Chocolate

shokomonk

With this elite brand we are offering premium high quality chocolate. shokomonk puts huge emphasis on the quality of the raw materials. Hence, the cocoa is directly imported from the producing countries Ecuador and Madagascar. Thanks to the choice of these flavour intensive beans, the basis for a delicious chocolate is formed. While producing the chocolate, only pure cocoa butter is used. The addition of other fats such as butter fats or hydrogenated vegetable fats is categorically renounced in order to ensure a pure chocolate taste. The selection of the other taste adding ingredients is done with just as much care and enthusiasm. The result is exceptional. Each bar is in itself a tribute to chocolate. Always crunchy, each bar seduces you not just with its optic but also with its unique taste which delivers exactly what its name promises. As the newest addition to their range, this year you will find shokomonk drops and drinking chocolate in various tastes and, of course, also made from the best ingredients.

Monbana

One of the company’s slogans is “don’t say it with flowers, say it with Monbana”. Anyone who has ever tried this chocolate will understand why. Here, you find the art of chocolate which has been put to life with passion and experience since 1934. But not only the chocolate, made from premium raw materials by experienced hands, promises a true indulgence. Also the affectionate wrapping reflects the passion which can be unleashed by this chocolate.

Café-Tasse

The Belgian chocolates of the company Café-Tasse have come to belonging to the most successful chocolate products in the premium segment worldwide. The concept of the company is easily summarised: carefully selected raw materials, focus on quality of processing and an attractive and unique wrapping. Café-Tasse offers a large assortment. Chocolate bars in all sizes, taste varieties and with differing contents of cocoa, dried fruits or espresso beans coated in chocolate or drinking chocolate and a variety of prettily wrapped seasonal chocolates. Café-Tasse chocolates are still today manufactured following traditional methods. This handcraft and the traditional recipes are complemented by a modern quality management and the retraceability of all ingredients and steps in processing. Café-Tasse does not leave anything to chance and fulfils the high expectations of the consumers. A main focus is the quality. Finest Belgian chocolates are combined with carefully selected ingredients: coffee beans from Costa Rica, Brazil or Kenya, nuts from Lebanon or Turkey, Spanish oranges and lemons or ginger and Szechuan from China. Traditionally, it is distinguished between three types of chocolate:

White Chocolate

White chocolate does not contain any cocoa as opposed to all other chocolates. Ingredients are, apart from sugar, cocoa butter and milk powder. Due to the higher content of cocoa butter and milk powder, white chocolate should be consumed quicker than dark chocolates, which contain a very high proportion of cocoa.

Milk Chocolate

Milk chocolate is made of sugar, cocoa mass, milk powder and cocoa butter. The proportion of cocoa mass needs to be of at least 25%. Milk chocolates should also be consumed quicker than dark chocolates.

Dark Chocolate

A cocoa mass of at least 50% is mandatory. Sugar, some or even no added cocoa butter and no milk components are the ingredients of this type of chocolate. You can find dark chocolates with a cocoa mass of up to 100%. Gourmets swear by chocolates with very high proportions of cocoa.