What’s inside
This is a layered bar, not a simple filled chocolate. Zotter builds it from the bottom up: a layer of salted caramel cream made with butter, raw cane sugar, and a pinch of salt, followed by a layer of almond praline blended with dark chocolate and fleur de sel crystals. A thin shell of milk chocolate separates the filling from the outer coating of 70% dark chocolate. The filling makes up about 74% of the bar (42% caramel, 32% praline), so the ratio of filling to shell is high.
The salt content is notable for a chocolate bar: 0.4% salt plus 0.3% fleur de sel in the filling, and 0.70 g salt per 100 g overall. It is enough to register clearly on the palate without being aggressive, and it does a good job of rounding out the sweetness of the caramel layer.
About Zotter’s hand-scooped chocolate
Zotter is a bean-to-bar chocolate maker based in Riegersburg, Austria. They roast, grind, conche, and temper all their chocolate in-house. The term “hand-scooped” refers to their production method: fillings are layered by hand onto long production lanes, one on top of the other, then coated and cut into bars.
Nutritional information (per 100 g)
| Energy | 2345 kJ / 584 kcal |
| Fat | 41 g |
| of which saturates | 29 g |
| Carbohydrates | 41 g |
| of which sugars | 37 g |
| Protein | 7.3 g |
| Salt | 0.70 g |







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