#breitsmarhoney

[honey-truffles-seleuss]

SELEUSS - ACACIA BLOSSOM HONEY FROM GERMANY

BATCH FROM 05-25-2020

Pot de Ganache: This delicate honey ganache is made with BREITSAMER’s Acacia Honey from Bavaria, local organic cream, and our specially formulated 32%+ light milk chocolate, for a taste of Spring Acacia Nectars. (Each pot contains 1.6+ truffle worth of ganache)

Truffle: The Acacia Honey ganache is typically enrobed in our 40%+ Bauta™ White Chocolate or one of our fine chocolates below and topped with either; Marigold flowers, Osmanthus, Safflowers, or Honey Crystals.

Pairing: Riesling, Moscato-D’Asti, warm Coganc or Brandy, Sweet White Bordeaux, Sauternes, Rosé Champagnes, Glenmorangie Nector d’Or, or contrast with some Jasmin Tea or Café Latte.

BREITSAMER Acacia Honey: The white flowerage of the up to 25m high robinia (black locust) is one of the first honey sources for bees in Spring. It offers a luscious nectar, which the bees convert into a water-clear to light yellow honey pleasure. Acacia honey is incomparably mild and sweet in taste. Imported by: www.gourmetint.com

www.breitsamer.de

INGREDIENTS: Chocolate (Cocoa beans, Sugar, Pure cane sugar, Full cream milk, Cocoa butter, Soya and sunflower lecithin, Bourbon vanilla), Organic Cream, ACACIA BLOSSOM HONEY, glucose (derived from wheat), topped with either: marigold flowers, OSMANTHUS, safflowers, or HONEY CRYSTALS (CANE SUGAR, HONEY).   [ caramel free ]

CONTAINS: Soya Lecithin, Milk, honey.  This product is processed in a facility that contains milk, eggs, wheat, hazelnuts, almonds, peanuts, cashews and other nuts.   Warning: do not feed honey to infants under 1 year of age.

STORAGE: Please store chocolateS in Refrigerator at <39°F (do not freeze) along with accompanied silica gel desiccant pack in an airtight container or plastic bag to prevent moisture and the chocolates from absorbing other aromas that might be present in the refrigerator.  PREPARATION: For best results, please allow chocolates to equalize to room temperature of between 68-72°F (~20-22°C) for approximately 10-20 minutes; depending on ambient room temperature and in an airtight environment to prevent moisture condensation on the surface of the chocolate shell, then enjoy!

Disclaimer: The BREITSAMER brand AND LOGO are trademarks of BREITSAMER & ULRICH, GMBH & CO.KG, Their use here does not represent partnership or endorsement, but rather as simple depictions of their use as ingredients.