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Milk Chocolate

Order number: 5254

  • 35% 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

€3.95 *

Prices incl. VAT plus shipping costs

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Milk Chocolate

Our whole milk chocolate is traditionally made with cocoa butter and cocoa mass and is unforgettable with its taste. It melts gently on the tongue and was handmade and packaged with a lot of love and time in the Leysieffer manufacture.

Perfection in milk.

You can recognize a good chocolate bar from its taste and the list of ingredients. However, it is not the quality of the ingredients alone that govern the taste. It is the production process, and here in particular the conching. Conching involves subjecting the cocoa mass to different temperatures. During conching the aroma of the chocolate develops; the flavor unfolds and the acidic and bitter components disappear. They become volatile as we chocolatiers call it. Moreover, the heat applied during conching forms the celebrated melt-in-the-mouth characteristic of chocolate. The cocoa butter softens and encloses the cocoa particles. The better this "encapsulation", the better the chocolate melts in the mouth. The traditional milk chocolate bar from the Leysieffer Manufaktur delivers a true feeling of happiness that no other chocolate bar can deliver as well.

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
  • Milk and dairy products ( incl. milk sugar)

May contain traces of peanuts, other nuts and pistachios.

Sugar, cocoa butter, WHOLE MILK POWDER 20%, cocoa mass, LACTOSE, SKIMMED MILK POWDER, emulsifier: SOY LECITHIN, natural vanilla flavor

Cocoa content: minimum 35%

Nutritional values

Average values for 100g

Energy 2372 KJ / 567 kcal
Fat 36,7 g
saturated fatty acids 22,1 g
Carbohydrates 51,0 g
of which sugar 50,4 g
Protein 7,0 g
Salt 0,20 g

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