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Dark

Semi-Sweet Chocolate with Ginger

Order number: 5286

  • 55% cocoa ingredients
  • 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

€3.95 *

Prices incl. VAT plus shipping costs

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Semi-Sweet Chocolate with Ginger

Our chocolatiers have succeeded in combining the semi-sweet Leysieffer chocolate with the spicy, slightly lemony ginger note. Tastes couldn't be more different, but they complemented each other well right away and are now inseparable. Opposites attract each other.

Sometimes a chocolate a day keeps the doctor away.

When it comes to creative and unorthodox combinations of various flavors, there is only one model for us: Mother Nature. With its ginger root, it gives us a really unique taste experience. Ginger combines a volatile spiciness with a fresh lemon note. But this is not all! Ginger is a truly miraculous root because it is said to have a remedying effect on various aches and pains.

For the chocolatiers at the Leysieffer Manufaktur, flavor was the most important feature when we had the idea of complementing the spicy and sour note of ginger with a bitter and sweet nuance. We have to admit that it took a while until we found the right recipe because a tiny bit of ginger can make the difference.

Apropos chocolate and ginger. Did you know that in the 19th century, chocolate was considered to be a restorative agent that was only sold in pharmacies?


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.

ingredients: sugar, cocoa mass, cocoa butter, gingerpowder 2%, emulsifier SOY LECITHIN.
cocoa content: 55% minimum.


Nutritional values

Average values for 100g

Energy 2306 KJ / 554 kcal
Fat 39,2 g
saturated fatty acids 24,5 g
Carbohydrates 45,5 g
of which sugar 40,5 g
Protein 4,8 g
Salt 0,02 g

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