A blend in several ways. For this milk chocolate, Heinde & Verre has opted for three cocoa origins, but also for two types of milk. That is topped off with sugar, not cane sugar as usually with chocolate, but beet sugar from the beets that simply grow nicely in the Dutch fields. For example, it can rightly be called a ‘dutch blend’.
“At Heinde & Verre we take chocolate and your tasting pleasure very seriously” they add. And we believe that too. The cocoa origins are chosen with care, the cocoa roasting is done with precision and in different ways. And the milk and sugar used are also seen as variable in order to arrive at the best or most exciting flavors.
Taste note from the makers: The typical Dutch milk gives a hearty taste to the chocolate and brings out the flavor notes of banana, blue grape and caramel.
Origin of the cocoa:
• Venezuela, Zulia, Andes region
• Indonesia, Bali, Tabanan region
• Brazil, Pará, Amazon region
Milk & sugar:
• Regular cow milk and sweet butter milk from The Netherlands
• Beet sugar from The Netherlands
Ingredients: cocoa, milk, beet sugar, sunflower lecithin.
Allergy note: contains milk.
Weight 60 gram.