Grand Cru couverture made from cocoa from the Dominican Republic and hay milk from the Entlebuch biosphere in central Switzerland.
The taste of this chocolate is characterised by pure milk aromas, which are achieved through the gentle production of the milk powder, as well as fine honey notes with a long-lasting vanilla finish. Ideal for the preparation and coating of chocolate cakes, pastries, pralines, chocolate bars, ganache and creams.
To explain: hay milk is the most original form of milk production. The cows are fed fresh grass in summer and hay in winter. The richness of the grass species is clearly reflected in the quality and aroma of the milk. No preserved fodder (silage) is used.
