Milk Chocolate

Organic
Togo

EUR 46 2 kg

EUR 23.00 / 1 kg

including VAT plus Shipping

The Felchlin chocolatiers in central Switzerland use cocoa from gebana Togo to produce first-class, confectionery-quality milk chocolate. It has a cocoa content of 38%. Thanks to the coin shape, the chocolate is easy to portion, whether as a snack or for a recipe.

How much is that?

Use & preparation

The chocolate drops are the perfect size for baking.
Try this recipe for almond slices with dark chocolate or enjoy your own chocolate-hazelnut spread for breakfast.
The best way to melt chocolate is in a bain-marie. To do this, place a heatproof bowl with the chocolate drops over hot (not boiling) water and stir until they have melted. Alternatively, you can carefully pour the hot water directly over the chocolate and then pour it away again as soon as the drops have melted.

Storage & shelf life

Store the chocolate in a cool, dry place away from light – ideally in the cellar. Once opened, close the package with a clip or transfer the chocolate coins to an airtight container.

Sustainability & transparency

Grown by 724 family farmers on an average of 1.5 ha in the Plateaux Region in Togo
Organic, non-irrigated, manually harvested and sorted, sun dried, transport: by lorry from decentralised warehouses to Lomé, by ship to Rotterdam
Purchasing from cooperatives and family farmers straight from the farm since 2000
Potential for improvement: Increase prices for family farmers, centralise fermentation, facilitate access to organic pesticides, improve working conditions in the field

Contents and nutrition facts

Nutrition table per 100g
Energy	2471kJ/590kcal
Fat	41.7 g
thereof saturated fatty acids	26.7 g
Carbohydrates	44.5 g
thereof sugar	43.6 g
Protein	8.7 g
Salt	0.2 g

Ingredients: Raw cane sugar* (South America), cocoa butter from cocoa beans* (Dom. Republic), whole milk powder* (Switzerland), cocoa nibs from cocoa beans* (Togo) 10%, vanilla* (Madagascar).

Cocoa: at least 38%.

Allergy information: May contain traces of almonds and hazelnuts.

*from controlled organic cultivation

AFI REBECCA ELEBLU

FARMER FROM ATIKOUTONYI, TOGO

The most fascinating thing about growing cocoa is getting the seeds to germinate.

Afi Rebecca Eleblu lives in Atikoutonyi, right next to the school. "It's very convenient because I have five children. Three of them are in school, and the other two are doing an apprenticeship." Eleblu grows cocoa for gebana on her 3 hectares of land. She also cultivates beans, plantains, ginger and corn. "They're for the local market. I have a passion for trade, and selling my products is what I like most about my job as a farmer. On the other hand, the lack of control over water causes us problems. We are afraid of droughts."