100% HANDMADE CHOCOLATES



xeiropoiiti-sokolata Contains:
Dark chocolate and whole almonds. Sweetening agent: maltitol.

* Lenten product.
SUGAR-FREE DARK CHOCOLATE WITH ALMONDS*
xeiropoiiti-sokolata Contains:
Dark chocolate, fruits and nuts (almonds, hazelnuts, pistachios, papaya, cranberries and banana chips).
* Lenten product
DARK / FRUITS, NUTS*
xeiropoiiti-sokolata Περιέχει:
Milk chocolate and strawberry.
MILK CHOCOLATE WITH STRAWBERRY
xeiropoiiti-sokolata Contains:
Milk chocolate, caramel, digestive biscuit and Himalayan salt.
MILK CHOCOLATE WITH CARAMEL, BISCUIT AND HIMALAYAN SALT
xeiropoiiti-sokolata Contains:
Milk chocolate and hazelnuts.
MILK CHOCOLATE WITH HAZELNUTS
xeiropoiiti-sokolata Contains:
White chocolate and dark chocolate biscuit.
WHITE CHOCOLATE WITH DARK CHOCOLATE BISCUITS
xeiropoiiti-sokolata Contains:
White chocolate, vanilla biscuit and cranberries.
WHITE CHOCOLATE WITH VANILLA BISCUIT & CRANBERRIES

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.