Cocoa from the Santander region of Colombia is blended with panela, a whole-cane sugar, for an earthy, caramel-like taste.
Regional growers' associations provide cocoa farmers with training for improved yields, subsidised equipment and other support. Cocoa is sent from farmers' cooperatives in the Santander region to the factory in Bogota, where it's roasted and made into delicious chocolate. At Copperhouse Chocolate, we blend this with Colombian panela, an unrefined sugar made from dried sugar-cane juice, to produce a soft, caramelly hot chocolate.
Our fine chocolate shavings melt into hot milk, for an easy to make luxurious treat.
Cocoa mass, panela sugar, soya lecithin, vanilla
Typical values per 100g:
Energy 2045kj / 488kcal, Fat 30g -saturates 17g, Carbohydrate 51g -sugars 34g, Protein 8g, Salt <0.01g
Directions: Stir 3 dessert spoons (30g) into a cup of hot milk (150ml)