What it is: cacao mass conched and refined. The “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy. In the Virgin (Raw) chocolate bars, only the best cacao beans have been selected, processed in such a way as to preserve as much as possible their organoleptic and chemical physical properties. That’s why we say that our chocolate is processed at a minimum: “minimally processed”. Ingredients: 100% min. Cacao. Organic cacao beans. May contain traces of milk and nuts. Certification: organic.
Note: rich and slightly sweet with notes of flowers, tropical fruits, nuts and a balsamic final with hints of citrus and spices. Nutritional values 100 g: Energy 2368 kJ /566 kcal; Fat 47 g, of which saturates fat 30 g; Carbohydrates 23 g, of which sugars 0,0 g; Protein 11,5 g, Salt 0,0 g. Storage: this premium chocolate must be properly conserved at a temperature of between 14 and 18 °C and kept away from direct light and sources of excessive heat or cold. If, for example, it is left in the car in summer or winter it will suffer potentially ruinous heat shock.
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Aruntam 100% Virgin
6,90€
Cultivars
Organic Bar 45 g
Virgin Dark Chocolate 100% min. Cacao
4 in stock
ARUNTAM – SENSORY CHOCOLATE
What it is: cacao mass conched and refined. The “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy. In the Virgin (Raw) chocolate bars, only the best cacao beans have been selected, processed in such a way as to preserve as much as possible their organoleptic and chemical physical properties. That’s why we say that our chocolate is processed at a minimum: “minimally processed”.
Ingredients: 100% min. Cacao. Organic cacao beans. May contain traces of milk and nuts.
Certification: organic.
Note: rich and slightly sweet with notes of flowers, tropical fruits, nuts and a balsamic final with hints of citrus and spices.
Nutritional values 100 g: Energy 2368 kJ /566 kcal; Fat 47 g, of which saturates fat 30 g; Carbohydrates 23 g, of which sugars 0,0 g; Protein 11,5 g, Salt 0,0 g.
Storage: this premium chocolate must be properly conserved at a temperature of between 14 and 18 °C and kept away from direct light and sources of excessive heat or cold. If, for example, it is left in the car in summer or winter it will suffer potentially ruinous heat shock.
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