Almond Butter with Dark Chocolate 1Kg

Dark chocolate almond butter from Casca Rija, which we give the name Cuttlefish Almond, It's the perfect fusion between almond butter and the intensity of dark chocolate with 72% cocoa!

As with all our butters, the process begins with roasting, a fundamental step where the skinless almonds are naturally toasted until they reach the ideal point.

Selecting the almonds, after they are cold, represents the second step. The process is manual and aims to discard those that are not in ideal conditions, guaranteeing the flavor and quality that characterizes us.

The third step involves processing the roasted almonds until they turn into a velvety, silky cream.

After flavoring the almond butter with a little exotic spices (cinnamon and ginger), we introduce 72% cocoa dark chocolate.

The intensity of cocoa, combined with aromatic almond butter, transforms our Almond Cuttlefish an irresistible option for chocolate and almond butter lovers!

Ingredients: butter almond (almond skinless, cinnamon, ginger), dark chocolate (cocoa mass, sugar, cocoa butter, low-fat cocoa powder, emulsifier: cocoa lecithin soy, aroma) [10%]. Contains 89.8% of almond.

Origin

• Product manufactured in Portugal.

Nutritional Claims

• High fiber content;
• Source of protein.

Additional information

• The product does not contain GMOs (Genetically Modified Organisms);
• May contain traces of peanuts, gluten, milk, mustard, sesame seeds, soy It is sulfites.

note: Over time, it is normal for oil to appear on the surface of our 100% natural butters because we do not use artificial emulsifiers. This process is called phase separation, that is, the separation between the dry fruit (solid content and heaviest) and the oil of the respective dried fruit (liquid and lighter). To achieve a better emulsion of the contents of the packaging before any use, we recommend stirring the contents well. Furthermore, you can turn the jar from top to bottom and vice versa frequently, as this way the contents inside will be better emulsified and will not form solid butter at the bottom of the jar as easily.