Clement Chococult

Strawberry Mascarpone Creme - Filled Chocolate

A great summer chocolate that you can also keep in the fridge! She is almost like one Strawberry Mascarpone Cream Dessert , if you let it melt on your tongue. Combined with white almond nougat with mascarpone wrapped in milk chocolate - very nicely done.

Clement Chococult is a small manufacturer in Bernried on Lake Starnberg, right by the train station. You can look directly over the shoulder of the master in the glass production and also try and buy the traditionally crafted bars and chocolates on site.

The Swiss Grand Cru Chocolate Sao Palmé is processed into premium chocolate with a delicate melt in the classic longitudinal cones.

The chocolate is handcrafted from cocoa beans with the designation of origin Suhum-Kraboa-Coaltar Districts in Ghana West Africa. The area covers around 400 square kilometers with around 2,600 small farmers who grow their cocoa on an area of 6,500 hectares. Yayra Glover is from Ghana and has human rights in Switzerland educated. As an interpreter, he kept going back to his homeland. Cocoa is the most important export medium in the West African country and is heavily controlled by the Ghana Cocoa Board. He managed to convince the board of his project. Its goal is to achieve better income for the population through sustainable agriculture and organic farming . Social research activities aim to improve the well-being of farmers and their families and give them the opportunity to change and lead their lives independently. Yayra Glover is the first to be allowed to sell his cocoa directly to customers and is even supported by the Cocoa Board.

The Suhum Kraboa Coaltar District is located on the southern edge of a large forest area, about 60km north-west of the capital Accra, which lies directly on the coast. In the south is the coastal savannah, in the east the Aburi range of hills and in the north-west the protected Attewa forest. The whole district is hilly, with flat valleys, rivers and streams.

The filled chocolates and pralines have already won several awards at the International Chocolate Awards . Only Felchlin couvertures are processed in the master workshop .