Höganäs Chocolate White Caramel Chocolate Couverture (200g)
189,00 kr
Nyhamnsläge is Höganäs Chocolate’s caramelised white chocolate couverture. It is darker and deeper than a classic white chocolate, with notes of butterscotch and gingerbread and a balanced saltiness that keeps it from tasting overly sweet.
With medium high fluidity it melts to a smooth, runny consistency for moulding pralines, enrobing and hollow figures, and it works just as well in fillings, ganache, pastry and ice cream, or straight from the bag.
- Type: Caramelised white chocolate couverture
- Fluidity: Medium high (4 of 5)
- Cacao origin: Single plantation, Los Rios, Ecuador; made in Sweden
- Ingredients: Sugar, cocoa butter, whole MILK powder, skimmed MILK powder, emulsifier (SOY lecithin, non-GMO)
- Allergens: Milk, soy. May contain traces of macadamia nuts, almonds and hazelnuts.
- Bag size: 200g, resealable
In stock
Höganäs Chocolate is made in Höganäs, on the southwest coast of Sweden, from cacao grown on Hacienda San José, the founding family’s farm in Los Rios, Ecuador, which they have run for close to a hundred years. The beans are fermented on the farm and turned into chocolate in Sweden, and every couverture in the range is named after a place in Höganäs municipality. Nyhamnsläge is a small coastal village north of Höganäs town, between Strandbaden and Mölle. The bag carries the Premio Pepa de Oro from Ecuador’s Cumbre Mundial del Cacao (2019 and 2020) and a Cacao of Excellence gold (2023).
Flavour
Nyhamnsläge is a caramelised white chocolate. Where a classic white chocolate such as Höganäs’ own Viken is creamy and milky, Nyhamnsläge is darker in colour and tastes of butterscotch and gingerbread, with a balanced saltiness that keeps the sweetness in check. That makes it useful anywhere you want caramel depth without cooking a separate caramel: ganache and fillings for pralines or macarons, mousse, blondies, ice cream bases, or a few discs eaten on their own.
Working with it
Höganäs rates fluidity on a five-drop scale, and Nyhamnsläge sits at four drops, which they call medium high. A more fluid chocolate runs thinner when melted, so it gives an even, thin layer when moulding pralines, enrobing or making hollow figures. For moulding and enrobing it needs to be tempered to set with a shine and a clean snap. For ganache, fillings, baking and ice cream it can simply be melted.
At home
For a caramel-style white hot chocolate, melt a handful of discs into hot milk, whisk until smooth and top with milk foamed on a Subminimal NanoFoamer GO. Served in a small cup such as the Figgjo Oslo cups, a little goes a long way.
See where the cacao grows
A short film from Hacienda San José, the family farm in Los Rios, Ecuador, where the cacao for Höganäs Chocolate is grown and fermented.
Specifications
| Type | Caramelised white chocolate couverture |
|---|---|
| Cacao origin | Single plantation, Hacienda San José, Los Rios, Ecuador |
| Made in | Höganäs, Sweden |
| Fluidity | Medium high (4 of 5) |
| Flavour | Butterscotch, gingerbread, balanced saltiness |
| Ingredients | Sugar, cocoa butter, whole MILK powder, skimmed MILK powder, emulsifier (SOY lecithin, non-GMO) |
| Allergens | Contains milk and soy. Made in a factory that also handles macadamia nuts, almonds and hazelnuts. |
| Net weight | 200 g |
| Packaging | Resealable pouch |
| Storage | Dry and dark, below 20 °C |
Nutrition per 100 g
| Energy | 2400 kJ / 575 kcal |
|---|---|
| Fat | 41 g |
| of which saturates | 25 g |
| Carbohydrates | 51 g |
| of which sugars | 50 g |
| Fibre | 0 g |
| Protein | 6 g |
| Salt | 0.02 g |
What’s in the box
- 1 × 200 g resealable pouch of Höganäs Chocolate Nyhamnsläge couverture
| Weight | 0,2 kg |
|---|---|
| Brand | |
| Origin | Ecuador |
| Type | White Chocolate |
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