is also added. Once the desired variety has been created, the nougat is allowed to cool and can then be cut and further processed. The taste of the nougat can vary depending on the ratio of hazelnuts, chocolate, and sugar, just as the consistency can be influenced by it. The quality can be determined by the roasting, the age, and the fineness of the grind of the nuts. With a coarse grind, the mass is perceived as rather sandy, and with an even coarser grind, more brittle-like. If a fine grind is used, the viscosity is lower, but the melt-in-the-mouth quality of the mass is greater.
In artisanal businesses that produce their own nougat, the size of the hazelnuts can be chosen accordingly, depending on the product's intended use.
These pralines are very well suited to introduce inexperienced individuals of all ages to excellent pralines, as they are alcohol-free.
In a gift package with an accompanying wine, these nougat pralines can serve as an excellent present. For Father's Day, Mother's Day, or Valentine's Day, these pralines make for a non-everyday gift. They are also an exceptional idea when packaged under the Christmas tree or in an Easter basket.
Ingredients
Dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract),
Milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract),
White chocolate (sugar, cocoa butter 31% minimum, skimmed milk powder, whole milk powder, emulsifier: soy lecithin, vanilla extract),
Hazelnut nougat (sugar, hazelnuts, cocoa mass, cocoa butter, emulsifier: sunflower lecithin),
Cream,
Cream nougat (sugar, hazelnuts, cream powder, cocoa butter, emulsifier: sunflower lecithins, cream),
Caramelized hazelnuts,
Caramelized almonds,
Waffle crisp (wheat flour, sugar, sunflower and rapeseed oil, milk, salt, barley malt extract, raising agent: sodium bicarbonate, emulsifier: soy lecithin, antioxidant: E306),
Glucose,
Butter,
Humectant: Sorbitol, orange oil, salt, colour E 171.
Artisanal individual production. Store in a cool, dry place at 15-18°C.
Intended for prompt consumption.
Content: 0.91 Kilogramm (€12.42* / 1 Kilogramm)
Schell Coffee Milk Drinking Chocolate 30g
€2.60*
Milk Drinking Chocolate Coffee
Milk chocolate, perfected with the finest coffee.
To refine this drinking chocolate, a little coffee powder is sprinkled on top. This is also later recognizable as a subtle nuance in the finished drink.
The origin of drinking chocolate can be traced back to the Aztecs. For them, the cocoa plant, and consequently the bean, was sacred. The beans were not only used as offerings and currency, but also for preparing a tart spiced drink. It contained water, cocoa, corn, vanilla, cayenne pepper, and salt. This mixture is distinctly different in taste from our well-known cocoa beverages. Through the conquest of the Aztec Empire in the 16th century by the Spanish, cocoa came to Europe. Here, it first spread in the noble houses and courts of Europe. Later, cocoa arrived in Germany, where it was only available in pharmacies, as it was considered stomach-strengthening, invigorating, aphrodisiac, pain-relieving, and also satiating.
Due to these properties, the drink became popular in higher circles. Even more so, when it was discovered that in combination with cane sugar, a delicious beverage was created. This gained favor with a larger number of people.
In those days, the de-oiling of cocoa powder was not yet known. Therefore, the beans were simply ground and pressed into bars. No distinction was made between cocoa powder and cocoa mass. As a result, the final product was not suitable for direct consumption, as it contained neither sugar nor milk. The bars were broken into pieces and sold accordingly. It was then drunk with water and sugar, but the dosage of cocoa depended on how wealthy the buyer was. Cocoa was also used as a dowry in some circles. In 1657, the first Chocolate House was opened, but this did not reduce the price, as the beans only grew in South America. However, Europeans also began to refine drinking chocolate with spices there.
A little later, the variant of drinking chocolate not with water, but with milk, arrived in Europe from Jamaica.
After the process for de-oiling cocoa was invented, the milk variant spread very rapidly. Through de-oiling, a large proportion of nutrients is extracted from the cocoa. This is attempted to be compensated by the addition of milk and also to mitigate its bitterness.
Today, chocolate is still prepared very differently around the world. In Mexico and Jamaica, a firm paste is made from roasted, whole cocoa beans. This is pressed and, when used, whisked with water and refined with spices.
In some European countries, chocolate is dissolved in water, milk, or a mixture. To thicken the chocolate, for example, starch is used in Spain, egg yolk in Austria, and additional cocoa powder in Italy.
In a gift package in conjunction with our spreads, this drinking chocolate can serve as an excellent souvenir or gift. For Father's Day, but also Mother's Day, this chocolate is a present that is not commonplace. But also packaged under the Christmas tree or in an Easter basket, the drinking chocolate is an exceptional idea.
If you want to treat yourself and live a vegan lifestyle, then this dark chocolate is perfect for you, or you can give it as a gift to like-minded people if you want something special.
Ingredients
Milk chocolate (cocoa 43% minimum, sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin, natural vanilla flavouring),
Coffee.
May contain traces of nuts.
Content: 0.03 Kilogramm (€86.67* / 1 Kilogramm)
Schell Drinking Chocolate Children's Dream 30g
€2.60*
Children's Dream Drinking Chocolate
Made from fine milk chocolate. A delight for young and old.
The colorful sprinkles on the milk chocolate not only make children's hearts beat a little faster, but also present a delightful colorful sight in the cup for adults.
The origin of Children's Dream Drinking Chocolate can be traced back to the Aztecs. The cacao plant, and consequently its bean, was sacred to them. The beans were not only used as offerings and currency but also for preparing a tart, spiced beverage. It contained water, cocoa, corn, vanilla, cayenne pepper, and salt. This mixture tastes significantly different from our well-known cocoa beverages. Through the conquest of the Aztec Empire by the Spanish in the 16th century, cocoa arrived in Europe. Here, it initially spread through the noble houses and courts of Europe. Later, cocoa reached Germany, where it was only available in pharmacies, as it was attributed properties such as strengthening the stomach, invigorating the spirits, being an aphrodisiac, pain-relieving, or even satiating.
Due to these properties, the beverage became popular in higher circles. Even more so when it was discovered that a delicious drink emerged when combined with cane sugar. This then found appeal among a larger number of people.
At that time, the de-oiling of cocoa powder was not yet known. Therefore, the beans were simply ground and pressed into bars. No distinction was made between cocoa powder and cocoa mass. Consequently, the final product was not suitable for direct consumption, as it contained neither sugar nor milk. The bars were broken into pieces and sold accordingly. It was then drunk with water and sugar, but the dosage of cocoa depended on the buyer's wealth. Accordingly, cocoa was also used as a dowry in some circles. In 1657, the first Chocolate House opened, but the price did not decrease as the beans only grew in South America. However, Europeans here also began to refine drinking chocolate with spices.
Somewhat later, the practice of drinking chocolate not with water but with milk arrived in Europe from Jamaica.
After the process for de-oiling cocoa was invented, the milk-based variant spread very widely. De-oiling removes a large portion of nutrients from cocoa. Adding milk attempts to compensate for this and also to mitigate its bitterness.
Today, chocolate is still prepared very differently around the world. In Mexico and Jamaica, a solid paste is made from roasted, whole cocoa beans. This is pressed and, when used, whisked with water and refined with spices. In some European countries, chocolate is dissolved in water, milk, or a mixture. For thickening chocolate, for example, starch is used in Spain, egg yolk in Austria, and additional cocoa powder in Italy.
In a gift package, combined with our spreads, this drinking chocolate can serve as an excellent souvenir. For Father's Day, but also Mother's Day, this chocolate is an unusual gift. But also packaged under the Christmas tree or in an Easter basket, this drinking chocolate is an exceptional idea.
If you want to treat yourself and live a vegan lifestyle, then this dark chocolate is perfect for you, or you can give it to like-minded people if you want something special.
Ingredients
Milk chocolate (cocoa solids 43% minimum, sugar, cocoa butter, cocoa mass,
whole milk powder,
emulsifier: soya lecithin, natural vanilla flavouring),
sugar sprinkles (sugar, wheat starch, glucose, colours: curcumin, carmine, patent blue V, betanin).
May contain traces of nuts.
Content: 0.03 Kilogramm (€86.67* / 1 Kilogramm)
Schell Fine Dark Drinking Chocolate Orange 30g
€2.60*
Fine Dark Drinking Chocolate Orange
Robust, dark, and refined with Sicilian orange zest. A fruity aroma is to be expected in this orange drinking chocolate. The milk chocolate was refined with orange oil. Additionally, this orange zest comes from our own production.
The origin of drinking chocolate can be traced back to the Aztecs. The cocoa plant, and consequently the bean, was sacred to them. The beans were not only used as offerings and currency but also for preparing a tart, spiced beverage. It contained water, cocoa, corn, vanilla, cayenne pepper, and salt. This mixture tasted significantly different from our familiar cocoa beverages. Through the conquest of the Aztec Empire by the Spanish in the 16th century, cocoa came to Europe. Here, it first spread through the noble houses and courts of Europe. Later, cocoa arrived in Germany, where it was only available in pharmacies, as it was considered stomach-strengthening, invigorating, aphrodisiac, pain-relieving, and even satiating.
Due to these properties, the beverage became popular in higher circles. Even more so, when it was discovered that a delicious drink could be created in combination with cane sugar. This found favor with a wider audience.
In those days, the de-oiling of cocoa powder was not yet known. Therefore, the beans were simply ground and pressed into bars. No distinction was made between cocoa powder and cocoa mass. As a result, the final product was also not suitable for direct consumption, as it contained neither sugar nor milk. The bars were broken into pieces and sold accordingly. It was then drunk with water and sugar, but the dosage of cocoa depended on the buyer's wealth. Accordingly, cocoa was also used as a dowry in some circles. In 1657, the first Chocolate House was opened, but the price did not decrease because the beans only grew in South America. However, Europeans also began to refine drinking chocolate with spices there.
Slightly later, the variant of drinking chocolate, consumed with milk instead of water, arrived in Europe from Jamaica.
After the process for de-oiling cocoa was invented, the milk variant spread very widely. De-oiling removes a large proportion of nutrients from cocoa. This is attempted to be compensated by adding milk, which also helps to mitigate its bitterness.
Nowadays, chocolate is still prepared very differently around the world. In Mexico and Jamaica, a solid paste is made from roasted, whole cocoa beans. This is pressed and, when used, whipped with water and refined with spices.
In some European countries, chocolate is dissolved in water, milk, or a mixture. To thicken the chocolate, for example, starch is used in Spain, egg yolk in Austria, and additional cocoa powder in Italy. In a gift package combined with our spreads, this drinking chocolate can serve as an excellent souvenir. For Father's Day, but also Mother's Day, this chocolate is a gift that is not commonplace. And packaged under the Christmas tree or in an Easter basket, this drinking chocolate is an exceptional idea. If you want to treat yourself and live a vegan lifestyle, then this dark chocolate is perfect for you, or you can give it as a gift to like-minded individuals if you want something special.
Ingredients
Fine dark chocolate (cocoa: 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla extract),
Natural orange oil,
Orange peel (orange peel from Sicily, sugar, acidifier: tartaric acid).
May contain traces of nuts and milk.
Content: 0.03 Kilogramm (€86.67* / 1 Kilogramm)
Schell Macadamia Huimbi Milk Chocolate
€5.40*
Milk Chocolate – Macadamia Huimbi
Milk Chocolate 42% cocoa content
The queen of nuts, gently roasted, unfolds its delicious aroma with the chocolate and finest Tahiti vanilla.
Suitable for fresh, zesty white and red wines, especially Pinot Blanc.
Macadamia Huimbi – The Queen of Nuts meets exclusive Tahiti Vanilla in Milk Chocolate
This excellent Macadamia Huimbi chocolate with 38% cocoa content encloses the queen of nuts. The macadamia nut is slowly roasted so that it can unfold its full and unmistakable aroma. Through subsequent crushing, the nuts gain a larger surface area, thus releasing their aroma better into the chocolate. Another exclusive ingredient is Tahiti vanilla with its delicious, floral aroma. After all ingredients have been mixed, the chocolate is hand-poured.
The macadamia nut originally comes from Queensland and South New Wales in Australia. However, other countries have since joined in cultivating this demanding plant, such as Hawaii, New Zealand, or Brazil. Although some varieties are now considered endangered in Australia. The actual nut hides inside the seed coat. Cracking it is not easy, as it is 2-5mm thick. To facilitate the cracking process, the seeds are dried for some time, which reduces their water content. Because the shell is so unyielding, the nuts are freed from their shells before sale. Due to its demanding cultivation, complex processing, and the correspondingly high demand for macadamia nuts, it is one of the most expensive nuts in the world. For this reason, it bears the nickname "Queen of Nuts."
As the name suggests, the exclusive Tahiti vanilla comes from Tahiti. It was presumably brought to the island from the Philippines. The pods grow on vines on trees. During the flowering period, they are hand-pollinated, as there is only a short flowering period of about 24 hours, so time is of the essence. Otherwise, the pods receive no further attention. Only when they are completely dried on the vines are they harvested and further processed. This cultivation method does not yield a high harvest, which is why the price for the finished product is considerable. Its taste is unmistakable, as it tastes less like vanilla compared to Bourbon vanilla, but spicier. Its scent is also more floral and exotic, and not as strongly vanilla.
Macadamia Huimbi – Milk Chocolate: A rare delicacy made from exquisite Arriba Nacional Cocoa
The Arriba Nacional cocoa variety is cultivated exclusively in Ecuador. It is one of the best cocoa varieties in the world. As only a few plants survived a plant disease, it is also one of the rarest cocoa varieties. To this day, only a handful of pure cocoa trees exist. It comes from the surroundings of various rivers, especially from the hinterland of the Wimbi (Huimbi) river.
It is cultivated by the APROCANE cooperative in Esmeralda. This includes around 600 cocoa farmer families. These are settled in 22 communities. The residents are largely descended from escaped slaves from Africa. Due to its aromatic profile, this chocolate pairs very well with fresh, zesty white wines like a Pinot Blanc, but also with red wines. If you're looking for something different, a plum brandy or a rum would also be well-suited for this.
Ingredients
Milk chocolate (cocoa solids 42% minimum, sugar, cocoa butter, skimmed milk powder, whole milk powder, cream powder, cocoa mass, roasted macadamia nuts 5%, emulsifier: soya lecithin, vanilla extract).
May contain traces of milk and nuts.
Content: 0.05 Kilogramm (€108.00* / 1 Kilogramm)
Schell Milk Chocolate Winter Chocolate 40%, 50g
€5.40*
Milk Chocolate – Winter Chocolate
Milk chocolate with 38% cocoa content
Fine winter chocolate, from Forestero and Trinitario, from Java. Refined with noble spices such as cinnamon blossom, fruity orange and crunchy crisp. Ideal for relaxation during cold and cozy winter hours.
This fine milk chocolate winter chocolate is handcrafted from Trinitario and Forastero cocoa beans. The incorporated waffle crisps provide a crunchy surprise. The chocolate gets its fruitiness from orange. To round off the whole, spices are added.
The beans for this excellent chocolate come from Peru. It is a chocolate with 38% cocoa content.
A spice used here is the cinnamon blossom. The term 'cinnamon blossom' is often mistakenly understood to mean that the flower is used. However, this is not the case; rather, it refers to the developing fruits. Because of their shape, they are also called cinnamon cloves in some regions. Their aroma is described as warm, cinnamony, and floral. It does not have the woody aftertaste of a cinnamon stick.
Coriander presumably originated in the Mediterranean region, but also Lebanon or Slovenia. This plant has been used since 5000 BC, which has been confirmed by various archaeological findings in Babylonian and Egyptian excavation sites. It was mentioned in China in the 4th century AD and in Great Britain in 1066. In the 15th century, coriander spread to Northern Europe, where it was also used in perfume manufacturing 200 years later. In 1670, it was imported to North America as one of the first herbs. Today, coriander is cultivated in many countries, such as Mexico, Egypt, Morocco, Hungary, Germany, Vietnam or Iran. Here, the coriander seeds are used. They are freshly ground, so the bitter substances dissipate. They possess a citrus-like, yet tangy freshness.
Another spice used is black cardamom. It originates from Nepal, China, the eastern Himalayas, and Sikkim in India. The plant is herbaceous and can grow up to 2 m tall. Between May and June, yellowish to orange flowers develop, growing close to the ground. These develop into fleshy fruit clusters, from which roundish, longitudinally ribbed capsules form, which are dark red to dark brown when fully ripe. For drying, the harvested capsules in the Himalayas are smoked with wet firewood, which creates the smoky aroma.
Another ingredient in the chocolate is ginger. It grows in the tropics and subtropics. Meanwhile, attempts are also being made to cultivate it in Germany, where it has been known since the 9th century. After a cultivation period of 8 months, some of the roots are harvested; as they are still young and tender, they are used for fresh cuisine. The remaining ones stay in the ground for up to another 10 months and are then dried and ground.
The scent and taste of orange are associated with Christmas. Orange oil is pressed from the peel of the orange, which is a byproduct of juice production. A sweet orange oil is pressed from the orange, and a bitter orange oil from the bitter orange. The sweet variety is preferred for flavoring beverages and confectionery, as well as in perfumery. The bitter alternative is used in liqueurs and fragrant waters.
For a special crunch, waffle crisp pieces are added to the chocolate just before it is hand-poured into molds.
In a gift package with the appropriate wine, spirit, or mulled wine, this excellent chocolate can serve as an exquisite gift. It can also be a treat for a cozy evening during the cold season. But also a lovely present under the Christmas tree.
Ingredients
Milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass) Emulsifier: soya lecithin, vanilla extract)
Waffle crisps (wheat flour 39%, sugar, sunflower oil, rapeseed oil, anhydrous milk fat, lactose, milk protein, salt, barley malt extract, raising agent: sodium bicarbonate, emulsifier: sunflower lecithin, antioxidant: E306)
Spices
May contain traces of nuts.
Content: 0.05 Kilogramm (€108.00* / 1 Kilogramm)
Schell Organic Arriba Guayas 74%, 50g
€7.90*
Dark Chocolate – Organic Arriba Guayas
The Arriba Nacional cocoa comes from the El Deseo cooperative in Ecuador. Its aroma is reminiscent of red fruits like raspberries and notes of orange and lime. This fine dark chocolate has a cocoa content of 74%.
Our environmental project in Kalimantan is supported by the sale of this chocolate. With our eco-friendly packaging, made from cocoa pod fibers, we also promote sustainable production.
Ingredients
Cocoa beans*
Sugar*
Cocoa butter*
*Ingredients from controlled organic cultivation.
May contain traces of milk and nuts.
Content: 0.05 Kilogramm (€158.00* / 1 Kilogramm)
Schell Praline Boxes 'Champagne Pralines' 12-piece, cream, 136g
€16.90*
Boxes of “Champagne Pralines”
Two extravagant champagne fillings, united in one praline, are enrobed in the finest white chocolate infused with champagne-soaked powdered sugar. Compare this delicacy yourself with the so-called champagne truffles and experience the difference.
Champagne truffles are crafted using only fresh and fine champagne – without Marc de Champagne (pomace) – resulting in this unique praline delicacy. It features a pure champagne jelly that has captured the sparkling freshness within a delicate, creamy champagne ganache. These Champagne truffles are considered among the best in the world according to international evaluations.
Ingredients
Dark chocolate (cocoa solids 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract),
Milk chocolate (cocoa solids 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract),
White chocolate (sugar, cocoa butter 31% minimum, skimmed milk powder, whole milk powder, emulsifier: soy lecithin, vanilla extract),
Champagne 21%,
Glucose,
Sunflower oil,
Sugar,
Champagne sugar,
Humectant: Sorbitol,
Acidifier: Tartaric acid,
Gelling agent: Agar-agar,
Salt.
May contain traces of nuts. Crafted individually. Store in a cool, dry place at 15-18°C. Intended for prompt consumption.
Content: 0.136 Kilogramm (€124.26* / 1 Kilogramm)
Schell Praline Chocolate - Jamaica Rum 70%, 100g
€7.90*
Praline Chocolate – Jamaica Rum
Made with 7-year-old rum from Jamaica, offering the taste of the Caribbean, paired with fine dark chocolate.
Caribbean Delight: Praline Chocolate – Jamaica Rum – A Fusion of Exotic Aroma and Noble Sweetness
This Praline Chocolate – Jamaica Rum offers a touch of the Caribbean. Its ganache has been refined with 7-year-old rum from Jamaica.
For the production of rum, molasses, which is a byproduct of sugar manufacturing, is mixed with water to form a mash. During fermentation, an alcohol content of between 4 and 5 percent is achieved. It is then distilled twice, reaching an alcohol volume of 65% to 75%. The quality of the rum can also vary depending on the distillation process. In the Pot Still method, a certain amount is placed into the still and distilled, resulting in a rum with abundant aromatic substances and alcohol. In the continuous column still process, new mash is constantly added, which saves time and effort and allows for larger production quantities.
If rum is bottled immediately after distillation, it is an "Original Rum." A "White Rum" is produced by storing it in steel containers and subsequent dilution. In contrast, a brown rum is created by aging it in wooden barrels that previously held Bourbon. The barrel and the climate during storage influence the color and taste. Aging can last between 6 months and several decades. Afterward, it is up to the distillery whether to bottle a Blend, Cask Strength, or Single Cask Rum.
Exotic Indulgence: Jamaica Rum-Filled Chocolate – A Historical Journey Through Seafaring and Sailor Traditions
The discovery of rum took place in the 17th century. It is a byproduct of sugarcane cultivation, as it is obtained from molasses or finely chopped sugarcane. Its exact origin is not clearly discernible, with Barbados, Hispaniola, or Cuba being possible contenders. Throughout the 17th century, rum spread across the colonies and was mentioned multiple times in writing around 1650. Since the molasses used was previously considered waste and even destroyed, rum production offered a way to still generate profit from it. Approximately one kilogram of molasses could be obtained from two kilograms of finished sugar. Consequently, rum was produced across almost all of Barbados, and the oldest documented distillery has been producing since 1703. Over time, the profit of sugarcane growers from distilling and selling rum and molasses became so high that they could cover their operating costs with it, resulting in pure profit from sugar sales.
Seafaring also increased rum's recognition. However, the majority of rum was consumed on Barbados and surrounding colonies. It is presumed that the minimal export of approximately 1000 liters to Europe was due to the product's quality not being pleasant for the European palate. In the 18th century, however, Barbados supplied about 3 million liters of rum to the North American mainland. This export to America initiated trade between the colonialists and the indigenous peoples there. To make the taste of rum more agreeable, it was mixed with water, sugar, molasses, cinnamon, clove, mint, or lime and lemon juice.
Over time, more rum was distilled in America itself, partly due to exchange with Jamaica. There, rum distilleries could not establish themselves to the same extent as on Barbados. Furthermore, various foodstuffs had to be exported to Jamaica, as most of the island was planted with sugarcane. In exchange, ships loaded molasses. Consequently, many rum distilleries emerged in American port cities to minimize the transport distance of molasses. The drink is often associated with pirates. This may seem logical when considering that they had their shipping routes in the waters of the Caribbean and North America. During their raids in that area, rum was often the main loot.
However, it wasn't only pirates as seamen who enjoyed rum; sailors of the British Navy were introduced to it from the very beginning of rum distillation. Rum was part of the daily food ration aboard a ship until 1970. The use of rum stemmed from the fact that it was produced locally and therefore available when the British Navy was in the Caribbean. Secondly, rum was more durable than beer or water at the prevailing temperatures there. Wine and brandy were also already part of the ship's provisions. A commander might have resorted to diluting the rum to ensure the sailors' fitness for duty.
Ingredients
20% dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract)
39% milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
Cream
Cocoa butter
6% original Jamaica Rum
Neutral alcohol
Glucose
Salt
May contain traces of nuts.
Artisanally crafted.
Content: 0.1 Kilogramm (€79.00* / 1 Kilogramm)
Schell Praline Chocolate - Red Vineyard Peach 70%, 100g
€7.90*
Praline Chocolate – Red Vineyard Peach
The intense aroma of the red vineyard peach, captured in one of the best distillates from the Hubertus Vallendar distillery. In combination with the finest chocolate, a magnificent taste experience!
The red vineyard peach is featured in this excellent praline chocolate.
It is added in the form of the excellent distillate from the Hubertus Vallendar distillery. But fine pieces of the red vineyard peach can also be found in the chocolate.
In this case, the distillate is a fruit brandy. To produce the brandy, the fruits are pitted and then crushed. Mixed with water, they are placed in a mash tun, and special fermentation yeast is added to accelerate the fermentation process and thus create a higher alcohol concentration. This procedure can take between 3 days and 2 weeks. This depends on the quantity, temperature, and type of mash, as well as how much aroma and alcohol content has already developed. Once the master distiller is satisfied with the mash, it is distilled. The brandy now has an alcohol content between 60 and 90%. As this is too high-proof for consumption, it is diluted with water. Legal regulations specify a volume percentage between 37.5 and 55 percent here. To further improve the aroma, the brandies can be aged for several years in wooden barrels. Further regulations for production include the prohibitions of additional flavoring and the addition of sugar or alcohol. If there is too little sugar in the fruits, no fermentation occurs. However, they can be used for a fruit spirit.
The red vineyard peach originally comes from China. It has been known there for over 4000 years and bears the name 'Sing'. In ancient times, it then came to Southern Europe via Persia and Greece. The Romans then spread the warmth-loving tree to Northern Europe. Thus, it reached the warmest wine-growing regions of Germany. The trees primarily grow in the Moselle region. In the wine-growing areas located there, it was widespread until the 1970s. However, due to agricultural restructuring, it almost completely disappeared. In the 1990s, its unmistakable taste was rediscovered, and reforestation projects were launched in the areas of the Moselle slopes that had been abandoned.
The taste of the red vineyard peach is described as tart, aromatic, and spicy. It is not as sweet as its counterparts.
For this chocolate, the vineyard peach from our own cultivation is cut into thin slices and slowly dried. This further intensifies its red color, as well as its aroma. The dried slices are finely chopped and added to the chocolate ganache of the filling. This creates an additional taste experience when biting into the pieces.
Ingredients
20% fine dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract)
39% milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
Cream
Cocoa butter
Peach puree
6% peach juice
6% vineyard peach brandy
Dried peaches
Neutral alcohol
Glucose
Salt
May contain traces of nuts
Handcrafted.
Content: 0.1 Kilogramm (€79.00* / 1 Kilogramm)
Schell Praline Chocolate Whisky Single Malt 70%, 100g
€7.90*
Praline Chocolate – Whisky Single Malt
This intensely filled whisky chocolate is crafted with Finlaggan Cask Strength Whisky. This Single Islay Malt Scotch Whisky, with its fine smoky notes and spicy aromas, as well as a subtle hint of salt, perfectly complements the melange of chocolate and whisky.
The perfect indulgence to accompany a Single Malt Whisky and a fine cigar from the Dominican Republic.
Filled Chocolate – Whisky Single Malt: The Perfect Combination of Flavours
The Single Malt Whisky Finlaggan Cask Strength imparts its whisky flavour to this exclusive chocolate. Its smoky aroma is a typical characteristic of whiskies from the Isle of Islay. Another special feature is the term "Cask Strength," which indicates that the whisky was bottled at cask strength and not diluted with spring water. For enjoyment, a fine cigar from the Dominican Republic and a Single Malt Whisky that does not contain too strong a smoky aroma are also recommended.
In the production of Single Malt Whisky, as the name suggests, only barley is used. This is soaked in spring water so that it begins to germinate, thereby producing sugar and starch. To stop this process, the barley is dried. It acquires its smoky aroma because peat is used as fuel during drying. The duration and strength of the peat fire determine the intensity of the smoky aroma. The barley is then milled and heated with spring or moor water. This dissolves sugars and other components from the malt. Once this is done, the remaining malt husks are skimmed off, and the "wort," as the sugar solution is called, is heated again. Afterwards, it is transferred to fermentation vats, where yeast is added once the liquid has cooled. The sugar then transforms into alcohol, and the solution now contains between six and ten percent alcohol. During distillation, the wort is channelled into copper pot stills and heated. The rising vapours cool down again in the "swan neck" with the help of a condenser and are temporarily stored in tanks. Heating continues until the wort contains only one percent alcohol. In the second distillation process, the low wine (raw distillate) is filled into a smaller still and heated again. The condensate contains three distillation cuts. The foreshots are separated because they contain too much methanol, esters, aldehydes, and other undrinkable substances. The spirit (middle cut) is directed by the master distiller into tanks and later bottled into casks. Finally, there are the feints (tail), which contain many fusel oils and are therefore also separated. Foreshots and feints are also collected in tanks and partially added back to the wort during a new distillation process.
Whisky Single Malt – Filled Chocolate: From Distillation to the Perfect Combination
For maturation, the whisky is filled into casks. In Scotland and America, these are oak casks, as their use is mandatory. In America, new oak casks must be used, whereas in Scotland, used casks are often preferred as they impart different flavour profiles to the whisky. Thus, not only Bourbon but also Sherry casks can be used. The maturation period must be three years; otherwise, the producer is not allowed to use the term "Whisky". During these three years, alcohol evaporates from the casks and becomes the "Angel's Share." For a Single Malt, the maturation period is typically at least 10 years, and sometimes over 20. To give the whisky an additional special aroma, it may be decanted into another cask after a certain period, which previously held rum, Madeira, port wine, or white or red wine. This finishing is noted accordingly on the label. There are also two special considerations during bottling. Firstly, the whisky can be filtered ("chill-filtered") to remove cloudiness, although this can lead to a loss of flavour compounds. Secondly, it can be unfiltered ("unchillfiltered"), which preserves all developed ingredients.
Ireland and Scotland remain at odds over the origin of whisky to this day. However, both have one thing in common: its origins can be traced back to Christian monks who produced aqua vitae. The "water of life" was supposedly also distributed by monasteries in Ireland. In Scotland, the clans distilled their own whisky. Taxation, regulations, and state licenses for distillation led, on the one hand, to widespread non-compliance and consequently a ban, unless one possessed a license. On the other hand, it led to uprisings that lasted until the 19th century. Only then was tax law changed, and whisky production became more profitable. Industrialisation simplified and expanded production, leading to higher profits once again. Many distilleries merged into larger companies to be able to operate globally.
Slàinte mhath with a fine glass of whisky and this outstanding chocolate.
In a gift package with the appropriate spirit, this excellent chocolate can serve as a wonderful souvenir. For Father's Day, but also Mother's Day, this chocolate is an uncommon gift. But also packaged under the Christmas tree or in an Easter basket, this chocolate is an exceptional idea.
Ingredients
20% dark chocolate (cocoa solids 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract)
39% milk chocolate (cocoa solids 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
Cream
Cocoa butter
6% Whisky
Neutral alcohol
Glucose
Salt
May contain traces of nuts. Handmade. Store in a cool, dry place at 15 - 18° C.
Content: 0.1 Kilogramm (€79.00* / 1 Kilogramm)
Schell Praline Chocolate with Sour Cherry Brandy 70%, 100g
€7.90*
Sour Cherry Brandy from Schell Chocolates
An impressive praline crafted as a bar. The unique essence of the sour cherry is perfectly captured in the brandy from the renowned Meissner specialty distillery Prinz zur Lippe. The skillful combination with pickled sour cherries creates a harmonious blend that simply tastes outstanding.
A special culinary delight awaits you with the praline chocolate with Meissen Sour Cherry Brandy.
This excellent chocolate presents the sour cherry in a completely new way. The unique taste of this delicacy is bestowed by the high-quality sour cherry brandy from the renowned Meissner specialty distillery Prinz zur Lippe.
This distillate is a fruit brandy specifically produced for this chocolate. To produce the brandy, the pitted fruits are first crushed and mixed with water in a mashing vat. Subsequently, a special fermentation yeast is added to accelerate the fermentation process and thus achieve a higher alcohol concentration. The duration of this process can vary between 3 days and 2 weeks, depending on the quantity, temperature, and type of mash, as well as the already developed aroma and alcohol content.
Once the master distiller is satisfied with the mash, the brandy is distilled. Its alcohol content then ranges between 60% and 90%. However, since this would be too strong for direct consumption, it is subsequently diluted – legal regulations specify a volume percentage range of 37.5 to 55 percent.
To further refine the aroma, the brandies can be aged in wooden barrels for several years. Furthermore, there are strict regulations in production that prohibit additional flavoring as well as the addition of sugar or alcohol. However, if there is too little sugar in the fruits and no fermentation occurs, they can be used for a fruit spirit.
Ingredients
20% dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, vanilla extract)
39% milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
Cream
Cocoa butter
Cherry pulp
6% cherry juice
6% sour cherry brandy
chopped sour cherries
Neutral alcohol
Glucose
Salt.
May contain traces of nuts.
Handcrafted individual production.
Content: 0.1 Kilogramm (€79.00* / 1 Kilogramm)
Schell Raspberry Almonds 100g
€7.60*
Chocolate-Coated Almonds – Raspberry Almonds
Almonds with white chocolate, raspberries, and red pepper. Enjoy our raspberry almonds chilled with a glass of rosé.
Our Chocolate-Coated Almonds – Raspberry Almonds are a truly special treat.
The Chocolate-Coated Almonds – Raspberry Almonds are roasted before dragéeing to unlock their full flavor. By heating, they lose water and can therefore crack open. For this reason, the almonds are sorted by hand to remove damaged nuts. Otherwise, these would break during dragéeing.
The remaining almonds are then slowly coated, layer by layer, with white chocolate. Once the desired layer thickness is achieved, a powder of dried raspberries and Indian pepper is added, which coats the almonds and gives them a pink shimmer. However, the pungency of the red pepper should not be underestimated.
The almond grows in tree or shrub form, which can reach between 8 and 11 meters in height. Its average age is up to 80 years, but it can live up to 150 years. Its pink blossoms appear from January to April. The almond itself is contained within the ripe drupe, consequently the seed. This forms from the pollinated flower. Almonds are harvested in September.
The almond is divided into three varieties: sweet almonds, paper-shell almonds, and bitter almonds. Each almond variety has its own advantages. For sweet almonds, the skin is often removed by blanching. They are used for baked goods and desserts, decoration, filling olives, making marzipan, liqueurs, and candied almonds, as well as for raw consumption. Bitter almonds, however, are not intended to be eaten raw, as they contain a high proportion of amygdalin, which can be converted into prussic acid and is therefore fatal in certain quantities. Often, only its oil is used for flavoring. The paper-shell almond, on the other hand, has an easy-to-crack shell, which is popular during the Christmas season.
Almonds have now been cultivated for over 4000 years. Originally native to Asian countries, they were brought to the Mediterranean region by the Arabs. The wild almond was also poisonous until it was cultivated. It is now primarily cultivated in California, the Mediterranean region, and in Pakistan and Iran. In France, certain almond varieties are also planted in smaller quantities, as well as in Spain and Italy.
The fruit involved is the raspberry. It is proven to have been one of the fruit varieties that could ensure survival as early as the Stone Age. It has been known as a medicinal plant since antiquity and was therefore cultivated in many monasteries during the Middle Ages. The wild raspberry originates from the northern regions of North America and Europe, as well as Western Siberia. It can also be found in many mountain ranges. Through further cultivation of the plants, raspberries are now also grown in temperate zones of Europe and Russia. Depending on the variety, up to two harvests per year are possible. They are used for jellies, jams, juice, as a cake topping, or simply for eating. For the raspberry almonds, the fruits are harvested, freeze-dried, and then ground into powder.
A chilled rosé wine can be recommended as a suitable drink here.
In a gift package with the appropriate wine or spirit, these raspberry almonds can serve as an excellent present. For Father's Day, Mother's Day, or Valentine's Day, they are a welcome gift. But also wrapped under the Christmas tree or in an Easter basket, the almonds are an exceptional idea.
Ingredients
Almonds
Coating: white chocolate (sugar, cocoa butter 31% minimum, skimmed milk powder, whole milk powder, emulsifier: soy lecithin, vanilla extract)
Raspberries 0.2%
Indian pepper
May contain traces of milk and tree nuts
Artisan single production
Content: 0.1 Kilogramm (€76.00* / 1 Kilogramm)
Schell Spiced Almonds – A Snacking Delight 100g
€7.60*
Spiced Almonds – A Delightful Treat
Fine Mediterranean almonds enrobed in milk chocolate from Peru. Enriched with exquisite spices of cinnamon and cardamom – uniquely delicious.
The Mediterranean almonds are slowly roasted to intensify their unique aroma. Afterwards, they are allowed to cool, and damaged almonds are sorted out by hand. This manual process serves to preserve the product's quality, as such almonds can lead to further damage during the panning process. During panning, they are coated layer by layer with exclusive chocolate from Peru. Once the desired layer thickness is achieved, a spice mixture of cinnamon and cardamom is added.
The almond grows as a tree or shrub, which can reach a height of between 8 and 11 meters. Its average lifespan is up to 80 years, but it can live for up to 150 years. Its pink blossoms appear from January to April. The almond itself is contained within the ripe drupe, consequently the seed. This develops from the pollinated flower. Almonds are harvested in September. Almonds are divided into three varieties: sweet almond, soft-shell almond, and bitter almond. Each almond variety has its own advantages. For sweet almonds, the skin is often removed by blanching. They are used for pastries, decoration, for stuffing olives, for making marzipan, liqueurs, and candied almonds, but also for raw consumption. In contrast, bitter almonds are not intended to be eaten raw, as they contain a high amount of amygdalin, which can be converted into hydrocyanic acid and is consequently fatal in certain quantities. Often, only their oil is used for flavoring. The soft-shell almond, on the other hand, has an easily crackable shell and is often enjoyed during the Christmas season.
Almonds have now been cultivated for over 4000 years. Originally native to Asian countries, it was brought to the Mediterranean region by the Arabs. The wild almond was also poisonous until it was cultivated. It is now primarily cultivated in California, the Mediterranean region, and in Pakistan and Iran. Certain almond varieties are also planted in smaller quantities in France, as well as in Spain and Italy.
One of the distinctive spices is cinnamon. It was already used 2000 years B.C. in China and India, making it one of the oldest spices. In Egypt, it was used for embalming and as an incense. Likewise, in ancient Greece and the Roman Empire, cinnamon became known and was used in medicine, as an aphrodisiac, incense, and later as a spice. The Arabs took over the spice trade after the fall of the Roman Empire. Subsequently, in the 13th and 14th centuries, most cinnamon was transshipped in Venice. When the Portuguese began colonizing Ceylon in the 16th century, they then took over the cinnamon trade. However, this was transferred to the Dutch through a war. Therefore, cinnamon was considered very expensive and precious from the 16th to the 18th century. Later, the British took over the trade monopoly from the Dutch, which they had gained through a naval war.
For a cinnamon stick, the bark of the cinnamon tree is used. This is peeled from the branches and dried. Ground, it yields cinnamon powder; otherwise, the cinnamon flower is also used.
Another spice used is black cardamom. It originates from Nepal, China, the Eastern Himalayas, and Sikkim in India. The plant is herbaceous and can grow up to 2 meters tall. Between May and June, yellowish to orange flowers develop, growing close to the ground. These develop into fleshy infructescences, from which roundish, longitudinally ribbed capsules form, dark red to dark brown when fully ripe. For drying, the harvested capsules in the Himalayas are smoked with wet firewood, which creates the smoky aroma.
In a gift package with the appropriate wine or spirit, these spiced almonds can serve as an excellent gift. For Father's Day, Mother's Day, or Valentine's Day, they are a welcome present. But also packaged under the Christmas tree or in an Easter basket, these almonds are an exceptional idea. made by Schell Chocolates.
Ingredients
Almonds
Milk chocolate (cocoa solids 42% minimum, sugar, cocoa butter
Whole milk powder
Cocoa mass
Emulsifier: Soy lecithin, vanilla extract)
Cocoa powder
Spices 0.4 %
May contain traces of milk and tree nuts.
Handcrafted individually.
Content: 0.1 Kilogramm (€76.00* / 1 Kilogramm)
Schell Spring Milk Chocolate
€5.40*
Milk Chocolate – Spring Chocolate
Milk Chocolate 38 % cocoa content
Fine extra-light Criollo beans from Papua New Guinea, with delicate caramel and intense cocoa flavor, paired with candied violet blossoms, strawberries, and Grains of Paradise. Spring couldn't be more delicious.
Milk Chocolate – Spring Chocolate with exclusive and exotic ingredients
The most delicious way to welcome and enjoy spring. The Criollo beans for this exclusive spring chocolate come from Papua New Guinea.
Grains of Paradise are used in this chocolate. They originally come from the region of West Africa, extending to Uganda and Angola. In the Middle Ages, they reached North Africa, and from there, Europe. Here, they were often used as an inexpensive pepper substitute. In the 15th century, the Portuguese exported Grains of Paradise from West Africa to Lisbon by ship under the name "Guinea Pepper." Grains of Paradise lost their significance when true pepper could be imported from India via the sea route. They have a piquant-spicy taste that, however, does not burn. Nowadays, in Europe, they are primarily used for ancient recipes, such as gingerbread, sausages, beer, or herbal bitters. As a spice, Grains of Paradise are still mainly in use in Northwest Africa.
Another ingredient for this exclusive chocolate is pistachios. These have been known in their wild form for about 10,000 years B.C., but the trees were only cultivated in antiquity. Around the year 0, the pistachio arrived in Italy. It enjoyed great popularity because it had a long shelf life and could therefore be easily taken on journeys. The pistachio reached America in the 1880s through immigrants from the Middle East. It only reached the USA around 1930.
There, the pistachio is cultivated in California. Other regions include Iran, Turkey, Syria, Greece, Sicily, and Andalusia. The harvest season is in September and is carried out using mechanical tree shakers. After harvesting, the pistachio is separated from its shell and pulp by washing. Afterwards, they are sun-dried, primarily for sale in oriental countries. Otherwise, they are dried in processing facilities and stored in silos.
Additionally, it is refined with pepper, and dried strawberries provide a fruity crunch.
An eye-catcher are the chopped violets, which are hand-sprinkled onto the chocolate after pouring.
Milk Chocolate – Spring Chocolate with a unique taste from Papua New Guinea
How the cocoa plant came to Papua New Guinea is disputed. The timing is estimated to be the late 19th, early 20th century. Similarly, it is questionable which variety, be it Criollo, Trinitario, or Forastero, was introduced at that time. Ultimately, however, all three varieties were found on the island. In the 1950s, cocoa trees were cultivated on plantations, thus accounting for 95% of export products. In the 1960s, a rethinking emerged, and cocoa was then cultivated by small farmers in subsistence agriculture. In this method, alongside cocoa trees, plants such as bananas, nuts, vegetables, or coconuts are also cultivated. Although this results in a lower cocoa yield for the farmers, they can sustain themselves with the other plants, and women are also included in the processing. Likewise, it is a forward-looking direction for nature and environmental sustainability. Additionally, the use of fertilizers and pesticides is thus avoided.
To give these small farmers the opportunity to sell their excellent cocoa, associations are being formed to facilitate this. This also leads to a higher price for the cocoa. Furthermore, the beans are purchased while still moist; consequently, they have a higher weight, and the farmers earn a higher amount.
After the cocoa pod borer pest outbreak in the 2000s, only a fraction of the original trees remained. Through international reforestation programs with Trinitario clones, the existing stocks are being replenished, attempting to reach the original stock quantity again.
Due to its low stock, the aromatic cocoa from Papua New Guinea is highly sought after, especially since, thanks to the soil composition in combination with persistent rain and periods of hot, dry weather, it has developed an incomparable aroma.
Ingredients
Milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
Pistachios
Strawberries
candied violets with colorant E120 (thickener: gum arabic)
Grains of Paradise
May contain traces of milk and tree nuts.
Content: 0.05 Kilogramm (€108.00* / 1 Kilogramm)
Schell Wine-Infused Raisins - A delightful treat 100g
€7.60*
Wine Raisins – A Delightful Treat
Deliciously wine-bathed raisins, subsequently enrobed in fine, noble dark chocolate made from Venezuelan cocoa.
The raisins are steeped in white wine for a certain period. This serves to impart a broader spectrum of flavors to the raisins. After steeping, the raisins are slowly dried again without excessive heat. However, only to the extent that they retain a certain residual moisture, providing a contrast to the crisp chocolate.
The raisins are coated layer by layer with a noble dark chocolate from Venezuela. During the dragéeing process, the result is continuously checked to ensure it meets the desired standard. At the end of the dragéeing process, they are dusted with cocoa powder. This also offers a counterpoint to the sweetness of the raisins.
For the production of raisins, grapes are harvested fully ripe and then dried in the sun or shade. Afterwards, the moisture content of the berries is only 15 – 18%, hence the fruit sugar concentration is around 33%. The term 'raisins' is commonly used for all dried grapes. However, there are various types. One well-known type is sultanas, which are obtained from Sultana grapes, which are white, thin-skinned, seedless, and sweet. After the drying process, they have a golden-yellow color. They are produced in Turkey, California, Australia, and South Africa. Another variety is currants (Zante currants). They are made from the Korinthiaki grape variety. This grape is black-brown to black-blue, seedless, and has a robust flavor. Production countries for these are Greece, Australia, South Africa, and California. Perhaps the best known are Zibeben, which are also referred to as raisins. They are dried berries that remain on the vine. In dry harvest years, they can be processed into a 'Trockenbeerenauslese' (a noble rot dessert wine). The term 'Zibeben' originates from southern Germany and parts of Austria. However, this term is increasingly disappearing and yielding to the High German term 'Rosine' (raisin).
Packaged in a gift set with a suitable wine or spirit, these wine raisins serve as an excellent souvenir or gift. They are a welcome present for Father's Day, Mother's Day, or Valentine's Day. But also packaged under the Christmas tree or in an Easter basket, these raisins are an exceptional idea.
If you want to treat yourself and live a vegan lifestyle, then this dark chocolate is perfect for you, or you can give it as a gift to like-minded individuals if you want something special.
Ingredients
Raisins,
Coating: noble dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor),
Riesling 1%*, Sulfites*. *Contained in the wine.
May contain traces of milk and tree nuts.
Artisan single production.
Content: 0.1 Kilogramm (€76.00* / 1 Kilogramm)
Schell-Blanchella 200g
€7.90*
Blanchella Sweet Spread
Delectable spread with coconut flakes, cacao nibs, cream nougat, white chocolate, and Levantine hazelnuts – simply brilliant.
Blanchella is made on a white chocolate base.
House-made hazelnut brittle is added to the chocolate. Hazelnut brittle consists of sugar and chopped hazelnuts. The sugar is gradually melted in a copper kettle. Once all the sugar has caramelized and turned a golden-yellow color, the chopped, roasted hazelnuts are added. To cool, it is spread onto an oiled surface and then later broken into pieces and finely ground until the desired fineness is achieved.
Another ingredient is cream nougat. In the production of nougat, the hazelnuts are roasted for approximately 20 minutes at temperatures between 150 – 180 °C, then allowed to cool, and subsequently ground in a mill. Lecithin is added to the resulting raw mass to create a homogeneous consistency. If a darker nougat is desired, nut brittle is added.
The base mixture is further complemented by powdered sugar, cocoa butter, chocolate, and vanilla. However, to create a cream nougat, milk powder is also added. Once the desired variety has been achieved, the nougat is allowed to cool and can then be cut and further processed. The flavor of the nougat can vary depending on the ratio of hazelnuts, chocolate, and sugar, just as its consistency can be influenced. The quality can be determined by the roasting, age, and fineness of the nuts' grind.
To evoke a more exotic aroma and a different mouthfeel, desiccated coconut is added to the mixture. Desiccated coconut is produced by removing and processing the flesh immediately after harvesting. Another possible production method is to first allow the opened coconut to dry, then remove the flesh and shred it. Subsequently, they are dried to make them more durable and intense in flavor.
The added cacao nibs are obtained from raw cocoa. After harvesting the cocoa beans, they are fermented over several days. This serves, among other things, to develop a variety of aromas. Once this process is complete, the beans are cleaned, dried, shelled, and broken into small pieces. They have a slightly bitter, tart, yet intense cocoa flavor.
Another component of this spread is sunflower oil. Sunflower oil was already used approximately 4000 years ago in North America. It is presumed that Spanish explorers brought the plant from there to Europe. There, it was cultivated and used in Italy, Germany, and France. The main producing countries are Russia, the EU, Argentina, and Ukraine. For sunflower oil, the flower seeds are shelled, ground, and then cold-pressed. This results in a high quality oil. In industrial production, the hot-pressing method is applied, which yields a higher quantity but compromises the quality of the sunflower oil.
For a nutty aroma, a nut paste is added. This consists of chopped hazelnuts, which lend a certain texture to the mixture through their degree of grinding.
In a gift package with other spreads or a drinking chocolate, Blanchella can be an excellent present. For Father's Day, as well as Mother's Day, this spread is a unique present. Even packaged under the Christmas tree or in an Easter basket, Blanchella is an extraordinary idea.
If you want to treat yourself and live a vegan lifestyle, then this dark chocolate is perfect for you, or you can give it as a gift to like-minded individuals if you want something special.
Ingredients
White Chocolate (sugar, cocoa butter 31% minimum, whole milk powder, emulsifier: soy lecithin, vanilla extract)
Sunflower Oil
Desiccated Coconut
Hazelnuts
Cream Nougat (sugar, hazelnut kernels, cream powder)
Cacao Nibs
Cocoa Butter
Emulsifier: Sunflower Lecithin
May contain traces of milk and tree nuts.
Content: 0.2 Kilogramm (€39.50* / 1 Kilogramm)
Schell-Bolivia Sauvage 70%, 50g
€5.40*
Dark Chocolate – Bolivia Sauvage
70% Cocoa Content
One of the most precious chocolates in the world. Wild harvest of pure Criollo from the Bolivian primeval forest. This unique delicacy tastes delicately fruity, subtly aromatic, intensely exotic, and mysterious.
For fruity red and white wines, but also aged white wines with a slight residual sweetness.
Discover the exquisite pleasure of Dark Chocolate – Bolivia Sauvage – at Schell Chocolates
The Criollo bean "Criollo Amazonico" for Bolivia Sauvage chocolate comes from Bolivia, specifically from the Beni province. It is a wild harvest, meaning the trees do not grow on plantations but are scattered throughout the Amazon region. During harvest season, the villagers seek out these widely scattered trees and harvest the ripe fruits. For this, they often travel long distances until they have harvested all the trees, journeying on foot, by horse, or by water. Afterward, the cocoa pods are brought to a collection point, fermented, and dried. The trees are then left to themselves for the rest of the year, neither pruned nor fertilized, resulting in a unique aromatic cocoa.
Bolivia Sauvage – Fine Dark Chocolate: Unique Taste from Wild Cocoa Trees in the Amazon Region of Bolivia
With its 70% cocoa content, it possesses a strong cocoa aroma, as well as fruity notes like grapefruit and lemon, which appear exotic and mysterious. Hints of vanilla also emerge.
Due to its aromatic profile, this handcrafted chocolate pairs very well with fruity red and white wines, such as Cabernet Sauvignon, Samtrot, Ruländer, and Chardonnay. Likewise, it complements aged white wines with a slight residual sweetness, such as a dry Riesling or Gewürztraminer.
Ingredients
Fine Dark Chocolate (minimum 70% cocoa, cocoa mass, sugar, cocoa butter)
May contain traces of milk and nuts.
Content: 0.05 Kilogramm (€108.00* / 1 Kilogramm)
Schell-Chocotella 200g
€7.90*
Sweet Spread – Schokotella
The super delicious, chocolatey spread with fresh hazelnuts is incomparable!
Our sweet spread Schokotella is made from 70% fine dark chocolate. Additionally, hazelnut brittle and cocoa nibs are added.
The hazelnut brittle used in our sweet spread – Schokotella is produced in-house. Hazelnut brittle consists of sugar and chopped hazelnuts. The sugar is gradually melted in a copper kettle. Once all the sugar has dissolved and turned a golden-yellow color, the chopped roasted hazelnuts are added. To cool, it is spread onto an oiled surface and then later broken into pieces and crushed until the desired fineness is achieved.
The cocoa nibs are obtained from raw cocoa. After harvesting the cocoa beans, they are fermented over several days. This serves, among other things, to develop a variety of aromas. Once this process is complete, the beans are cleaned, dried, peeled, and broken into small pieces. They have a slightly bitter, tart, yet intense cocoa flavor.
The origin of nougat is dated to the beginning of the 19th century. Its origin was in Gianduia, which came from Turin, and under which name it is still known in some countries. Nougat was a product created out of necessity. Due to high tariffs on goods from England and its colonies, cocoa was also affected. In Turin, chocolate processing was already known at that time. To extend the chocolate, roasted and ground hazelnuts were added. This makeshift solution quickly became a very popular specialty. The demand became so great that from 1832, nougat was produced industrially.
In Germany, the term Gianduia is now used together with the term Praliné for fine chocolate specialties.
Near Turin, hazelnuts from Piedmont are primarily used, as they are finer in taste and less perishable than other known varieties. In production, the hazelnuts are roasted for about 20 minutes at temperatures between 150 – 180 °C, then left to cool and ground in a mill. Lecithin is added to the resulting raw mass so that a homogeneous consistency can form. If the nougat is to be darker, nut brittle is added. The base mass is further enriched with powdered sugar, cocoa butter, chocolate, and vanilla. Afterward, the nougat is allowed to cool and can then be cut and further processed.
The taste of the nougat can vary depending on the ratio of hazelnuts, chocolate, and sugar, just as its consistency can be influenced. The quality can be determined by the roasting, the age, and the fineness of the nuts' grind.
Another ingredient in this spread is sunflower oil. Sunflower oil was already used about 4000 years ago in North America. It is believed that Spanish explorers brought the plant from there to Europe. There it was cultivated and used in Italy, Germany, and France. The main producing countries are Russia, the EU, Argentina, and Ukraine. For sunflower oil, the flower seeds are peeled, ground, and then cold-pressed. This results in high-quality oil. In industrial production, the hot-pressing method is used, which yields a higher quantity, but the quality of the sunflower oil suffers.
In a gift package with other spreads or a drinking chocolate, Schokotella can be an excellent souvenir or gift. For Father's Day, but also Mother's Day, the spread is a present that is not commonplace. But also packaged under the Christmas tree or in an Easter basket, Schokotella is an exceptional idea. If you want to treat yourself and live a vegan lifestyle, then this dark chocolate is perfect for you, or you can give it as a gift to like-minded individuals if you want something special.
Ingredients
Fine dark chocolate (cocoa 70% minimum
Cocoa mass
Sugar
Cocoa butter
Emulsifier: Soy lecithin, vanilla extract)
Sunflower oil
Hazelnut brittle (sugar, hazelnuts)
Nut nougat (sugar, hazelnut kernels (38%)
Cocoa mass
Cocoa butter
Emulsifier: Sunflower lecithin)
Cocoa nibs
May contain traces of milk and nuts
Store in a cool place after opening
If cocoa butter deposits occur, simply stir the Schokotella.
Content: 0.2 Kilogramm (€39.50* / 1 Kilogramm)
Schell-Fruit Noir-Dark Chocolate with Fruit
€5.40*
Dark Chocolate with Fruit – Fruit Noir
70 % Cocoa Content
Dark fruits like cassis, elderberry, blueberry and a select spice blend of Kerala pepper and three different vanilla varieties, enveloped by a robust, exotic chocolate created in collaboration with top sommeliers. A perfect harmony with almost all international wines aged in barriques.
Suitable for almost all international wines aged in barriques, especially the Cabernet family.
This fruity Fruit Noir chocolate is a blend of Trinitario cocoa from São Tomé and Venezuela with a 70% cocoa content.
To enhance the flavor of this blend, dark fruits such as cassis, elderberry, raspberries, and blueberries are added by hand.Furthermore, the flavor is supported by Kerala pepper and three different vanilla varieties.
The origin of pepper lies in India. There, pepper is cultivated and processed in great diversity. Meanwhile, it is also cultivated in Malaysia, Indonesia, Vietnam, and Brazil. Pepper grows in clusters on a 3-4 meter high climbing plant. A harvest can take place up to two times a year. The Kerala pepper used is a black pepper. Furthermore, green, red, and white pepper also exist. These are not distinct plant varieties but are harvested or processed at different times. The resulting black pepper is harvested in its unripe green state and obtains its color through subsequent drying. The designation Kerala indicates that it was planted and harvested in the Indian state of Kerala.
Another component of this excellent chocolate is the dried fruits, in this case cassis, blueberries, and elderberries. Some of them were freeze-dried using an appropriate process. This means that after harvesting, they are cleaned and then deep-frozen. Once this is done, the fruits are subjected to a vacuum, causing the contained water to evaporate immediately. This gentle process preserves the nutrients in the fruits. Others, however, are simply dried. This is one of the oldest methods of preserving food. It has been known for over 5000 years. This practice was primarily known in the Middle East. There, dates, grapes, and figs were dried. Later, the technique was applied in Greece and Italy. From China, dried plums, apricots, and peaches came to the Western world. For this process, ripe fruits are dried in a dehydrator or oven. In some regions of the world, fruits can also be dried outdoors, as there is sufficient sunlight. It is crucial that this happens with low heat input, allowing the water enough time to evaporate slowly. At excessively high temperatures, a loss of taste and aroma is observed. Above 40 degrees, vitamins are also destroyed. Therefore, a drying temperature between 0 and 70 degrees Celsius is ideal. Depending on the size and type of fruit, it is either dried whole or chopped beforehand to increase the surface area. By removing water, microorganisms are deprived of their nutritional basis. Shelf life is also extended due to the increased sugar content.
This dark chocolate with fruit – Fruit Noir harmonizes with almost all international wines aged in barriques. Particularly suitable are Cabernet and Bordeaux wines. Even something stronger, like a gin that itself has many aromas in the herbal, fruity, and spicy realms, pairs well with this chocolate. Ingredients: Fine dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, fruit 6% (cassis, blueberry, elderberry), spices, emulsifier: soy lecithin, vanilla extract). May contain traces of milk and tree nuts.
Ingredients
Fine dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, fruit 6% (cassis, blueberry, elderberry), spices, emulsifier: soy lecithin, vanilla extract).
May contain traces of milk and tree nuts.
Content: 0.05 Kilogramm (€108.00* / 1 Kilogramm)
Schell-Umami Papua Milk Chocolate with Citrus and Salt
€5.40*
Milk Chocolate with Citrus and Salt – Umami Papua
Milk Chocolate with 38% cocoa content
Delicate citrus notes and Atlantic sea salt enrich the aroma of this milk chocolate. These ingredients virtually greet the Riesling on the palate, offering it a fascinating arc of flavor. A creation by Sommelière Claudia Stern from Cologne and Eberhard Schell.
They recommend dry to noble sweet Riesling with it.
This milk chocolate with citrus and salt – Umami Papua acts as a natural flavor enhancer. The cocoa for this exclusive chocolate comes from Papua New Guinea.
The Story of Umami and the Industrial Spread of Glutamate: A Look at the Fifth Sense of Taste and its Relevance for Milk Chocolate – Umami Papua
The term "Umami" has gained increasing attention in recent years. "Umami" comes from Japanese and means "savory taste"; "umai" = savory, spicy, good; "mi" = taste. As the origin of the word suggests, the discovery of the fifth sense of taste was made in Japan. Kikunae Ikeda discovered during a meal where dashi was used that it strongly resembled his memory of the taste of tomatoes and asparagus. For this reason, he began his research and found that glutamic acid was responsible for triggering this experience. Subsequently, he began the industrial production of monosodium L-glutamate.
Umami naturally occurs in many foods. Even Confucius or people in ancient Rome used seasoning pastes made from meat, grains, and saltwater, or fermented soybeans, as well as fermented fish. It is found in dried tomatoes, Parmesan cheese, dried shiitake mushrooms, walnuts, bonito flakes, and even in an apple. Glutamate can also be found in many other foods.
Through industrial production, glutamate could be made accessible to a broad mass as a seasoning. It is also associated with savory, spicy, meaty, or piquant flavors. For example, in Asia, fish sauce or soy sauce are commonly used for seasoning. In Europe, however, "Maggi" is known for such seasoning.
From the ‘China Restaurant Syndrome’ to Exclusive Milk Chocolate – Umami Papua: A Look at Glutamate, Fruity Aromas, and their Connection
In the 1960s, glutamate fell into disrepute due to the "China Restaurant Syndrome." Various individuals reported health complaints after visiting a Chinese restaurant. To this day, there is no clear evidence of a connection with glutamate.
It gets its fruity aromas from various citrus oils, including lime, lemon, grapefruit, and orange.
Since the peel is a byproduct of orange juice production, for example, the production of this oil is quite cost-effective. The essential oil is extracted from the peels through cold pressing. This production takes place in Brazil, Sicily, Florida, and California, and is exported in large quantities.
Bitter orange oil is therefore obtained from the peel of the bitter orange.
Try our other chocolate with cocoa from Papua New Guinea: Papua Rouge
Presented in a gift package with the appropriate wine or spirit, this exclusive chocolate can serve as an excellent souvenir. It is a welcome present for Father's Day, Mother's Day, or Valentine's Day. But also packaged under the Christmas tree or in an Easter basket, this chocolate is an exceptional idea.
Ingredients
Milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
Atlantic sea salt
dried orange and lemon peel
Citrus oil
Orange oil
Grapefruit oil
May contain traces of nuts.
Content: 0.05 Kilogramm (€108.00* / 1 Kilogramm)
Schell-Venezuela Espelette Dark Chocolate
€5.40*
Dark Chocolate – Venezuela Espelette
70% Cocoa Content
The finest single-origin cocoa from an assemblage of Trinitarios, Criollos, and Espelette chili from the French Pyrenees create a spirited combination.
Perfect with robust red wines, such as Ribera Del Duero, Cabernet, Grenache, Lemberger, Syrah, Pinot Blanc and Pinot Gris, and especially with Beerenauslese from Riesling, Traminer, and Ruländer.
The aromatic cocoa for this exclusive dark chocolate – Venezuela Espelette chocolate – originates from Venezuela. Trinitario and Criollo beans were used for this. The slight spiciness in the chocolate comes from the incorporated Espelette chili.
Originally, only Criollo cocoa was cultivated in Venezuela, primarily on the north coast. However, about 200 years ago, Trinitario and Forastero cultivation also began, leading to cross-breeding with the Criollo trees. Genetic evidence has confirmed that Criollo and its fine flavor often still predominate. Many believe that cocoa originated in the mountains of Venezuela. Specifically, the area around Lake Maracaibo in the west of the country could be predestined for this. In this case, we are talking about Criollo. The aforementioned Forastero was cultivated in the east of the country, on the coast and in the river delta. The mixing of Criollo from the north and Forastero from the east gave rise to Trinitario. Consequently, it is assumed that this originated in Venezuela before coming to Trinidad. However, this cannot be proven, only that Venezuela was one of the first countries to export cocoa. Due to the country's geographical location, it has often been protected from natural disasters, allowing the cocoa plants to develop undisturbed. In some areas, genetically pure cocoa trees are still possible as a result. Furthermore, Venezuela also benefits from over 400 years of experience in handling the trees, beans, fermentation, and further processing.
The subtly noticeable spiciness, which supports but does not dominate the chocolate, is Piment d’Espelette. This chili variety grows in Espelette, France, in the Basque Country. As chili does not naturally occur in France, it was imported from Mexico by a fellow traveler of Christopher Columbus. Initially, attempts were made to cultivate the plant in the Nive Valley, after which it made its way to Espelette, where it has been cultivated since 1650. Here it was used not only for medicinal but also for culinary purposes. When chocolate gained popularity in Europe in the 17th century, and likely also due to the knowledge of how cocoa was consumed in its country of origin, some chocolatiers at the time stirred Piment d’Espelette into chocolate. Nowadays, the spice is used in many regional dishes and enjoys ever-increasing popularity.
Thanks to its subtle character, this chocolate pairs well with robust red wines such as Tempranillo, Riberas or Riojas, Cabernet, Malbec, and Lemberger. With white wines like Syrah, Pinot Blanc and Pinot Gris, Traminer and Ruländer, but also sweet wines like Zweigelt or Beerenauslese.
Ingredients
Fine dark chocolate (cocoa 70% minimum, cocoa mass, sugar, cocoa butter, Piment d'Espelette 0.4%, emulsifier: soy lecithin, vanilla extract).
May contain traces of milk and nuts.
Content: 0.05 Kilogramm (€108.00* / 1 Kilogramm)
Schell-White Chocolate-Blanche Fruit Rouge 33%, 50g
€5.40*
White Chocolate – Blanche Fruit Rouge
31% Cocoa Butter
A delicate symphony for the palate featuring white chocolate with red fruits, such as raspberries, cranberries, and strawberries. Refined with exquisite spices.
Perfect with fruity white and rosé wines, as well as Champagne and producer's sparkling wine.
White Chocolate – Blanche Fruit Rouge – A delicious blend of white chocolate, red fruits, and versatile cocoa butter.
In this exclusive Blanche Fruit Rouge chocolate, red fruits such as raspberries, strawberries, cranberries, and barberries have been incorporated. Furthermore, selected spices are added to enhance the flavor.
White chocolate is created by not using the complete cocoa mass, i.e., the cocoa itself. Its main ingredients are cocoa butter and sugar. Additionally, milk powder and vanilla are added.
Cocoa butter is extracted from cocoa beans. For this, they are roasted, broken, and separated from their shells. Subsequently, they are ground into cocoa mass. The resulting mass is pressed to extract the cocoa butter. In this state, it is liquid but solidifies upon cooling. It is further refined to remove any impurities. The press residue forms the press cake, which is further processed into cocoa powder.
The finished cocoa butter is versatile. It is used not only in chocolate and nougat production but also for couverture. Furthermore, it is used in cosmetics for creams, ointments, or soaps because, although it is fatty and leaves a soft skin feeling, it does not over-grease the skin. In the kitchen, it can be used, for example, for frying meat, as it melts quickly but remains easily heatable without burning. This also leads to comparatively less fat being used, which has a positive effect on cholesterol levels.
Blanche Fruit Rouge – White Chocolate with freeze-dried and dried fruits: A perfect complement with aromatic spices.
Another component of this excellent chocolate is the dried fruits. Some of them have been freeze-dried using an appropriate process. This means that after harvesting, they are cleaned and then deep-frozen. Once this is done, the fruits are exposed to a vacuum, causing the water contained within to evaporate immediately. This gentle process preserves the nutrients in the fruits. Others, however, are simply dried. This is one of the oldest methods of preserving food. It was known more than 5000 years ago. This practice was mainly known in the Middle East. There, dates, grapes, and figs were dried. Later, the technique was applied in Greece and Italy. From China, dried plums, apricots, and peaches came to the Western world. For the process, ripe fruits are dried in a dehydrator or oven. In some regions of the world, fruits can also be dried outdoors, as there is sufficient sun exposure. Crucially, this happens with low heat input, allowing the water sufficient time to evaporate slowly. At excessively high temperatures, a loss of taste and aroma is observed. Above 40 degrees, vitamins are also destroyed. Therefore, a drying temperature between 0 and 70 degrees Celsius is ideal. Depending on the size and type of fruit, it is either dried whole or chopped beforehand to increase the surface area. By removing water, microorganisms are deprived of their food source. The shelf life is also extended due to the increased sugar content.
To round off the chocolate, spices are added.
This exclusive chocolate pairs perfectly with fruity white and rosé wines. But also with Champagne or producer's sparkling wine.
In a gift package with the corresponding wine, this chocolate can serve as an excellent gift. For Father's Day, Mother's Day, or Valentine's Day, they are a welcome present. But also packaged under the Christmas tree or in an Easter basket, the chocolate is an extraordinary idea.
Ingredients
White chocolate (sugar, cocoa butter 31% minimum, skimmed milk powder, whole milk powder, emulsifier: soy lecithin, vanilla extract)
3% fruit (dried raspberries, strawberries, cranberries, barberry)
Spices
May contain traces of milk and nuts.
Content: 0.05 Kilogramm (€108.00* / 1 Kilogramm)