Limited Edition N°2 - Goat's Milk Chocolate with Caramel Crunch

And here comes the next Limited Edition – this time thanks to Ivo Müller, our co-founder. In addition to his commitment at laflor, where he is jointly responsible for production, looks after the machine part, drives sourcing and product development, he is co-owner of Osso, Rosso, Bar Basso and Stazione Paradiso.
In all his businesses, he is always lending a hand, whether it’s cutting up the delivered cow, fetching the cacao in Holland or tracking down the sustainable goat’s milk.

When Ivo sniffs spring, jumping goats come to mind. That’s how the idea of goat’s milk chocolate with caramel crunch came about. So we have been working since January to find the perfect recipe for it. The chocolate will finally be available tomorrow.

The goat milk used for our latest chocolate comes from the Blüemlisberg in Schwyz, the approximately 200 goats (Saanen goats& gemsfarbige Gebirgsziegen) live at 1200 m.a.s.l. on 26.8 hectares. The goats eat only grass from the meadows on the Blüemlisberg. The herb-rich meadows in the mountain zone contain less usable protein, but the many essential herb oils promise a positive effect on animal health and the quality of the products.

Even in ancient times, goat’s milk was considered healthy. The Greek physician Hippocrates praised it as an elixir of life, and as early as the 16th century the ingredients it contained were considered beneficial. Its good digestibility has been known for a long time, which is why many patients with digestive problems turn to the easily digestible milk.

Folk medicine says that goat’s milk has other healing effects: Supposedly, it can promote concentration, strengthen the nerves, help against lung diseases, improve the body’s immune defence, counteract skin disorders and improve the blood circulation of the skin in such a way that a wrinkle effect recedes. Even the Egyptian empress Cleopatra bathed in goat’s milk to do her skin good.

Anyone who drinks natural goat’s milk will notice a slightly sweet taste. In addition, the high content of capric acid plays a central role in the typical taste.