Schell-Chocotella 200g

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.