Martin Mayer Chocolates
Martin Mayer has been one of the best in his profession since 2002, and is a trained master confectioner, chef and patissier. He processes cocoa beans from Central and South America in the bean-to-bar process directly at his factory in Meggenhofen/Austria and likes to add accompaniments such as locally grown plums or country pears. The result is exquisite chocolate, some of which has won international awards.
- Content: 70 g
- BIO chocolate - controlled by AT-BIO-401
White chocolate with coconut flour instead of milk gives even those with intolerances or a vegan lifestyle the opportunity to enjoy without milk.
The chocolate contains freeze-dried cranberry pieces, and coconut flakes add a fresh note on top.
PEANUT SALTED CARAMEL:
Light chocolate with coconut flour instead of milk gives people with intolerances or vegan lifestyles the opportunity to enjoy "milk chocolate" - just without milk.
We roast the peanuts for this type of chocolate freshly, immediately before pouring the bars. Together with the lightly salted caramel, the duo is perfect!
Caution - addictive potential!
Semi-dark chocolate with coconut flour forms the creamy base for an ingenious duo - black espresso and blackcurrant.
An unusual combination indeed, but one that convinces from the very first taste. It's worth trying!
The chocolate contains freeze-dried blackcurrants and fine espresso beans.
Dark organic chocolate with dried raspberries and pistachio pieces.
Dark organic chocolate with subtle orange notes. Caremelised juniper pieces add a fresh note.