Promotional chocolate
Chocolate from Hodonín – handmade – own brand packaging – from 100 pcs
Handmade promotional chocolate and great taste – MILK and DEEP 70% FOCTIVE chocolate with extra large clearly recognizable pieces of almonds, hazelnut kernels, raisins, grilled or even chili peppers. All this with your own private wrapper!
We offer you a sweet original gift – small batch handmade chocolate wrapped in aluminium food foil. These private chocolates – with your own company logo and graphics on the wrapper or gift box (the latter is economically recommended from 400 chocolates upwards). The base is classic quality milk chocolate and 70% dark chocolate. All this is produced on the basis of tradition in the technology of the former chocolate factory MARYŠA Rohatec.
On special request, we are also able to offer exclusive Belgian milk (Belcolade 36.5% cocoa) and dark (Belcolade Collection Ecuador 71%) chocolate.
All promotional chocolates can be combined:
- with hazelnuts
- with almonds
- with grilled cheese
- with raisins
- with chilli peppers
All this will be supplied by REPRESS, or a branch of COPY COLOR.
The most popular chocolate packages are 100 g (125×70 mm) and 170 g (195×92 mm). We also make small 22 g chocolate bars and luxury sets of 3×60 g chocolates in a plastic gift box – all in your private packaging and branding. Minimum quantities from 100 pcs, delivery time approx. 14 days after approval of the graphic design of the wrapper.
Chocolate with motif for individuals
Always the latest motifs — Pre-made binding – just personalize with your photo — Chocolates from 1 piece – bitter and milk.
Why chocolate… its history
Chocolate actually starts with the cocoa tree. Theobroma cacao, the name given to this up to 15 tall tree with its special fruit, grows only in tropical zones and is very difficult to grow. The cocoa tree bears fruit all year round, but the main harvest takes place twice a year, in May and November. The fruit grows directly on the trunk, comes in a variety of shapes and incredible colours
Chocolate gourmands are keen on classic dark chocolate with a high cocoa content. But be warned – there is a whole range of dark chocolates too, and focusing on just one doesn’t mean eating only one particular chocolate. The percentage of cocoa varies (70% is considered optimal), and a lot depends on the quality of the cocoa beans, the raw material. In general, dark chocolate should contain at least 35% cocoa solids, but generally, quality dark chocolate is considered to be above 50 % cocoa.
However, we cannot exclude milk chocolate from the elite company of chocolates either, even if the added milk makes it impossible to fully appreciate the taste of the beans used to make it. It should be added, however, that milk chocolate is made using only milk powder, the recipe for which was invented by Henri Nestlé in 1867. Had it not been for this Swiss man, milk chocolate would not have the fame it has today. His colleague, Daniel Peter, succeeded in producing the first milk chocolate in 1875, and since then Switzerland has been the most important producer of this type. The proportion of cocoa solids in milk chocolate is lower than in its darker sister, at around 25%, but it is considered to be of good quality from 30% onwards. At the same time, however, it must contain 14-25 % milk components.