Posted 20 hours ago

Kinder Choco Fresh 102.5g - 5 Bars

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Lemon Zing - Locally made fresh lemon curd in a white chocolate ganache (contains cooked eggs) (Bronze Academy of Chocolate Award 2017,International Chocolate Award Silver (2016) 1 star Gold Taste Award 2015) Madagascar dark chocolate: 67% (min) cocoa solids, Uganda dark chocolate: 80% (min) cocoa solids, milk chocolate: 45% (min) cocoa solids, 18% milksolids, white chocolate: 34% (min) cocoa butter, 18% milksolids, Ruby chocolate: 47% (min) cocoa solids, 26% milk solids, Gold chocolate: 30% cocoa butter, 28% milk solids, Madagascar mega milk chocolate: 65% (min) cocoa solids, 27% milk solids, vegan cashew milc chocolate: 40% (min) cocoa solids (cocoa mass, sugar, cocoa butter, cashews, sunflower lecithin) Add powdered sugar to the blender, optionally, add cacao butter(no need to melt) to the blender to create a smoother and creamier texture. Keep grinding until it forms a smooth paste. (The longer you grind, the smoother your chocolate will be. If your blender feels warm,let it rest and cool entirely internally before resuming grinding. I gave my blender a 15-minute breakfor every 5 minutes of working. I grinded the cacao nibs for about 30 minutes in total.) cacao butter

Fermented cacao beansshould look brownish yellowand havea fruity alcoholic smell. Line a large baking sheet with foil, transfer the fermented cacao beans to the baking sheet, spread evenly into a single layer. Use the “ Convection Roast”mode to roast the cacao beans at 275 °F for about 90 minutesuntil the shells turn brown and crispy. Be sure to stir the beans regularly (about every 20 minutes) to ensure even roasting. Timmy’s Chocolate Orange– Orange-infused milk chocolate topped with Dorset-made tangerine jelly in a milk chocolate dome

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Molasses & Brown Butter Caramel– Deep rich buttery caramel in a milk chocolate dome (2 Star Gold Great Taste Award 2022, Gold International Chocolate Award (British) 2022) According to Institute of Culinary Education: “Typical cacao roasting temperatures range from 250-275°F up to 350°F, with the roasting process lasting between 30-90 minutes.” Therefore, for group 1, I wrapped a quarter of the cacao beans with 2 sheets of banana leaves, then place it in a sealed plastic box. 2. Plastic bag + plastic box This selection will include chocolates which are naturally vegan-friendly as indicated by (vf) against their information below.

Dorset Sea Salt Caramel– Dorset Sea Salt’s apple oak smoked sea salt in a muscovado caramel in a dark chocolate gem (2 Star Gold Great Taste Award 2020) Tempering chocolate is a process that helps to stabilize the cocoa butter crystals in melted chocolate, giving it a glossy, smooth texture and preventing bloom (white discoloration that occurs when chocolate is exposed to changes in temperature). Nutty Nutmeg - Milk chocolate & praline spiced with nutmeg in a milk chocolate square (Gold Great Taste Award 2014)

Cardamom-infused white chocolate ganache truffle dipped in milk chocolate & rolled in crushed pistachio nuts. Nutty Nutmeg - milk chocolate & hazelnut praline spiced with nutmeg enrobed in milk chocolate (1 Star Gold Great Taste Award 2014) The roasting time could be vary depending on the size, amount, and the humidity of the cacao beans. Ideally use the “ convection roast” mode to roast cacao beans if your oven has that function. But it’s also okay to use “ convection bake” mode or the basic “ bake” mode. Totally Twisted Nose– Winchester’s Twisted Nose Gin and fresh watercress-infused white chocolate ganache in a dark chocolate dome (Gold Academy of Chocolate Award 2015)

Espresso- Ethically sourced coffee in a dark chocolate ganache topped with a chocolate coffee bean (2 star Gold Great Taste Award 2015) sugar(Ideally use powdered sugar. Can also use granulated sugar, but it will give your blender more work to do.) Hazelnut Gem - A roasted hazelnut in a Madagascan milk gem. With 65% cocoa solids and 27% milk solids, this milk chocolate contains only 8% added sugar. Whether dark chocolate is your desire, or you’re looking for a vegan chocolate gift box, you will find the ideal gift here at Melt. I found an article online saying “To ferment cocoa beans without banana leaves, you will need to find an enclosed space with a temperature between 70-85°F (21-28°C) and a humidity level of 80-90%.”Cream Tea - Clotted cream topped with a raspberry & damson jam from Little Bowhay preserves near Exeter, in a milk chocolate dome. Wild Thing– A kirsch-soaked griottine cherry in a darkchocolate ganache in a marbled white & dark chocolate dome (2 Star Gold Great Taste Awards 2020 & 2012)

Conker & Lime - Dorset Conker gin-infused milk chocolate ganache topped with a locally produced lime marmalade. (1 Star Gold Great Taste Award 2019) Chocolate: sugar, cocoa butter, cocoa mass,whole milkpowder, skimmed milk powder, whey powder ( milk), caramelised sugar, soya& sunflower lecithins, natural vanilla, citric acid (in Ruby chocolate only) salt (in gold chocolate only). Spiced Rum- Raisins marinated in Exeter's Two Drifters dark rum, blended with nutmeg, cinnamon & clove (Silver International Chocolate Award (British) 2020) (vf) Wild Thing - Kirsch-soaked griottine cherry in a dark chocolate & fresh Dorset cream ganache in a marbled dome (2 Star Gold Great Taste Award 2020 & 2012) Raspberry Riot Truffle– Raspberries & British framboise raspberry liqueur in a dark chocolate fresh cream ganache truffle rolled in crushed dried raspberriesThe selection of truffles & chocolates in this box will vary by time of year as we work with flavours that are in season & often launch limited edition chocolates of the month too. It will definitely include chocolates made with fresh cream ganache fillings, and no preservatives. This means that this box is best enjoyed within 2 weeks of delivery, max 3 weeks - when we say our chocolates are fresh, we mean it! A menu will be included in the box with pictures of all our chocolates too. NEW Agave Honeycombe - Chunks of honeycombe made with agave nectar in a dark chocolate dome (vegan-friendly) Decoration: milk, white, dark chocolate flakes, ground coffee, natural colours & shimmers (cocoa butter, spirulina, curcumin, iron oxides, beetroot, radish, safflower).

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