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Milk

Milk chocolate with roasted pistachios

Order number: 5292

  • 33% 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

€4.75 *

Prices incl. VAT plus shipping costs

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Pistachero. Pistache. Pistachio.

Whether in Spanish, French or English - To us the name sounds great in any language. These culinary nuts originated from the Central East. In Europe they are mainly cultivated in Turkey, Italy and Greece. In our Leysieffer Manufaktur in Osnabrück we first of all roast the pistachio nuts. Then we fill them into our chocolate molds before we pour our deliciously sweet Leysieffer milk chocolate onto them. Would you like to know how this combination tastes? Well, we would say: Delicioso! Délicieux! Delicious!


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)
  • Nuts and dried fruit

May contain traces of peanuts and nuts.

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

Cocoa content: minimum 33%


Nutritional values

Average values for 100g

Energy 2486 KJ / 597 kcal
Fat 41,4 g
saturated fatty acids 21,0 g
Carbohydrates 46,1 g
of which sugar 40,3 g
Protein 10,0 g
Salt 0,33 g

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