Hand-Scooped Advent Calendar (alc.) - Profood Limited

Hand-Scooped Advent Calendar (alc.)

  • Only one left! 25% off - side of calendar slightly damaged in transit. 

    A stylish, large-format wall calendar by Zotter, filled with 24 different hand-scooped mini chocolates in seductive flavours like praline variations, butter caramel, Marc de Champagne, berry marzipan and gingerbread with fruit; guaranteed to make your festive season even sweeter. All of course ORGANIC + FAIR.

    W: 48 cm x H: 33 cm x D: 1.8 cm


    1. Caramelised Nuts
    2. Whisky (alc.)
    3. White Chocolate with Brittle
    4. Raspberry Coconut
    5. "Lucky Charm" - Milk Choco Mousse
    6. "For Good Ones" = Honey Crunch
    7. Hemp Bonbon
    8. "Stress Stopper" - Blue Poppyseed
    9. Plum Brandy (alc.)
    10. Butter Caramel
    11. Berry Marzipan
    12. Milk Choco Mousse
    13. Praline Variation
    14. Amarena Cherry
    15. Cherries & Pumpkin Marzipan
    16. Wild Berries with Vanilla
    17. Typically Austria
    18. Marzipan and Almonds
    19. Chocolate Banana
    20. Caramel Praline
    21. Marc de Champagne (alc.)
    22. Blueberries + Lemon Cream
    23. Cognac + Coffee (alc.)
    24. Sweet Christmas - Gingerbread & Fruits, contains gluten


    Key Features:

    - 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
    - Gluten-Free (except for Dec. 24th chocolate)
    - Non-GMO


    Contains all types of nutspeanutssesamemilk, and soy. Some of the chocolates contain alcohol. The Dec. 24th chocolate contains gluten.


    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.

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