Peanut butter with dark chocolate 1kg

A Dark Chocolate Peanut Butter from the Casca Rija, which we named Peanut Cuttlefish, It is the perfect union of Peanut Butter with the intensity of dark chocolate with 72% cocoa!

As with all our butters, the production process begins with the roast, an important step where all the peanuts are roasted naturally, until they reach the ideal point.

The selection of peanuts, which occurs after they are cold, is the second step in the entire production. All are chosen manually, allowing us to discard those that are not in perfect condition. This process ensures the quality we are known for.

The third step of production is the processing of the peanuts, resulting in a velvety, silky cream that gives our peanut butter its characteristic creaminess.

The secret lies in the final touch. After flavoring the butter with exotic spices (cinnamon and ginger), dark chocolate with 72% cocoa is added.

The intensity of the cocoa contained together with an aromatic Peanut Butter, make the Dark Chocolate Peanut Butter into an irresistible butter for chocolate and peanut butter fans!

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

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 nuts, gluten, milk, mustard, sesame seeds 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.