SPECIAL CHOCOLATES



lefki me mavro mpiskoto Contains:
White chocolate and dark chocolate biscuit.
WHITE CHOCOLATE WITH DARK CHOCOLATE BISCUITS
galaktos me amygdala Contains:
Milk chocolate and almonds.
MILK CHOCOLATE WITH WHOLE ALMONDS
ygeias me amygdala Contains:
Dark chocolate and almonds.
* Lenten product
DARK CHOCOLATE WITH WHOLE ALMONDS *
lefki cranberries amygdalo Contains:
White chocolate with cranberries and almonds.
WHITE WITH CRANBERRIES AND ALMONDS
galaktos karamela alati Contains:
Milk chocolate, caramel, digestive biscuit and Himalayan salt.
MILK CHOCOLATE WITH CARAMEL BISCUIT AND HIMALAYAN SALT
me frouta Contains:
Dark chocolate, fruits and nuts (pistachios and papaya).
* Lenten product.
DARK WITH FRUITS AND NUTS *
piperi Contains:
Milk chocolate, salty biscuit, corn flakes, two types of pepper and coji berry.
SPICY-MILK CHOCOLATE (COJI BERRY, PEPPER,CORN FLAKES)
fraoula Contains:
Dark chocolate, strawberry and pepper.
DARK WITH STRAWBERRIES
rodopetala Contains:
Dark chocolate and rose petals.
DARK CHOCOLATE WITH ROSE PETALS
fraoula 3 Contains:
Milk chocolate, strawberry and pepper.
MILK WITH STRAWBERRIES
corn flakes biscoto Contains:
Milk chocolate, corn flakes and biscuit.
MILK CHOCOLATE WITH CORN FLAKES & 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.