Schell-Fruit Noir-Dark Chocolate with Fruit

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.