HANDMADE CHOCOLATES



lefki-cranberries Contains:
Milk chocolate, vanilla biscuit and cranberries.
MILK CHOCOLATE WITH VANILLA BISCUIT & CRANBERRIES
galaktos-fraoula Contains:
Milk chocolate, strawberry and pepper.
MILK CHOCOLATE WITH STRAWBERRY
ygeias-fraoula-piperi Contains:
Dark chocolate, strawberry and pepper.
DARK CHOCOLATE WITH STRAWBERRY AND PEPPER
galaktos-bisk van-corn Contains:
Milk chocolate, vanilla biscuit and corn flakes
MILK CHOCOLATE WITH VANILLA BISCUIT
AND CORN FLAKES
galaktos-caram-bisc-al imal Contains:
Milk chocolate, caramel, digestive biscuit and Himalayan salt.
MILK CHOCOLATE WITH CARAMEL, BISCUIT AND HIMALAYAN SALT
galaktos-caram-bisc-al imal Contains:
Dark chocolate and almonds.

* Lenten product.
DARK CHOCOLATE WITH ALMONDS*
galaktos-caram-bisc-al imal Contains:
Milk chocolate and hazelnuts.
MILK CHOCOLATE WITH HAZELNUTS
yg-fruit-ks-karpoi Contains:
Dark chocolate, fruits and nuts (almonds, hazelnuts, pistachios, papaya, cranberries and banana chips).
* Lenten product
DARK / FRUITS, NUTS*
lefki-bisc.van-cranb Contains:
White chocolate, vanilla biscuit and cranberries.
WHITE CHOCOLATE WITH VANILLA BISCUIT & CRANBERRIES
galaktos-amygd Contains:
Milk chocolate and almonds.
MILK CHOCOLATE WITH ALMONDS
lefki-mauro bisc Contains:
White chocolate and dark chocolate biscuit.
WHITE CHOCOLATE WITH DARK CHOCOLATE BISCUITS
ygeias-amygd-nosug Contains:
Dark chocolate and whole almonds. Sweetening agent: maltitol.

* Lenten product.
SUGAR-FREE DARK CHOCOLATE WITH ALMONDS*
ygeias-nosug-rice Contains:
Dark chocolate and organic rice.
Sweetening agent: Stevia.

* Lenten product.
SUGAR-FREE DARK CHOCOLATE WITH ORGANIC RICE*
ygeias-nosug-rice Contains:
Dark chocolate and rose petals.
DARK / ROSE PETALS
galaktos-bisc Contains:
Milk chocolate and vanilla biscuit.
MILK CHOCOLATE WITH VANILLA BISCUIT

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.