Dear customers,
during the christmas season, we are committed to processing and shipping your order as quickly as possible. To be on the safe side and to ensure that your delicious christmas products reach you in time, please place your orders well before 18. December 2019 until 1 pm. We stop our shipment until 05. January 2020. Merry christmas and a happy new year, the Leysieffer-Team
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Dark

Semi- sweet chocolate with ground cocoa beans

Order number: 5235

  • 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

€4.75 *

Prices incl. VAT plus shipping costs

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Almost bitter.

This is our semi-sweet chocolate bar with its intense cocoa flavor and the exciting extra bit. We have added ground cocoa beans to intensify the authentic cocoa aroma and to cater for the enthusiasts of "real" chocolate.


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.

Sugar, cocoa mass, cocoa butter, coarsely ground cocoa beans 10%, emulsifier: SOY LECITHIN
Cocoa content: minimum 55%


Nutritional values

Average values for 100g

Energy 2307 KJ / 554 kcal
Fat 39,1 g
saturated fatty acids 25,3 g
Carbohydrates 45,1 g
of which sugar 38,8 g
Protein 5,5 g
Salt 0,08 g

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