Blanchella

Super-tasty spread with coconut flakes, cocoa nibs, cream nougat, white chocolate and Levantine hazelnuts – simply brilliant. The Blanchella is made on a base of white chocolate. The chocolate is accompanied by hazelnut brittle made in-house. Hazelnut brittle consists of sugar and chopped hazelnuts. The sugar is gradually melted in a copper kettle. Once all the sugar has evaporated and the mixture has a golden yellow color, add the chopped roasted hazelnuts. It is placed on an oiled surface to cool and then broken into pieces and chopped until the desired fineness is achieved. Another ingredient is cream nougat. In the production of nougat, the hazelnuts are roasted for around 20 minutes at temperatures between 150 – 180 °C, then left to cool and then ground in a mill. Lecithin is added to the resulting raw mass so that a homogeneous mass can be formed. If you want the nougat to be darker, add nut brittle. The base mixture is supplemented with powdered sugar, cocoa butter, chocolate and vanilla. If a cream nougat is to be made, milk powder is added. Once the desired variety has been achieved, the nougat is allowed to cool and can then be cut and processed further. The taste of the nougat can vary depending on the ratio of hazelnuts, chocolate and sugar, as can the consistency. The quality can be determined by the roasting, age and degree of grinding of the nuts. To create a more exotic aroma and a different mouthfeel, coconut flakes are added to the mixture. Coconut flakes are made by removing and processing the pulp immediately after harvest. Another possible method of production is to first let the opened coconut dry and then remove the flesh and grate it. They are then dried to make them more durable and flavorful. The added cocoa nibs are obtained from the raw cocoa. After the cocoa beans are harvested, they are fermented over several days. This serves, among other things, to develop a wide variety of flavors. Once this process is complete, the beans are cleaned, dried, peeled and cut into small pieces. It has a slightly bitter, tart but intense cocoa taste. Another ingredient in this spread is sunflower oil. Sunflower oil was already used by approx. Used in North America 4000 years ago. It is believed that Spanish explorers brought the plant to Europe from there. There it was cultivated and used in Italy, Germany and France. The main producing countries are Russia, the EU, Argentina and Ukraine. To make sunflower oil, the flower seeds are peeled, ground and then cold-pressed. This results in a high quality oil. In industrial production, the hot pressing process is used, which results in a higher yield but the quality of the sunflower oil suffers. A nut paste is added for a nutty aroma. This consists of chopped hazelnuts, which give the mixture a certain structure due to their degree of grinding. In a gift package with other spreads or drinking chocolate, Blanchella can be an excellent souvenir. For Father’s Day, but also Mother’s Day, the spread is a present that is not an everyday occurrence. But the Blanchella is also an extraordinary idea when packaged under the Christmas tree or in an Easter basket. If you want to do something good for yourself and live a vegan lifestyle, then this dark chocolate is made for you or you can give it as a gift to like-minded people if you want something special. You can order chocolate and pralines online here in the Schell Chocolates shop. We deliver the chocolates and pralines to the address of your choice. If you wish, you can also have our handcrafted products sent to friends and family. They will certainly be delighted with the exclusive chocolates or delicious pralines. Or stop by our café and enjoy a delicious piece of cake or tart from our in-house pastry shop with an excellent cup of coffee. There we also offer our exclusive chocolates and pralines to take away.