All you need for a good chocolate bar are two ingredients: Good quality cacao beans and sugar. laflor adds a little cacao butter, which is a by-product of the production of cacao powder. The addition of cacao butter makes the chocolate melt more smoothly in the mouth, which contributes significantly to the enjoyment. We do not use lecithin and emulsifiers, which are typical ingredients of industrial chocolate. As a result, our chocolate is thicker when poured and may contain occasional air bubbles; however, unlike lecithin, air bubbles do not affect the taste, and in our opinion, that is what matters.
We also deliberately avoid the use of vanilla – and vanillin even more so. In this way, the true character of each cacao variety is fully revealed. It would be a shame to ruin the wonderful cacao variety with unnecessary ingredients.
