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Bittersweet

Vintage chocolate 70% "Sao Thomé"

Order number: 5284

  • 70% cocoa content
  • handmade and wrapped in the Leysieffer Manufaktur
  • cocoa beans from sustainable cultivation
  • gluten free

100 gram

Term of delivery: approx. 2-3 working days
Shipping weight: 0,125 KG
MHD: 180 Tage

€5.40 *

Prices incl. VAT plus shipping costs

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Vintage chocolate 70% "Sao Thomé"

Our vintage chocolate 70% "Sao Tomé" has a particularly powerful taste and is full of fruity and spicy aromas. Our vintage chocolate consists of the best cocoa beans, in this case they come from the African island of Sao Tomé, and from pure cocoa butter.

Because of the high cocoa content, the chocolate continues to mature over time and develop even more aroma and taste. Just like a great wine, it becomes more precious when kept under optimum conditions. Store it dark at a constant temperature and protect it from air. This chocolate bar has a very strong taste and features many fruity and spicy flavors.


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.

  • Soya and derived products

May contain traces of nuts and milk.

Cocoa mass, sugar, cocoa butter, emulsifier: SOY LECITHIN, natural vanilla flavor

Cocoa content: minimum 70%


Nutritional values

Average values for 100g

Energy 2276 KJ / 544 kcal
Fat 39,4 g
saturated fatty acids 23,6 g
Carbohydrates 31,2 g
of which sugar 26,9 g
Protein 8,5 g
Salt 0,02 g

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