Siamaya Chocolate 85% Coated Almonds 100gr
Glass Jar, 100g net weight
Chiang Dao, Chiang Mai
- ฿199 per 100gr Glass Jar(ex VAT)41 in stock0 in cart
Who doesn't like chocolate coated nuts. These almonds were coated by the Siamaya team (by hand) in Chiangmai with our special zero-sugar added 85% chocolate which uses whole NZ milk as the sweetener. 100% whole foods, and no artificial sweeteners. Only available on paleorobbie.com. I asked Siamaya's master chocolate maker: "Why aren't these almonds shiny like the chocolate covered nuts you can buy in the super markets?". His reply surprised me quite a bit. Commercial chocolate coated nuts use a syrup glazing to become shiny. Made totally sense to me and since then I think the powder-coated look is pretty nice. If you like 100% whole foods chocolate, I can also recommend our 85% chocolate chip muffins we sell in the Snacks section. ==== More about the chocolate used: - Single-estate artisanal made chocolate - Just 3 whole-food ingredients, nothing processed - Zero added sugar & no artificial sweeteners - Keto-friendly - less than 7.7gr of net carbs* / bar (less than 8.5% of total calories) - Lab tested for Cadmium and Lead - Hand-selected beans by our artisan chocolate-maker Siamaya - Organic Vanilla bean from Madagascar Zero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste. Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milk The natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Samung, Chiang Mai. * 7.7 net carbs = 27 total carbohydrates minus 19.3 total fibers Why Single-estate? There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area. An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai. Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate. Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.