A chocolate for true aficionados: inspired by his trips all over the globe in general and the creative Peruvian cuisine in particular - Lima is home to three of the best restaurants in the world - Zotter has created a best-of-Peru-chocolate that is refreshing, incredibly delicious and extremely fruity. It is composed of a fruity passion fruit and sweet potato ganache, enhanced with refreshingly tangy lime juice, and combined with a fine maize ganache, made from polenta, white chocolate, lemon confit, limes and a generous dash of sugar cane brandy. A very thin layer of passion fruit chocolate sits on top and the bar is covered all over with dark chocolate with a 70% cocoa content.
- Made in Austria (Riegersburg)
- One of the Top Chocolatier in the World
- Europe's Only Organic & Fair Trade Bean-to-Bar Chocolate Company
- Over 400 Different Varieties of Chocolate Products
- Certified IMO & EMAS
- Certified Organic
- Certified Fair Trade
Raw cane sugar°, cocoa butter°, cocoa mass°, glucose invert sugar syrup°, verjuice°-juice of green grapes, sweet potatoes°, dried passion fruits°, lemon juice°, milk°, full cream milk powder°, skimmed milk powder°, lime concentrate°, skimmed milk yoghurt powder°, polenta°, cane sugar brandy°, butter°, almonds°, caramel powder° (skimmed milk°, whey°, sugar°, butter°), sweet whey powder°, lemon juice concentrate°, caramelised milk powder° (skimmed milk powder° & sugar°), whole cane sugar°, emulsifier: soy lecithin°, salt, vanilla°, cinnamon°, lemon oil°, chilli ”Bird's eye”°, rose petals°, lemon powder°(lemon juice concentrate° & corn starch° & sugar°).
Cocoa: 70% minimum in the noble bitter chocolate°
° From certified organic cultivation
Contains dairy, nuts and soy.
As Zotter does not use stabilisers and preservative agents their chocolates are more temperature-sensitive than other chocolate products, and should be stored in a cool and dry place at an ideal temperature between 16°C and 18°C. Please do not store these chocolates in the fridge, where they would lose the sugar content and crystallise due to the humidity.