Schell-Blanchella 200g

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.