Dusk Coffee Caramel Sea Salt 70%


70% Dark Chocolate, 85 gram

with coffee caramel & sea salt flakes


Categorieën: ,


70% Pure Chocolade, 85 gram

met Haagse Hopjes en zeezout

Deze heerlijke reep heeft een laag van de beroemde Haagsche Hopjes en Maldon Zeezout. Haags Hopje is een karamelsnoepje met een lichte koffiesmaak. Dé perfecte combinatie met de cacao uit Costa Rica.

Bean-to-bar chocolade onderscheidt zich door de boon in de chocola centraal te laten staan. Het oogstjaar, de regio en boerderij waar de bonen vandaan komen bepalen de smaak van de chocolade, eigenlijk net zoals met wijn of koffie, en dat proef je!

Dusk Chocolate is a small batch chocolate company based in The Hague, The Netherlands. Founded by two friends who have known each other for over 30 years. Their product knowledge and work experience date back from over 20 years ago. Quality and high standards are the most important key values.


Dusk stands for simple ingredients, sustainable sourcing, traditional small batch processing, high quality and amazingly tasting products.

Coffee Caramel Sea Salt

ORIGIN: Costa Rica
TASTE: coffee caramel & sea salt flakes
INGREDIENTS: cacao beans, cane sugar, cacao butter, sea salt, Hopje (glucose syrup, vegetable fat, condensed milk, butter oil, cane molasses, coffee extract)
NUTRITION FACTS: Per 100 gram, Amount per serving: Energy: 2240 kJ/536 kcal – Fat: 32,0g -of which saturates: 19,4g – Carbohydrate: 53,2g – of which sugars: 52,1g – Protein: 7g – Salt/Salz/Sel/Zout: 0,7g

Dusk Chocolate is made from bean to bar. Artisanally produced in small batches.

We start by hand sorting the beans until the highest quality standards are met. We roast the beans for a very short period of time to ensure the best flavours will arise. Then we winnow the beans so the shells will be removed from the beans and the cacao nibs remain. These nibs are then refined under granite stones for over 24 hours while adding sugar and cocoa butter. The chocolate will rest for at least 3 weeks to let the flavours develop.

The finished chocolate is then poured into moulds shaped like the final chocolate bar and cooled in a refrigerator. The final step is to wrap the bars and put them into their boxes.

Now the bar is ready for you!