Dark Chocolate

Organic
Togo

EUR 41 2 kg

EUR 20.50 / 1 kg

including VAT plus Shipping

The Felchlin chocolatiers in central Switzerland use cocoa from gebana Togo to produce first-class dark chocolate. Its taste ranges from cocoa to coffee aromas and delicate notes of plum. It has a cocoa content of 68%. Thanks to the coin shape, the chocolate is easy to portion, whether as a snack or for a recipe. Vegan.

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.

Product details

Nutrition table per 100g
Energy	2419kJ/578kcal
Fat	43.6 g
thereof saturated fatty acids	26.8 g
Carbohydrates	35.5 g
thereof sugar	30.6 g
Protein	6.4 g
Salt	0 g

Ingredients: Cocoa nibs from cocoa beans* (Togo)57%, raw cane sugar* (South America), cocoa butter from cocoa beans* (Dom. Republic).

Cocoa: at least 68%.

Allergy information: May contain traces of milk including lactose, almonds and hazelnuts.

*from controlled organic cultivation

Sustainability and supply chain

Producers

Grown by 2834 family farmers on an average of 1.5 ha in the Plateaux Region in Togo.

Cultivation

Organic, non-irrigated, manually harvested.

Processing

Manually sorted, sun dried.

Purchasing & Logistics

Purchasing from cooperatives and family farmers straight from the farm since 2000.
Transport: by lorry from decentralised warehouses to Lomé, by ship to Rotterdam, by lorry to Switzerland.

KOMI DOH

FARMER FROM TOMEGBE TSIHI, TOGO

It's not easy to be dependent on nature.

"Agriculture gives me an income, plus I don't have to buy food!" Komi Doh has five hectares of land on which he grows cocoa and a variety of other foods. "My wife helps out and the farmhands put in a lot of work." One of his biggest challenges is drought: "If conditions are too dry, a lot of the seedlings die." Doh always looks forward to the harvest: "That's when I finally get to see the fruits of my labour. Still, I wouldn't mind having a better-paying job in addition to my work as a farmer, such as buying and selling building materials."

Background

Chocolate has a problem

Most people who produce cocoa don't earn enough to live on. They lack access to clean drinking water, medical care and education. To escape poverty, they clear woodland to create more arable land or use highly toxic pesticides. Some also put their children to work in the fields because they can't afford to hire harvest workers. It can't go on like this!