Dark chocolate peanuts 60% and a touch of salt Finca La Rosala

Our chocolate and sea salt peanuts are made with patience and care, a lot of care.  Imagine this: first we toast them by hand with a special mix of whole cane sugar, a pinch of salt and a dash of sweet paprika from La Vera, spread them out on baking trays, turning them over from time to time, making sure they don't overlap each other, so that they are nice and crispy.  Next comes our "drip machine", which shoots chocolate and air to solidify it, in a process that takes 2 hours.  The result is a Belgian chocolate coating that embraces the nuts with just the right amount of sweetness, without going overboard.