WARNING!
IF YOU ARE PRONE TO DEVELOPING AN ADDICTION TO EXTREMELY MELT-IN-YOUR-MOUTH CHOCOLATE, YOU SHOULD UNDER NO CIRCUMSTANCES READ THIS POST AND DEFINITELY NOT CONSUME CHOCOLATE FROM HEINDE & VERRE! THERE IS AN ACUTE DANGER OF ADDICTION!
For everyone else, we have great news to announce: Heinde & Verre, a Dutch "Bean to Bar" chocolate manufacturer from Rotterdam, produces nut-free (also almond-free and peanut-free) chocolate of absolute premium quality. We will soon be able to offer you this chocolate. The special thing about the chocolate is:
- All varieties are guaranteed nut-free (like all varieties in Schoko-Wunderland)!
- Many varieties are also vegan and without milk components!
- We don't know of any chocolate that melts as delicately creamy on the tongue as Heinde & Verre's chocolate. Caution: Addictive potential, this is not an exaggeration.
A note on our own behalf: Our newsletter subscribers will receive a voucher code at the end of October 2024, with which they can try Heinde & Verre chocolate. Because we are convinced that you will love this chocolate!
What else makes Heinde & Verre chocolate so special:
100% NATURAL QUALITY COCOA
H&V Bean2Bar chocolate is made from the finest noble cocoa. H&V bars are free from artificial colours, flavours, alkalising agents or preservatives.
TRANSPARENT AND SUSTAINABLE
H&V uses only traceable ingredients and works with trusted cocoa farmers and cooperatives.
This ensures that cocoa farmers receive fair pay, everything is produced with the greatest respect for the environment. The H&V factory is powered by electricity from 100% Dutch wind energy and with 0% gas consumption.
THE HEINDE & VERRE WAY OF CHOCOLATE MAKING: EXCEPTIONAL CRAFTSMANSHIP
- H&V's goal is to perfect and highlight the taste for the greatest possible variety of flavours and aromas.
- A variety of in-house developments and techniques are used to produce the unique Heinde & Verre chocolate!
- A unique roasting technique is applied for each cocoa variety: Multiple roasting profiles for one variety.
- Customised grinding techniques such as classic grinding with granite stones.
- Maturation of the chocolate for up to two years.
- Age blending in the origin and solera style"
