Dark Chocolate with Olive oli & FLEUR DE SEL 100g

SKU: PIR761235
EAN: 3831087761235
Brand: Piranske Soline
Unit: tk
Price:
6,99 €
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Dark Chocolate with Olive oli & FLEUR DE SEL 100g
Dark chocolate with Fleur de Sel is a unique fusion of sweet and savoury with a gently salty hint of
virgin salt made in the traditional way. A delight for foodies great and small.

On the Slovenian coast, where the River Dragonja flows out into the Adriatic Sea, the Piran Salt Pans were formed more than 700 years ago. These are the only salt pans still in operation in this part of the Adriatic, and they maintain the traditional process of making salt by hand. Here, using the traditional method of salt harvesting typical of the Mediterranean, the saltmakers obtain mineral-rich sea salt just as they have always done. The Piran Salt Pans have been preserved as a typical salt pan ecosystem of international importance for nature protection. This ecosystem evolved through the long action of humans, and is populated by rare fauna and salt-tolerant plant species. It is made up of a mosaic of varyingly saline fields, wetlands, canals and reed beds, as well as halophyte meadows, all closely tied to the cultural heritage of saltmaking in Slovenian Istria.

Fleur de sel ("salt flower" in French) or flor de sal (also "salt flower" in Portuguese, Spanish and Catalan) is sea salt formed by a thin crust which forms on the surface of the sea when evaporated gently. Fleur de sel can only be collected when it is very sunny, dry, and with slow, steady winds. Using a special webbed scoop, and being very careful not to mix them with the lower layer of crystals or damage them, the salt makers harvest the blooms. Because of the nature of its formation, Fleur de sel is produced in small quantities. Each salt marsh produces only about one kilo per day, 30-45 times a year. Because of this and the labor-intensive way in which it is harvested, fleur de sel is the most expensive of salts. Fleur de sel has been collected since ancient times, although it was originally used traditionally as a cleanser and ointment. It is now used as a finishing salt to flavor and decorate food. This name comes from the flower-like patterns of the crystals in the salt crust.
Fleur de Sel salt is used in gourmet kitchens and top restaurants as a substitute seasoning in the original kitchen, the taste of which is harmonious and very rich.

On the Slovenian coast, where the River Dragonja flows out into the Adriatic Sea, the Piran Salt Pans were formed more than 700 years ago. These are the only salt pans still in operation in this part of the Adriatic, and they maintain the traditional process of making salt by hand. Here, using the traditional method of salt harvesting typical of the Mediterranean, the saltmakers obtain mineral-rich sea salt just as they have always done. The Piran Salt Pans have been preserved as a typical salt pan ecosystem of international importance for nature protection. This ecosystem evolved through the long action of humans, and is populated by rare fauna and salt-tolerant plant species. It is made up of a mosaic of varyingly saline fields, wetlands, canals and reed beds, as well as halophyte meadows, all closely tied to the cultural heritage of saltmaking in Slovenian Istria.

Fleur de sel ("salt flower" in French) or flor de sal (also "salt flower" in Portuguese, Spanish and Catalan) is sea salt formed by a thin crust which forms on the surface of the sea when evaporated gently. Fleur de sel can only be collected when it is very sunny, dry, and with slow, steady winds. Using a special webbed scoop, and being very careful not to mix them with the lower layer of crystals or damage them, the salt makers harvest the blooms. Because of the nature of its formation, Fleur de sel is produced in small quantities. Each salt marsh produces only about one kilo per day, 30-45 times a year. Because of this and the labor-intensive way in which it is harvested, fleur de sel is the most expensive of salts. Fleur de sel has been collected since ancient times, although it was originally used traditionally as a cleanser and ointment. It is now used as a finishing salt to flavor and decorate food. This name comes from the flower-like patterns of the crystals in the salt crust.
Fleur de Sel salt is used in gourmet kitchens and top restaurants as a substitute seasoning in the original kitchen, the taste of which is harmonious and very rich.

Ingridients: cocoa, sugar, cocoa butter, olive oil, emulsifier:soy lecithin, natural vanilla flavouring, salt flower.
Contains minimum 62% coco solids.

May contain traces of milk protein.

Average nutrition values per 100g:
Energy 613 kcla
Fat 46,8g of witch saturated 20,4g
Carbohydrate 45,5g of witch sugars 30,5g
Protein 5,1g
Salt 2,0g

Keep in dry and cool place.
Origin: Slovenia 
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