Dear customers, most Leysieffer products contain chocolate or temperature-sensitive ingredients. To ensure optimal product quality during the summer months too, we will send your parcel with refrigerated shipping. Please understand that the delivery can be delayed by a few days.
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Bittersweet

Finest Bitter-Sweet Chocolate Tablets

Order number: 993505

  • fine chocolate squares, extra thin
  • individually wrapped
  • handmade in the Leysieffer Manufaktur
  • gluten free

150 gram (€4.63 * / 100 gram)

Term of delivery: approx. 2-3 working days
Shipping weight: 0,180 KG
MHD: 180 Tage

€6.95 *

Prices incl. VAT plus shipping costs

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Finest Bitter-Sweet Chocolate Tablets

The shape of a chocolate affects the enjoyment and our tablets melt even more on the tongue because they are particularly flat. Our fine tablets of dark chocolate are small but nice. They are probably so popular because you can share them so well. And not only that, you can also organize them particularly well. A fine tablet at 11:00 a.m., one at 12:00 p.m., one at 1:00 p.m. You determine the rhythm.


The fine art of the Leysieffer chocolatier.

The quality of a chocolate depends on the procedure used to produce it.

The basic recipe of the dark, white, whole milk and vintage chocolate from Leysieffer will of course remain our secret. What is no secret, however, is that Leysieffer chocolates are a combination of art and craft.

The art is in giving the chocolate that special touch time and again. The emphasis is on touch: for example, a touch of ginger, chili or orange underlines the taste of good chocolate without dominating it. This is a balancing act for our chocolatiers, requiring just the right touch and patience. It is also a “balancing act” because the perfect temperature of the chocolate in the course of production from heating to cooling plays an essential role in determining its flavor and appearance.

From artwork to handwork.

And that already brings us to the craftsmanship: The chocolate mass is mixed until the ingredients are perfectly combined. Other ingredients, such as whole nuts or almonds, are placed directly into the chocolate mold by hand. The liquid chocolate is then poured into the mold. Now the chocolate goes into the “cooling paternoster”. This is a kind of cooling system over several levels, which transports the chocolates from one cold zone to the next via an elevator.

Now comes the most exciting moment for our chocolatiers: The chocolate is very carefully taken out of the molds by hand and is subject to rigorous visual inspection: It passes inspection if no air bubbles can be seen and it has a slight gloss. Now it’s packaging time. And even that is still an art. Each of our 60 chocolates has its own packaging design, including hand-painted motifs by Sylvia Leysieffer.

  • Cereals containing gluten
  • Eggs
  • Soya and derived products
  • Milk and dairy products ( incl. milk sugar)
  • Nuts and dried fruit

May contain traces of peanuts and nuts.

Cocoa mass, sugar, low fat cocoa powder, emulsifier: soy lecithin.
Cocoa content: minimum 72%.


Nutritional values

Average values for 100g

Energy 2257 KJ / 540 kcal
Fat 40,0 g
saturated fatty acids 25,0 g
Carbohydrates 29,0 g
of which sugar 24,0 g
Protein 9,0 g
Salt 0,03 g

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