and an exchange or replacement will not be possible. More print information Hard facts Minimum order 100 pcs. (per design and per flavour) Delivery 15 - 20 working days (from order confirmation and print [...] W: 75 x H: 25 x D: 12-13 mm Measurements, design area W: 68 x H: 18 mm Paper Vivus Silk, 90g, FSC, 100% recycled The inside print at an additional charge Decorative colours and gold embossing orders for [...] additional charge Self-printing not possible Prices & printing charges Hand-scooped Chocolate 20 g 100 - 299 pieces 1,54 € net / per piece 300 - 699 pieces 1,44 € net / per piece 700 - 999 pieces 1,35 €
print templates and more Hand-scooped Chocolates Minis The perfect giveaways • 20 g From a quantity of 100 Our popular hand-scooped chocolates as mini 20g bars, with wonderfully delicious centres, classic with [...] Labooko Pure chocolate indulgence with tons of advertising opportunities • 2 x 35 g From a quantity of 100 The Labooko packaging can be opened like a book. The inside flaps present a ton of space for your story [...] print templates and more Labooko uno Pure fine flavour chocolate as a single • 35 g From a quantity of 100 Our pure chocolate highlights are also available as Labooko uno. At the Zotter bean-to-bar factory
greatest of finesse. Moreover, Zotter is one of the few chocolate makers that produces bean-to-bar in 100% organic and fair quality! The creative centre for chocolate extends over 6,000 square metres. This
balance practices used in the Fairtrade system. Instead, Zotter will still keep its commitment to 100% fair-trade practices by making his raw materials entirely physically traceable. Zotter becomes a member [...] countries, for the company’s overall concept of sustainability and environmental protection, ranging from 100% organic ingredients to fair trade practices to green power to having turned their corporate real estate [...] opens the Edible Zoo as an open-air extension to his Chocolate Theatre and Shop. There are a total of 100 hectares of organic farmland, 27 of which have been turned into an organic adventure farm and are
ingredients and let it cool down. Process the icing at 35–38° C (95–100° F). Icing recipes: 100% dark chocolate icing 240 g Basic 100% Couverture 83 g honey 460 ml cream 70% dark chocolate icing 260 g Basic [...] cream Process this white icing under 35° C (95° F). Almond praline icing 260 g Basic Almond Praline 100 ml cream Process this almond icing under 35° C (95° F). Hazelnut praline icing 260 g Basic Hazelnut
emission-free, via the sailboat Avontuur. The Avontuur is a 100-year-old twomasted schooner, which was lovingly restored and renovated for 17 months by 100 workers. It has just crossed the Atlantic once again
