When Ivo Müller thinks of spring, goats jumping around come to his mind. That’s how the idea of goat’s milk chocolate with caramel crunch was born. The laflor chocolatières have been working on finding the perfect recipe since January. So from tomorrow the next Limited Edition is available, thanks to Ivo Müller, our Co-Founder.
In addition to his involvement at laflor, where he is partly responsible for production, maintains the machinery, promotes sourcing and product development, Ivo Müller is the co-owner of the restaurants Osso and Rosso, the Bar Basso and the Stazione Paradiso.
Whether it’s cutting up the delivered cow, picking up the cacao in the Netherlands, or tracking down the sustainable goat’s milk, he’s always busy helping out in all his businesses.
The goat milk for our latest chocolate comes from the Blüemlisberg dairy in Schwyz. Approximately 200 goats (Saanen goats & Chamois Colored goats) live at 1200 m.a.s.l. on 26.8 hectares of hilly pastures. The goats exclusively eat grass from the meadows on the Blüemlisberg. The mountain meadows are rich in herbs, and although they contain less usable protein, the many essential herbal oils promise to have a positive effect on animal health and the sensory quality of the obtained products.
Goat’s milk has been considered healthy since ancient times. Greek physician Hippocrates praised it as an elixir of life, and its contained compounds were already said to have healing effects as early as in the 16th century. It has long been known that it is easy to digest, which is why many patients with digestive problems turn to goats’ milk.
According to folk medicine, goat’s milk has other healing effects too: allegedly, it enhances concentration, strengthens the nerves, helps with lung diseases, improves the body’s immune system, counteracts skin disorders and improves blood circulation in the skin to the extent that even wrinkles can be reduced. The Egyptian empress Cleopatra already bathed in goat’s milk to do her skin a favor.
Anyone who drinks natural goat’s milk will notice a slightly sweet taste. Furthermore, the high content of capric acid plays a central role in the typical taste.
laflor goat’s milk chocolate with caramel crunch, 70 g bar, CHF 11.00
