The Monos are existing chocolate variations in the Zaabär range but declined in single chocolate bar, vaccuum packed. 14 flavours of Duos and 6 flavours of Klassic have been declined in this format, ideal as impulsive product, for the cash counters. A metallic display shows 6 flavours.
Dark chocolate with Pink Berries from Bahia. The pink berries have a sweetened and aromatic flavour, slightly peppered and a little bit hot. The Indians from South America made a drink of it to deal with the urinary problems. Cultivated in Reunion and Brazil, the pink bays add a scented and peppered key to the dishes in the Mediterranean.
Dark chocolate with Cardamom from Malabar. Discovered on the Malabar Coast, Cardamom is the queen of spices in India. Cleopatra used them to perfume her palace during the visits of Roman general Marc Anthony. Originating from Sri Lanka and the Indies, its pods exhale a special perfume which is powerful and acidulous while a lemon flavour emerges from...
Dark Chocolate with Lemongrass from Sri Lanka. Traditional ingredient within the kitchens of South East Asia, and the South of India, the lemongrass is a plant well-known since the ancient Egypt for its relaxing and digestive properties. Its pleasant perfume and its soft flavour bring relaxation and relief.
Dark chocolate with Coriander from Laos. Already praised by the tales from the 1001 nights for their stimulant virtues, the seeds of coriander would already be conquered by their unique flavour, slightly sweet and fruity that evokes a burned orange peel mixed with nutmeg.
Dark chocolate with Ginger from Goa. In the old China, Confucius had always ginger on his table, 500 hundred years before JC. The ginger has a lemon, fresh and prickly flavour. In the 18th century, the Arabs used it already to increase their fertility. It has the reputation of being an aphrodisiac and having calming powers over the body.
Dark chocolate with Lavender from Andalousia. Come from the west of the Mediterranean sea, the lavender was already used by the Romans to refresh the laundry and to perfume the baths. In India, the lavender is used for its medicinal properties, for its anti-depressives properties. In Europe, it is also used for its healing, disinfectant and...
Dark chocolate with Peppermint from Mekong. Archaeologists found dried leaves of peppermint in the pyramids of Egypt dating from the first Millennium before JC. Hippocrate and Aristote employed it as anaphrodisiac (calming, anaesthetic). Ever since used for its essential oil, the peppermint also has invigorating, strengthening and digestive...
Dark chocolate with Pecan Nuts from Taos. Ancestors of the Pecan nut were discovered in Mexico and Texas in the 18th century. Food of the first Amerindians, the Pecan nut remains nowadays the finest ingredient of the American traditional pastries. The Pecan nut is an excellent source of thiamine, zinc, copper and magnesium.
Dark chocolate with Allspices from Jamaïca. Well before the arrival of Conquistadores in the Caribbean, the Mayas used this spice for embalming their bodies. Christopher Columbus brought it back from Jamaica to the court of Spain. The All Spices have flavours of clove, cinnamon with a hot touch.
Dark chocolate with Pistachios from Cappadoce. We found traces of Pistachio in Persia, 6000 years before Jesus Christ and later in the Hanging Gardens of Babylon. Small seed, of greenish color and soft flavour, the fruit is placed in a hull which opens when the fruit is ripe. It is an excellent source of potassium, copper and magnesium.
Dark chocolate with Sichuan's Pepper. Traditional in central China and in Japan, the culture of the pepper of Sishuan appeared in Europe in the 19th century thanks to the botanists. With its rich perfume evoking the East, its flavour is powerful and aromatic. Its original flavour possesses a slightly lemon taste with a wooded note.
Dark chocolate with Thyme from Lavandou. In ancient Greece, thyme was used for the care of the body and was poured in the bath as stimulant perfume. The legend stats that thyme was born form the tears of the beautiful Helene. Very calming, thyme is also a disinfectant, stomachic and anti spasmodic.
Milk chocolate with Speculoos cookie. Sweet and crusty, this chocolate will please the greedy ones. The Speculoos is a typical Belgian biscuit. The important presence of spices makes think of gingerbread. This cookie is composed of brown sugar, with cinnamon and a mixture of ginger, anise, mace and clove. Delicious with the coffee and of course, the...
White chocolate withe Roasted Pistachios. This astonishing mixture between the white chocolate and the roasted pistachios will surprise. Zaabär roasts the pistachios to give to this chocolate a smoked and roasted perfume. Coming from Cappadoce, in Turkey, the pistachios chosen by Zaabär are particularly flavourful and rich in antioxidants.
Dark chocolate with Roasted Almonds. Zaabär roasts the almonds to give them a smoked and roasted perfume which are perfectly combined with the chocolate. The almond tree, just as its fruit, has always been associated with the fertility. The Romans are the ones who would have instituted the habit to launch almonds to the young grooms, to support an...
Dark chocolate with Meringue. The Meringue is a type of dessert made from whipped egg whites and powdered sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner's sugar.
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