Agava chocolate syrup at low prices in Veganisation Online Shop!
Agava Chocolate Syrup!
- agave syrup flavored with noble bitter cocoa mass, is a full-bodied syrup with the typical strong chocolate notes.
Agava Chocolate Syrup - to Agave nektar base with 10% cocoa mass!
The advantages are:
- Basis of 100% Agave
- With pure cocoa mass - no flavors
- In practical dispenser bottle - easy to dose
- Vegetarian and vegan
For numerous ideas Agava chocolate syrup in the imaginative cuisine:
- Simply delicious pure as a spread
- Ideal for crepes and waffles, as well as a filling for original pastries
- To refine by ice cream and desserts
Agava Chocolate Syrup Ingredients:
Agave syrup * (90%), cocoa powder greatly de-oiled * (10%), vanilla *.
* = Ingredients from organic farming, ** = ingredients from biol.dynamischem cultivation, *** = from recognized organic aquaculture, **** = from wild catch
not included: eggs, peanut, fish, gluten, crustacean, lupine, milk, nuts, celery, mustard, sesame, soy, mollusc, cashew, spelled, vegetables / legumes, barley, glutamate, oats, hazelnut, yeast, chicken, kamut , Coriander, cow's milk protein, lactose, macadamia nut, corn, almonds, milk protein, Brazil nut, pecan nut, pepper, pistachio, Queensland nut, beef, rye, pork, umbelliferae, vanillin, walnut, wheat, cinnamon
no: sulfur dioxide and sulphites> 10mg / kg
contain: fructose, cocoa
Nutritional values ??related to 100 g
Energy kJ / kcal: 1281 kJ / 302 kcal
Fat: 1.2 g
of which saturated fatty acids: 0.7 g
Carbohydrates: 69 g
of which sugar: 67 g
Fiber: 3.8 g
Protein: 2.3 g
Salt: 0.03 g
Organic product: yes
Proportion of organic ingredients: 100% organic
State seal: EU organic logo
Country supplement of the EU logo: Not EU Agriculture
Eco-control body: DE-ÖKO-001
Which standard is fulfilled: EWG 834/2007 Norm
Name of the food: chocolate syrup
Distributor: Sonnentracht GmbH, Auf dem Dreieck 1, D-28197 Bremen
Note from the manufacturer:
Yes, unfortunately, the Agava Chocolate Syrup tends to get stuck over time. The cocoa mass in the recipe is responsible for this natural process and because we do not use any technical aids, this phenomenon occurs. The consistency of the cocoa mass is very temperature dependent and the colder the ambient temperature becomes, the more it tends to solidify.
As a tip, I would recommend to put the chocolate syrup in a water bath at about 38 - 40 ° C, then the Agava chocolate syrup (and the cocoa mass contained therein) again soft or liquid. It shakes well and is easier to dose.
However, the water must not be too hot, because then the bottle could deform.