{"id":4369,"date":"2023-10-09T12:25:50","date_gmt":"2023-10-09T10:25:50","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/ecuador-milk-chocolate-with-low-sugar-content\/"},"modified":"2023-10-26T11:45:44","modified_gmt":"2023-10-26T09:45:44","slug":"ecuador-milk-chocolate-with-low-sugar-content","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/en\/2023\/10\/ecuador-milk-chocolate-with-low-sugar-content\/","title":{"rendered":"Ecuador Milk Chocolate with Low Sugar Content."},"content":{"rendered":"\n

A Combination of Friendship, Tradition and Health<\/h3>\n\n

Ecuador is a land of cocoa that has bewitched the hearts of many chocolatiers. And when you combine the Ecuadorian art of cocoa with the Italian passion for milk chocolate, the result can only be divine. My new bar, the result of a collaboration with my dear friend Maximilian and designed for those who, like me, want to limit sugar without compromising flavor, is exactly that: an ode to friendship, craftsmanship and wellness.<\/p>\n\n

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Ecuador’s Precious Cacao<\/strong>:<\/p>\n\n

The highlands of the Esmeralda region of Ecuador hold millennia-old secrets. Here, cocoa plants thrive, nurtured by fertile soil kissed by the equatorial sun. The variety of cocoa grown in these areas gives complex and deep aromas, perfectly balanced by the sweetness of milk.<\/p>\n\n

\n Maximilian’s Art and Attention to Health:<\/strong>\n <\/p>\n\n

My friend Maximilian is not just a producer: he is a true cocoa artist. Every seed harvested in Esmeralda’s highlands passes through her expert hands, ensuring uncompromising quality. Our collaboration has resulted in a milk chocolate that satisfies the palate as well as the needs of those seeking a less sugary sweetness.<\/p>\n\n

\n An Exceptional Milk Chocolate:<\/strong>\n <\/p>\n\n

This milk chocolate is not like any other. With its strong, enveloping character, it brings with it the flavor of the Ecuadorian highlands, fused with the typical creaminess of Italian milk chocolate and with an eye on health, thanks to its low sugar content. A bar that celebrates a friendship, a shared passion for quality chocolate and a focus on the well-being of those who enjoy it.<\/p>\n\n

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Go to ecommerce<\/a><\/div>\n<\/div>\n\n

Ingredients: Cocoa butter, Cream<\/strong> Powder, Milk<\/strong> protein (11.9 percent), Bulking agent: Polydextrose, Sweeteners: Erythritol, Sucralose, Inulin, Ecuador cocoa beans, Fructose. Emulsifier: soy<\/strong> lecithin. Salt, Vanilla extract.<\/p>\n\n

\n \n “with sweetener(s)” <\/em>\n <\/p>\n\n

Net weight Tablet gr 75 <\/p>\n\n

To be consumed pref within 12 months from the date of production-batch<\/p>\n\n

Store in a cool (<20 C\u00b0) and dry place away from heat sources<\/p>\n\n

Nutritional Values<\/p>\n\n

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Contains allergens: Milk and milk products, soy- May contain traces of nuts<\/p>\n\n

Produced by SB Cioccolato srl Via Bagetti 11 10143 Turin, in the laboratory of Bessone Silvio <\/strong>Via f. Gallo 19 12080 Vicoforte CN<\/p>\n\n

Paper outer packaging, recyclable.<\/p>\n\n

Plastic recyclable PVC inner protective wrapping<\/p>\n","protected":false},"excerpt":{"rendered":"

A Combination of Friendship, Tradition and Health Ecuador is a land of cocoa that has bewitched the hearts of many chocolatiers. And when you combine the Ecuadorian art of cocoa with the Italian passion for milk chocolate, the result can only be divine. My new bar, the result of a collaboration with my dear friend […]<\/p>\n","protected":false},"author":3,"featured_media":2944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[642,747,862],"tags":[1013],"yst_prominent_words":[],"class_list":["post-4369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bean-to-bar-en","category-landing-en","category-special-products","tag-ecuador-en"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=4369"}],"version-history":[{"count":7,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4369\/revisions"}],"predecessor-version":[{"id":4639,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4369\/revisions\/4639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media\/2944"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=4369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/categories?post=4369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/tags?post=4369"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=4369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}