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HANDMADE CHOCOLATES



 Contains:
Dark chocolate and whole almonds. Sweetening agent: maltitol.

* Lenten product. SUGAR-FREE DARK CHOCOLATE WITH ALMONDS* Contains:
Dark chocolate, rice wafers.
Sweeteners: steviol.
DARK CHOCOLATE / RICE WITH NO SUGAR Contains:
Dark chocolate, fruits and nuts (almonds, hazelnuts, pistachios, papaya, cranberries and banana chips).
* Lenten product DARK / FRUITS, NUTS* Contains:
Milk chocolate and strawberry. MILK CHOCOLATE WITH STRAWBERRY Contains:
Milk chocolate, caramel, digestive biscuit and Himalayan salt. MILK CHOCOLATE WITH CARAMEL, BISCUIT AND HIMALAYAN SALT Contains:
Milk chocolate and hazelnuts. MILK CHOCOLATE WITH HAZELNUTS Contains:
White chocolate and dark chocolate biscuit. WHITE CHOCOLATE WITH DARK CHOCOLATE BISCUITS Contains:
White chocolate, vanilla biscuit and cranberries. WHITE CHOCOLATE WITH VANILLA BISCUIT & CRANBERRIES DARK CHOCOLATE - ALMONDS MILK CHOCOLATE/ BISCUIT, CORN FLAKES MILK CHOCOLATE/ BISCUIT DARK CHOCOLATE / STRAWBERRY, PEPPER DARK CHOCOLATE / ROSE PETALS MILK CHOCOLATE / BISCUIT, CRANBERRY MILK CHOCOLATE / ALMOND xeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolataxeiropoiiti-sokolata

PRESERVATION INSTRUCTIONS

Chocolate can be easily preserved ―up to one year ― given the appropriate conditions. This includes storage in an odourless environment, since chocolate absorbs odours like a magnet. Controlled moisture conditions are necessary because, when moisture settles upon chocolate’s surface, it alters its appearance. Temperature needs to be stable and up to 20°C. Higher temperatures bring up chocolate fat to the surface which, when frozen, forms white spots. And, although they do not alter its taste or quality, they destroy its appearance. Suggested preserving temperature for wrapped treats with the special sign is 7-8°C in a refregerator, while pralines are best preserved at 18°C in special chocolate displays.