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Milk Chocolate with Sea Salt from the Bretagne

Order number: 5279

  • 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
MHD: 180 Tage

€4.75 *

Prices incl. VAT plus shipping costs

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Milk Chocolate with Sea Salt from the Bretagne

Our whole milk chocolate with sea salt combines the sweet, creamy taste of whole milk chocolate with the salty taste of Fleur de Sel. Salty and sweet complement each other perfectly.

For our chocolatiers, it is always a very special moment when the sea salt sinks into the liquid milk chocolate and they taste it for the very last time before the mix is poured into the chocolate bar molds. Salt in its most beautiful form is the salt flower, better known as Fleur de Sel. It is the most exclusive table salt and is harvested by salt farmers in a most laborious process by hand. Untreated and as a pure natural product the salt comes from the Atlantic Ocean via the Bretagne directly into the Leysieffer Manufaktur in Osnabrück.

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.

ingredients: sugar, cocoa butter, WHOLE MILK POWDER, cocoa mass, LACTOSE, SKIMMED MILK POWDER, sea salt 1.3%, emulsifier: SOY LECITHIN, natural vanilla flavor.
Cocoa content: 33% minimum.

Nutritional values

Average values for 100g

Energy 2332 KJ / 559 kcal
Fat 36,7 g
saturated fatty acids 23,7 g
Carbohydrates 50,5 g
of which sugar 47,9 g
Protein 6,8 g
Salt 1,67 g

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