{"title":"Rose \u0026 Pink","description":"\u003ch2 id=\"speakable-headline\"\u003eRose and Pink, from apple blossom to fuchsia pop\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eRose and Pink brings together everything that comes in dusty rose, powder pink, magenta, and fuchsia: Prisecco Rosenzauber, rose balsamic from Modena, licorice in a pink sugar coating, and linen cloths from Hamburg. Pink gifts and rose-colored delicacies, delicate or loud, selected by us.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRose \u0026amp; Pink\u003c\/strong\u003e is the color world by \"nur Gutes\" for everything that wears rose or pink, from the label to the product: drinks, sweets, salt and vinegar, soap, mugs, and dish towels, sorted by color instead of product category. Rose stands for the delicate, pink for the loud.\u003c\/p\u003e\n\n\u003ch3\u003eRose is the little red, pink the carnation with serrated edges\u003c\/h3\u003e\n\u003cp\u003eOn our shelf, dusty rose stands next to magenta, and anyone standing in front of it sees immediately that these are two colors, not one. Rose takes its name from the rose; as early as the eighteenth century, the light color was already being named in German after the Latin flower. It refers to a lot of white with a little red – the \"little red,\" as it was long called.\u003c\/p\u003e\n\u003cp\u003eUp until the 1920s, this little red is said to have been a color for boys, says social scientist Eva Heller, and only boil-proof textile dyes turned it into the color for girls.\u003c\/p\u003e\n\u003cp\u003ePink came later – and from English, where \"pink\" refers to the carnation with its serrated edges. Since about 1980, it has been used here too, referring to the bold, blue-toned rose that Elsa Schiaparelli gave to the box of her perfume \"Shocking\" in 1937.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, the color comes from the fruit and from the peel. The Rosa dei Venti from Guerrieri derives its salmon pink just briefly from the skins of the Sangiovese grape; in the glass, it is an evening sky over the Adriatic. The Lyserød from Copenhagen gets its color from the hibiscus blossom, the Cidre Rosé from Sassy from red-fleshed apples that carry their color right to the core. The raspberry colors the spread from Alpe Pragas all on its own.\u003c\/p\u003e\n\u003cp\u003eWhere nature remains silent, the manufacturers lend a hand. Fesey wraps its chocolate figures in fuchsia-colored foil, Fossier adds a little carmine to its biscuits, and Lakrids by Bülow coats pineapple and licorice in a layer of pink sugar. This creates a color world where a balsamic can stand next to a soap because both wear the same rose.\u003c\/p\u003e\n\n\u003ch3\u003eRose-colored delicacies from the Vendée to Bornholm\u003c\/h3\u003e\n\u003cp\u003eThose who open up this color world will find bottles next to tins and mugs next to bars. The color holds together what would otherwise be scattered throughout the entire shop.\u003c\/p\u003e\n\u003cp\u003eOur customers most frequently reach for the \u003ca href=\"\/en\/products\/prisecco-rosenzauber-manufaktur-joerg-geiger\"\u003enon-alcoholic Prisecco with rose scent\u003c\/a\u003e from Schlat, closely followed by Lyserød, the driest Sparkling Tea from the Copenhagen Sparkling Tea Company. The Teasecco Rosé from the same house as the Prisecco follows close behind. The Pink Agrumes lemonade from the Rième family in the Haut-Doubs stands pale pink in the glass, and blood orange and grapefruit keep their sweetness short.\u003c\/p\u003e\n\u003cp\u003eFrance provides the \u003ca href=\"\/en\/products\/maison-fossier-biscuit-rose-de-reims\"\u003epink ladyfingers\u003c\/a\u003e from Maison Fossier in Reims, which soften when dipped without falling apart, and the raspberry biscuits from Biscuiterie La Sablésienne. Added to this are the Cidre Rosé from Normandy and the vintage sardines \"Lulu,\" which La Perle des Dieux cans in the Vendée, in tins designed by two female artists.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Malpighi in Modena bottles the \u003ca href=\"\/en\/products\/malpighi-prelibato-rose-condimento\"\u003erosé balsamic with a rose note\u003c\/a\u003e, Puro in Sorbara the light Condimento Rosé, the mild balsamic seasoning. Galvanina in Rimini bottles the Pink Grapefruit lemonade, Lusvardi in Emilia the Rosé Lambrusco, and from the Marche region comes the Rosa dei Venti from Guerrieri.\u003c\/p\u003e\n\u003cp\u003eThe Cava Hola Brut Rosé comes from Penedès, the soap Rosé Blush from Castelbel in Porto, the mugs from Costa Nova in rose from a fishing village on the Atlantic coast. Denmark is present with the knitted dishcloths from Solwang in three shades of rose and with the \u003ca href=\"\/en\/products\/lakrids-by-buelow-pink-pineapple\"\u003echocolate licorice with pineapple\u003c\/a\u003e from Lakrids by Bülow.\u003c\/p\u003e\n\u003cp\u003eIn addition to the Prisecco, Germany contributes the Rosé from Philipp Kuhn, the chocolate figures from Fesey in rose and pink, and the rosé salt flakes from Pfeffersack und Söhne in a Westerwald ceramic jar. Hamburg sends the cloths from Frohstoff and 17;30—the one with lobsters in coral on linen, the other with bunnies in neon pink on cotton.\u003c\/p\u003e\n\n\u003ch3\u003eThe occasion decides between rose and pink\u003c\/h3\u003e\n\u003cp\u003eA gift in rose is a quiet gift; one in pink is a loud one. Anyone who knows the occasion has already made the choice between the two. This is how \"nur Gutes\" sorts its Rosa \u0026amp; Pink color world; the rule is quickly learned. For a housewarming, recovery, as a thank you, and for the coffee table, wear the delicate rose; for a birthday, bachelorette party, and for anyone who likes to stand out, the loud pink.\u003c\/p\u003e\n\u003cp\u003eThe second question is whether it should be with or without alcohol. In this color world, there is pink fizz in both versions: Cava and Palatinate Rosé on one side, Prisecco, Teasecco, and Sparkling Tea on the other. The third question is about the number: three things are better than ten—a drink, something sweet, a piece for the home.\u003c\/p\u003e\n\u003cp\u003eThe piece for the home remains when the bottle is empty—a mug from Portugal, a linen cloth from Hamburg, a soap from Porto—and that is why it belongs in every pink box intended to be remembered longer than a single evening.\u003c\/p\u003e\n\u003cp\u003eThe scale of the gesture then determines the rest of the box. For a small greeting, the Biscuits Roses or the raspberry biscuits are enough; for a hostess gift, a bottle of Prisecco or the Pink Pineapple tin. For a gift meant to last, choose the \u003ca href=\"\/en\/products\/le-creuset-mini-cocotte-shell-pink\"\u003eMini Cocotte in Shell Pink\u003c\/a\u003e from Le Creuset or the room fragrance Rosé Blush from Castelbel.\u003c\/p\u003e\n\u003cp\u003eThose who don't want to pack the box themselves can take the ready-made gourmet gift \"Rosa Dolce Vita\" with Rosé Lambrusco, almond cantucci, and hazelnuts in white chocolate. Pink pairs best with natural colors—the brown of linen, the gray of cardboard, and the white of a card. In this company, it loses any suspicion of kitsch, and that applies to magenta just as much as it does to fuchsia.\u003c\/p\u003e\n\n\u003ch3\u003eManufacturers who choose their color on purpose\u003c\/h3\u003e\n\u003cp\u003eJörg Geiger presses his Priseccos in Schlat below the Swabian Alb from apples and pears of old varieties that grow in meadow orchards. For the Rosenzauber, Boskoop and rose scent alone weren't enough for him—it was too unbalanced, so chocolate mint was added. He gets the rose petals for the scent from the Sonnenhof in Bad Boll. At the \u003ca href=\"\/en\/collections\/manufaktur-joerg-geiger\"\u003emanufactory from Schlat\u003c\/a\u003e, the Teasecco Rosé stands right next to it, also without alcohol.\u003c\/p\u003e\n\u003cp\u003eIn Laumersheim, Philipp Kuhn took over his family's winery at the age of twenty because his father fell seriously ill; his family has lived in the village since the seventeenth century. He chose the more demanding path, the dry vinification, and his rosé made from five red wine varieties has since become one of the classics of the \u003ca href=\"\/en\/collections\/weingut-philipp-kuhn\"\u003ewinery in the Palatinate\u003c\/a\u003e, with the scent of wild strawberries.\u003c\/p\u003e\n\u003cp\u003eThe Malpighi family has been guarding its barrels in Modena since 1850, now in the fifth generation, and they know that patience is the real ingredient. For the Prelibato Rosé, they boil down the must from Trebbiano and Ancellotta and let it mature for five years in ash wood. The Ancellotta gives the light balsamic its delicate rose color; the rose essence is added last to provide the scent. At the \u003ca href=\"\/en\/collections\/acetaia-malpighi\"\u003eAcetaia Malpighi\u003c\/a\u003e, it stands next to the dark Aceto.\u003c\/p\u003e\n\u003cp\u003eAt Fesey in Riemerling, since 1933, the hand that wraps the foil around the figure determines the color: no printing, no label, only embossing and foil. The Seybold family casts chocolate into nostalgic shapes made of two halves, and out comes a Santa Claus in magenta with a sheen, or a bunny in rose like almond blossoms.\u003c\/p\u003e\n\u003cp\u003eIn Reims, Maison Fossier has been baking Biscuits Roses according to a 1690 recipe—egg, sugar, and sifted flour—in-house since 1756. When Louis XVI was crowned in 1775, Fossier supplied the biscuits, and the house has remained a purveyor to the court ever since.\u003c\/p\u003e\n\u003cp\u003eJohan Bülow was twenty-three when he started cooking his own licorice on Bornholm in 2007. The first shop in Svaneke, opened on 07\/07\/07, was cleared out after two hours. Today, near Copenhagen, he coats the licorice in chocolate, the pineapple variety in rose.\u003c\/p\u003e\n\u003cp\u003eAnna Upleger made her decision one afternoon in the summer of 2010, at exactly half past five, hence the name 17;30. Today, Quinn Upleger runs the house, and the team continues to design motifs for the cotton cloths, the bunny included. Frohstoff, in the same city, has been printing its linen cloths by hand since 2002, the lobster in coral on delicate rose.\u003c\/p\u003e\n\n\u003ch3\u003ePink gifts for women who find red too serious\u003c\/h3\u003e\n\u003cp\u003eYou give gifts in pink to your friend for her birthday: the Pink Pineapple tin, the \u003ca href=\"\/en\/products\/barcelona-brands-cava-hola-brut-rose\"\u003edry Rosé Cava\u003c\/a\u003e, and the cloth with the bunny. The box is ready before the cake comes out of the oven.\u003c\/p\u003e\n\u003cp\u003eRose-colored gifts belong to your mom for Mother's Day: a Prisecco Rosenzauber, plus the ladyfingers for dipping and the Green Tea Rose from Kusmi, rolled in rose petals, for the afternoon after. For your sister's wedding, pack the Mini Cocotte in Shell Pink, which loves quiche and dessert in equal measure. A jar of Guérande salt with pepper and pink berries is added as a kitchen greeting.\u003c\/p\u003e\n\u003cp\u003eFor a colleague's housewarming, place the soap Rosé Blush, which smells of mandarin, red fruits, and jasmine, next to a mug from Costa Nova in rose. For the hostess on a Saturday evening, the Rosé Balsamic from Malpighi is enough, because it triggers more questions on the table than any bottle of wine.\u003c\/p\u003e\n\u003cp\u003eAt home, the rose comes to the table without anyone needing to give it away. The Cava and the Biscuits Roses open the evening; the Pink Agrumes lemonade fills the carafe with ice and mint. For dessert, the Prelibato Rosé drifts over a scoop of raspberry ice cream, topped with a few rosé salt flakes, and suddenly the sweetness has its edge.\u003c\/p\u003e\n\u003cp\u003eThe Rosé from Philipp Kuhn accompanies fish and grilled food, the Rosa dei Venti the mild evening on the terrace. The Pink Grapefruit lemonade from Galvanina becomes a Paloma with tequila and lime. We will put the box together for you upon request, in the shop in Nordhorn or for shipping.\u003c\/p\u003e\n\n\u003ch3\u003eRose bunnies in spring, pink Santa Clauses in Advent\u003c\/h3\u003e\n\u003cp\u003eIn spring, the chocolate bunnies from Fesey in rose foil prick up their ears. In May, as Mother's Day approaches, the chocolate heart in fuchsia lies next to the Prisecco. Summer belongs to the Rosé, the Cidre Rosé from Sassy, and the lemonade in the carafe. Pink Pineapple is available at Lakrids by Bülow only in summer.\u003c\/p\u003e\n\u003cp\u003eIn autumn, the Green Tea Rose warms the afternoons, and the mug from Portugal is already waiting. In the Advent season, Fesey arrives with Santa Claus, the Christmas tree, and the star in magenta—louder than anything else in the house, a counter-voice to all that red and gold. On New Year's Eve, then, the Lyserød for those who toast without alcohol, and the Cava Hola for the others.\u003c\/p\u003e\n\u003cp\u003eRose can be quiet without becoming dull, and pink loud without screaming. Both have neighbors in our \u003ca href=\"\/en\/collections\/farbwelten\"\u003ecolor worlds\u003c\/a\u003e ranging from white to gold. Delicate or loud, the shelf is ready.\u003c\/p\u003e\n","products":[{"product_id":"azada-olivenoel-mit-knoblauch","title":"Olive oil with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Garlic Oil, Organic Olive Oil with Garlic from Tarragona\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAzada Garlic Oil is an organic olive oil with fresh garlic, cold-pressed together with Arbequina olives in Tarragona. No garlic flavoring, but real garlic pressed directly with the olives – hence the intense profile. Gluten-free, vegan, certified organic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Garlic Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, made by pressing fresh garlic directly with Arbequina olives. The Forssmann family founded the brand in Tivissa in 2009 and packages the oil in white bottles with the signature Azada branding. Gluten-free, vegan, lactose-free – an honest garlic alternative without artificial flavorings.\u003c\/p\u003e\n\u003ch3\u003eGarlic, green grass, a hint of peppery spice\u003c\/h3\u003e\n\u003cp\u003eAzada Garlic Oil has an intense aroma of fresh garlic, underscored by the typical Arbequina notes of grass and apple, with a fine peppery finish on the palate.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the garlic oil flows with the same elegance as the pure variety – the olive oil base is the same, only now with garlic resonating in every drop. What you taste immediately: no artificial garlic flavor, but the genuine juice of fresh garlic cloves, which are milled together with the olives.\u003c\/p\u003e\n\u003cp\u003eIts character compared to oils made with garlic powder or flavorings: you will notice the difference with the very first drop. The freshness is preserved because the garlic is not crushed separately but pressed alongside the olives – a process that captures aroma and character far better than any post-production flavoring.\u003c\/p\u003e\n\u003ch3\u003eWhere there is garlic, there is summer\u003c\/h3\u003e\n\u003cp\u003eGarlic oil replaces fresh garlic when you don't have any on hand – and gets pasta, pizza, and marinades ready faster than it takes to peel a single clove.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for Mediterranean cuisine: over pasta with tomato and parmesan, in a marinade for grilled lamb or sea bream, for searing crustaceans, or drizzled over bruschetta with ripe tomatoes. But try it poured pure over fresh tortillas, in an aioli instead of a crushed clove, over roasted cauliflower, or simply for dipping with good bread.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the garlic aroma is at its most intense. But be careful: it is truly garlicky – if you are using it for the first time, start with half the amount you would normally use. The bottle will last longer, and the character remains.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure variety\u003c\/a\u003e for dishes without garlic and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-chili\"\u003echili variety\u003c\/a\u003e when you want to turn up the heat.\u003c\/p\u003e\n\u003cp\u003eIf you want to discover the entire brand, you can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\u003ch3\u003ePressing instead of flavoring – the Azada process\u003c\/h3\u003e\n\u003cp\u003eAt Azada, the garlic is not added to the oil as an extract or flavoring; it is added directly into the mill along with the Arbequina olives.\u003c\/p\u003e\n\u003cp\u003eFresh garlic cloves are pressed together with the vibrant green-violet Arbequina olives. In this way, the garlic juice migrates into the oil and remains there as a natural flavor – without preservatives, without artificial aromas, and without post-production infusion. This process is rooted in Spanish olive oil tradition and gives the brand its characteristic style.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 together with Josep Maria Mallafre. \"We wanted to bring the taste of Spain to the table,\" says Kevin Forssmann – this holds true for the garlic oil as well, which tastes more like Spanish summer cooking than a standard garlic seasoning oil.\u003c\/p\u003e\n\u003cp\u003eFrom the company's own mill in Tarragona, the garlic oil comes in two sizes: a 100 ml white glass bottle for your first try and a 225 ml bottle for your stock – both with the signature Azada branding.\u003c\/p\u003e\n\u003cp\u003eAn honest alternative to industrial garlic-flavored oils – a Mediterranean staple that belongs in every kitchen.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159591246,"sku":"045AZA0011","price":8.95,"currency_code":"EUR","in_stock":true},{"title":"225 ml","offer_id":59667796459854,"sku":"045AZA0029","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-knoblauch-100ml.jpg?v=1750978539"},{"product_id":"bonnat-schokolade-haiti-75-zartbitterschokolade","title":"Haiti 75% – Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eHaiti by Chocolat Bonnat, dark and multi-layered\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eHaiti by Chocolat Bonnat is a dark chocolate made from cocoa from the Caribbean island that gives the bar its name. It tastes full and chocolatey, with notes of coffee and dried fruit, and finishes with a bright trace of citrus.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHaiti\u003c\/strong\u003e is a dark chocolate from Chocolat Bonnat in the French town of Voiron, ground from the beans of Haitian smallholders and containing 75 percent cocoa. The 100-gram bar is part of the Grands Crus d'Exception, the single-origin range of the house.\u003c\/p\u003e\n\n\u003ch3\u003eCoffee, dried fruit and a bright trace of citrus\u003c\/h3\u003e\n\u003cp\u003eThe first impression is full and dark, then comes dried fruit, and at the very end, a citrus note freshens up the profile again.\u003c\/p\u003e\n\u003cp\u003eThe texture feels dense yet melts smoothly, which is rarely achieved with such a high proportion of ground beans. Roasted notes and fruit lie side-by-side rather than one after the other, and that is precisely where the complexity of this origin lies.\u003c\/p\u003e\n\u003cp\u003eFor an afternoon coffee, the dark tones come to the fore, while dried apricots or figs pick up the fruity side. A glass of rum also stands up well, as its sugarcane tone captures the Caribbean warmth.\u003c\/p\u003e\n\u003cp\u003eTake the first piece without accompaniment so that the citrus trace is even noticeable; it disappears as soon as something sweet is served alongside it.\u003c\/p\u003e\n\u003cp\u003eEaten on a slice of white bread with a few grains of salt, the picture shifts once again: the fruit recedes, the dark roasted notes come to the front and linger longer.\u003c\/p\u003e\n\n\u003ch3\u003eBeans from small farms in the highlands\u003c\/h3\u003e\n\u003cp\u003eIn Haiti, cultivation is in the hands of small farms that open, ferment, and sun-dry their fruits themselves.\u003c\/p\u003e\n\u003cp\u003eChocolat Bonnat works there with Vétérinaires Sans Frontières, an organization that sends veterinarians to rural regions and helps farmers keep their animals and fields healthy. The label simply reads Chocolat Haiti.\u003c\/p\u003e\n\u003cp\u003eHealthy farms also produce healthy trees, and because the harvest of each vintage is processed separately, the character of this island remains recognizable in the taste.\u003c\/p\u003e\n\u003cp\u003eThe fermentation takes only a few days, after which the beans lie in the sun to dry before embarking on the long journey across the Atlantic.\u003c\/p\u003e\n\u003cp\u003eThe island was one of the early cocoa-producing countries of the Caribbean but long fell into the background compared to the large growing regions of West Africa. It is only in recent years that its harvests have reappeared in single-origin bars.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Grand Cru means for chocolate\u003c\/h3\u003e\n\u003cp\u003eGrand Cru comes from viticulture, where it refers to a strictly defined site; applied to chocolate, the term stands for a single origin.\u003c\/p\u003e\n\u003cp\u003eThose who blend beans from several countries into a consistent mixture get the same result every year. Here, the house grinds each harvest separately, so that the soil, variety, and climate remain visible in the taste.\u003c\/p\u003e\n\u003cp\u003eSmall differences from year to year are thus part of the character of this bar. Store it in a cool, dark place, and this distinction will remain for months.\u003c\/p\u003e\n\u003cp\u003eAnyone who places two origins side-by-side and compares them without a break will recognize what is meant by a site faster than any description could explain.\u003c\/p\u003e\n\n\u003ch3\u003eCaribbean and South America from the same house\u003c\/h3\u003e\n\u003cp\u003eComing from the same island is the light \u003ca href=\"\/en\/products\/bonnat-schokolade-grand-anse-haiti-65\"\u003eGrand Anse\u003c\/a\u003e, a milk chocolate with a salty finish, and from Venezuela the famous \u003ca href=\"\/en\/products\/bonnat-schokolade-chuao-75-zartbitterschokolade\"\u003eChuao\u003c\/a\u003e. Further bars from the house can be found in the \u003ca href=\"\/en\/collections\/chocolat-bonnat\"\u003eChocolat Bonnat\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071162900814,"sku":"030BON0023","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-haiti-75.jpg?v=1750978614"},{"product_id":"maison-fossier-biscuit-rose-de-reims","title":"Pink Biscuit of Reims","description":"\u003ch2 id=\"speakable-headline\"\u003ePink biscuits from Reims for dipping in a champagne flute\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMaison Fossier’s Biscuits Roses de Reims are the pink ladyfingers from France’s oldest biscuit bakery. Baked twice and dried for a long time according to the old Champagne tradition dating back to 1690 – firm enough for dipping, refined enough for a Sunday afternoon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBiscuits Roses de Reims\u003c\/strong\u003e by Maison Fossier are the famous pink ladyfingers from the Champagne region, baked according to a recipe from 1690. Eggs, egg whites, sugar, and sifted flour form the base, with a hint of carmine providing the color. Dry, light, with a fine note of vanilla – and with that firmness that makes dipping them into your champagne flute possible in the first place.\u003c\/p\u003e\n\u003ch3\u003eCrisp, vanilla-scented, finely sugared\u003c\/h3\u003e\n\u003cp\u003eOblong-shaped, in a delicate pink, dusted with a thin layer of powdered sugar on top – that is how the biscuit rests in your hand. A soft snap when you take a bite, then it slowly melts on the palate.\u003c\/p\u003e\n\u003cp\u003eThe vanilla settles as a warm tone in the mouth, and the sugar crunches between your teeth like a tiny sparkle. Crisp, fragrant, vanilla-flavored – and yet delicate. A good third of the recipe consists of egg and egg white, and that is exactly what gives the biscuit its structure.\u003c\/p\u003e\n\u003ch3\u003eThe biscuit and the champagne flute\u003c\/h3\u003e\n\u003cp\u003eReims tradition dictates that you dip the biscuit only briefly into your glass before bringing it to your mouth. That is exactly what it was made for.\u003c\/p\u003e\n\u003cp\u003eUnlike ordinary pastries, the Biscuit Rose does not disintegrate when doing so. The long drying time after baking makes the egg white partially insoluble, forming a fine structure that absorbs the champagne while still holding its shape. Incidentally, long before champagne, the people of Reims used to dip their biscuits in Bouzy Rouge, Mareuil Rosé, Ratafia, or old Marc.\u003c\/p\u003e\n\u003cp\u003eIt makes its most elegant appearance during the \u003ca href=\"\/en\/collections\/trinken-prickelnd-champagner\"\u003eSunday champagne hour\u003c\/a\u003e, followed by a cup of tea or espresso. In the kitchen, it is a classic for charlottes, strawberry cakes, and tiramisu – a tiramisu with strawberries and Biscuits Roses de Reims instead of the usual ladyfingers gains a pink shimmer you will never forget.\u003c\/p\u003e\n\u003ch3\u003eFrom Reims since 1756, committed to the coronation tradition\u003c\/h3\u003e\n\u003cp\u003eMaison Fossier is the oldest biscuit bakery in France, founded in 1756 under Louis XV in Reims, at that time under the name Noël-Houzeau. The recipe for the Biscuit Rose de Reims goes back even further, to around 1690.\u003c\/p\u003e\n\u003cp\u003eBack then, the bakers of Reims had a clever idea: to use the residual heat of the bread ovens to bake a special dough a second time – “bis-cuit,” baked twice. It was white at first. Only when they flavored it with vanilla and the pods crushed in a mortar left almost black specks in the light dough did a baker cover them with carmine.\u003c\/p\u003e\n\u003cp\u003eAt the coronation of Louis XVI in 1775, the pink biscuits were on the royal table, and Fossier became a purveyor to the court. “There is no king who did not receive them as a gift for his coronation,” they say at the house. A royal diploma with the seal of Charles X followed in 1825. The biscuit bakery has carried the name Fossier since 1845, when the baker Monsieur Fossier took it over.\u003c\/p\u003e\n\u003cp\u003eToday, around 100 people in Reims bake this \u003ca href=\"\/en\/collections\/frankreich\"\u003eFrench specialty\u003c\/a\u003e – the only one remaining of 15 biscuit bakeries that were still operating in the Marne in the 1940s. Flour, eggs, and sugar come from France. In 2006, the house received the “Entreprise du Patrimoine Vivant” (Living Heritage Company) label, with which the French Ministry of Economy honors craftsmanship that is tied to a specific location. Much respect.\u003c\/p\u003e\n\u003ch3\u003eDip only briefly, the core retains its bite\u003c\/h3\u003e\n\u003cp\u003eA brief moment in the glass is enough; the shell becomes soft, the core retains its bite. The 100-gram box with 12 biscuits is enough for an aperitif for two, the 175-gram bag with 21 pieces for an entire evening of indulgence. Stored in a cool, dry place, the pink biscuits will last for months. You can find \u003ca href=\"\/en\/collections\/maison-fossier\"\u003emore biscuits and macarons from Maison Fossier\u003c\/a\u003e with us. You can taste Reims in every bite.\u003c\/p\u003e\n","brand":"Maison Fossier","offers":[{"title":"6.2 oz","offer_id":53071166865742,"sku":"031GOU0020","price":5.75,"currency_code":"EUR","in_stock":true},{"title":"100 g","offer_id":59752918155598,"sku":"031FRO5200","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fossier-biscuit-rose-de-reims-175g.jpg?v=1750978731"},{"product_id":"alpe-pragas-himbeere-rhabarber-fruchtaufstrich","title":"Raspberry Rhubarb Fruit Spread","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Rhubarb from Alpe Pragas, sweet and tart\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eRaspberry Rhubarb fruit spread from Alpe Pragas divides the jar equally between fruit and vegetable. The raspberry contributes fragrance and sweetness, the rhubarb its sharp acidity, resulting in a pink-red creation in a 335-gram jar full of fine seeds.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Rhubarb\u003c\/strong\u003e is the fruit spread from Alpe Pragas in South Tyrol’s Prags Valley, labeled as Raspbarbarum. Both are present in equal parts in the jar, along with sugar, a little lemon juice, and apple pectin as a binding agent.\u003c\/p\u003e\n\n\u003ch3\u003ePink-red, fruity, with sharp acidity\u003c\/h3\u003e\n\u003cp\u003eUpon opening, the sweet aroma of ripe raspberries rises up, underscored by the fresh, almost green acidity of the rhubarb.\u003c\/p\u003e\n\u003cp\u003eOn bread, it starts out berry-like and soft, then the acidity kicks in, turning a sweet bite into a lively one. The spread in the jar is pink-red, spreadable, and filled with tiny raspberry seeds that provide a soft crunch when eaten.\u003c\/p\u003e\n\u003cp\u003eAt Alpe Pragas, the sugar is kept in check, which is evident in the color. It remains light and pink, where long-cooked products would have long since turned brownish. Those accustomed to pure raspberry will notice the difference with the second bite. The rhubarb lingers longer than the berry, drawing out the flavor.\u003c\/p\u003e\n\n\u003ch3\u003eRhubarb, the vegetable in a sweet jar\u003c\/h3\u003e\n\u003cp\u003eRhubarb belongs to the knotweed family and is therefore a vegetable, even though it has always ended up in cakes.\u003c\/p\u003e\n\u003cp\u003eOnly the stalks are eaten; the leaves remain in the garden. Traditionally, the harvest ends on St. John's Day in June; after that, the stalks are left so the plant can gather strength for the following year. It has sprouted long before then, as rhubarb arrives early in the year, long before the first raspberry is ripe.\u003c\/p\u003e\n\u003cp\u003eIts acidity is precisely the reason it is paired here with the raspberry. Neither one carries the jar alone, and this standoff creates a tension that a pure berry variety lacks.\u003c\/p\u003e\n\n\u003ch3\u003eFor breakfast and over rice pudding\u003c\/h3\u003e\n\u003cp\u003eThe spread is right at home in the morning on white bread, in muesli, or over pancakes.\u003c\/p\u003e\n\u003cp\u003eQuark, vanilla pudding, and rice pudding readily absorb the acidity, as it provides a nice counterpoint to the milk. It makes for a great filling in a Swiss roll, a topping for panna cotta, or mixed with cold water and ice, a pink-red lemonade for hot afternoons. Served beside a piece of cheesecake, it replaces the sauce, and over warm Kaiserschmarrn, it provides the acidity that would otherwise be supplied by plum compote.\u003c\/p\u003e\n\u003cp\u003eGive it a quick stir before spreading it on your bread so that the raspberry and rhubarb are evenly distributed in the jar again.\u003c\/p\u003e\n\n\u003ch3\u003eRaspbarbarum, the jar for summer\u003c\/h3\u003e\n\u003cp\u003eRaspbarbarum is written on the label, a name that succinctly blends the two ingredients together.\u003c\/p\u003e\n\u003cp\u003eIt suits a variety that doesn't take itself too seriously and yet remains on the table all summer long. Anyone familiar with rhubarb compote from childhood will find this the shortest route back, just without the pot and without the wait.\u003c\/p\u003e\n\u003cp\u003eThe raspberry on its own can be found in our \u003ca href=\"\/en\/products\/alpe-pragas-himbeere-fruchtaufstrich\"\u003eRaspberry Fruit Spread\u003c\/a\u003e. To see what else is preserved, take a look at the \u003ca href=\"\/en\/collections\/alpe-pragas-fruchtaufstriche\"\u003efruit spreads from Alpe Pragas\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/alpe-pragas\"\u003eAlpe Pragas assortment\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Alpe Pragas","offers":[{"title":"335 g","offer_id":53071168373070,"sku":"034WIL4270","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/alpe-pragas-himbeere-rhabarber-fruchtaufstrich-335g.jpg?v=1750978776"},{"product_id":"sardinha-wuerzige-oelsardinen-ohne-haut-und-graeten","title":"spicy skinless and boneless sardines in oil","description":"\u003ch2 id=\"speakable-headline\"\u003eSpicy sardines without skin and bones, doubly convenient\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe spicy sardines without skin and bones from A Banca da Sardinha combine pure, deboned fillets with spicy chili olive oil. No fiddling at the table, no compromises on the heat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpicy sardines without skin and bones\u003c\/strong\u003e from A Banca da Sardinha are the only variety in the range that combines deboning with spice: 70 percent pure sardine fillet, complemented by olive oil and a delicate hint of chili. If you love the taste of sardines but dislike bones or mild flavors, you will find the perfect solution here.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, tender, uncomplicated\u003c\/h3\u003e\n\u003cp\u003eWithout skin and bones, the sardine tastes purer, and the chili olive oil adds a distinct accent on top without overpowering the fish. Spicy, tender, and uncomplicated—this is how this tin presents itself from the very first bite on the spoon, without anyone ending up with a bone in their mouth.\u003c\/p\u003e\n\u003cp\u003eIt also contains less fat than the other varieties in the range, despite the robust chili olive oil. Crushed on toasted baguette with a squeeze of lemon, or finely pureed as a spicy sardine cream for dipping, the chili note unfolds directly. If you prefer things mild, you will find the corresponding version without chili in the same range.\u003c\/p\u003e\n\u003cp\u003eThose who prefer them mild and boneless will find the right option in the \u003ca href=\"\/en\/products\/sardinha-oelsardinen-ohne-haut-und-graeten\"\u003esardines without skin and bones\u003c\/a\u003e, while those willing to accept the bones to get the heat can choose the \u003ca href=\"\/en\/products\/sardinha-sardinen-mit-malagueta-chili\"\u003esardines with Malagueta chili\u003c\/a\u003e. Spicy sardines without skin and bones remain the only combination of both in our range.\u003c\/p\u003e\n\n\u003ch3\u003eHand-filleted, then spiced up\u003c\/h3\u003e\n\u003cp\u003eThese sardines are also initially caught fresh off the Portuguese Atlantic coast and pre-cooked using the pré-cozido method before anything else happens. Only then does the most elaborate step of the entire recipe follow: skin and bones are removed by hand, fillet by fillet.\u003c\/p\u003e\n\u003cp\u003eAn effort that many manufacturers skip and that makes the difference here. Only afterward do the deboned fillets marinate in the chili olive oil so that the heat distributes evenly without tearing the fish.\u003c\/p\u003e\n\u003cp\u003eFurthermore, they are caught using purse seine fishing, certified according to the MSC standard.\u003c\/p\u003e\n\n\u003ch3\u003eThe spiciest boneless variety among many recipes\u003c\/h3\u003e\n\u003cp\u003eBehind A Banca da Sardinha is the Lisbon-based company Mediterran Food \u0026amp; Beverage, which has managed the brand since 2007—19 years—and has expanded its range to include many recipes. We carry almost all of them—this one is the only one that combines the double labor of deboning with heat.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this diligence, combined with playful design, that has taken the brand beyond Portugal to England, the USA, and to us in Germany, where it has long had dedicated fans in the gourmet scene, including those who appreciate both heat and convenience equally.\u003c\/p\u003e\n\u003cp\u003eThose who want to try their way through the entire \u003ca href=\"\/en\/collections\/a-banca-da-sardinha\"\u003eA Banca da Sardinha range\u003c\/a\u003e will find mild, smoked, and spicy varieties alongside each other, as well as other \u003ca href=\"\/en\/collections\/sardinen-aus-portugal\"\u003esardines from Portugal\u003c\/a\u003e from other producers. Simply open and enjoy, with no detours and absolutely no bones—a fitting conclusion to our tour through the range.\u003c\/p\u003e\n\n\u003cp\u003eContents 120g – Drained weight 85g\u003c\/p\u003e","brand":"A Banca da Sardinha","offers":[{"title":"120 g \/ 3 oz","offer_id":53071170404686,"sku":"048ABA007","price":6.4,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sardinha-wuerzige-sardinen-ohne-haut-und-graeten.jpg?v=1750978836"},{"product_id":"omed-olivenoel-picual","title":"Picual Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003ePicual olive oil that smells like a vegetable garden\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Picual olive oil from O-Med is the bolder of the two oils from Ácula, pressed from a single variety of early-harvested Picual olives. Spicy, with notes of tomato leaf and green almond, along with artichoke and a hint of pepper. Test winner in the German consumer magazine Stiftung Warentest, issue 02\/2016.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePicual olive oil\u003c\/strong\u003e is the spicy counterpart to the mild Arbequina from the same mill in Andalusia. 100% Picual, harvested in the last week of October and pressed the very same day, with an acidity level of 0.1. In 2016, Stiftung Warentest gave it a \"very good\" rating for its sensory profile and placed it at the top of the field. An oil that makes its presence known rather than hiding.\u003c\/p\u003e\n\n\u003ch3\u003eTomato leaf, green almond, a hint of pepper\u003c\/h3\u003e\n\u003cp\u003eThe Picual tastes of tomato leaf and freshly cut grass, with a touch of rosemary. Grassy, spicy, and robust, but never harsh – you will recognize it immediately on a piece of bread, and in a sauce, it stands its ground against garlic and chili without overpowering either.\u003c\/p\u003e\n\u003cp\u003eIt is joined by notes of green almond, artichoke, and green walnut, followed by that peppery tingle in the throat that early-harvested olives provide. Stiftung Warentest described it as very well-balanced, noting aromas of freshly cut grass, artichokes, and blossoms. Half a teaspoon is enough to give a soup a whole new direction.\u003c\/p\u003e\n\u003cp\u003eBitterness and pungency are part of its character; they are not flaws, but the hallmark of early-harvested olives. In this oil, they are perfectly balanced with the fruitiness—none of the three elements dominates the others.\u003c\/p\u003e\n\n\u003ch3\u003eFor arugula, the grill, and tomato sauce\u003c\/h3\u003e\n\u003cp\u003eThe Picual loves anything with a strong character—bitter salads, grilled meats, vegetables with roasted aromas. It pairs perfectly with anything bold, juicy, and hearty.\u003c\/p\u003e\n\u003cp\u003eDrizzled over arugula or radicchio, it adds a second bitter note that only enhances the first. For grilled octopus, lamb chops, or fried eggplant, it should be used raw as a finishing touch, never in a hot pan.\u003c\/p\u003e\n\u003cp\u003eAnd then there is the tomato. Soup, sauce, salad—Picual and tomato are an old pair because the oil shares the same green notes. A spoonful over \u003ca href=\"\/en\/products\/rustichella-dabruzzo-spaghetti-500g\"\u003edurum wheat semolina spaghetti\u003c\/a\u003e with nothing more than tomato, garlic, and salt showcases this classic pairing in its purest form.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the juries in Madrid and New York found\u003c\/h3\u003e\n\u003cp\u003ePicual is Spain's most common olive variety, and most of what is pressed from it is everyday oil. The reason this one is a test winner lies in the timing of the harvest. Those who pick in October, while the fruit is still green, get significantly less oil from the same quantity of olives—but an oil with real character.\u003c\/p\u003e\n\u003cp\u003eJuan de Dios García bought the small oil mill in Ácula, southwest of Granada, in 2004. Every step reflects how Paula and Juande have since restructured the operation—harvesting is done by hand in the early morning, pressing happens within hours, and storage takes place in oxygen-protected steel tanks.\u003c\/p\u003e\n\u003cp\u003eThe Spanish Ministry of Agriculture awarded the Picual the title of best extra virgin olive oil in the \"green-bitter fruity\" category for the 2016\/2017 season and granted it the special \"Alimentos de España\" award. It took home the Grand First Prize at the International Olive Council’s Mario Solinas Awards in 2017, and third place in 2013.\u003c\/p\u003e\n\u003cp\u003eIt also won gold at the New York International Olive Oil Competition in 2013, 2015, and 2016, a first place at Terra Oleum 2014, and in the 2016 edition of Flos Olei, the Picual was ranked among the twenty best oils in the world. Impressive, indeed.\u003c\/p\u003e\n\u003cp\u003eThe white bottle with the pink olive tree illustration holds 500 ml. If you prefer things gentle, choose \u003ca href=\"\/en\/products\/omed-olivenoel-arbequina\"\u003ethe mild Arbequina from the same mill\u003c\/a\u003e; both are part of the \u003ca href=\"\/en\/collections\/omed-olivenoel\"\u003eO-Med collection\u003c\/a\u003e. And if you would like to taste even more, you will find plenty to choose from in our selection of \u003ca href=\"\/en\/collections\/olivenoel\"\u003eextra virgin olive oils\u003c\/a\u003e.\u003c\/p\u003e","brand":"OMED Olivenöl","offers":[{"title":"500 ml","offer_id":53071185969486,"sku":"045FRO002","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/o-med-olivenoel-picual_0e254a85-1bd6-4ef0-80c9-335fd360a485.jpg?v=1764259256"},{"product_id":"kusmi-tea-sweet-love","title":"Sweet Love – Black tea with spices \u0026 pink pepper","description":"\u003ch2 id=\"speakable-headline\"\u003eSweet Love by Kusmi Tea, the sweet and spicy black tea with pink peppercorns \u0026amp; guarana\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eSweet Love is a black tea with an aromatic spice bouquet: cardamom, cinnamon, anise, and cloves, plus pink peppercorns and guarana seeds, refined with licorice root. Note: contains licorice – excessive consumption should be avoided if you have high blood pressure. Loose in a 100g pink Kusmi metal tin. Seductively spicy, naturally sweet, with a hint of heat from the pink peppercorns.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSweet Love\u003c\/strong\u003e by \u003cstrong\u003eKusmi Tea\u003c\/strong\u003e is a black tea composition that caresses the palate both softly and piquantly. The base is a robust organic black tea, topped with a four-part spice ensemble of cardamom, cinnamon, anise, and cloves. Licorice root provides natural sweetness – in Sweet Love, it replaces sugar. Pink peppercorns and guarana add distinctive accents: the peppercorns with their gently fruity heat and characteristic anise note, the guarana seeds as a silent caffeine reserve in the background.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant note:\u003c\/strong\u003e The tea contains licorice. Individuals with high blood pressure should avoid excessive consumption.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-sensorik\"\u003eDark red infusion, spicy-sweet with a peppery note\u003c\/h3\u003e\n\u003cp\u003eUpon opening the pink metal tin – this color is Kusmi's trademark for this tea – a complex scent unfolds: the sweet warmth of cinnamon, the slightly citrusy aroma of cardamom, the spice of cloves, with anise in the background and the floral-peppery tip of pink peppercorns. The leaves are a lively mix of dark black tea leaves, light cardamom pods, visible cinnamon splinters, pink peppercorns, and lighter licorice root pieces.\u003c\/p\u003e\n\u003cp\u003eIn the cup, the tea appears a dark reddish-brown. The first sip is full-bodied and round, the licorice root immediately brings a gentle sweetness that almost tastes like licorice, without actually tasting like licorice. On top of that, the spices: cinnamon warms, cardamom opens, cloves add depth.\u003c\/p\u003e\n\u003cp\u003eThe pink peppercorn only comes through in the aftertaste – not sharp, but perfumed, almost a bit like freshly ground pepper over strawberries. The finish leaves a warm, round sweetness that makes sugar superfluous.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-zubereitung\"\u003eIn the afternoon with cake or in the evening with a novel\u003c\/h3\u003e\n\u003cp\u003eThis Kusmi classic is a spiced black tea with a dessert character. It pairs well with apple strudel and baked apples, with gingerbread and speculoos during Advent, with chocolate cake and raspberries, and with a slice of cheesecake. It's also a welcome companion to oriental pastries with honey and nuts – warm, sweet, and spicy all at once.\u003c\/p\u003e\n\u003cp\u003eThe tea tastes best pure – the licorice root brings its own sweetness, which is usually sufficient. If you want the full spice effect, you can add a splash of hot milk or oat milk – this turns the black tea into a kind of spiced latte, which is in no way inferior to classic chai. You need about 2 tablespoons of loose tea per liter for a pot, steeped with 90°C hot water for 3 to 5 minutes.\u003c\/p\u003e\n\u003cp\u003eWithin the Kusmi spiced black tea family, Sweet Love is the sweetest variant – it gets spicier with \u003ca href=\"\/en\/products\/kusmi-tea-tchai-of-the-tiger-100g\"\u003eTchai of the Tiger\u003c\/a\u003e, the Indian chai with ginger, cardamom, and pepper. \u003ca href=\"\/en\/products\/kusmi-tea-prince-wladimir-100g\"\u003ePrince Wladimir\u003c\/a\u003e presents itself as Russian-spicier with orange and vanilla. If you're looking for the licorice component in the green tea register, you'll find it in \u003ca href=\"\/en\/products\/kusmi-tea-label-imperial-100g\"\u003eLabel Impérial\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 id=\"spk-hersteller\"\u003eThe Kusmi Trio of Expure Addict, Boost, and Sweet Love\u003c\/h3\u003e\n\u003cp\u003eIn our assortment, Sweet Love forms a unique trio of modern compositions with two other Kusmi creations: \u003ca href=\"\/en\/products\/kusmi-tea-expure-addict-100g\"\u003eExpure Addict\u003c\/a\u003e with grapefruit, mate, and guarana, and \u003ca href=\"\/en\/products\/kusmi-tea-boost\"\u003eBoost\u003c\/a\u003e with mate, green tea, and spices. All three come from the same Kusmi line of modern tea creations – each with its own character: Sweet Love sweet-spicy and peppery, Expure Addict zesty-grapefruit, Boost warm and spice-heavy. If you know one of the three blends, you'll find exciting counterparts in the other sisters.\u003c\/p\u003e\n\u003cp\u003eThe pink peppercorn in this blend – botanically not a true pepper, but the fruit of the Brazilian pepper tree Schinus terebinthifolius – gives the tea its characteristic anise-pepper note. It grows in South America and La Réunion and, despite its name, is not a hot spice, but a floral-fruity one.\u003c\/p\u003e\n\u003cp\u003eThe history of \u003cstrong\u003eKusmi Tea\u003c\/strong\u003e began in 1867 in Saint Petersburg, where 21-year-old Pavel Mikhailovich Kousmichoff opened his own tea house. After the Russian Revolution, the family fled to Paris in 1917. Since 2017, almost all teas are organically grown, bottled in the manufactory in Le Havre. In our \u003ca href=\"\/en\/collections\/kusmi-tea\"\u003eKusmi Tea collection\u003c\/a\u003e, you can find an overview of all blends.\u003c\/p\u003e","brand":"Kusmi Tea","offers":[{"title":"100 g","offer_id":53071190589774,"sku":"037FRO30803","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kusmi-tea-sweet-love.png?v=1781271039"},{"product_id":"kusmi-tea-gruener-tee-rose-100g","title":"Green Tea Rose – Organic Green Tea with Rose Flavor","description":"\u003ch2 id=\"speakable-headline\"\u003eGreen Tea Rose by Kusmi Tea, Chinese green tea with fine rose aroma\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eGreen Tea Rose is a delicate Chinese green tea, rolled with rose petals, absorbing the fine aroma of the queen of flowers. Organic green tea and natural floral aromas. Loose in a round 100g metal tin, organically grown. Floral, fragrant, a subtle tea for a short afternoon break.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGreen Tea Rose\u003c\/strong\u003e by \u003cstrong\u003eKusmi Tea\u003c\/strong\u003e is a Chinese tea tradition interpreted by Kusmi: green tea that is rolled and dried together with rose petals, absorbing the delicate floral scent of the rose. The recipe is simple – organically grown green tea, refined with natural floral aromas. No frills, no excess: a tea that thrives on the interplay of two very clear ingredients.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eLight infusion, grassy-fresh and delicately carried by rose\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the tin, you can tell what Green Tea Rose is all about: the slightly grassy scent of a Chinese green tea, enveloped by a soft rose floral notes reminiscent of an early summer garden. The leaves are small and rolled, dark green with a slight silvery shimmer – no visible petals, as the rose has already released its aroma during the rolling process.\u003c\/p\u003e\n\u003cp\u003eIn the cup, Green Tea Rose reveals a light straw yellow to subtle green hue. The first sip is soft and clear, the vegetal freshness of the green tea forms the foundation, and the rose layers on top like a delicate veil of scent. No sweetness, no heaviness – instead, that slight astringency characteristic of green tea, combined with the floral elevation that gives the tea its name. Gentle, clear, of brief elegance.\u003c\/p\u003e\n\u003ch3 id=\"spk-zubereitung\"\u003eFor a short afternoon break or next to an open book\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGreen Tea Rose\u003c\/strong\u003e is a tea for quiet moments. As an afternoon break between appointments, a companion to an open book, a silent desk tea. It pairs well with almond pastries, a slice of lemon cake, rose macarons, or a slice of buttered bread with honey. It's especially lovely with Japanese finger food: onigiri, mochi, delicate sashimi bites – the rose breaks through the maritime clarity and makes the tea a gentle counterpart.\u003c\/p\u003e\n\u003cp\u003eWhen preparing, water temperature is key: green tea cannot tolerate boiling water, which would strip it of its freshness and bring out bitter tannins. For a pot, you need about 2 tablespoons of loose tea per liter, infused with 75 °C hot water, steeping for 3 to 4 minutes. A little trick: boil the water first, then let it cool for 5 to 10 minutes – this way you'll reach the right temperature without a thermometer.\u003c\/p\u003e\n\u003cp\u003eGreen Tea Rose tastes best pure, without milk or sugar. A hint of honey can emphasize the floral side, but is rarely necessary.\u003c\/p\u003e\n\u003cp\u003eIn Kusmi's green tea range, Green Tea Rose is the most floral option – for something more refreshing, try \u003ca href=\"\/en\/products\/kusmi-tea-gruener-tee-nanah-minze-100g\"\u003eNana Mint\u003c\/a\u003e, or for something spicier, \u003ca href=\"\/en\/products\/kusmi-tea-gruener-tee-ingwer-zitrone-100g\"\u003eGinger Lemon\u003c\/a\u003e. If you'd like to experience floral notes in black tea, the \u003ca href=\"\/en\/products\/kusmi-tea-bouquets-de-fleurs-100g\"\u003eBouquet de Fleurs N°108\u003c\/a\u003e offers an Earl Grey variant with ylang-ylang and citrus fruits.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eKusmi Tea and the Rose, an old friendship\u003c\/h3\u003e\n\u003cp\u003eThe history of \u003cstrong\u003eKusmi Tea\u003c\/strong\u003e begins in 1867 in Saint Petersburg, where 21-year-old Pavel Mikhailovich Kousmichoff opened his own tea house. The rose has been a recurring motif throughout the company's history – it was the favorite flower of Russian nobility, it blooms in the summer palace of Peterhof, and it quickly found its way into Kusmi blends. Green Tea Rose is the contemporary interpretation of this tradition: simple, clear, entirely focused on the essentials.\u003c\/p\u003e\n\u003cp\u003eAfter the Russian Revolution, the family fled to Paris in 1917, where Kusmi Tea is still based today. Since 2017, almost all teas have been organically grown, and the aromas are 100% natural. Bottling takes place in the modern factory in Le Havre, in the iconic round metal tins. In our \u003ca href=\"\/en\/collections\/kusmi-tea\"\u003eKusmi Tea collection\u003c\/a\u003e, you can find an overview of all blends.\u003c\/p\u003e","brand":"Kusmi Tea","offers":[{"title":"100 g","offer_id":53071190622542,"sku":"037FRO31315","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kusmi-tea-gruener-tee-rose-100g.jpg?v=1750979274"},{"product_id":"lang-weinessig-balsamico-250ml","title":"Balsamic vinegar from Southern Palatinate","description":"\u003ch2\u003eLang Wine Vinegar – \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBalsamico Südpfalz\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBalsamico Südpfalz\u003c\/span\u003e\u003c\/strong\u003e is a vinegar preparation made from concentrated grape must and wine vinegar. It is the harmony between the sweetness of the concentrated grape must and the acidity of the wine vinegar that gives the Palatinate Balsamic its good taste and versatility in the kitchen. Whether as an ingredient for salad dressing, in gravy, or for marinating meat, this sweet and sour seasoning sauce is always a treat.\u003c\/p\u003e\n\u003cp\u003eIt's no coincidence that the Palatinate is considered the Tuscany of the North; the sun simply shines more here than in other German regions – if we disregard the Kaiserstuhl for a moment, figs even grow here, but above all, wine. The fact that Jens Lang, a trained chef and founder of Lang Wine Vinegar, fell for a Palatinate vintner's daughter we can call a stroke of luck, because that's how wine and vinegar makers come together.\u003c\/p\u003e\n\u003cp\u003eThe Lang Wine Vinegar Balsamico Südpfalz matures for several months in oak and chestnut barrels, just like in Italy. Thus, the Palatinate Balsamic consists of only two ingredients: concentrated grape must and wine vinegar. Caramel coloring or other additives are deliberately avoided.\u003c\/p\u003e\n\u003ch3\u003eBalsamico – from Lang Wine Vinegar from the Southern Palatinate\u003c\/h3\u003e\n\u003cp\u003eJens Lang, founder of Lang Wine Vinegar, learned and worked in Michelin-starred kitchens. He knows what matters: very good quality natural ingredients, versatile application of the slightly acidic products, and above all, great taste. The wines from an organic-certified winery in the Southern Palatinate are the basis for this unique vinegar preparation.\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":53071196455246,"sku":"046LAN013","price":13.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lang-weinessig-balsamico.jpg?v=1750979498"},{"product_id":"bonnat-schokolade-morenita-mexiko-65","title":"Morenita Mexico 65%","description":"\u003ch2\u003eWorld's Best Chocolate – Morenita 65%\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBonnat Morenita chocolate\u003c\/strong\u003e is an \u003cstrong\u003eaward-winning chocolate\u003c\/strong\u003e with a cocoa content of 65%. The 100g chocolate bar is produced by Chocolat Bonnat, who have been based in Voiron, France, since 1884. The fine chocolate is neither too thick nor too thin, it has a good bite and a long-lasting melt.\u003c\/p\u003e\n\u003ch3\u003eMorenita – World's Best Chocolate\u003c\/h3\u003e\n\u003cp\u003eThe Morenita with 65% cocoa content is Bonnat's newest milk chocolate and also award-winning. In 2017, it was a Winner at the International Chocolate Awards, making it one of the \u003cstrong\u003ebest chocolates in the world\u003c\/strong\u003e. This was Bonnat's third award (Selva Maya 2016 (Gold), Morentia 2017 (Bronze), El Castillero (Silver) 2019). A true honor!\u003c\/p\u003e\n\u003cp\u003e(Source: https:\/\/www.internationalchocolateawards.com\/de\/2016\/10\/world-final-winners-2016\/ – https:\/\/www.internationalchocolateawards.com\/de\/2017\/10\/world-final-winners-2017\/ – https:\/\/www.internationalchocolateawards.com\/de\/2019\/11\/world-final-winners-2019\/ )\u003cbr\u003e\u003cbr\u003eThe rare cocoa beans for this single-origin chocolate from Bonnat come from Mexico. Morenita owes its name to its brownish color, as it translates to \"little brown one\". This makes it ideal for producing a caramelly milk chocolate. Despite its 65% cocoa content, its color is relatively light. It impresses with notes of flowers, tobacco, and honey, and an incredibly long finish. This award-winning chocolate manages to delight both dark chocolate lovers and milk chocolate enthusiasts. This chocolate bar, neither too thick nor too thin, has a good snap.\u003cbr\u003e\u003cbr\u003eIn addition to the classic Grand Cru bars, Stéphane Bonnat continuously develops new Grand Crus d'Exception that originate from more narrowly defined growing regions, such as and Los Colorados, Chuao Village, Cocoa Cusco, Morenita, Haiti, Cuba, Selva Maya and Madre Dios. These not only attract attention with their colorful wrappers but undoubtedly also with their special aromatics.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBonnat - what speaks for it\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e    Bean-to-Bar\u003c\/li\u003e\n\u003cli\u003e    Single-Origin chocolate\u003c\/li\u003e\n\u003cli\u003e    65% cocoa content\u003c\/li\u003e\n\u003cli\u003e    Soy-free\u003c\/li\u003e\n\u003cli\u003e    Gluten-free\u003c\/li\u003e\n\u003cli\u003e    Without emulsifiers\u003c\/li\u003e\n\u003cli\u003e    Kosher\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chocolat Bonnat","offers":[{"title":"100 g","offer_id":53071201763662,"sku":"030BON0026","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonnat-schokolade-morenita-mexique.jpg?v=1750979703"},{"product_id":"pfeffersack-und-soehne-rose-salzflocken-keramikdose","title":"Rose Salt Flakes – Ceramic Jar","description":"\u003ch2\u003ePfeffersack und Soehne - Rosé Salt Flakes in Ceramic Jar\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ePfeffersack und Soehne Rosé Salt Flakes\u003c\/strong\u003e have a delightfully fine, slightly crisp texture and an inimitable mild salt aroma that subtly enhances the inherent flavor of dishes.\u003c\/p\u003e\n\u003cp\u003eIt is rather unsuitable for cooking and simply a waste for seasoning plain pasta water. We recommend the Rosé Salt Flakes as a classic table salt for hand-finishing. You can crush it between your fingers if it's not fine enough for you. Add it to steaks, salads, fish, and seafood.\u003c\/p\u003e\n\u003ch3\u003eDo you miss Pfeffersack Murray River Salt? – Here is the perfect alternative\u003c\/h3\u003e\n\u003cp\u003eFor the production of these crystal salt flakes, pink crystal salt from the Punjab Mountains is used. A brine is made from the crystal salt and directed into large evaporation ponds. Now, the interplay of sun and wind begins. Just like in a sea saltworks, a fine layer of salt forms on the surface of the ponds on hot days. These are then carefully harvested by hand and post-dried in the sun. The Rosé Salt Flakes are thus made from rock salt.\u003c\/p\u003e\n\u003cp\u003eThe Salt Range is a low mountain range in Punjab, Pakistan. It extends in a north-facing arc over approx. 200 kilometers between the Indus River in the west and the Jhelam River in the east and southeast, with a maximum width of 30 kilometers. The name of the Salt Range is derived from the rock salt deposits, sometimes several hundred meters thick, on the southern flank of the mountains.\u003c\/p\u003e\n\u003ch3\u003ePfeffersack und Soehne – the Spice Manufactory\u003c\/h3\u003e\n\u003cp\u003eThe Rosé Salt Flakes are carefully selected by the Pfeffersack und Soehne spice manufactory in Koblenz and sourced in their country of origin before being naturally pure in the black ceramic jar. This way, the aromas are preserved and protected. It can be finely crushed again in a mortar just before use or sprinkled directly over food and dishes.\u003c\/p\u003e","brand":"Pfeffersack und Soehne","offers":[{"title":"60 g","offer_id":53071213265230,"sku":"047PFE2330","price":12.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pfeffersack-soehne-rose-salzflocken-60g.jpg?v=1750980132"},{"product_id":"fesey-schokohase-rosa","title":"Chocolate bunny - pink","description":"\u003ch2 id=\"speakable-headline\"\u003ePink chocolate bunny by Fesey chocolate figures with perked-up ears\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe pink chocolate bunny by Fesey chocolate figures perks up its ears, making it look rounder and younger than the larger shapes in the range. The 70 grams of milk chocolate are wrapped in pink foil, which has been applied by hand around the figure.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePink chocolate bunny\u003c\/strong\u003e is the smallest bunny mold among the chocolate figures from Fesey in Riemerling near Munich and comes from its own, more compact tool. The pink is softer and milkier than that of the large bunny, reminiscent of almond blossoms just before they bloom.\u003c\/p\u003e\n\n\u003cp\u003eThis size is the answer for multiple nests instead of just one. Among Fesey's chocolate figures, it is the format where three can fit side-by-side. For a round at the Easter table, as a greeting next to the place setting, and for a child's room, a small bunny is perfectly sufficient, whereas the heavier sibling quickly becomes a show-stealer.\u003c\/p\u003e\n\n\u003ch3\u003eRounded back and perked-up ears\u003c\/h3\u003e\n\n\u003cp\u003eThe ears on this bunny stand upright and tilt only slightly backward, giving it an alert, almost curious expression. The back is arched, the chest sits broad on the front legs, and the hind leg protrudes as a round curve. The pink appears lighter on this shape because the smooth surfaces cast hardly any shadows.\u003c\/p\u003e\n\n\u003cp\u003eThis clearly distinguishes it from the \u003ca href=\"\/en\/products\/fesey-osterhase-schokolade-rosa\"\u003e90-gram pink Easter bunny\u003c\/a\u003e, whose ears lie flat against its neck. Those who place both side-by-side will see two different bunny shapes and two different shades of pink from the same maker. Neither wears a satin ribbon; that is reserved for the heaviest version. Instead, this bunny can be carried in one hand when a child takes it through the garden.\u003c\/p\u003e\n\n\u003ch3\u003eThe small shape is the least forgiving\u003c\/h3\u003e\n\n\u003cp\u003eThe same amount of care is spread over 70 grams as it is over a figure three times as heavy, but on significantly less surface area. An unevenness in the wall is immediately noticeable here, and there is also less paper left over when wrapping, which could otherwise hide a crease.\u003c\/p\u003e\n\n\u003cp\u003eThat is why work on these small chocolate figures is slower than on the large molds. Each figure is lifted out of the mold individually after cooling and then wrapped by hand, which is why no two bunnies are exactly alike down to the last fold.\u003c\/p\u003e\n\n\u003ch3\u003eSoft melt from mild milk chocolate\u003c\/h3\u003e\n\n\u003cp\u003eUnder the foil is the same milk chocolate as in the large figures, with at least 37 percent cocoa content and cocoa butter listed before cocoa mass in the ingredients. It melts quickly, remains mild, and finishes without any bitter edge. Because the wall is positioned on a narrower surface here, it yields even sooner when broken off.\u003c\/p\u003e\n\n\u003cp\u003eA bunny of this size is finished in two sittings, making it the most honest format in the range. It wants to be kept cool and in the shade, and it repays a dark shelf with unblemished shine. Yet, alongside coffee on a Sunday afternoon, it usually disappears in a single sitting. It likes heat the least, as that is the first thing to steal the shine from the pink paper.\u003c\/p\u003e\n\n\u003cp\u003eThe matching neighbors can be found on the \u003ca href=\"\/en\/collections\/ostern\"\u003eEaster shelf\u003c\/a\u003e, it works as a small greeting among the \u003ca href=\"\/en\/collections\/geschenke\"\u003egifts\u003c\/a\u003e, and the \u003ca href=\"\/en\/collections\/fesey-schokoladenfiguren\"\u003echocolate figures from Riemerling\u003c\/a\u003e range from flat embossed angels to lying lambs. Three small bunnies in three colors take up less space together than one large figure and fill three nests instead of just one.\u003c\/p\u003e\n","brand":"Fesey","offers":[{"title":"70 g","offer_id":53071221031246,"sku":"030FES003","price":7.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fesey-schokohase-rosa-70g.jpg?v=1750980433"},{"product_id":"fesey-schoko-osterhase-rosa-150g","title":"Chocolate Easter Bunny – pink 150g","description":"\u003ch2 id=\"speakable-headline\"\u003ePink Chocolate Easter Bunny by Fesey Chocolate Figures\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe pink chocolate Easter bunny by Fesey Chocolate Figures wears a genuine satin ribbon in a pale rose shade, secured by a thin gold cord around its neck. Beneath this is a hollow-cast milk chocolate figure wrapped by hand in pink foil, weighing 150 grams.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003epink chocolate Easter bunny\u003c\/strong\u003e is the largest rabbit shape among the chocolate figures from Fesey in Riemerling near Munich. It sits on its hind legs with its ears laid back against its spine and its front paws held close to its round belly, and it features no printed decorations whatsoever.\u003c\/p\u003e\n\n\u003cp\u003eThis figure is almost too large for an individual basket, which is precisely what makes it the centerpiece of the Easter table. Among all of Fesey’s chocolate figures, no other rabbit shape brings as much weight to the table. For those who prefer to distribute four small bunnies instead of one large one, we offer the \u003ca href=\"\/en\/products\/fesey-schokohase-rosa\"\u003e70-gram pink chocolate bunny\u003c\/a\u003e, which fits perfectly into a coffee mug as a surprise.\u003c\/p\u003e\n\n\u003ch3\u003eA pink between cherry blossom and frosting\u003c\/h3\u003e\n\n\u003cp\u003eThe foil features a clear, cool pink with a metallic sheen that is more reminiscent of freshly opened cherry blossoms than powdered sugar. Light catches the curve of the back in a wide stripe, while the folds on the belly remain darker. You won't find this interplay of light and shadow on any printed paper.\u003c\/p\u003e\n\n\u003cp\u003eEverything visible on this figure comes from the embossing of the two-part mold. The fur texture runs in fine lines across the flank, the cheek casts its own little shadow, and the laid-back ears end in a long notch.\u003c\/p\u003e\n\n\u003ch3\u003eThe ribbon is placed around the neck individually\u003c\/h3\u003e\n\n\u003cp\u003eThe satin is two shades lighter than the wrap underneath and appears almost matte next to the metallic sheen. The cord and ribbon are applied by hand after wrapping, which is why the knot sits slightly differently on every bunny, with the ends falling longer or shorter each time.\u003c\/p\u003e\n\n\u003cp\u003eWhen unwrapping, the satin is left in the hand and, in many families, subsequently finds its way onto the door handle of the children's room. Among the chocolate figures from Riemerling, only the large bunnies wear this ornament; the smaller formats do not. It is tied just before packing so that the satin remains smooth until the holiday.\u003c\/p\u003e\n\n\u003ch3\u003eMilk chocolate with a soft shell and gentle sweetness\u003c\/h3\u003e\n\n\u003cp\u003eIn the list of ingredients, cocoa butter precedes cocoa mass, which determines the melt of a hollow-cast figure. With a cocoa content of at least 37 percent, the cocoa remains in the background, while whole milk powder and sweet whey powder provide a milky roundness.\u003c\/p\u003e\n\n\u003cp\u003eThe shell slowly gives way under the thumb and melts on the tongue shortly thereafter. A piece from the back enjoyed with coffee on Easter Sunday needs no further justification, and when searching in the garden, the figure lasts surprisingly well in a coat pocket. A bunny of this size is enough for the whole group at the coffee table. Start breaking it apart at the ears to keep the large surfaces intact.\u003c\/p\u003e\n\n\u003cp\u003eUntil then, the bunny likes it cool, dark, and undisturbed; a cupboard shelf away from the window is perfectly sufficient. Among \u003ca href=\"\/en\/collections\/ostern\"\u003eeverything that belongs on the table at Easter\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/geschenke\"\u003esmall items for gifting\u003c\/a\u003e, it finds its place with ease. Its siblings in bolder shades can be found next to the other chocolate figures.\u003c\/p\u003e\n","brand":"Fesey","offers":[{"title":"150 g","offer_id":53071221883214,"sku":"030FES011","price":12.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fesey-schokohase-rosa-150g.jpg?v=1750980461"},{"product_id":"il-tinello-weisser-balsamico","title":"Il Tinello – White Balsamic Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eIl Tinello white balsamic, light and sweet-and-sour\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Il Tinello white balsamic is a condimento bianco from the Il Borgo del Balsamico acetaia in Albinea. Made from white grape must and white wine vinegar, it is light and clear, combining sweetness and acidity into a refined condiment vinegar that does not stain dishes dark.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eIl Tinello white balsamic\u003c\/strong\u003e, a condimento bianco, is made from concentrated white grape must and white wine vinegar, produced by sisters Cristina and Silvia Crotti in Albinea. Unlike Aceto Balsamico di Modena PGI, which must contain at least 6% acidity, the condimento contains less. Clear and light, sweet and sour all at once, the \u003cstrong\u003ewhite balsamic\u003c\/strong\u003e has a pleasantly rounded profile thanks to the grape must.\u003c\/p\u003e\n\n\u003ch3\u003eLight, clear, sweet-and-sour and well-rounded\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the white balsamic is light and clear, almost like pale grape juice, with a fresh, fruity aroma.\u003c\/p\u003e\n\u003cp\u003eOn the palate, sweetness and acidity meet and balance each other out; the concentrated grape must gives it a rounded, pleasant quality. Unlike a dark balsamic, it remains light, so it does not discolor light-colored sauces and dishes. This way, you get that sweet-and-sour tang without darkening the plate—a fine advantage that chefs appreciate. A white balsamic is therefore the first choice when a light sauce or a delicate fish needs to retain its color.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, vegetables and light sauces\u003c\/h3\u003e\n\u003cp\u003eThe white balsamic tastes particularly good with fish, but vegetables and even desserts also benefit from its sweetness and acidity. Because it doesn't stain, it is a favorite for everything that needs to remain light on the plate.\u003c\/p\u003e\n\u003cp\u003eA light dressing for leaf salad, steamed fennel, or grilled asparagus work perfectly with it, where a dark balsamic would be too heavy. On fried fish or seafood, it adds a fine, clear accent. And over strawberries with a little pepper, it becomes a surprising dessert that will leave your guests guessing. That is how versatile a white balsamic is: sometimes a light dressing, sometimes a subtle accent on fish, sometimes a surprising note in a dessert.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for bold, dark sweetness, stick to the \u003ca href=\"\/en\/products\/il-borgo-del-balsamico-balsamessig-rot\"\u003ered balsamic vinegar\u003c\/a\u003e or other \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic vinegars\u003c\/a\u003e; the white balsamic, however, is the bright, refined counterpart for light cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eA light condimento from Albinea\u003c\/h3\u003e\n\u003cp\u003eIl Borgo del Balsamico is the acetaia of sisters Cristina and Silvia Crotti in Albinea, in the green hills of Reggio Emilia.\u003c\/p\u003e\n\u003cp\u003eThe family is known for its dark balsamic, but the art of the acetaia also includes the light condimento bianco. The family has been working with grape must and barrels for over 40 years; before vinegar became their passion, they ran the Maska fashion house for over 30 years until the sisters sold it around the year 2000.\u003c\/p\u003e\n\u003cp\u003eThis clear, sweet-and-sour condimento is produced in the acetaia from concentrated white grape must and white wine vinegar. Like all vinegars from the family, it is made without caramel coloring or preservatives, and the 250 ml bottle goes a long way, as just a small splash brings freshness to a dish.\u003c\/p\u003e\n\u003cp\u003eIn addition to white balsamic, Il Borgo del Balsamico produces dark Aceto Balsamico, wine vinegar, and apple cider vinegar. You can find the \u003ca href=\"\/en\/collections\/il-borgo-del-balsamico\"\u003eentire range from the acetaia\u003c\/a\u003e and the fresh \u003ca href=\"\/en\/products\/il-tinello-weissweinessig\"\u003ewhite wine vinegar\u003c\/a\u003e with us, from light and airy to dark and dense.\u003c\/p\u003e","brand":"Il Borgo del Balsamico","offers":[{"title":"250 ml","offer_id":53071227060558,"sku":"046VIA2213","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/il-tinello-weisser-balsamico-condimento-bianco.jpg?v=1772106656"},{"product_id":"fesey-osterhase-schokolade-rosa","title":"Easter Bunny Chocolate - pink","description":"\u003ch2\u003eFesey Milk Chocolate Easter Bunny – 90g\u003c\/h2\u003e\n\u003cp\u003eThe pink \u003cstrong\u003eFesey chocolate Easter bunny\u003c\/strong\u003e is carefully hand-poured into its nostalgic mold in Bavaria and gently wrapped in shiny foil. This 90g sitting bunny is a special Easter classic made from delicate milk chocolate that tastes simply delicious! It's almost too pretty to eat. But appearance is also important for an Easter bunny: with long ears and a fluffy tail, it's just adorable. With this nostalgic chocolate bunny, you'll make an excellent impression this Easter. The chocolate Easter bunny, wrapped in pink foil, is a popular gift for the Easter basket during the Easter celebrations that will delight more than just children.\u003c\/p\u003e\n\u003ch3\u003eFesey – Chocolate Figures\u003c\/h3\u003e\n\u003cp\u003eFesey chocolate figures, like the Easter bunny, have been a firm part of our product range for many years. The factory, run by the third generation near Munich, creates many happy moments for our customers with its chocolate figures such as Santa Clauses, Christmas trees, Easter bunnies, and the beautiful chocolate hearts, all lovingly poured into nostalgic molds and then skillfully hand-wrapped in colorful foil. Even though Fesey chocolate figures are almost too good to eat, it's worth it, because the milk chocolate tastes simply heavenly.\u003c\/p\u003e","brand":"Fesey","offers":[{"title":"90 g","offer_id":53071245967694,"sku":"030FES045","price":8.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fesey-schokohase-rosa-90g.jpg?v=1750980987"},{"product_id":"fesey-schoko-weihnachtsmann-pink-70g","title":"Chocolate Santa pink – 70g","description":"\u003ch2 id=\"speakable-headline\"\u003ePink chocolate Santa Claus from Fesey Schokoladenfiguren as a small gift\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe pink chocolate Santa Claus from Fesey Schokoladenfiguren weighs 70 grams and is finished in a rich, high-gloss magenta—the loudest color in the house. It is the perfect small gift for places where red and gold are already lining every shelf.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe pink chocolate Santa Claus\u003c\/strong\u003e from Fesey Schokoladenfiguren is made using an old mold and consists of milk chocolate with at least 37 percent cocoa, hand-wrapped in magenta foil. It is molded and wrapped in Riemerling near Munich; while the figure’s shape comes from another era, the color certainly does not.\u003c\/p\u003e\n\n\u003cp\u003eThe appeal of this figure lies in the clash between a traditional shape and a glaring shell. A Santa Claus with a beard and sack, wrapped in a pink as vibrant as a neon sign, is sure to make any advent visitor laugh. Those who prefer to give a slightly larger figure can find the \u003ca href=\"\/en\/products\/fesey-schoko-weihnachtsmann-pink-125g\"\u003e125-gram pink Santa Claus\u003c\/a\u003e here.\u003c\/p\u003e\n\n\u003ch3\u003eMagenta with a lacquer-like sheen\u003c\/h3\u003e\n\n\u003cp\u003eThe pink shifts into violet as soon as the light hits it at a flatter angle, and the sheen appears almost lacquered. Next to a green branch, it creates a contrast that no other pair on this shelf can achieve. Under cold ceiling light, the tone becomes sharper, while in the glow of a candle, it becomes velvety.\u003c\/p\u003e\n\n\u003cp\u003eFrom three meters away, only the silhouette of the embossing remains, which is more than enough to recognize the Santa Claus. Only when held in the hand do the beard, hood, and staff reappear, and that is when you notice how much detail lies beneath this color.\u003c\/p\u003e\n\n\u003ch3\u003eA small gift that sparks conversation\u003c\/h3\u003e\n\n\u003cp\u003eWhen visiting for the holidays, you might bring wine, cookies, or candles, but your host likely already has all three. A pink chocolate figure is something they won't have, and you will notice that in the second of silence when it is unwrapped.\u003c\/p\u003e\n\n\u003cp\u003eAfter that, it is turned over, commented on, and inspected from every angle. It is usually shared while still standing, because on such evenings, no one wants to wait for a plate. It is plenty for a group at the kitchen table, provided no one is too greedy.\u003c\/p\u003e\n\n\u003cp\u003eThose with multiple visits planned should just pick up three figures and leave one in each hallway. The price remains reasonable, and no one has to worry about the host's preferences for taste, size, or favorite color beforehand.\u003c\/p\u003e\n\n\u003ch3\u003eMilky notes from whole milk and whey\u003c\/h3\u003e\n\n\u003cp\u003eIn addition to whole milk powder, the ingredient list includes sweet whey powder, the light remnant left over from cheese production. It contributes milk sugar and pushes the flavor a little further into the milky, away from any bitterness.\u003c\/p\u003e\n\n\u003cp\u003eThe thin wall yields at room temperature and melts rather than snaps. The label lists milk and soybeans as allergens, and that pretty much exhaustively describes the recipe for this figure.\u003c\/p\u003e\n\n\u003cp\u003eA cool, dark place will preserve the magenta's sheen well beyond St. Nicholas Day. On a radiator shelf, however, the foil will turn dull within a few days, and the color will lose exactly what you bought it for.\u003c\/p\u003e\n\n\u003cp\u003eAmong the chocolate figures from Riemerling, magenta stands out the most in a lineup otherwise dominated by copper, gold, and fire-engine red. You can find this figure alongside \u003ca href=\"\/en\/collections\/fesey-schokoladenfiguren\"\u003eall other Fesey figures\u003c\/a\u003e in our shop, as well as \u003ca href=\"\/en\/collections\/geschenke\"\u003egifts\u003c\/a\u003e for hosts and \u003ca href=\"\/en\/collections\/schokoladenfiguren\"\u003echocolate figures\u003c\/a\u003e for every season.\u003c\/p\u003e\n","brand":"Fesey","offers":[{"title":"70 g","offer_id":53071256944974,"sku":"030FES048","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fesey-schoko-weihnachtsmann-pink-70g.jpg?v=1750981203"},{"product_id":"fesey-schoko-weihnachtsmann-pink-125g","title":"Chocolate Santa pink – 125g","description":"\u003ch2 id=\"speakable-headline\"\u003ePink Chocolate Santa Claus by Fesey Chocolate Figures\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe pink chocolate Santa Claus from Fesey Chocolate Figures comes in rich, magenta-toned foil without any imprints. Hollow-molded from milk chocolate, it weighs 125 grams, and anyone who thinks a Santa Claus has to be red will change their mind after seeing this one.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe pink chocolate Santa Claus\u003c\/strong\u003e is a Christmas figure that Fesey Chocolate Figures in Riemerling molds and wraps by hand in pink metallic foil. The pink is deep and rich, with a violet undertone and plenty of shine on the edges of the folds. The color turns the traditional figure into something decidedly cheerful.\u003c\/p\u003e\n\n\u003cp\u003eChildren reach for this figure on the shelf unerringly, even before they notice the golden one next to it. It fits right in on an Advent platter with candy canes, marzipan potatoes, and colorful ornaments. Beside it stands the \u003ca href=\"\/en\/products\/fesey-schoko-weihnachtsmann-pink-70g\"\u003e70-gram pink Santa Claus\u003c\/a\u003e for those giving multiple gifts.\u003c\/p\u003e\n\n\u003ch3\u003eMagenta that transforms the whole table\u003c\/h3\u003e\n\n\u003cp\u003ePink behaves differently than any classic Christmas color, as it doesn't subordinate itself to green or gold. It looks almost cheeky among fir branches, yet like a composed splash of color on a white shelf. Anyone who likes to celebrate the holidays a bit younger and significantly brighter will find the right wrapping here.\u003c\/p\u003e\n\n\u003cp\u003eEven under this loud color, the embossing remains clearly legible because the relief is cut deep enough into the mold. The beard lies broadly on the coat, the hood falls softly onto the neck, and the sack bulges over the shoulder.\u003c\/p\u003e\n\n\u003cp\u003eOn a wreath of branches and between white candles, this magenta provides the one accent that the group will still be talking about at the end. Anyone setting the table for children should place this figure at the head, as that is where eyes turn first anyway.\u003c\/p\u003e\n\n\u003ch3\u003eThe color is in the foil\u003c\/h3\u003e\n\n\u003cp\u003eThe foil is a paper-thin aluminum sheet that arrives at the wrapping station already dyed. Because the color is in the material itself, it flashes just as brightly at every edge as it does on the surface, and nothing can flake off.\u003c\/p\u003e\n\n\u003cp\u003eEach wrap is applied individually, fold by fold, which is why two Santa Clauses never have the same crease on their sleeves. Anyone who places two side-by-side will spot the differences within a few seconds. That is exactly how you recognize that a hand has worked here and not a machine.\u003c\/p\u003e\n\n\u003ch3\u003eMild milk chocolate behind a loud wrapping\u003c\/h3\u003e\n\n\u003cp\u003eInside awaits the same mild milk chocolate with at least 37 percent cocoa content found in all colors of this series. Cocoa butter ahead of cocoa mass in the ingredient list ensures a smooth melt and a wall that yields even at room temperature.\u003c\/p\u003e\n\n\u003cp\u003eWith cocoa in the afternoon, the figure disappears in an astonishingly short time as soon as there are children in the house. The taste remains milky and quietly sweet from the hood down to the hem of the coat. If you keep them cool and dark, you can enjoy their shine long after St. Nicholas Day. A broken-off piece noticeably extends the afternoon, and the rest waits in the paper until the next day.\u003c\/p\u003e\n\n\u003cp\u003eAmong the chocolate figures from Riemerling, this one wears the loudest wrapping, and the range spans from gingerbread men over to Easter lambs. With us, it stands next to \u003ca href=\"\/en\/collections\/fesey-schokoladenfiguren\"\u003ethe entire Fesey assortment\u003c\/a\u003e; nearby await \u003ca href=\"\/en\/collections\/schokoladenfiguren\"\u003echocolate figures\u003c\/a\u003e in many sizes and everything else for \u003ca href=\"\/en\/collections\/weihnachten\"\u003ethe Advent season\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Fesey","offers":[{"title":"125 g","offer_id":53071257174350,"sku":"030FES051","price":12.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fesey-schoko-weihnachtsmann-pink-125.jpg?v=1750981212"},{"product_id":"la-perle-des-dieux-jahrgangssardinen-lulu-2016","title":"Vintage Sardines Lulu – 2016","description":"\u003ch2 id=\"speakable-headline\"\u003eLulu Vintage Sardines, aged in olive oil over the years\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe 2016 Lulu vintage sardines from La Perle des Dieux are sardines in extra virgin olive oil from the Vendée, caught at the end of the season and aged in the tin since they were caught. Not mass-produced, quick-turnaround goods, but confited premium sardines that, like a fine wine, have their own vintages.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e2016 Lulu Vintage Sardines\u003c\/strong\u003e are aged sardines in olive oil from La Perle des Dieux in Saint-Gilles-Croix-de-Vie, a port town southwest of Nantes. Caught at the end of the season, when the fish had a fat content of around 12%, and since then confited year after year in the tin – a vintage you let age like a wine. The 2016 vintage has now been aging for around ten years, and you can taste every one of them.\u003c\/p\u003e\n\u003ch3\u003eMelts like butter on the tongue\u003c\/h3\u003e\n\u003cp\u003eAfter almost a decade of aging in the tin, the sardines are tender, delicate, and velvety – they melt like butter on the tongue.\u003c\/p\u003e\n\u003cp\u003eThe 2016 is one of those mature vintages that the French call \"d'Exception.\" While the younger vintages still have firm flesh, everything here has mellowed: the oil has soaked deep into the fish, and the aromas have become calmer, fuller, and deeper. A sardine that is no longer in a hurry – and that is precisely its charm.\u003c\/p\u003e\n\u003ch3\u003eOn toasted bread with a glass of white wine\u003c\/h3\u003e\n\u003cp\u003eSuch a mature vintage sardine needs little: toasted bread, a few drops of its oil, perhaps a bit of fleur de sel.\u003c\/p\u003e\n\u003cp\u003eServed plain on warm baguette, they show their finest side; dip the bread in the oil from the tin, and pair it with a chilled Muscadet or a dry white wine from the Loire Valley. If you like, place them briefly on the lukewarm bread – the warmth allows the aroma to open up even further. You can find a large selection of other \u003ca href=\"\/en\/collections\/sardinen\"\u003esardines in olive oil\u003c\/a\u003e in our shop.\u003c\/p\u003e\n\u003cp\u003eThe French themselves offer a tip for aging: turn the tins about every 6 months so that the sardines remain covered in oil on both sides. This allows the vintage to continue aging evenly and, stored in a cool, dark place, it will keep well for another decade.\u003c\/p\u003e\n\u003ch3\u003eA sardine house, conceived by a woman\u003c\/h3\u003e\n\u003cp\u003eLa Perle des Dieux is arguably the most feminine cannery among sardine producers – founded in 2005 by Claudie Vardelle, who previously managed a Parisian fashion boutique.\u003c\/p\u003e\n\u003cp\u003eTogether with Philippe Gendreau, whose family has been canning fish for four generations, Claudie had a beautiful idea: no fishermen or nets on the tins, but instead designs by young female artists. Fresh from the catch, the sardines are cleaned and packed by hand within 48 hours and then lightly heated in the traditional way. This gave rise to the two series – Mademoiselle Perle by Delphine Cossais and Lulu by the painter Coralie Joulin, whose figure bears the features of Lucienne, the good soul of the factory for over forty years.\u003c\/p\u003e\n\u003cp\u003eThe 2016 design is called \"De fil en aiguille\" (one thing leads to another) and shows Lulu in a corset with a fish in her hand. A new image every year – making each tin a little collector's item, whether you open it or place it on the shelf. We offer \u003ca href=\"\/en\/collections\/la-perle-des-dieux\"\u003evintage sardines from La Perle des Dieux\u003c\/a\u003e from many different years, including in the \u003ca href=\"\/en\/products\/la-perle-des-dieux-jahrgangssardinen-2017\"\u003eMademoiselle Perle series\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eContents 115 g – Drained weight 86.3 g\u003c\/p\u003e","brand":"La Perle des Dieux","offers":[{"title":"115 g \/ 86.3 g","offer_id":53071262056782,"sku":"047PDD0003","price":11.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-perle-des-dieux-jahrgangssardinen-lulu-2016.jpg?v=1750981426"},{"product_id":"la-perle-des-dieux-jahrgangssardinen-lulu-2018","title":"Vintage Sardines Lulu - 2018","description":"\u003ch2 id=\"speakable-headline\"\u003eLulu 2018 Vintage Sardines, butter-tender after years in the tin\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLa Perle des Dieux Lulu 2018 vintage sardines are sardines in extra virgin olive oil from the Vendée, caught at the end of the season and aged in the tin for years. A millésime among sardines – matured, rich, and presented in a decorative collector's tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLulu 2018 vintage sardines\u003c\/strong\u003e are matured sardines in olive oil from La Perle des Dieux in Saint-Gilles-Croix-de-Vie, the old fishing port southwest of Nantes. Caught when the sardines had about 12% fat at the end of the season and confited in the tin ever since – the 2018 vintage has now been maturing for about eight years, and it carries its age with grandeur.\u003c\/p\u003e\n\u003ch3\u003eButter-tender, with a calm depth\u003c\/h3\u003e\n\u003cp\u003eA mature vintage of the \"d'Exception\" class: the meat has become butter-tender, the flavor deep and balanced.\u003c\/p\u003e\n\u003cp\u003eFresh sardines jump out at you, but this one rests gently on the tongue. Salty, mild, with an oiliness that carries rather than greases – and a long, round finish. Time has turned this little fish into a grand delicacy.\u003c\/p\u003e\n\u003ch3\u003eOn bread with radishes and chilled wine\u003c\/h3\u003e\n\u003cp\u003eSardine on buttered farmhouse bread, a few slices of radish, a little coarse salt – a snack can hardly be simpler or more beautiful.\u003c\/p\u003e\n\u003cp\u003eA chilled Chablis or a dry Riesling provides the perfect cool counterpoint for the 2018 vintage. If you prefer it warmer, lift the sardines from the oil just before serving and place them on lukewarm bread. You can find more from the sea in our \u003ca href=\"\/en\/collections\/fischkonserven\"\u003eFrench tinned fish\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003cp\u003eA tip for further aging at home: turn the tin over every 6 months so that the oil coats every side. This way, the vintage only gets better over the years and will easily last a decade.\u003c\/p\u003e\n\u003ch3\u003eTins designed by young artists\u003c\/h3\u003e\n\u003cp\u003eLa Perle des Dieux is arguably the most feminine cannery in the industry – founded in 2005 by Claudie Vardelle, who came from the Parisian fashion world.\u003c\/p\u003e\n\u003cp\u003eTogether with Philippe Gendreau, whose family has been canning fish for four generations, she had a fine idea: instead of fishermen and nets, artists should design the lids. Thus, two series run side-by-side – the Mademoiselle Perle by Delphine Cossais and Lulu by the painter Coralie Joulin, whose inspiration, Lucienne, worked in the factory for over forty years.\u003c\/p\u003e\n\u003cp\u003eThe 2018 motif is called \"Lulu en sari indien\" and shows Lulu in an Indian sari, with her umbrella cheekily slung over her shoulder. A new picture every year, each tin a small work of art – you can find \u003ca href=\"\/en\/collections\/la-perle-des-dieux\"\u003evintage sardines from La Perle des Dieux\u003c\/a\u003e with us across many vintages, as well as the sister series, \u003ca href=\"\/en\/products\/la-perle-des-dieux-jahrgangssardinen-2019\"\u003eMademoiselle Perle\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eContent 115 g – Drained weight 86.3 g\u003c\/p\u003e","brand":"La Perle des Dieux","offers":[{"title":"115 g \/ 86.3 g","offer_id":53071262220622,"sku":"047PDD0007","price":9.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-perle-des-dieux-jahrgangssardinen-lulu-2018.jpg?v=1750981434"},{"product_id":"nordur-salt-blaubeer-salz-metalldose","title":"Blueberry Salt – Metal Tin","description":"\u003ch2 id=\"speakable-headline\"\u003eBlueberry Salt, Iceland's fruity surprise\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Blueberry Salt from Nordur Salt combines crunchy sea salt flakes from the Breiðafjörður with hand-picked Icelandic blueberries – fruity and tart, violet-red in color, and packaged in a metal tin featuring a mermaid. Perfect for game, cheese, and desserts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eBlueberry Salt\u003c\/strong\u003e from Nordur Salt is the most unusual member of this Icelandic tin family: crunchy, geothermally harvested sea salt flakes meet blueberries picked by hand in the endless expanses of the island – the result is a salt with a fruity, tart note and a color ranging from violet to dark red that immediately tells a story on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eFirst salty, then fruity, always surprising\u003c\/h3\u003e\n\n\u003cp\u003eOn the palate, you first get the clear saltiness of the flake, then the berry reveals itself: slightly sweet, slightly tart, with that wild note that distinguishes Iceland's blueberries from their tame relatives. No lab-created aroma, but real fruit in the salt – you can see it in the dark flecks.\u003c\/p\u003e\n\n\u003cp\u003eAs always, the base comes from the Breiðafjörður: clean seawater, boiled on the small island of Karlsey off Reykhólar using pure geothermal energy, following the ancient Icelandic technique from 1753. Only this mild, crunchy flake provides the right stage for the berry.\u003c\/p\u003e\n\n\u003cp\u003eIncidentally, it is boiled at about 70 degrees – gently enough that the flakes remain paper-thin and the berry pieces retain their color. You can recognize high-quality production here with the naked eye: not a gray mass, but bright flakes with dark, clearly defined berry flecks.\u003c\/p\u003e\n\n\u003ch3\u003eFor game, cheese, and dark chocolate\u003c\/h3\u003e\n\n\u003cp\u003eThe Blueberry Salt is a born companion for everything autumnal: over medium-rare wild duck, on venison or lamb fillet, the fruit bridges the gap to the dark sauce. On a cheese board, it reliably provides a conversation starter alongside aged mountain cheese or blue cheese.\u003c\/p\u003e\n\n\u003cp\u003eAnd then the sweet side: a pinch over dark chocolate, on vanilla ice cream, panna cotta, or cheesecake – salty meets berry meets sweetness, and the dessert gets a round of applause. It is particularly good in a salad with goat cheese and walnuts, where it serves as both dressing and decoration. The pure classic counterpart is the \u003ca href=\"\/en\/products\/nordur-salt-meersalzflocken-metalldose\"\u003eSea Salt Flakes metal tin\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eA small trick for a big effect: sprinkle the salt just before serving so that the color and crunch remain lively – the berries react to moisture faster than the salt. Sprinkle late, marvel long, eat every last bite: that is the simple blueberry formula that works on every set table and for every guest without further instructions.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the saltworks in Breiðafjörður\u003c\/h3\u003e\n\n\u003cp\u003eNordur Salt was founded in 2012 by two friends – Icelander Garðar Stefánsson and Dane Søren Rosenkilde, who met in Aarhus and decided to produce the best salt. The energy is supplied by the earth itself, and Nordur Salt received the \u003ca href=\"https:\/\/www.red-dot.org\/project\/nordur-salt-20900\" target=\"_blank\" rel=\"noopener nofollow\"\u003eRed Dot Award\u003c\/a\u003e in 2014 for its packaging design.\u003c\/p\u003e\n\n\u003cp\u003eThe small metal tin with the mermaid keeps the fragile flakes dry and intact – and after the last crumb is gone, it is useful for storing all kinds of treasures. A salt like a souvenir from vacation, only without having to pack a suitcase.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more flavored varieties among the \u003ca href=\"\/en\/collections\/kraeuter-gewuerzsalze\"\u003eHerbal \u0026amp; Spice Salts\u003c\/a\u003e, and the entire island family at \u003ca href=\"\/en\/collections\/nordur-salt\"\u003eNordur Salt\u003c\/a\u003e. Iceland in violet – bold, fruity, and unforgettable from the first sprinkle. If you love berries, you’ve found your salt!\u003c\/p\u003e\n","brand":"Nordur Salt","offers":[{"title":"100 g","offer_id":53071265235278,"sku":"047WIL5348","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nordur-salt-blaubeer-salz-metalldose-v.jpg?v=1750981582"},{"product_id":"fesey-schoko-maennlein-pink-20g","title":"Chocolate man pink – 20g","description":"\u003ch2 id=\"speakable-headline\"\u003ePink Chocolate Man by Fesey Chocolate Figures to give away\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eThe pink chocolate man by Fesey Chocolate Figures is wrapped in vibrant magenta foil, concealing a gingerbread man made of milk chocolate. Weighing only 20 grams and featuring a flat relief, it has dot eyes, a wide mouth, and a row of buttons that press through the foil.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePink Chocolate Man\u003c\/strong\u003e is one of the small relief figures by Fesey Chocolate Figures, cast in Riemerling in Upper Bavaria and hand-wrapped. The pink is a rich magenta with no pastel tones, exactly the shade that children will pull out of a basket full of sweets first.\u003c\/p\u003e\n\n\u003cp\u003eThis gives the color a clear mission. It doesn't need to argue with pine green or candle red; it simply stands alongside them and spreads good cheer, which, at the end of the last school week before the holidays, is worth more than any subtle color coordination.\u003c\/p\u003e\n\n\u003ch3\u003eMagenta that stands out immediately in a candy basket\u003c\/h3\u003e\n\n\u003cp\u003eThe foil has a strong sheen, yet the relief still shows through because the light shifts into violet within the indentations. This makes the laughing mouth the most distinct line on the entire figure, followed by the three buttons on the chest and the short, thick arms. By candlelight, the magenta loses some of its intensity and leans toward a raspberry hue.\u003c\/p\u003e\n\n\u003cp\u003eOn a dark wooden table, the little man shines like a signal; on white paper, it looks almost garish. Anyone who puts several of them in a bowl needs no other decoration. The little man likes to make an entrance; being inconspicuous is simply not in its nature.\u003c\/p\u003e\n\n\u003ch3\u003eA greeting for the whole class\u003c\/h3\u003e\n\n\u003cp\u003eBefore the Christmas holidays, everyone wants a gift, and in those cases, the quantity counts for more than the size. A flat figure at each desk is quickly placed, won't slide around in a pencil case, and survives the trip to school in a backpack. A single figure is also quickly eaten, which, for a whole class, is an argument for the size rather than against it.\u003c\/p\u003e\n\n\u003cp\u003eIn kindergarten, it goes into the Advent bag; at a winter birthday, it lies next to the cake plate; and in the neighborhood, it serves as a little thank-you to the kids next door. It is flat enough for an Advent calendar door without causing the cardboard to bulge.\u003c\/p\u003e\n\n\u003ch3\u003eFlat relief instead of a hollow figure\u003c\/h3\u003e\n\n\u003cp\u003eUnlike the company’s large chocolate figures, the little man is not molded in the round but cast as a flat relief. This means it has a consistent thickness and is less likely to break on the way in a bag. The back remains smooth so the figure lies flat on a plate.\u003c\/p\u003e\n\n\u003cp\u003eThe two-part mold creates sharp edges for the mouth, eyes, and buttons; the rest is done by the paper, which is applied to each chocolate figure individually by hand. Because no machine counts them, the foil sits a little differently on every piece, which is why they are called unique items at the company.\u003c\/p\u003e\n\n\u003cp\u003eUnder the paper lies a mild milk chocolate where cocoa butter sets the tone, keeping the melt suitably soft. One leg disappears first, then the rest follows, and there is not much chewing required anyway. The flavor remains milky and calmly sweet until the very end.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/fesey-schoko-maennlein-eisblau-20g\"\u003eice-blue man\u003c\/a\u003e has a cooler feel; the entire assortment can be found in the \u003ca href=\"\/en\/collections\/fesey-schokoladenfiguren\"\u003eFesey Chocolate Figures\u003c\/a\u003e, and chocolate bars are located one shelf over in the \u003ca href=\"\/en\/collections\/schokolade\"\u003echocolate department\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Fesey","offers":[{"title":"20 g","offer_id":53071265628494,"sku":"030FES055","price":2.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fesey-schoko-maennlein-pink.jpg?v=1750981601"},{"product_id":"greenomic-cannoli-di-sicilia-nocciola","title":"Sicilian Cannoli – Hazelnut","description":"\u003ch2 id=\"speakable-headline\"\u003eCannoli di Sicilia Nocciola by Greenomic Delikatessen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eCannoli di Sicilia Nocciola by Greenomic Delikatessen are Sicilian-style crispy pastry rolls filled with hazelnut paste. They come in a 200-gram pink metal tin with a swing-top closure, which preserves their crispness for weeks.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCannoli di Sicilia Nocciola\u003c\/strong\u003e are filled tube pastries that Greenomic Delikatessen has produced in Italy according to an Italian recipe. The pastry contains wheat flour, wine, sugar, egg, and a hint of cocoa, while the cream features hazelnut paste, milk powder, and fine hazelnut pieces.\u003c\/p\u003e\n\n\u003ch3\u003eCrispy on the outside, soft and nutty on the inside\u003c\/h3\u003e\n\u003cp\u003eWith the first bite, the shell cracks audibly, immediately followed by the soft cream that holds the break together again. It is precisely this contrast that defines the pastry, and it lasts as long as the packaging remains closed. Anyone who breaks one crosswise will immediately see the bubbly structure of the shell in the cross-section.\u003c\/p\u003e\n\u003cp\u003eThe shell tastes of baked wheat, vanilla, and a hint of cocoa that is felt rather than clearly identified. Sugar takes the lead in the filling, followed by the hazelnut paste, and both can be tasted in that order. The filling is distinctly sweet and nutty, and the small hazelnut pieces give the soft part a second, quieter bite.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, on the coffee table, as a gift\u003c\/h3\u003e\n\u003cp\u003eA roll next to a short espresso is the obvious pairing, as the bitterness of the coffee balances the sweetness of the cream. Two pieces on a small plate are enough for the afternoon; more is rarely needed. They also go perfectly with a glass of Marsala or a sweet dessert wine.\u003c\/p\u003e\n\u003cp\u003eOn the coffee table, they stand alongside cantuccini and a bowl of almonds, holding their own among softer neighbors. Crumbled over a scoop of vanilla ice cream, they make a dessert in two minutes for which no one has to bake. Because the pink tin with the swing-top closure looks as if someone had already thought of adding a ribbon, it is often passed on as a gift unopened.\u003c\/p\u003e\n\n\u003ch3\u003eThe name comes from the reed\u003c\/h3\u003e\n\u003cp\u003eIn Sicily, the dough was traditionally wrapped around short pieces of river cane, called \"canna,\" fried on them, and the tube was removed after cooling. What remained was the tube that would later hold the cream, and the pipe gave the pastry its name.\u003c\/p\u003e\n\u003cp\u003eAlmost a fifth of the dough is wine, and it is there for a solid reason. The alcohol evaporates in the heat, causing the shell to puff up and leaving behind the coarse, porous surface by which a cannolo is recognized. In a Sicilian pasticceria, the tubes are filled just before sale because otherwise, they would turn soft within hours. For this reason, a version is baked for Greenomic Delikatessen that can withstand being stored.\u003c\/p\u003e\n\n\u003ch3\u003eThe tin remains when the pastries are gone\u003c\/h3\u003e\n\u003cp\u003eClose the tin tightly after each use, and the crunch will remain even after days. Stored in a cool, dry place, the pastries will keep until the printed date; no refrigerator is needed. Once the supply is used up, you are left with a metal container with a swing-top closure that can be used to store cookies, tea, or screws.\u003c\/p\u003e\n\u003cp\u003eBeside it, the green tin with the \u003ca href=\"\/en\/products\/greenomic-cannoli-di-sicilia-pistacchio\"\u003eCannoli Pistacchio\u003c\/a\u003e awaits, and the rest of the sweets from Greenomic Delikatessen can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-dolci\"\u003eDolci selection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"200 g","offer_id":53071318942030,"sku":"045GRN5091","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/greenomic-cannoli-nocciola.jpg?v=1750981863"},{"product_id":"briosa-gourmet-lachs-pate","title":"Salmon Pâté","description":"\u003ch2 id=\"speakable-headline\"\u003eSpreadably soft salmon cream from Portugal for a perfect piece of bread\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe salmon pâté from Briosa Gourmet is a spreadably soft salmon cream made from salmon, olive oil, tomato, and spices, hand-whipped into a mousse in Figueira da Foz. This is not solid fish in a can, but a fine spread for bread, crackers, and appetizer platters.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003esalmon pâté\u003c\/strong\u003e from Briosa Gourmet is a refined salmon cream from Portugal, crafted from tender salmon with olive oil, tomato, and a mild spice blend into an airy fish mousse. Rosé in color, gentle in flavor, and spreadable right off the knife. Let yourself be surprised by a spread that achieves a lot with just a few ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eRosé, mild, and spreadably soft\u003c\/h3\u003e\n\u003cp\u003eThe salmon cream is creamy, velvety, and spreadable, with a delicate rosé hue and a fine fish flavor softly rounded out by olive oil and tomato.\u003c\/p\u003e\n\u003cp\u003eIt gives way immediately on the knife and maintains a creamy texture on bread. The spices remain discreetly in the background, allowing the salmon to take center stage. No strong notes, no sharpness—just a calm, well-rounded creaminess. This is what a pâté tastes like when it doesn't need to persuade anyone.\u003c\/p\u003e\n\u003cp\u003eWhere the bolder sardine and mackerel creams taste darker and spicier, the salmon variety is the most delicate of the bunch, light and refined. If you usually find fish too intense, this is the best place to start. It is also perfect as a mild introduction for children.\u003c\/p\u003e\n\n\u003ch3\u003eOn crusty bread, for an aperitif, in a sandwich\u003c\/h3\u003e\n\u003cp\u003eSalmon pâté is simple and delicious on freshly toasted bread, topped with a squeeze of lemon and some dill.\u003c\/p\u003e\n\u003cp\u003eIt finds its place on crackers during an aperitif, accompanied by a glass of dry white wine or a cool Vinho Verde. On an appetizer platter, it pairs well next to a \u003ca href=\"\/en\/products\/briosa-gourmet-thunfisch-pate\"\u003etuna pâté\u003c\/a\u003e and a \u003ca href=\"\/en\/products\/briosa-gourmet-sardinen-pate\"\u003esardine pâté\u003c\/a\u003e—a trio made for spooning and spreading.\u003c\/p\u003e\n\u003cp\u003eFor guests, stir the cream until smooth with a spoonful of cream cheese and some lemon zest, serve in small glasses, and add breadsticks. In no time, a can becomes a fine appetizer. A touch of dill on top, and your kitchen greeting is ready.\u003c\/p\u003e\n\u003cp\u003eThe cream is also quickly on hand for sandwiches or as a dollop on a salad plate. A dab on boiled potatoes, a spoonful in pasta salad, or a spread for a breakfast roll—the small appetizer is ready. You can keep leftovers fresh in the refrigerator for a day or two if covered.\u003c\/p\u003e\n\n\u003ch3\u003eHand-whipped in Figueira da Foz\u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet is a brand by A Briosa, based in the fishing port of Figueira da Foz for over 30 years and founded in 1991 by António Faustino on the Portuguese Atlantic coast.\u003c\/p\u003e\n\u003cp\u003eThe fish arrives fresh directly at the port of Cabedelo, without long transport routes. Busy hands clean and fillet the fish before it is blended with olive oil, tomato, and a finely seasoned spice mixture into a smooth cream. Up to 60,000 cans are produced this way in a single day, each wrapped by hand in paper with an azulejo pattern. This dedication is appreciated as far away as England, France, and the USA.\u003c\/p\u003e\n\u003cp\u003eBriosa Gourmet has been reaching us for many years via the house of Conservas Portugal Norte, founded in 1912 in Matosinhos, which has been fostering the tradition of Portuguese canned fish for over 100 years. The classic brand \u003ca href=\"\/en\/collections\/porthos\"\u003ePorthos\u003c\/a\u003e also comes from the same house. Browse through \u003ca href=\"\/en\/collections\/briosa-gourmet\"\u003emore canned fish from Briosa Gourmet\u003c\/a\u003e.\u003c\/p\u003e","brand":"Briosa Gourmet","offers":[{"title":"75 g","offer_id":53071435989326,"sku":"048MED023","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/briosa-gourmet-lachs-pate.jpg?v=1750981960"},{"product_id":"malpighi-prelibato-rose-condimento","title":"Prelibato Rosé – Seasoning","description":"\u003ch2 id=\"speakable-headline\"\u003eMalpighi Prelibato Rosé – Rosé Balsamic with a subtle rose note from Modena\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMalpighi's Prelibato Rosé is a pink-colored condiment based on white balsamic, refined with natural rose essence. Not a dark aceto and not an ordinary dressing, but a floral, fresh rosé balsamic that graces any table.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eRosé Balsamic\u003c\/strong\u003e Prelibato Rosé from Acetaia Malpighi is made from the must of white Trebbiano and Ancellotta grapes, which is boiled down and aged for 5 years in small ash barrels to become Prelibato. Only then is the natural rose essence added, giving it its color and fragrance. With a density of 1.22, it remains light and fluid, with a fine, floral note.\u003c\/p\u003e\n\u003ch3\u003ePink, floral, slightly sweet\u003c\/h3\u003e\n\u003cp\u003eThe rosé sits in the bottle with a delicate pink hue; the scent is of fine roses, the taste slightly sweet with a bright freshness. A real eye-catcher even before you taste it. The delicate color comes from the Ancellotta grape, not from a dye pot.\u003c\/p\u003e\n\u003cp\u003eFruity, floral, lively—the rose notes overlay the light balsamic without overpowering it. A scent like a summer garden, yet it remains a fine balsamic and not a perfume. Such a rosé balsamic is rare and puts you in a good mood as soon as you pour it.\u003c\/p\u003e\n\u003ch3\u003eWith fish, salad, and summer dishes\u003c\/h3\u003e\n\u003cp\u003eThe rosé is used raw and added just before serving, wherever color and freshness count. Its floral scent would evaporate in the heat; raw, however, it is a feast for both the eyes and the palate.\u003c\/p\u003e\n\u003cp\u003eIt brings joy to any summer table, served with fish, crustaceans, and seafood, or over a salad with a good \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e. Its delicate color and rose note make it an eye-catcher, yet it seasons as finely as its light brother, the \u003ca href=\"\/en\/products\/malpighi-prelibato-condimento-bianco\"\u003ePrelibato\u003c\/a\u003e. It is equally lovely over strawberries with cream cheese, goat cheese, or in a summery aperitif. A few drops are enough to turn a simple dish into a small celebration.\u003c\/p\u003e\n\u003ch3\u003eFive years of Prelibato and a rose\u003c\/h3\u003e\n\u003cp\u003eThe basis is the white balsamic Prelibato, for which the must of Trebbiano and Ancellotta grapes matures for 5 years in light ash wood.\u003c\/p\u003e\n\u003cp\u003eThe Ancellotta grape provides a touch of color, while natural rose essence perfects the aroma and tone. The Prelibato Rosé is one of the house's latest ideas, because rosé is on everyone's lips today—and not just when it comes to wine. Such a light rosé balsamic is more about creative playfulness than pure tradition, yet it contains all the expertise of the Acetaia. Acetaia Malpighi has been producing balsamic since 1850, now in its fifth generation under Massimo Malpighi, with over 3,500 barrels and vinegars in more than 70 countries.\u003c\/p\u003e\n\u003cp\u003e“The taste of our balsamic is the most beautiful gift,” as Augusto Malpighi said, and the Rosé shows just how playful tradition can be. Hat's off.\u003c\/p\u003e\n\u003ch3\u003eA quick swirl, and the plate is fragrant\u003c\/h3\u003e\n\u003cp\u003eKept in a dark, cool cupboard and tightly sealed, the Prelibato Rosé lasts a long time. It should only be added to the plate at the very last moment so that the rose note remains fresh. A quick swirl is enough to make the entire plate fragrant. The pink bottle is a particular delight as a pretty gift or for a summer party. It pairs wonderfully with a glass of rosé or prosecco as a small amuse-bouche. If you would like to discover more, you can find \u003ca href=\"\/en\/collections\/acetaia-malpighi\"\u003eother balsamic products from Acetaia Malpighi\u003c\/a\u003e and the entire world of light and dark \u003ca href=\"\/en\/collections\/balsamico\"\u003eAceto Balsamico\u003c\/a\u003e in our shop.\u003c\/p\u003e","brand":"Acetaia Malpighi","offers":[{"title":"200 ml","offer_id":53071450145102,"sku":"045VIA203021","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/malpghi-prelibato-rose-condimento.jpg?v=1750982035"},{"product_id":"gavottes-crpe-dentelle-zartbitterschokolade","title":"Crêpe Dentelle Dark Chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eCrêpe Dentelle in dark chocolate, tart and crispy\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe dark chocolate Crêpe Dentelle from Gavottes coats the paper-thin Breton wafer roll in dark chocolate. Tarter than the milk variety, with a delicate cocoa bitterness that truly gives the buttery crêpe definition – the classic from Quimper, all grown up.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDark Chocolate Crêpe Dentelle\u003c\/strong\u003e is the dark side of the Breton wafer roll: the same eight-layered crispy core made of wheat flour, butter, and sugar, this time enrobed in tart dark chocolate. In the 100g pack, the rolls are individually wrapped, completely palm-oil free. The dark chocolate turns this light pastry into a treat you can consciously indulge in, a bite for everyone who prefers it less sweet and more intensely chocolatey.\u003c\/p\u003e\n\n\u003ch3\u003eTart chocolate meets buttery crunch\u003c\/h3\u003e\n\u003cp\u003eThe dark chocolate begins tart and slightly bitter, then the buttery caramel of the wafer roll emerges and rounds out the bitterness.\u003c\/p\u003e\n\u003cp\u003eUnlike its milky-sweet sister, the cocoa note remains at the forefront here, bold and a little toasted. The thin pastry underneath provides the contrast: first the rich melt, then the delicate crunch. Those who love dark chocolate will find in this roll the exact tension between bitter and buttery that is characteristic of good dark pralines. Take your time with the first bite: first the dark tartness, then the warmth of the butter, and finally a fine roasted note remains on the palate.\u003c\/p\u003e\n\u003cp\u003eAs an end to a meal, the dark chocolate Crêpe Dentelle is a refined companion; one or two pieces are perfectly sufficient. Stored in a cool place, the chocolate remains firm and shiny; on hot days, the pack can be popped into the fridge for a moment.\u003c\/p\u003e\n\n\u003ch3\u003eThe dark evolution of the classic\u003c\/h3\u003e\n\u003cp\u003eFor the tart version, Gavottes dips a slightly smaller-baked Crêpe Dentelle in dark chocolate instead of milk chocolate.\u003c\/p\u003e\n\u003cp\u003eThe core remains true to the 1886 recipe: folded eight times, baked light and thin. The dark chocolate forms an even layer around it, turning the light pastry into a small, intense pleasure. The tartness of the chocolate and the delicate sweetness of the core strike a balance; neither pushes to the front. This gives the over-hundred-year-old classic a facet that pairs better with an espresso than afternoon tea.\u003c\/p\u003e\n\u003cp\u003eWe tell the story of how a forgotten crêpe in Quimper became the famous lace pastry in our \u003ca href=\"\/en\/products\/gavottes-crpe-dentelle\"\u003eclassic Crêpe Dentelle\u003c\/a\u003e. And for those who prefer it gentle and sweet, reach for the \u003ca href=\"\/en\/products\/gavottes-crpe-dentelle-milchschokolade\"\u003emilk chocolate Crêpe Dentelle\u003c\/a\u003e from the same house.\u003c\/p\u003e\n\n\u003ch3\u003eBreton tradition from Quimper\u003c\/h3\u003e\n\u003cp\u003eGavottes has been folding Crêpes Dentelle in Brittany for over a hundred years and is now part of the traditional bakery Loc Maria Biscuits.\u003c\/p\u003e\n\u003cp\u003eSerial production began in Quimper in 1920; today, around 800 million of these delicate rolls are produced annually in two factories near Dinan. The dark variety is the younger, tarter sister in the assortment, made for everyone who prefers their chocolate dark. It shows its best side alongside a strong \u003ca href=\"\/en\/collections\/kaffee\"\u003ecoffee\u003c\/a\u003e or a glass of red wine in the evening.\u003c\/p\u003e\n\u003cp\u003eYou will quickly notice that a roll here is more than just a cookie: a small moment for after the meal, when the coffee is steaming and things get quiet. The dark version also makes a great gift for chocolate lovers, ideally paired together with its milky sister. \u003c\/p\u003e\n\u003cp\u003eOn a cheese board next to a tangy blue cheese, the tart roll also cuts a fine figure, and during Advent, it belongs on the holiday treat plate for many. You can find the entire Breton assortment, from pure Crêpes Dentelle to savory Crêpes Apéritives, at \u003ca href=\"\/en\/collections\/gavottes\"\u003eGavottes\u003c\/a\u003e.\u003c\/p\u003e","brand":"Gavottes","offers":[{"title":"100 g","offer_id":53071452176718,"sku":"031FRO7216","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/gavottes-crepe-dentelle-mit-zartbitterschokolade-100g.jpg?v=1750982112"},{"product_id":"sal-de-ibiza-chips-la-vie-en-rose","title":"Chips La Vie en Rose","description":"\u003ch2 id=\"speakable-headline\"\u003eChips La Vie en Rose, potato chips with rose petals\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSal de Ibiza Chips La Vie en Rose season hand-cooked Agria potato chips with fleur de sel, a delicate rose aroma, and real rose petals – the floral surprise of the chips family, packaged in a soft pink.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLa Vie en Rose\u003c\/strong\u003e chips from Sal de Ibiza are the most unusual bag in the family: here, the typical turquoise has given way to a bright pink, and on these hand-cooked potato chips, fleur de sel, a subtle rose aroma, and small pieces of real rose petals meet – floral, slightly fruity-sweet, and quite unforgettable.\u003c\/p\u003e\n\n\u003cp\u003eIf you are skeptical, you feel like most people before their first bag – after all, roses belong in a vase, not on potatoes. But it is precisely this prejudice that makes the first bite so enjoyable: crunch first, salt immediately, petal at the very end – and suddenly it all makes sense.\u003c\/p\u003e\n\n\u003ch3\u003eFloral, but grounded\u003c\/h3\u003e\n\n\u003cp\u003eNo need to worry about perfume on your tongue: the rose aroma remains restrained, more of a scent than a taste – underneath, the familiar base of paper-thin Agria potato slices crunches, cooked by hand in sunflower oil and salted with the mild salt blossoms from the Parque Natural de Ses Salines. First crunch and salt, then the quiet rose: a dramaturgy like a good summer evening.\u003c\/p\u003e\n\n\u003cp\u003eThe fine petal pieces on the chips are more than just decoration – they bring the delicate fruitiness of the dried rose and turn every bag into a small bouquet of flowers.\u003c\/p\u003e\n\n\u003ch3\u003eAperitif, rosé, and Valentine’s evening\u003c\/h3\u003e\n\n\u003cp\u003eThese chips have their big moment during the aperitif: with a glass of rosé or cava, alongside strawberries and goat cheese on a board, at a picnic, bridal shower, or Valentine's evening – anywhere things should get festive without being serious. They also add floral accents as a topping on beetroot soup or a goat cheese salad.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to deepen the rose theme can combine it with the matching \u003ca href=\"\/en\/products\/sal-de-ibiza-rosensalz-im-steintopf\"\u003erose salt in a ceramic pot\u003c\/a\u003e – the bag and the pot together are perhaps the most charming gift pair in the assortment. The pure classic can be found in the \u003ca href=\"\/en\/products\/sal-de-ibiza-chips-fleur-de-sel\"\u003eChips Fleur de Sel\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe pink bag has incidentally become a favorite for gift baskets and girls' nights: it surprises, it tastes good, it photographs well – three talents that rarely come together. And because the aroma remains so fine, experience shows that even declared rose skeptics reach for a second helping.\u003c\/p\u003e\n\n\u003ch3\u003eCourage for the rose, craftsmanship as always\u003c\/h3\u003e\n\n\u003cp\u003eIt takes confidence to season potato chips with rose petals – but Sal de Ibiza has proven time and again since 2004 that courage and craftsmanship together create a cult status: from the turquoise salt pot to the Great Taste-awarded chips to the limited editions with a charitable heart.\u003c\/p\u003e\n\n\u003cp\u003eThe La Vie en Rose is proof that snacks can also be poetic: three basic ingredients, one flower, no compromise on the crunch. You can find more from the island at \u003ca href=\"\/en\/collections\/sal-de-ibiza\"\u003eSal de Ibiza\u003c\/a\u003e – and if you want to look through rose-colored glasses, the best place to start is with this bag. Life in pink is crunchy!\u003c\/p\u003e\n\n\u003cp\u003eIn the end, these chips are exactly what good snacks should be: a small experience rather than mere satiety. Anyone who has already crunched everything will find a premiere here – wrapped in soft pink, seriously made, and – that is the only disadvantage – surprisingly empty quickly.\u003c\/p\u003e\n","brand":"Sal de Ibiza","offers":[{"title":"125 g","offer_id":53071473148238,"sku":"047VIA860332","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sal-de-ibiza-chips-la-vie-en-rose.jpg?v=1750982294"},{"product_id":"guerande-salz-rosa-beeren-150g","title":"Guérande salt with pepper and pink peppercorns","description":"\u003ch2 id=\"speakable-headline\"\u003eGuérande Salt meets Pepper and Pink Peppercorns\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGuérande salt with pepper and pink peppercorns combines gray Atlantic salt, green and black pepper, and fruity pink peppercorns – Sel de Guérande aux Poivres et Baies Roses, as L'Atelier du Sel calls it. Salt and pepper in one go, blended in organic quality.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGuérande salt with pepper and pink peppercorns\u003c\/strong\u003e is the seasoning blend for those who like to reach into the same container twice at the stove: the gray sea salt from the Morel et Le Chantoux workshop provides the base seasoning, green and black pepper provide the heat, and the pink peppercorns on top add their fruity, slightly resinous sweetness.\u003c\/p\u003e\n\n\u003cp\u003eIn food, the mixture is peppery, fruity, and spicy: first the mild, slightly moist salt, then the warm burn of the pepper, and finally the perfumed note of the pink peppercorns – which, botanically speaking, are not pepper at all, but the fruit of the Brazilian pepper tree. A delightful deception that the culinary world has long since forgiven. The berries also please the eye: pink dots on gray salt, as pretty as confetti.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak, salmon, and scallops\u003c\/h3\u003e\n\u003cp\u003eThe mixture seasons meat of all kinds and robust fish: steak and entrecôte, salmon cooked at a gentle 160 degrees in the oven, seared scallops – everywhere salt and pepper would appear together anyway.\u003c\/p\u003e\n\u003cp\u003eIt shows its full power on a steak seared over a very hot pan at a good 200 degrees – the mixture is only added after the meat has rested, allowing the salt and peppercorns to crunch on the crust. Equally fine: on carpaccio, a simple goat cheese crostini – and in autumn on venison or wild boar, which gratefully accept the fruity pepper note.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something spicier, the \u003ca href=\"\/en\/products\/guerande-salz-piment-espelette-150g\"\u003eGuérande salt with Piment d'Espelette\u003c\/a\u003e is available – berry blend for pepper lovers, Espelette for chili lovers. And for the grand finish, there is the \u003ca href=\"\/en\/products\/fleur-de-sel-de-guerande-igp-125g\"\u003eFleur de Sel de Guérande IGP\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThree grains, one salt, no shortcuts\u003c\/h3\u003e\n\u003cp\u003eThe blend contains gray Sel de Guérande, green pepper, black pepper, and pink peppercorns – nothing else, all in organic quality, controlled by FR-BIO-01.\u003c\/p\u003e\n\u003cp\u003eThe salt is harvested by hand by the paludiers in the Mès basin near Assérac, neither washed nor treated; it is only dried in a solar dryer just enough to retain its natural moisture. This carries the pepper seasoning particularly well – the salt acts like an amplifier, according to Matthieu, only a natural one.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the salt workshop of Morel et Le Chantoux\u003c\/h3\u003e\n\u003cp\u003eL'Atelier du Sel was founded by Gilles Morel and his nephew Matthieu Le Chantoux in 2014 in Saint-Molf – their Guérande salt has also carried the IGP seal of origin since 2014. Today, four paludiers harvest together: in addition to Gilles and Matthieu, Alexandre Moret and Hugues Martineau are also part of the team.\u003c\/p\u003e\n\u003cp\u003eMixing and filling takes place in their own workshop, in small batches and by hand. This keeps every package close to the salt marsh – and you can taste where it comes from. You can find all the family's salts collected under \u003ca href=\"\/en\/collections\/l-atelier-du-sel\"\u003eL'Atelier du Sel\u003c\/a\u003e in our shop.\u003c\/p\u003e\n\n\u003ch3\u003eBriefly crush the berries between your fingers\u003c\/h3\u003e\n\u003cp\u003eSprinkle the mixture over meat and fish only after cooking so that the scent of the pepper and the fruitiness of the berries remain vibrant. If you like it more intense, briefly crush a few pink peppercorns between your fingers before they go onto the dish. Stored in a dry place, the 150g supply will last well beyond the barbecue season.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body FR-BIO-01 – EU\/Non-EU Agriculture\u003c\/p\u003e","brand":"L'Atelier du Sel","offers":[{"title":"150 g","offer_id":53071474065742,"sku":"047MOR0008","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sel-de-guerande-salz-mit-rosa-beeren-l-atelier-du-sel.jpg?v=1750982331"},{"product_id":"jean-de-luz-thunfisch-ventreche","title":"Tuna Belly","description":"\u003ch2 id=\"speakable-headline\"\u003eVentreche de Thon, Tuna Belly from Conserverie Jean de Luz\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eTuna Ventreche de Thon from Conserverie Jean de Luz is the belly of the yellowfin tuna, its fattiest and most tender part. From a hundred-kilo fish, only about four kilos are yielded, which is why this cut rarely makes it to the table.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTuna Ventreche de Thon\u003c\/strong\u003e is the belly flap of the yellowfin tuna, preserved in extra virgin olive oil by Conserverie Jean de Luz from the French Basque country. It is line-caught in the Bay of Biscay, then salted and packed by hand into long, whole strips.\u003c\/p\u003e\n\n\u003ch3\u003eButtery, tender, and finely marbled\u003c\/h3\u003e\n\u003cp\u003eThe belly is the fattiest part of the tuna, which is exactly where its soft, buttery character comes from.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, the meat yields instantly without feeling oily or fishy, remaining mild and well-rounded. It is certainly bolder than the light loin fillet, but the intensity comes from the fat, not the salt. The fine, light lines in the muscle reveal what you are in for even before the first bite.\u003c\/p\u003e\n\n\u003ch3\u003eFour kilos out of a hundred\u003c\/h3\u003e\n\u003cp\u003eFrom a full-grown tuna with a live weight of one hundred kilos, only about four kilos of belly remain.\u003c\/p\u003e\n\u003cp\u003eThe rest is processed into fillets, terrines, and soup, as Conserverie Jean de Luz wastes almost nothing from the animal. Because the yield is so small, Ventreche has always held the rank of a delicacy in Basque kitchens. This is precisely why this jar sits on a higher shelf than any other preserve from the producer. Once you have tasted the belly, you will immediately recognize the difference from the loin fillet next time.\u003c\/p\u003e\n\n\u003ch3\u003eLine-caught in the Bay of Biscay\u003c\/h3\u003e\n\u003cp\u003eThe yellowfin tuna for these jars are caught individually with a line rather than being encircled by large nets.\u003c\/p\u003e\n\u003cp\u003eThis naturally limits the quantity, as a boat can only bring in as many fish as the crew can haul on board. Bycatch is virtually non-existent with this fishing method, and the fish arrive on land undamaged. Conserverie Jean de Luz sources the fish from fishing grounds that are still considered healthy.\u003c\/p\u003e\n\n\u003ch3\u003eSalt from Navarre, harvested in the mountains\u003c\/h3\u003e\n\u003cp\u003eIt is salted with salt from Navarre, which is produced in the mountains at an altitude of seven hundred meters.\u003c\/p\u003e\n\u003cp\u003eIt is harvested from saline spring water that absorbs salt from the mountain rock and is subsequently evaporated in shallow pools. Along with oil and fish, this is the third ingredient, making the ingredient list for this jar complete. For a product of this quality, this kind of restraint is the proper treatment.\u003c\/p\u003e\n\n\u003ch3\u003eServed cold, in long strips\u003c\/h3\u003e\n\u003cp\u003eLet the jar stand at room temperature for fifteen minutes; then the Ventreche will show its full melt-in-the-mouth texture.\u003c\/p\u003e\n\u003cp\u003eArrange the strips lengthwise on a light-colored plate, add a few capers and a little of the oil—nothing more is needed. It also finds its place on avocado toast with pink peppercorns and dill, or in a tabbouleh with plenty of herbs. If you are looking for a leaner cut, choose the \u003ca href=\"\/en\/products\/jean-de-luz-thunfischfilet-in-olivenoel\"\u003etuna fillet in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the jar will keep in the refrigerator for about four weeks, as long as the oil covers the strips. The entire range of \u003ca href=\"\/en\/collections\/conserverie-jean-de-luz\"\u003eConserverie Jean de Luz\u003c\/a\u003e is available in our shop, along with other \u003ca href=\"\/en\/collections\/fischkonserven\"\u003ecanned fish\u003c\/a\u003e from the Atlantic.\u003c\/p\u003e\n\n\u003cp\u003eContents 270g – Drained weight 190g\u003c\/p\u003e\n\u003cp\u003eOrganic control body FR-BIO-010 – EU Agriculture\u003c\/p\u003e\n","brand":"Conserverie Jean de Luz","offers":[{"title":"270 g \/ 6.7 oz","offer_id":53071482454350,"sku":"048JdL00003","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/jean-de-luz-thunfisch-ventreche-de-thon.jpg?v=1750982490"},{"product_id":"sal-de-ibiza-rosensalz-im-steintopf","title":"Rose salt in a ceramic pot","description":"\u003ch2 id=\"speakable-headline\"\u003eRose Salt in a ceramic pot, salt blossom meets rose blossom\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSal de Ibiza Rose Salt \"La Vie en Rose\" in a pink ceramic pot refines hand-harvested Fleur de Sel with rosebuds, rose petals, and rose oil – a dessert and finishing salt with a purpose: 2 euros per pot go to Pink Ribbon Germany.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eRose Salt\u003c\/strong\u003e from Sal de Ibiza – full name Fleur de Sel \"La Vie en Rose\" – is arguably the brand's most romantic edition: hand-harvested salt blossom from the salt pans of Ibiza, refined with rosebuds, rose petals, and a hint of rose oil, packaged in a pink ceramic pot with a porcelain spoon.\u003c\/p\u003e\n\n\u003cp\u003eRoses in the kitchen actually have a long tradition: from Oriental cuisine and Ottoman Turkish delight to French patisserie, blossoms have been used for centuries to season dishes meant to delight both heart and palate. This Rose Salt follows in that tradition – only interpreted as savory instead of sweet.\u003c\/p\u003e\n\n\u003ch3\u003eFloral, fine, and surprisingly versatile\u003c\/h3\u003e\n\n\u003cp\u003eRose and salt – sounds like perfume, but tastes like poetry: The floral note remains delicately in the background, while the mild Fleur de Sel from the Parque Natural de Ses Salines takes the lead. Only on the tongue does the floral, slightly sweet element unfold, never overpowering – a salt for moments, not for the soup pot.\u003c\/p\u003e\n\n\u003cp\u003eThe salt blossom itself is created just as it has always been: as a paper-thin crystal layer on the salt pans of the World Heritage site, harvested by hand, accounting for less than 1 percent of the harvest. The rose coating turns this icon into something special for special plates.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the desserts, then the Orient\u003c\/h3\u003e\n\n\u003cp\u003eThe Rose Salt plays its star role on sweets: a pinch over dark chocolate mousse, warm chocolate cake with a molten center, or vanilla ice cream – the little salt kick lifts the sweetness, and the rose perfumes the finish. Anyone who has tried this understands why dessert salts have long been a standard in patisserie.\u003c\/p\u003e\n\n\u003cp\u003eHowever, savory cuisine has also known the rose for centuries: lamb chops, game dishes, and Orientally inspired plates like tagine or couscous take beautifully to the floral seasoning. The pure counterpart for every day awaits in the \u003ca href=\"\/en\/products\/sal-de-ibiza-fleur-de-sel-im-steintopf\"\u003eturquoise ceramic pot\u003c\/a\u003e, and the crunchy relative is called \u003ca href=\"\/en\/products\/sal-de-ibiza-chips-la-vie-en-rose\"\u003eChips La Vie en Rose\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe floral salt blossom also cuts an amazing figure in drinks: a dash on the rim of a Gin Tonic or a lemonade with rose water combines salt, acidity, and blossom – bar culture for home, with no frills. Dose sparingly, inspire wonder, pour more.\u003c\/p\u003e\n\n\u003ch3\u003eThe pink ribbon, 2 euros for Pink Ribbon\u003c\/h3\u003e\n\n\u003cp\u003eThe Rose Salt bears the pink ribbon on its label – the global symbol for the fight against breast cancer. Sal de Ibiza founder Daniel Witte donates 2 euros from every pot of this edition sold to Pink Ribbon Germany; the entire tradition of limited editions, which later gave rise to Isla Blanca and Mar Blau, once began with a pink salt pot for the same organization.\u003c\/p\u003e\n\n\u003cp\u003eGive it to anyone you want to bring triple joy: the little pot delights the recipient, adorns the table, and supports early detection – a small gift could hardly do more good. You can find more flavored varieties in our \u003ca href=\"\/en\/collections\/kraeuter-gewuerzsalze\"\u003eHerb \u0026amp; Spice Salts\u003c\/a\u003e collection, and the entire island range at \u003ca href=\"\/en\/collections\/sal-de-ibiza\"\u003eSal de Ibiza\u003c\/a\u003e. Life in pink – it tastes best on the plate!\u003c\/p\u003e\n\n\u003cp\u003eWhether as a thank you, a little pick-me-up, or just because: the pink pot is one of those gifts that never needs explaining. It sits on the table, decorates, seasons, and does good on the side – a combination that has become rare.\u003c\/p\u003e\n","brand":"Sal de Ibiza","offers":[{"title":"140 g","offer_id":53071487926606,"sku":"047VIA512014","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sal-de-ibiza-rosensalz-steintopf-la-vie-en-rose.jpg?v=1750982576"},{"product_id":"la-sablsienne-himbeer-kekse","title":"Raspberry Cookies","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity-crumbly Raspberry Cookies from the biscuit factory in Sablé\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Raspberry Cookies from La Sablésienne are round, scalloped butter cookies from France with real raspberry pieces. An artisanal Petit Sablé based on an old recipe, fruity-fresh and crumbly – not a mass-produced cookie with artificial flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry Cookies\u003c\/strong\u003e from La Sablésienne are French butter sablés from Sablé-sur-Sarthe, where the Petit Sablé has been made since the 17th century. Small pieces of real raspberry are baked into the crumbly dough, their berry acidity meeting plenty of fresh butter. This creates a summery Petit Sablé, known in France as Les Petits Sablés aux pépites de framboise. Free-range eggs, high-quality butter, and flour from western France – a good sablé doesn't need much more than that.\u003c\/p\u003e\n\n\u003ch3\u003eCrumbly butter dough and a kiss of raspberry\u003c\/h3\u003e\n\u003cp\u003eThe sablé breaks with a crumbly texture, tasting first of butter and then of raspberry, whose acidity keeps the sweetness fresh and light.\u003c\/p\u003e\n\u003cp\u003eButtery, fruity, fragrant – the recipe is as simple as the result is fine. Round, delicately scalloped, and speckled pale pink, the cookie sits on the plate, a Petit Sablé that celebrates summer in miniature. The small fruit pieces provide a subtle berry acidity that loosens the buttery dough and gives it tension. This turns a simple cookie into a little bit of summer on the tongue, delicately fragrant. Nothing about it is loud – it tastes of fruit, not candy.\u003c\/p\u003e\n\n\u003ch3\u003eWith tea, quark, and a spoonful of summer\u003c\/h3\u003e\n\u003cp\u003eWith black tea or a light infusion, the Raspberry Cookies are a delight – fruity, buttery, and refined all at once.\u003c\/p\u003e\n\u003cp\u003eThe berry sablé enjoys Earl Grey and green tea just as much as a dollop of quark with honey or a small bowl of yogurt. It also pairs perfectly with a scoop of lemon sorbet or a glass of cool buttermilk. When crumbled, it makes a crust for a summery berry tart, with no baking required. Placed next to fresh strawberries, two shades of red meet, and combined with the \u003ca href=\"\/en\/products\/la-sablsienne-aprikosen-kekse\"\u003eApricot Sablés\u003c\/a\u003e, they instantly become a colorful cookie platter.\u003c\/p\u003e\n\n\u003ch3\u003eA cookie for a marquise\u003c\/h3\u003e\n\u003cp\u003eThe Petit Sablé bears a woman's name: Madeleine de Souvré, Marquise de Sablé, born in 1599, celebrated hostess of the Parisian salons.\u003c\/p\u003e\n\u003cp\u003eA letter from Madame de Sévigné recounts how a multitude of small round butter cookies were served at court in July 1670. Vatel, the maître d'hôtel to the Grand Condé, had them served, and Monsieur, the King's brother, ordered them for his lever from then on. Since then, the cookie has carried the name of the marquise and that of her town, Sablé-sur-Sarthe, and the Petit Sablé pur beurre has long been part of France's culinary heritage.\u003c\/p\u003e\n\u003cp\u003eIn the biscuit factory, which Amélie Loret Scherrer has managed since 2003, she seeks out forgotten recipes from the past and brings them back to the table. Every sablé is kneaded, shaped, and stamped by hand, placed on metal trays, and individually collected after baking – without artificial flavorings, dyes, or preservatives. You can find more varieties in the \u003ca href=\"\/en\/collections\/la-sablesienne-biscuiterie-artisanale\"\u003eLa Sablésienne assortment\u003c\/a\u003e; a \u003ca href=\"\/en\/collections\/a-c-perchs-thehandel\"\u003efine black tea\u003c\/a\u003e from our neighbor is a perfect match.\u003c\/p\u003e\n\n\u003ch3\u003eNext to a scoop of vanilla ice cream and fresh berries\u003c\/h3\u003e\n\u003cp\u003eThe square 100g box contains four bags of four sablés each, ensuring the fruit and crumbly texture are preserved when you open one. Place a few Raspberry Sablés next to a scoop of vanilla ice cream with some fresh berries, and you have a dessert for which no one needs to turn on the oven.\u003c\/p\u003e","brand":"La Sablésienne Biscuiterie Artisanale","offers":[{"title":"100 g","offer_id":53071489401166,"sku":"031SAB0002","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-sablesienne-himbeere-kekse.jpg?v=1750982631"},{"product_id":"fesey-schoko-tannenbaum-pink-40g","title":"Pink Chocolate Christmas Tree – 40g","description":"\u003ch2\u003eFesey – Chocolate Christmas Tree – Made from Milk Chocolate\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFesey Chocolate Christmas Tree\u003c\/strong\u003e 40g is carefully hand-poured into the nostalgic mold in Bavaria and gently wrapped in pink foil. The Christmas tree is a special classic at Christmas, but this one is made of delicate milk chocolate that tastes super! Simply good enough to eat. But the appearance is also important for a chocolate Christmas tree: it is decorated with candles and a star, and the presents are already lying underneath it. A real eye-catcher!\u003c\/p\u003e\n\u003cp\u003eThe Fesey chocolate Christmas tree is poured into a festive mold and wrapped in a single-color foil, which makes it modern and classically Christmassy at the same time. The small chocolate Christmas tree is suitable as a pink secret Santa gift, as an addition to a larger gift, as a small token of appreciation during the Advent season, but also as table decoration for a St. Nicholas breakfast, Advent coffee, or on Christmas Eve. The pink chocolate Christmas tree is a popular gift for St. Nicholas and Christmas that not only children will enjoy, because it is heavenly delicious.\u003c\/p\u003e\n\u003ch3\u003eFesey – Chocolate Christmas Tree with Pink Foil\u003c\/h3\u003e\n\u003cp\u003eFesey chocolate figures, like the chocolate Christmas tree, have been a firm part of our assortment for many years. The manufacturer, run by the third generation near Munich, creates many moments of happiness for our customers with its chocolate figures such as Santa Clauses, Christmas trees, Easter bunnies, and beautiful chocolate hearts, lovingly poured into nostalgic molds and then skillfully hand-wrapped in colorful foil. Even if the Fesey chocolate figures are almost too good to eat, it's worth it, because the milk chocolate simply tastes heavenly.\u003c\/p\u003e","brand":"Fesey","offers":[{"title":"40 g","offer_id":53071507226958,"sku":"030FES063","price":5.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fesey-schokoladen-weihnachtsbaum-pink.jpg?v=1750983052"},{"product_id":"mussini-emozione-no-12-condimento-rose","title":"Emozione No. 12 – Rosé Seasoning","description":"\u003ch2 id=\"speakable-headline\"\u003eEmozione Rosé – a pink condiment for summer\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMussini Emozione Rosé, formerly Emozione No 12 Rosé, is a pink balsamic condiment from Acetaia Mussini – an agrodolce made from concentrated grape must, white wine vinegar, and red wine vinegar. Sweet and sour, finely creamy, with 4% acidity. Its delicate pink color brings vibrancy to summer dishes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eEmozione Rosé\u003c\/strong\u003e is the new label name for the pink balsamic condiment many still know as Emozione No 12 Rosé. The Rosé gets its color because the grape must is cooked gently rather than at high temperatures, and because white and red wine vinegars are combined. With a density of 1.28, it pours with a creamy texture, and its label is adorned with four medals. It truly comes to life when drizzled over fruit and salads.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate pink, fruity, and finely creamy\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the Rosé shimmers with a delicate, clear pink hue—an eye-catcher between dark Aceto and light Bianco. Its aroma features fresh must, red fruit, and a refined vinegar note, reminiscent of a basket of raspberries next to a glass of wine.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it offers a beautiful balance of sweet and sour, while remaining fruity, smooth, and playful. The 4% acidity keeps it fresh, and the 1.28 density gives it a creamy mouthfeel. A balsamic condiment that tastes of summer and looks beautiful in the glass.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with salad, fish, and fresh fruit\u003c\/h3\u003e\n\u003cp\u003eEmozione Rosé loves light cuisine: mixed summer salads, grilled or fried fish, poultry, crustaceans, and fresh soft cheese. A few drops add both freshness and color to the plate.\u003c\/p\u003e\n\u003cp\u003eFor a quick summer dessert, slice ripe strawberries, add a few drops of Emozione Rosé, and let them macerate for ten minutes—serve with mascarpone or vanilla ice cream; that is all you need. This pink condiment also makes a lovely impression over panna cotta or goat cheese with figs.\u003c\/p\u003e\n\u003cp\u003eIts natural sweetness makes it a favorite for desserts: drizzled over fresh fruit, on sweet dishes, or over a scoop of vanilla ice cream. It is perfectly at home on strawberries with a spoonful of mascarpone. Its dark sibling is the \u003ca href=\"\/en\/products\/mussini-emozione-no-12-condimento-aceto-balsamico\"\u003eEmozione Classico\u003c\/a\u003e, and its light sibling is the \u003ca href=\"\/en\/products\/mussini-emozione-no-12-condimento-bianco\"\u003eEmozione Bianco\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFour medals from Magreta near Modena\u003c\/h3\u003e\n\u003cp\u003eEmozione Rosé carries four medals, a quality mark of Acetaia Mussini, which is run by cousins Giorgio and Gabriele in Magreta near Modena. The old Emozione No 12 Rosé became Emozione Rosé 4 Medaglie with its new label—the content remains the same. Of the three Emozione siblings, the Rosé is the most summery, the lightest, and the most playful.\u003c\/p\u003e\n\u003cp\u003eThe family has been cooking grape must since 1909; the two cousins re-founded the current manufactory in 2001 and oversee around 15,000 barrels. The pink color is created solely through the interplay of light must and a portion of red wine vinegar—craftsmanship with an eye for beauty. After all, good taste should also look good.\u003c\/p\u003e\n\n\u003ch3\u003eCool, over fruit, salad, or ice cream\u003c\/h3\u003e\n\u003cp\u003eFor the summer: serve Emozione Rosé chilled and drizzle it over fruit, salad, or ice cream at the very end to preserve its color and freshness. Paired with a glass of Prosecco and strawberries, it turns into a small celebration on the patio. Its delicate pink and freshness play beautifully together over warm goat cheese toast or a scoop of lemon sorbet. You can find more from the producer at \u003ca href=\"\/en\/collections\/acetaia-mussini\"\u003eAcetaia Mussini\u003c\/a\u003e.\u003c\/p\u003e","brand":"Acetaia Mussini","offers":[{"title":"250 ml","offer_id":53071542681934,"sku":"046MUS0007","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721519726926,"sku":"046MUS0007_3","price":36.77,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mussini-emozione-rose.png?v=1779096513"},{"product_id":"martin-pouret-rose-weinessig","title":"Rosé wine vinegar","description":"\u003ch2\u003eRosé Wine Vinegar – Martin-Pouret from France\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMartin-Pouret\u003c\/strong\u003e \u003cstrong\u003eRosé Wine Vinegar\u003c\/strong\u003e is a French Vinaigre d'Orléans Vin Rosé with fragrant notes of light red berries, such as strawberries and raspberries, and a delicious spicy taste.\u003c\/p\u003e\n\u003cp\u003eThanks to its slow fermentation of 3 weeks in oak barrels and its maturation in the cool vinegar cellars in Orléans, this rosé wine vinegar, which uses a selection of the best IGP rosé wines from the Mediterranean as its base, preserves the heritage of centuries-old expertise and offers a wonderful, unique taste with aromas of red berries, a hint of vanilla from the wood barrel aging, and 6% acidity.\u003c\/p\u003e\n\u003cp\u003eThis rosé wine vinegar provides an intensely fruity-sour taste experience. It is perfect for fresh salads, many vegetable, fish and seafood dishes, and refines light meat as well as pasta and potato salads.\u003c\/p\u003e\n\u003ch3\u003eMartin-Pouret – Vinaigre d'Orléans Vin Rosé\u003c\/h3\u003e\n\u003cp\u003eOnce, the city of Orléans was the stronghold of vinegar production in France; even the king recognized the special quality of Orléans vinegar in a decree in 1590. However, of the 300 vinegar manufacturers, only one remains: Maison Martin Pouret. Since 1797, they have been producing high-quality vinegar there in the traditional way, which is still allowed to mature in wooden barrels. David Matheron and Paul-Olivier Claudepierre, who took over the vinegar house in 2019 and are proud of a unique heritage, the tradition of the great vinegar masters, which they are now allowed to continue. In addition to vinegar, such as this rosé wine vinegar with its delicious spicy taste, the company also produces pickled goods, such as gherkins, and French mustard.\u003c\/p\u003e","brand":"Martin-Pouret","offers":[{"title":"250 ml","offer_id":53071551529294,"sku":"047MMP0014","price":5.95,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721596404046,"sku":"047MMP0014_3","price":16.96,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/martin-pouret-rose-weinessg.jpg?v=1750983631"},{"product_id":"fesey-schoko-stern-pink-70g","title":"Chocolate Star pink – 70g","description":"\u003ch2\u003eFesey Pink Chocolate Star – made from milk chocolate\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFesey Pink Chocolate Star\u003c\/strong\u003e 70g is carefully hand-poured into its nostalgic shape in Bavaria and gently wrapped in pink foil. This Christmas star is a special Christmas classic made from delicate milk chocolate that tastes superb! Simply good enough to eat.\u003c\/p\u003e\n\u003cp\u003eThe Fesey Chocolate Christmas Star is poured into a historical mold and hand-wrapped in shiny foil, making it both modern and classically festive. The chocolate star is perfect as a pink Secret Santa gift, an addition to a larger gift, a small token of appreciation during the Advent season, or as table decoration for a St. Nicholas breakfast, Advent coffee, or on the colorful plate on Christmas Eve. With this star made of delicate melting chocolate, you're sure to make a first-class impression at the festivities.\u003c\/p\u003e\n\u003ch3\u003eFesey – Santa Clauses and other chocolate figures\u003c\/h3\u003e\n\u003cp\u003eFesey chocolate figures, such as the chocolate Santa Claus, have been a firm part of our product range for many years. The manufacturer, run by the third generation near Munich, ensures many moments of joy for our customers with their chocolate figures like Santa Clauses, Christmas trees, stars, Easter bunnies, and the beautiful chocolate hearts, which are lovingly poured into nostalgic molds and then skillfully hand-wrapped in colorful foil. Even if the Fesey chocolate figures are almost too good to eat, it's worth it, because the milk chocolate simply tastes heavenly.\u003c\/p\u003e\n\u003cp\u003eNote: The chocolate figures at Fesey are hand-wrapped in colorful foil; minor damage to the foil or imperfectly wrapped foil may occur and is not accepted as a complaint by Fesey.\u003c\/p\u003e","brand":"Fesey","offers":[{"title":"70 g","offer_id":53071561294158,"sku":"030FES068","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fesey-schoko-stern-pink-70g.jpg?v=1750983946"},{"product_id":"tastelanghe-karamell-schokolade-mit-haselnuessen-110g","title":"Caramel chocolate with whole hazelnuts","description":"\u003ch2 id=\"speakable-headline\"\u003eCaramel chocolate with whole Langhe hazelnuts\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCaramel chocolate with whole hazelnuts from Tastelanghe in Piedmont. A 110-gram bar with 30% whole roasted hazelnuts in a chocolate made with caramelized sugar. The bar is molded into the shape of the Langhe hills.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCaramel chocolate with whole hazelnuts\u003c\/strong\u003e is the sweetest of the four Tastelanghe bars. Thirty percent whole, roasted Piedmont hazelnuts are encased in a caramel chocolate made of cocoa butter, sugar, whole milk powder, and two percent caramelized sugar, rounded off with Bourbon vanilla.\u003c\/p\u003e\n\n\u003ch3\u003eCaramelly, light, with a crunchy counterpoint\u003c\/h3\u003e\n\n\u003cp\u003eCaramelly, milky, toasted: Caramel chocolate is lighter and softer than milk chocolate and features a note of cooked sugar. The roasted Tonda Gentile provides the necessary crunch against this sweetness – without the nut, the bar would quickly be too much of a good thing.\u003c\/p\u003e\n\n\u003cp\u003eThe caramel note comes from real caramelized sugar in the recipe, declared at two percent. It is complemented by Bourbon vanilla from real pods.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of color, it stands out: not brown, but a light beige with a golden tint. Next to the other three bars, it looks like it doesn't quite belong.\u003c\/p\u003e\n\n\u003ch3\u003eThirty percent whole nuts\u003c\/h3\u003e\n\n\u003cp\u003eThe nuts are roasted before molding and placed individually into the warm chocolate. Tastelanghe maintains a thirty percent nut content in all their bars, whether light or dark.\u003c\/p\u003e\n\n\u003cp\u003eWith this variety in particular, the nut does a lot of the heavy lifting: caramel and milk powder are both sweet; without a third note, the bar would be monotonous. The roasted aromas of the hazelnut are that third note.\u003c\/p\u003e\n\n\u003cp\u003eThey grow on 40 hectares in Somano in the Alta Langa. The Quazzo family has been growing hazelnuts there since 1891, now in the fifth generation. In 2018, Alberto Quazzo founded the brand Tastelanghe to refine their own harvest rather than reselling it.\u003c\/p\u003e\n\n\u003ch3\u003eWhat caramel chocolate actually is\u003c\/h3\u003e\n\n\u003cp\u003eCaramel chocolate is not a distinct type of chocolate, but a light chocolate in which the sugar is caramelized before processing. This gives it its color and the note of burnt sugar without the need for added flavorings.\u003c\/p\u003e\n\n\u003cp\u003eBecause it contains no cocoa powder, it tastes less like chocolate and more like milk and caramel. Those trying it for the first time will likely think of toffee rather than a chocolate bar.\u003c\/p\u003e\n\n\u003ch3\u003eThe hills on the bar\u003c\/h3\u003e\n\n\u003cp\u003eThe surface mimics the gentle hills of the Langhe, the landscape where the hazelnuts grow. The packaging also incorporates this motif – a lovely detail when unwrapping, making the bar a charming gift.\u003c\/p\u003e\n\n\u003ch3\u003eThe most unusual of the four\u003c\/h3\u003e\n\n\u003cp\u003eAmong the four bars, this one is the most unconventional. Caramel chocolate is less common in Germany than in Italy and France, and many people here are trying it for the first time.\u003c\/p\u003e\n\n\u003cp\u003eFor a gift, this is an advantage: giving a milk chocolate with nuts is giving something familiar. This bar requires an explanation, and that is usually the better start to a conversation.\u003c\/p\u003e\n\n\u003ch3\u003eSalt and burnt sugar, a surefire pair\u003c\/h3\u003e\n\n\u003cp\u003eIt is perfect with an espresso, and it provides a sweet finale after an Italian meal. Coarsely chopped over vanilla ice cream with a pinch of fleur de sel, the caramel note becomes even more pronounced – salt and burnt sugar are a surefire pair.\u003c\/p\u003e\n\n\u003cp\u003eIt pairs beautifully with a glass of Vin Santo in the evening, and in banana bread, it creates a combination you won't soon forget.\u003c\/p\u003e\n\n\u003cp\u003eYou can find \u003ca href=\"\/en\/collections\/tastelanghe\"\u003emore specialties from Tastelanghe\u003c\/a\u003e made with the same hazelnuts here – \u003ca href=\"\/en\/products\/tastelanghe-haselnuesse-in-karamellschokolade-110g\"\u003ehazelnuts in caramel chocolate\u003c\/a\u003e for snacking, the \u003ca href=\"\/en\/products\/tastelanghe-tartufo-dolce-caramello-110g\"\u003eTartufo Dolce Caramello\u003c\/a\u003e truffle, or other \u003ca href=\"\/en\/collections\/schokolade\"\u003echocolates\u003c\/a\u003e from our range.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eStore in a cool, dry place, between 15 and 18 degrees Celsius. Light chocolates are more sensitive to light and heat than dark ones because they lack the protective cocoa components. It is best to keep the paper on, and this bar doesn't need a long shelf life anyway.\u003c\/p\u003e","brand":"Tastelanghe","offers":[{"title":"110 g","offer_id":53071568634190,"sku":"030TAL0042","price":6.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tastelanghe-karamell-schokolade-mit-haselnuessen-110g.jpg?v=1750984221"},{"product_id":"lakrids-by-buelow-pink-pineapple","title":"Pink Pineapple","description":"\u003ch2 id=\"speakable-headline\"\u003ePink Pineapple by Lakrids by Bülow with pineapple in a pink shell\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePink Pineapple by Lakrids by Bülow is a sweet liquorice core in white chocolate with pineapple, encased in a delicate pink sugar shell. The brand's tropical summer variety, available only during the warm months.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePink Pineapple\u003c\/strong\u003e is the tropical chocolate liquorice from Lakrids by Bülow in Denmark. Many consider pineapple to be a fruit that can hardly be improved upon; yet here it meets liquorice and white chocolate, offered in small and regular jar sizes.\u003c\/p\u003e\n\n\u003ch3\u003eA yellow fruit in a pink shell\u003c\/h3\u003e\n\u003cp\u003eThe name brings the color and the fruit together, even though they have little to do with each other by nature.\u003c\/p\u003e\n\u003cp\u003eBeetroot and beta-carotene give the sugar shell its pink tone, while the fruit underneath provides the flavor. This turns the jar into a piece of summer even before anyone lifts the lid, and on the shelf, it stands out as the brightest point next to the yellow and green of its siblings.\u003c\/p\u003e\n\n\u003ch3\u003eTropical liquorice with a tangy edge\u003c\/h3\u003e\n\u003cp\u003eThe sugar shell cracks on the first bite, revealing the white chocolate underneath, which is creamy and mild.\u003c\/p\u003e\n\u003cp\u003eThen comes the pineapple with its bright, exotic sweetness. Lemon and malic acid act as counterparts, and the core balances it all with its calm spiciness. A few thousand kilometers lie between pineapple and liquorice, yet neither sounds like a compromise in this sphere.\u003c\/p\u003e\n\n\u003ch3\u003eHow the juice gets onto the sphere\u003c\/h3\u003e\n\u003cp\u003eFresh produce would have no place in this sphere, as its water content would cause the chocolate to turn gray.\u003c\/p\u003e\n\u003cp\u003eThe juice is therefore spray-dried: it falls as a fine mist through hot air, the water evaporates in flight, and what remains is a powder in which the aroma is more concentrated than in the fruit itself. What arrives is the scent upon opening and the sweetness with its tangy edge. None of the mess that a ripe pineapple leaves on a cutting board remains.\u003c\/p\u003e\n\n\u003ch3\u003eOne summer long, then gone again\u003c\/h3\u003e\n\u003cp\u003eThe core is slow-boiled and therefore particularly soft, and that is exactly the difference compared to bagged liquorice.\u003c\/p\u003e\n\u003cp\u003eRice flour instead of wheat flour binds it and makes it gluten-free, while molasses keeps it supple for weeks. Lakrids has so far only offered Pink Pineapple during the warm months; after that, it disappears from the shelf until the next season.\u003c\/p\u003e\n\u003cp\u003eOf all the varieties from the brand, this is the most playful, and anyone who thinks liquorice is a serious matter will be proven wrong here. Chill the jar before serving, as this makes the tropical fruit stand out most clearly.\u003c\/p\u003e\n\u003cp\u003ePink Pineapple finds its match in a glass of Prosecco, because the effervescence picks up the sweetness and the wine's acidity keeps the sphere bright. On a summer table between melon and cold roast, this jar needs no further occasion.\u003c\/p\u003e\n\u003cp\u003eAs a gift, it works without wrapping, because the color speaks for itself through the glass, and with Lakrids, the closed lid keeps the sugar coating dry for months. Heat, on the other hand, makes it sticky and takes away its bright snap.\u003c\/p\u003e\n\n\u003cp\u003eThe summer edition also includes \u003ca href=\"\/en\/products\/lakrids-by-buelow-lemon\"\u003eLEMON\u003c\/a\u003e with a salty core and the large \u003ca href=\"\/en\/products\/lakrids-summer-mixed-large\"\u003eSummer Mixed\u003c\/a\u003e, in which both come together. In the \u003ca href=\"\/en\/products\/lakrids-by-buelow-small-summer-selection-box\"\u003esmall SUMMER Selection Box\u003c\/a\u003e, Pink Pineapple sits next to three other summer varieties, and the complete range from Lakrids by Bülow can be found in the \u003ca href=\"\/en\/collections\/lakrids-by-buelow\"\u003ebrand overview\u003c\/a\u003e. The small jar holds 115 grams, the medium 270 grams.\u003c\/p\u003e\n","brand":"Lakrids by Bülow","offers":[{"title":"270 g","offer_id":53071648489806,"sku":"030LAK0051","price":21.5,"currency_code":"EUR","in_stock":true},{"title":"115 g","offer_id":60238912782670,"sku":"030LAK0050","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lakrids-pink-pineapple-regular.jpg?v=1750984707"},{"product_id":"piekfeine-braende-waldhimbeergeist-350ml","title":"Wild Raspberry Spirit","description":"\u003ch2 id=\"speakable-headline\"\u003eWild Raspberry Spirit by Piekfeine Brände from Romanian forests\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eWild Raspberry Spirit by Piekfeine Brände is a clear raspberry spirit made from wild forest raspberries gathered in the forests of Romania. It takes 2.5 kg of berries for 1 liter of spirit, because raspberries are not fermented but macerated in alcohol and distilled gently.\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWild Raspberry Spirit\u003c\/strong\u003e is the clear \u003cstrong\u003eraspberry spirit\u003c\/strong\u003e from Piekfeine Brände in Bremen, distilled by Birgitta Schulze van Loon from wild forest raspberries. The berries come from Romanian forests, and the distillate is bottled at 40% vol in a 350 ml bottle.\u003c\/p\u003e\n\u003ch3\u003eWild berry with a hint of forest floor\u003c\/h3\u003e\n\u003cp\u003eThe aroma hits you immediately: red berry, cheeky and sweet, like a handful of raspberries on a hot July day.\u003c\/p\u003e\n\u003cp\u003eBehind it lies something darker, an earthy tone familiar from the forest floor. This is exactly what distinguishes the wild berry from the cultivated one. The spirit is fruity, juicy, and edgy, yet remains surprisingly delicate on the tongue despite its 40% vol.\u003c\/p\u003e\n\u003cp\u003eThe wild raspberry is smaller than its garden relative and has a distinctly more tart-sweet flavor. Less fruit pulp, more aroma – which is why the effort of gathering them is worth it in the first place.\u003c\/p\u003e\n\u003cp\u003eBotanically, the raspberry belongs to the rose family, just like the strawberry, quince, and apple. Anyone who compares the Bremen spirits side by side will find this family connection surprisingly often – half Romania and half Northern Germany, yet the same plant family.\u003c\/p\u003e\n\u003ch3\u003eChilled after a meal, cold in sparkling wine\u003c\/h3\u003e\n\u003cp\u003eServed slightly chilled in a small glass, the berry opens up without the alcohol overpowering it.\u003c\/p\u003e\n\u003cp\u003eAfter a summer meal, it is the obvious choice for a finale, as it is with chocolate cake or a bowl of fresh berries. A splash in sparkling wine makes an aperitif for which you would otherwise need syrup, and in winter, it warms up a punch without making it sweeter. The spirit likes the cold: poured over sorbet, in a punch, or alongside a scoop of lemon ice cream.\u003c\/p\u003e\n\u003cp\u003eIt also works in the kitchen, for example in berry compote or over a rack of venison, where raspberry and game have always paired well. As a gift, it is perfect for anyone who enjoys fruit spirits and has previously only known raspberries as jam. If you are looking for clear fruit in a pear variety, reach for the \u003ca href=\"\/en\/products\/piekfeine-braende-williams-birnenbrand\"\u003eWilliams Pear Brandy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eTwo and a half kilos of berries for a single liter\u003c\/h3\u003e\n\u003cp\u003eAlthough raspberries contain sugar, their aromas are so delicate that they would be lost in a fermentation tank – which is why this is a spirit (Geist) and not a brandy (Brand).\u003c\/p\u003e\n\u003cp\u003eFor this purpose, the berries are macerated in neutral alcohol until it has fully absorbed their aroma. This is followed by a gentle distillation, using as little heat as possible. This is precisely the difference between a Geist and a Brand: the former preserves a volatile aroma, while the latter extracts it from fermented mash. Both are craft terms with clear meanings, not marketing words.\u003c\/p\u003e\n\u003cp\u003eIt is not a high-yield process. For 1 liter of this spirit, 2.5 kg of wild raspberries must be picked, and with wild berries, \"picked\" really means picked by hand, in the forest. Wild gathering cannot be planned like a harvest, which is why quantity and vintage fluctuate – a point that Birgitta Schulze van Loon accepts with every wild-harvested spirit.\u003c\/p\u003e\n\u003cp\u003eAfter distillation, only soft Bremen water is added, nothing else. You can find the entire range at \u003ca href=\"\/en\/collections\/piekfeine-braende\"\u003ePiekfeine Brände\u003c\/a\u003e, and the nutty side of the house is showcased by the \u003ca href=\"\/en\/products\/piekfeine-braende-haselnuss-spirituose\"\u003eHazelnut Spirit\u003c\/a\u003e.\u003c\/p\u003e","brand":"piekfeine Brände","offers":[{"title":"350 ml","offer_id":53073526063438,"sku":"024PIE0008","price":41.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/piekfeine-braende-waldhimbeergeist-350.jpg?v=1751006605"},{"product_id":"prisecco-rosenzauber-manufaktur-joerg-geiger","title":"Prisecco - Rose Enchantment - alcohol-free","description":"\u003ch2\u003ePrisecco Rosenzauber – Jörg Geiger Manufactory\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePrisecco Rosenzauber\u003c\/strong\u003e is one of the classics from the \u003cstrong\u003eJörg Geiger Manufactory\u003c\/strong\u003e. Alcohol-free and sparkling, pleasantly dry yet wonderfully fruity and with a delightful, well-balanced scent of roses, it is a great alternative to sparkling wine as an aperitif or wine as a food accompaniment when well chilled. \u003c\/p\u003e\n\u003cp\u003e\"Boskoop apple and the scent of roses alone are too unbalanced for us. The strong menthol content of chocolate mint brings freshness and balance to the nose. The delicate berries integrate into the middle and provide the vibrant rosé. The rose petals come from Sonnenhof in Bad Boll, and we also use organic rose water for harmonization,\" the Swabian enthusiastically explains about his creation.\u003c\/p\u003e\n\u003ch3\u003eRosenzauber alcohol-free – sparkling like Secco\u003c\/h3\u003e\n\u003cp\u003ePrisecco Rosenzauber is one of the 4 classic Jörg Geiger Prisecco varieties that are available all year round. Rotfruchtig (Red Fruit), Weißduftig (White Fragrance), Apfelsinfonie (Apple Symphony), and Rosenzauber (Rose Magic) were the first Prisecco varieties from the manufactory and are still among the top sellers today.\u003c\/p\u003e\n\u003cp\u003eThis Prisecco is based on the juice of hand-picked old apple varieties from traditional orchards of the Swabian Alb. Added to this are raspberry juice, blackberry juice, rose water and rose petals, refreshing extracts of chocolate mint, and vanilla. Refined with spices and added carbonation, it creates an alcohol-free drink of the highest quality. In the glass, it is coral red with pearly pink reflections. Fresh apple fruit paired with a delicate scent of raspberry and an intense rose bouquet. On the palate, it is very intense with ripe apples, raspberry, and blackberry, offering a fresh interplay of sweetness and acidity and a long, fragrant finish. A fantastic aperitif not just for weddings and a great accompaniment to fruity salads, desserts with berries, and sorbets.\u003c\/p\u003e\n\u003ch3\u003ePrisecco – from the Jörg Geiger Manufactory\u003c\/h3\u003e\n\u003cp\u003eThe PriSecco is the best-selling specialty of the Jörg Geiger Manufactory. Sophisticated and balanced, Rosenzauber surprises with enormous complexity. The lack of alcohol is not perceived as a deficiency; quite the opposite. PriSecco fills a gap with new, modernly conceived alcohol-free drinks based on old fruit varieties. The old apple and perry pear varieties come from the characteristic traditional orchards along the bird sanctuary at the foot of the Swabian Alb – hand-picked, ripened, and gently processed in Jörg Geiger's manufactory, who has received several awards (including from Slow Food) for his fruit juices.\u003c\/p\u003e\n\u003cp\u003eThese juices, with their distinct aromas, the unique acidity of old apple varieties, and the pronounced tannin note of the pear, form a very special, natural basis for the Geiger Prisecco varieties.\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"750 ml","offer_id":53073541595470,"sku":"026MAN205","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623864729934,"sku":"026MAN205_6","price":57.62,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/prisecco-rosenzauber-manufaktur-joerg-geiger.jpg?v=1751006782"},{"product_id":"la-mortuacienne-pinke-pampelmousse-limonade","title":"Pink Grapefruit Soda","description":"\u003ch2 id=\"speakable-headline\"\u003ePink grapefruit lemonade with a bitter note from the Haut-Doubs\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eTart, zesty, and possessing a bitterness that is unique within our range, this grapefruit lemonade from the house of Rième stands out. Its antique rose color glows in a glass with ice. It is the variety most frequently reached for behind the bar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePampelmousse Limonade\u003c\/strong\u003e is the French name for grapefruit lemonade, and at La Mortuacienne, this variety carries the clearest bitter note of them all. Its color immediately catches the eye: a clear antique rose that almost glows in a glass with ice. If you usually find lemonade too sweet, this is the best place to start.\u003c\/p\u003e\n\n\u003ch3\u003eZesty, savory, and fruity on the finish\u003c\/h3\u003e\n\u003cp\u003eOn the nose, the grapefruit is present in its pure state, accompanied by a resinous hint of zest. It lacks a candy-like scent, smelling more like the moment the fruit is sliced open.\u003c\/p\u003e\n\u003cp\u003eOn the palate, sweetness leads briefly before the bitterness takes over and lingers. It is precisely this quality that makes it the most mature lemonade in the range. With 8.5 grams of sugar per hundred milliliters, it contains the same amount of sugar as most of its siblings. Nevertheless, it tastes tarter simply due to the bitter notes of the grapefruit.\u003c\/p\u003e\n\u003cp\u003eThe grapefruit itself is a young fruit, created from a cross between the pomelo and the orange. From the pomelo, it gets its tartness; from the orange, its juiciness. Both get along remarkably well in this lemonade.\u003c\/p\u003e\n\n\u003ch3\u003eThe variety for mixing\u003c\/h3\u003e\n\u003cp\u003ePure and ice-cold, it is the most refreshing treat on hot days, served with a slice of lime on the rim. In the sunlight, its antique rose hue looks like bougainvillea against a white wall.\u003c\/p\u003e\n\u003cp\u003eIts true strength, however, lies in mixing, because its bitterness stands up to alcohol where sweet lemonade collapses. Over ice with \u003ca href=\"\/en\/products\/helmut-rose-wermut-750ml\"\u003eRosé Vermouth\u003c\/a\u003e, a one-to-three ratio is sufficient to create an aperitif that tastes of the south. It also works well with vodka or tonic without overpowering anything.\u003c\/p\u003e\n\u003cp\u003eWhen it comes to food, Pampelmousse Limonade pairs perfectly with anything salty or fatty. Alongside olives, chips, and grilled shrimp, its bitterness cuts right through. It needs to be served very cold; at room temperature, the bitterness loses its appeal. If you are on the go, you can get the same fruit as \u003ca href=\"\/en\/products\/la-mortuacienne-limonade-grapefruit\"\u003egrapefruit lemonade in a 0.33-liter bottle\u003c\/a\u003e, which can be resealed thanks to its screw cap.\u003c\/p\u003e\n\n\u003ch3\u003eA bottle you can recognize by its sound\u003c\/h3\u003e\n\u003cp\u003eFor this producer, the packaging is not just an accessory, but a signature feature. Thick-walled glass, the family crest embossed directly into the material, and a porcelain stopper on a bent wire bail.\u003c\/p\u003e\n\u003cp\u003eIt makes a \"pop\" sound when opened, and that noise is the reason the bottle is so popular to display behind counters. It has a substantial look and feels heavy in the hand—not something that can be taken for granted with a drink priced at two euros.\u003c\/p\u003e\n\u003cp\u003eIt is precisely in this presentation that the brand has traveled beyond France. Since 2001, Benoît Rième has been overseeing exports in the fourth generation, and thanks to the way he organized the range, the bottles can now be found in Great Britain, Scandinavia, and North America. About 5 million bottles leave the house every year.\u003c\/p\u003e\n\u003cp\u003ePampelmousse Limonade is among the tartest of the ten varieties. If you enjoy the bitter note, the \u003ca href=\"\/en\/products\/la-mortuacienne-pink-agrumes-limonade\"\u003elemonade made from four citrus fruits\u003c\/a\u003e spreads its bitterness across a broader profile. All varieties are available in the \u003ca href=\"\/en\/collections\/la-mortuacienne-limonade\"\u003eLa Mortuacienne\u003c\/a\u003e range. A deposit is added to the bottle price.\u003c\/p\u003e","brand":"La Mortuacienne","offers":[{"title":"1 liter","offer_id":53073569546574,"sku":"026FRO7149","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-mortuacienne-pampelmusenlimonade.jpg?v=1751007070"},{"product_id":"sassy-cidre-rose-la-sulfureuse","title":"Rosé Cider La Sulfureuse","description":"\u003ch2 id=\"speakable-headline\"\u003eLa Sulfureuse Rosé Cider from red-fleshed apples\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe La Sulfureuse Rosé Cider doesn't get its color from a dye pot, but from apples that are already red inside. At 3% ABV, it is the lightest of the three Sassy ciders and, at the same time, the fruitiest.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRosé Cider\u003c\/strong\u003e is a pink apple sparkling wine, and the La Sulfureuse from Maison Sassy is made from red-fleshed apple varieties that grow around the Château de Sassy in Normandy. Their flesh is pink down to the core, and because the juice runs pink from the press, this cider does not need skin maceration like a rosé wine. La Sulfureuse translates roughly to \"the provocative one.\"\u003c\/p\u003e\n\n\u003ch3\u003eSalmon-pink in the glass and lots of red apple\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it shimmers between salmon-pink and dusty rose, just like a summer evening shortly after the sun has disappeared behind the dike. Held against the light, this turns into a bright, clear red with a hint of copper.\u003c\/p\u003e\n\u003cp\u003eOn the nose, there is red apple, along with a little raspberry and a touch of rhubarb. On the palate, it is floral, fruity, and zesty, and with 7.5 grams of acidity per liter, it carries the most freshness of the three, even though, with 45 grams of residual sugar, it is also the sweetest.\u003c\/p\u003e\n\u003cp\u003ePrecisely this tension is what defines it: the acidity catches the sweetness before it becomes cloying, and the fine mousse lifts both. At 3% ABV, it drinks so easily that you can pour a glass at lunchtime without the afternoon suffering for it. One glass has about as much alcohol as a shandy and significantly more to say.\u003c\/p\u003e\n\n\u003ch3\u003eAs an aperitif on the terrace\u003c\/h3\u003e\n\u003cp\u003eThe Rosé likes company and sunlight, less so the formal dinner table, and it is the entry-level cider for anyone who has previously eyed apple wine with suspicion.\u003c\/p\u003e\n\u003cp\u003eWell-chilled at 6 degrees, it is ready as an aperitif, alongside a covered apple pie with cream or a bowl of strawberries. It also goes well with mild goat cheese and a salad with walnuts and pear, and those who want to dilute it in summer can add ice and a slice of lime.\u003c\/p\u003e\n\u003cp\u003eBecause it comes with the pink bottle, it is also the one you bring along when you are invited and don't know what is being served. On a summer table, it cuts a very unique figure next to water carafes and white wine, without stealing the show from anyone. Things get tarter with the \u003ca href=\"\/en\/products\/sassy-cidre-linimitable-apfel-cidre\"\u003eCidre L'Inimitable\u003c\/a\u003e, and pear-forward with the \u003ca href=\"\/en\/products\/sassy-poir-le-vertueux-birnen-cidre\"\u003ePoiré Le Vertueux\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy these apples are red inside\u003c\/h3\u003e\n\u003cp\u003eRed-fleshed apple varieties are a rarity in Normandy, as they yield less than common cider apples and are planted almost exclusively for cider.\u003c\/p\u003e\n\u003cp\u003eTheir pigment permeates the entire flesh down to the core, which is why the must brings its color along naturally and no one has to lend a hand. It is pressed at Clos Noirval near Manneville-la-Pipard, without concentrate and without additives, and fermentation is stopped early so that the fruit and carbonation reach the glass. What ferments loses sugar, and whoever stops at 3% ABV, as is the case here, retains it.\u003c\/p\u003e\n\u003cp\u003eBehind \u003ca href=\"\/en\/collections\/maison-sassy\"\u003eMaison Sassy\u003c\/a\u003e are two childhood friends from Normandy who started in 2014, and as Pierre-Emmanuel tells it, the two wanted to bring cider out of the niche it had long occupied in France. The Rosé was the piece with which they could most clearly stir things up, and the name says as much. The company is now B-Corp certified.\u003c\/p\u003e\n\u003cp\u003eThe provocative one. A bit coquettish for an apple wine. But it suits her well.\u003c\/p\u003e","brand":"Maison Sassy","offers":[{"title":"750 ml","offer_id":53073576427854,"sku":"020VIA952035","price":8.5,"currency_code":"EUR","in_stock":false},{"title":"6 x 750 ml","offer_id":59643859697998,"sku":"020VIA952035_6","price":49.47,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sassy-cidre-rose.jpg?v=1751007123"},{"product_id":"copenhagen-sparkling-tea-lyserod-alkoholfrei","title":"Rosé – non-alcoholic","description":"\u003ch2 id=\"speakable-headline\"\u003eLyserød is the driest Sparkling Tea from Copenhagen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eLyserød is a non-alcoholic, tea-based rosé, colored by hibiscus blossoms instead of grape skins. With 20 grams of residual sugar per liter, it is the driest in the family. Two types of Oolong and Silver Needle give it a smooth mouthfeel.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLyserød\u003c\/strong\u003e is the rosé-colored, non-alcoholic cuvée from the Copenhagen Sparkling Tea Company in Copenhagen. Hibiscus, two Oolong teas, and white Silver Needle meet grape juice and fine bubbles. If you like your sparkling wine dry but are still abstaining from alcohol, this is the most uncompromising option in the range.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the hibiscus is doing here\u003c\/h3\u003e\n\n\u003cp\u003eIn the world of wine, pigments from grape skins color a rosé. In the world of tea, hibiscus blossoms take over that role.\u003c\/p\u003e\n\n\u003cp\u003e22 percent hibiscus tea gives it a delicate dusty pink hue and a fine note of bitterness that keeps the sweetness in check. 23 percent Oolong provides structure, while 16 percent Silver Needle—the white tea harvested only from unopened leaf buds—lays down a soft foundation. It is fragrant, velvety, and savory in the glass.\u003c\/p\u003e\n\n\u003cp\u003eWith 20 grams of sugar per liter, Lyserød is significantly drier than the floral \u003ca href=\"\/en\/products\/copenhagen-sparkling-tea-bla-alkoholfrei-bio\"\u003eBlå\u003c\/a\u003e with its 50 grams. You can taste it immediately: it arrives sleek, clear, and without any pandering. It is a beverage that doesn’t seek to please, but to accompany.\u003c\/p\u003e\n\n\u003ch3\u003eWith sushi, goat cheese, and cured trout\u003c\/h3\u003e\n\n\u003cp\u003eIts dryness makes Lyserød a food companion where sweeter non-alcoholic drinks fail.\u003c\/p\u003e\n\n\u003cp\u003eIt is in its element with sushi and sashimi, as the acidity of the hibiscus cuts through the rice without overpowering the fish. It also pairs well with goat cheese, cured trout, or a summer salad with strawberries. And as an aperitif, it stands perfectly on its own.\u003c\/p\u003e\n\n\u003cp\u003eIts true utility is seen at a table where not everyone is drinking alcohol. Those who toast without alcohol aren't given a consolation prize here, but a drink with a personality of its own—just as Jacob Kocemba and Bo Sten Hansen intended from the start.\u003c\/p\u003e\n\n\u003cp\u003eServe it well chilled at about 5 degrees Celsius, preferably in a white wine glass rather than a narrow flute. Lyserød contains sulfites because there are naturally small amounts present in the grape juice—you won't find any dealcoholized wine here. If you prefer something greener and more mineral, the \u003ca href=\"\/en\/products\/copenhagen-sparkling-tea-lysegron-alkoholfrei\"\u003eLysegrøn\u003c\/a\u003e is waiting for you.\u003c\/p\u003e\n\n\u003ch3\u003eBo and Jacob build a new family member\u003c\/h3\u003e\n\n\u003cp\u003eLyserød was created because guests and restaurants had long been asking Jacob Kocemba and Bo Sten Hansen for something drier, please.\u003c\/p\u003e\n\n\u003cp\u003eThe two founded their company in 2017, after Kocemba, working as a sommelier, stood before a cellar with over 1,700 wines and still couldn't find a suitable pairing for a dessert. Instead of resigning, he brewed tea. This predicament turned into a beverage category that didn't exist before.\u003c\/p\u003e\n\n\u003cp\u003eTo this day, every tea is steeped individually, each at its own temperature and with its own brewing time—a Silver Needle would never forgive boiling water. Only then is the cuvée created. The carbonation is added, after which it matures for 8 to 12 weeks in the bottle and ends up under 5 bars of pressure. Time that you can notice later in the fine bubbles.\u003c\/p\u003e\n\n\u003cp\u003eIn 2020, together with Blå, it reached the final of the World Beverage Innovation Award. Today, both are on the menu at Copenhagen’s 3-Michelin-starred restaurant, Geranium. For a house that is not even eight years old, that is quite a statement.\u003c\/p\u003e\n\n\u003cp\u003eYou can read more about Kocemba, Hansen, and their varieties in the \u003ca href=\"\/en\/collections\/copenhagen-sparkling-tea-company\"\u003eportrait of the Copenhagen Sparkling Tea Company\u003c\/a\u003e; the entire selection can be found among the \u003ca href=\"\/en\/collections\/sparkling-tea-mit-ohne-alkohol\"\u003eSparkling Teas with and without alcohol\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number DE-ÖKO-039 EU – Non-EU Agriculture\u003c\/p\u003e","brand":"Copenhagen Sparkling Tea Company","offers":[{"title":"750 ml","offer_id":53073586815310,"sku":"020COP0007","price":19.9,"currency_code":"EUR","in_stock":true},{"title":"6 x 750 ml","offer_id":59623873216846,"sku":"020COP0007_6","price":115.82,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/copenhagen-sparkling-tea-lyserod-rose-alkoholfrei-bio_9303adb9-9e1c-4552-99b1-fdf7d991bf5e.jpg?v=1751010480"},{"product_id":"mondino-senza-alkoholfrei-675ml","title":"Senza – non-alcoholic aperitivo","description":"\u003ch2 id=\"speakable-headline\"\u003eSenza by Mondino, the non-alcoholic aperitivo from Chiemgau\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSenza by Mondino is a non-alcoholic organic aperitivo from Traunstein, built on Alpine herbs and citrus fruits. It retains the bitterness of its alcoholic siblings without losing any of its character. Falstaff awarded it 94 points in February 2026.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSenza\u003c\/strong\u003e is the non-alcoholic aperitivo from Mondino in the Chiemgau region and the family’s latest answer to a question that more and more guests are asking. Aromatic Alpine herbs meet sun-ripened citrus notes, joined by that sharp edge without which an aperitif would not be an aperitif. In a 675 ml bottle, in organic quality, with no artificial flavors.\u003c\/p\u003e\n\n\u003ch3\u003eDark berries, herbs, and a sharp edge\u003c\/h3\u003e\n\u003cp\u003eOn the nose, dark berries take the lead, followed by herbs and a hint of citrus, which brightens the whole profile and lifts the weight.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the bitterness is balanced rather than harsh, supported by juicy dark fruit and an herbaceous spice. The finish remains dry, slightly tart, and fruit-forward with a bitter edge; this very interplay earned it 94 points from Falstaff, tasted in February 2026 by Alexander Thürer.\u003c\/p\u003e\n\u003cp\u003eAnyone who has ever had a non-alcoholic aperitif in their glass that tasted like sweet syrup will recognize the difference at the first sip. Here, the bitterness keeps the sweetness in check, and the drink does not end after the first impression.\u003c\/p\u003e\n\n\u003ch3\u003eWith tonic, with soda, with a slice of orange\u003c\/h3\u003e\n\u003cp\u003eTonic and soda are the obvious partners, along with plenty of ice and a slice of orange or a strip of lemon zest in the glass.\u003c\/p\u003e\n\u003cp\u003eThis makes it a non-alcoholic spritz and a reliable companion for a long summer afternoon. On the table next to it, you might find \u003ca href=\"\/en\/products\/crudo-taralli-caserecci-200g\"\u003eTaralli Caserecci\u003c\/a\u003e from Apulia, whose salt picks up the herbal spice, or a bowl of \u003ca href=\"\/en\/collections\/aperitif\"\u003eaperitif snacks\u003c\/a\u003e consisting of olives and crackers.\u003c\/p\u003e\n\u003cp\u003eFor hosts, Senza resolves a small but persistent awkwardness. Those who do not drink alcohol are otherwise served juice or water and visibly sit on the sidelines of the group. A glass that is just as bitter, just as grown-up, and just as beautiful to look at removes this awkwardness without anyone needing to say a word about it.\u003c\/p\u003e\n\u003cp\u003eAnd because an aperitivo is rarely served alone, it can be enjoyed in the same setting as its alcoholic siblings. While they carry between 18 and 31 percent alcohol, Senza remains non-alcoholic, ensuring that in a mixed group, no one is holding a different type of glass. You can find more ideas without the buzz under \u003ca href=\"\/en\/collections\/alkoholfrei\"\u003enon-alcoholic drinks\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eBitter without alcohol is the greater challenge\u003c\/h3\u003e\n\u003cp\u003eAlcohol carries aromas and gives a drink body. If it is removed, both are missing, and that is exactly where many non-alcoholic aperitifs fail.\u003c\/p\u003e\n\u003cp\u003eSenza solves this through the herbs themselves rather than through sugar. The bitter substances from roots and leaves build the structure that alcohol would otherwise provide, and the citrus fruit provides the fresh pull on top. It contains no quinine, and likewise no artificial flavors or dyes.\u003c\/p\u003e\n\u003cp\u003eIf you would like to get to know the alcoholic side of the house, you can find the classic Amaro Bavarese, the barrel-aged special edition, and the robust herbal bitter Amanero under \u003ca href=\"\/en\/collections\/mondino\"\u003eall aperitivi from Mondino\u003c\/a\u003e. Senza stands in this range not as a substitute, but as its own distinct variety.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body – DE-ÖKO-007 EU\/non-EU agriculture\u003c\/p\u003e\n","brand":"Mondino","offers":[{"title":"675 ml","offer_id":53073610670414,"sku":"024MON0003","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/mondino-senza-alkoholfrei-675ml.jpg?v=1751007494"},{"product_id":"ferdinands-rose-vermouth","title":"Rosé Vermouth","description":"\u003ch2 id=\"speakable-headline\"\u003eRosé Vermouth from Ferdinand's with Rhubarb and Wormwood\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRosé Vermouth from Ferdinand's Spirits is a German Riesling-based vermouth with 17 percent alcohol, produced in small batches by hand. Not a sweet mass-produced aperitif, but a bitter-fruity summer drink from the Saar valley.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRosé Vermouth\u003c\/strong\u003e is the pink-hued aperitif wine from Ferdinand's Spirits in the Saar valley, based on Riesling from the Forstmeister Geltz-Zilliken winery. Its color comes not from wine, but from local rhubarb, red vineyard peach, and large-fruited cranberry. The 0.5-liter bottle contains the same cosmos of botanicals used in Saar Dry Gin, just in a more subtle dosage.\u003c\/p\u003e\n\n\u003ch3\u003eRhubarb, vineyard peach, and a bitter core\u003c\/h3\u003e\n\u003cp\u003eVermouth thrives on the tension between fruit and bitterness, and it is precisely this tension that is finely balanced here. The producer calls it bittersweet.\u003c\/p\u003e\n\u003cp\u003eThe sweet side is taken on by rhubarb, red vineyard peach, and cranberry, while elderflower, grape blossom, passion flower, and bitter orange peel contribute floral notes. In contrast stands the eponymous wormwood, supported by lovage and wild garlic, along with cinchona bark, which gives the whole a dry finish.\u003c\/p\u003e\n\u003cp\u003eFruity, floral, and herbaceous in the aftertaste, the Rosé remains significantly lighter than a red vermouth from Italy. At 17 percent alcohol, it drinks almost like a robust wine, serving as a reminder that vermouth is nothing more than aromatized wine.\u003c\/p\u003e\n\n\u003ch3\u003eOn ice, with tonic, or with sparkling wine\u003c\/h3\u003e\n\u003cp\u003eThe simplest way is also the best: six centiliters over plenty of ice with a slice of orange.\u003c\/p\u003e\n\u003cp\u003eFor something long and fizzy, mix with tonic in a one-to-two ratio; for a more festive touch, add a splash of sparkling wine. Those who prefer something stronger can combine it with vodka or white rum for a light aperitif cocktail. A sprig of rosemary in the glass brings out the herbal side. After opening, the bottle belongs in the refrigerator, as vermouth is wine and will lose its freshness there within a few weeks.\u003c\/p\u003e\n\u003cp\u003eAt the table, the Rosé pairs well with salted almonds, goat cheese, or a bowl of olives. To come full circle to the distillery, mix it with \u003ca href=\"\/en\/products\/ferdinands-saar-dry-gin\"\u003eSaar Dry Gin\u003c\/a\u003e for a martini where both share the same signature style.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes a vermouth a vermouth\u003c\/h3\u003e\n\u003cp\u003eVermouth is not a spirit, but an aromatized wine that has derived its name and bitterness from wormwood since antiquity.\u003c\/p\u003e\n\u003cp\u003eIt became fashionable as an aperitif in Turin in the late 18th century, and the classic houses there and in Chambéry typically work with neutral white wine as a base. Ferdinand's takes a different path, using Riesling from the Saarburger Rausch steep slope, a south-facing site on Devonian slate cultivated by Dorothee Zilliken at the \u003ca href=\"\/en\/collections\/weingut-forstmeister-geltz-zilliken\"\u003eVDP winery Forstmeister Geltz-Zilliken\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe mixture is prepared by hand in small batches, and the same vineyard fruits that have been growing behind the Vallendar family distillery since 1824 also end up in the bottles of the vermouth series. Four friends from the region began this connection between vineyard and distillery in 2013, and the vermouth series followed shortly thereafter.\u003c\/p\u003e\n\u003cp\u003eThe manufacturer now positions the Rosé bottling as an aperitif, while the contents remain the same. Other bottles from the brand can be found in the \u003ca href=\"\/en\/collections\/ferdinands-spirits\"\u003eFerdinand's product range\u003c\/a\u003e, and related aperitifs are available on the \u003ca href=\"\/en\/collections\/wermut\"\u003evermouth shelf\u003c\/a\u003e.\u003c\/p\u003e","brand":"Ferdinand's Spirits","offers":[{"title":"500 ml","offer_id":53073627316558,"sku":"023ZIL0004","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/ferdinands-rose-vermouth-wermut.jpg?v=1751007664"},{"product_id":"stork-club-rose-rye-whiskey-aperitif-700ml","title":"Rosé Rye Whiskey Aperitif","description":"\u003ch2 id=\"speakable-headline\"\u003eRosé Rye Whiskey Aperitif from Stork Club in Brandenburg\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eRosé Rye Whiskey Aperitif from Stork Club combines Spreewald rye whiskey with Pinot Noir rosé from Baden. Berry-forward, spicy, and pleasantly light with 18 percent alcohol. Not a sweet pre-mixed cocktail, but an aperitif with a whiskey backbone.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRosé Rye Whiskey Aperitif\u003c\/strong\u003e is an 18 percent alcohol whiskey aperitif from Stork Club in the Spreewald, made from two ingredients: rye whiskey from their own distillery and rosé from the Baden winery Markgraf von Baden. Something like this has never existed before.\u003c\/p\u003e\n\n\u003cp\u003eIt sits in the glass a light pink-red and looks more innocent than it is, because beneath the berry fruit lies the dry spice of the rye.\u003c\/p\u003e\n\n\u003ch3\u003eBerry fruit over sherry and dried fruit\u003c\/h3\u003e\n\u003cp\u003eThe aroma is led by fresh raspberries and currants, with citrus notes and a hint of nut from the whiskey appearing behind them.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the Rosé Rye first reveals the fruit of the Pinot Noir, then sherry notes and dried fruit take over, before a spicy finish lingers. Quaffable, light, and easy-drinking – an aperitif that opens the evening instead of ending it.\u003c\/p\u003e\n\u003cp\u003eWith 18 percent alcohol, it sits between wine and spirit, similar to a vermouth, except that the cask note of the whiskey carries the flavor instead of herbal bitterness. Even die-hard whiskey drinkers who initially turn up their noses usually change their minds by the second glass.\u003c\/p\u003e\n\n\u003ch3\u003eWith soda, with tonic, on plenty of ice\u003c\/h3\u003e\n\u003cp\u003eTopped with soda, it makes a light long drink; with tonic, it becomes more tart and gains structure.\u003c\/p\u003e\n\u003cp\u003eThe aperitif loves summer evenings on the balcony, cold glasses, and a slice of orange. Those who want to take it more seriously can mix it into a sour or add a splash of \u003ca href=\"\/en\/products\/stork-club-straight-rye-whiskey-700ml\"\u003eStraight Rye\u003c\/a\u003e to let the spice lead. It tastes best served at six to eight degrees.\u003c\/p\u003e\n\u003cp\u003eIn a Manhattan, it replaces the sweet vermouth, making the drink brighter and fruitier. For a larger group, a carafe with ice, orange slices, and soda is worthwhile, from which everyone can pour for themselves.\u003c\/p\u003e\n\n\u003ch3\u003eA trial became a bestseller\u003c\/h3\u003e\n\u003cp\u003eIn 2020, the Rosé Rye was planned as a small-batch Experimental Series, a trial and nothing more.\u003c\/p\u003e\n\u003cp\u003eBut the combination of Baden fruit and Brandenburg grain struck a chord, and the experiment became a permanent fixture in the range. Bastian Heuser, one of the three founders, comes from the Berlin bar scene and helped build the Bar Convent Berlin, so he knows exactly what is needed behind the bar.\u003c\/p\u003e\n\u003cp\u003eThe rosé comes from the VDP winery Markgraf von Baden, the whiskey from the company's own distillery in Schlepzig, 60 kilometers south of Berlin. Two landscapes in one bottle, and you can taste both. That a winery from Baden and a distillery from Brandenburg come together is rare enough on German shelves to be worth mentioning.\u003c\/p\u003e\n\n\u003ch3\u003eServing tip\u003c\/h3\u003e\n\u003cp\u003eOnce opened, the bottle belongs in the refrigerator, where it will stay fresh for several weeks. 6 cl over plenty of ice, 12 cl cold soda, an orange slice on top, and the aperitif is ready. It pairs well with olives, salted almonds, and air-dried ham, as well as for a round of drinks before a meal. Further bottles for the \"blue hour\" can be found under \u003ca href=\"\/en\/collections\/aperitif\"\u003eAperitif\u003c\/a\u003e, and the entire \u003ca href=\"\/en\/collections\/spreewood-distillers\"\u003eStork Club range\u003c\/a\u003e is on the manufacturer's page.\u003c\/p\u003e","brand":"Spreewood Distillers","offers":[{"title":"700 ml","offer_id":53073633247566,"sku":"024SWD0002","price":19.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stork-club-rose-rye-whiskey-aperitif.jpg?v=1751007709"},{"product_id":"goodvines-merlot-rose-alkoholfreier-wein","title":"Merlot Rosé – Alcohol-Free Wine","description":"\u003ch2\u003eMerlot Rosé – non-alcoholic wine – Goodvines\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGoodvines Merlot Rosé\u003c\/strong\u003e is a \u003cstrong\u003enon-alcoholic wine\u003c\/strong\u003e that impresses with its authentic rosé wine taste. It is a stylish, fruity rosé with varietal aromas of red fruits such as strawberry, cherry, blackberry, raspberry, plum, and red currant, balanced by a mild, fruity, and present acidity. Slightly sparkling on the finish and with a soft texture, this non-alcoholic rosé wine makes an uncomplicated accompaniment to grilled dishes, poultry, fish and seafood, pasta, vegetables, and summer salads. In the glass, the non-alcoholic Goodvines Merlot Rosé shines with an intense raspberry-red color, underlining its red-berry, fruit-forward character. On the palate, the Goodvines Merlot Rosé shows a subtle hint of sweetness. It is a high-quality alternative when you want or need to avoid alcohol, and at 20kcal\/100ml, it remains quite light in terms of calories.\u003c\/p\u003e\n\u003cp\u003eTo experience full enjoyment, you should let the non-alcoholic wine breathe for a few minutes before the first sip. You can enjoy the Merlot Rosé well-chilled at a drinking temperature of 6–8°C. An excellent summer wine, whether neat, on ice, or used in place of tonic water for delicious drinks!\u003c\/p\u003e\n\u003ch3\u003eMerlot Rosé – stylish, authentic, non-alcoholic\u003c\/h3\u003e\n\u003cp\u003eThe production of Goodvines Merlot Rosé utilizes selected rosé wines from Hungary, state-of-the-art technology, and the expertise of experienced wine dealcoholizers. During the so-called vacuum distillation process, the alcohol contained in the wine is gently evaporated in stainless steel cones at 30° Celsius. The bouquet notes—the volatile yet flavor-giving components of the wine—are captured and stored separately, allowing the alcohol to evaporate completely, resulting in an end product with 0.0% alcohol. The dealcoholized rosé wine is then reunited with its original natural bouquet, which makes the authentic taste possible. To harmonize the Merlot Rosé after the alcohol has been removed, it receives a so-called \"liqueur d’expédition,\" consisting of grape must syrup, before bottling.\u003c\/p\u003e\n\u003ch4\u003eGoodvines – good vines, pure enjoyment\u003c\/h4\u003e\n\u003cp\u003eGoodvines was founded in 2019 in Heidelberg by passionate wine lovers to create a non-alcoholic wine alternative for everyone who wants to forgo alcohol but not authentic taste. Jörn and his brother Lars Walking purchase selected wines, have them gently dealcoholized by masters under vacuum, and delight their audience with their authentic taste, even when served at Palatinate wine festivals. The Goodvines—meaning \"good vines\"—are all high-quality wine alternatives that contain no alcohol. You will find no flavor enhancers, no refined sugar, and no artificial aromas, just pure enjoyment.\u003c\/p\u003e\n\u003cp\u003eDealcoholized wine, non-alcoholic\u003c\/p\u003e","brand":"Goodvines alkoholfreier Wein","offers":[{"title":"750 ml","offer_id":53073652121934,"sku":"020GOO0003","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/goodvines-merlot-rose-alkoholfreier-wein_94abdd3c-17cf-4d44-a0c0-ccb343653721.jpg?v=1751011521"},{"product_id":"la-mortuacienne-pink-agrumes-limonade","title":"Pink Citrus Lemonade","description":"\u003ch2 id=\"speakable-headline\"\u003ePink Agrumes combines four citrus fruits in one bottle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAgrumes is the French word for citrus fruits, and this lemonade contains no fewer than four of them. Blood orange, grapefruit, navel orange, and lemon result in a delicate pink hue and the most restrained sweetness that the range has to offer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePink Agrumes Lemonade\u003c\/strong\u003e is the latest creation from the house of Rième, and with 7.9 grams of sugar per hundred milliliters, it sits at the lower end of what is bottled under the La Mortuacienne label. While the Pampelmousse focuses solely on grapefruit, four fruits play together here. The result is a pale pink in the glass and a taste that cannot be pinned down to just one fruit.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, tangy, fruity with a bitter finish\u003c\/h3\u003e\n\u003cp\u003eThe first sip is blood orange, dark and a little earthy. Behind that, the grapefruit pushes through with its bitterness, and right at the end, the lemon comes in to clean things up.\u003c\/p\u003e\n\u003cp\u003eThe navel orange holds it all together; it is the sweet, seedless variety that provides the foundation for the other three. Without it, the mixture would fall apart into something too tart and too sour.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this composition that makes the lemonade more interesting than any single fruit. It reveals what it has one after another instead of serving everything at once. Its pink is paler than that of the Pampelmousse, more dusty rose than magenta.\u003c\/p\u003e\n\n\u003ch3\u003eOver ice, with vodka, with savory snacks\u003c\/h3\u003e\n\u003cp\u003eIce-cold and neat, it is the lemonade for anyone who finds all others too sweet.\u003c\/p\u003e\n\u003cp\u003eIn a glass with plenty of ice and a slice of blood orange, it becomes a non-alcoholic aperitif that can hold its own against any spritz. With vodka or tonic, its structure remains intact because the bitterness provides support, and the interplay of the four fruits stands out most clearly when chilled.\u003c\/p\u003e\n\u003cp\u003eWhen it comes to food, it pairs well with anything salty. With \u003ca href=\"\/en\/products\/capirete-manzanilla-oliven-mit-zitrone\"\u003eManzanilla olives with lemon\u003c\/a\u003e, almonds, or crisps, a glass turns into a little happy hour. One bottle makes five well-filled glasses, preferably served in a carafe with plenty of ice.\u003c\/p\u003e\n\n\u003ch3\u003eHow a new variety is created at Rième\u003c\/h3\u003e\n\u003cp\u003eA company that has stuck to a basic recipe since 1921 could easily stagnate. At Rième, the opposite has happened, and Pink Agrumes is the latest proof of this.\u003c\/p\u003e\n\u003cp\u003eThis is made possible by a clear division of labor. The sugar base has followed the same cold process for over a hundred years, while the fruit side is completely reimagined. If you don't touch the base, you are all the more free to work on the fruit.\u003c\/p\u003e\n\u003cp\u003eThe impetus for this came from Didier, who took over management in 1981 and moved production from the original headquarters in Morteau to the larger Beure near Besançon. There was room for experimentation there, and as Didier set it up, the cold sugar base remained untouched. In the eighties, this first resulted in pine syrup, which later became a lemonade of its own.\u003c\/p\u003e\n\u003cp\u003eHis son Benoît has continued this since 2001 and has expanded the range to ten varieties. Pink Agrumes is one of the latest and is aimed at all those who have found classic lemonade too sweet. Tradition that continues to evolve. Respect.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a tart direction, you will also find the \u003ca href=\"\/en\/products\/la-mortuacienne-pinke-pampelmousse-limonade\"\u003epink grapefruit lemonade\u003c\/a\u003e or the clear \u003ca href=\"\/en\/products\/la-mortuacienne-zitronen-limonade\"\u003elemonade\u003c\/a\u003e, which shows the process most clearly. All ten varieties can be found at \u003ca href=\"\/en\/collections\/la-mortuacienne-limonade\"\u003eLa Mortuacienne\u003c\/a\u003e. The deposit is listed separately.\u003c\/p\u003e","brand":"La Mortuacienne","offers":[{"title":"1 liter","offer_id":53073655136590,"sku":"026FRO31801","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-mortuacienne-pink-agrumes-limonade.jpg?v=1751007904"},{"product_id":"joerg-geiger-cider-rose-alkoholfrei","title":"Cider Rosé – alcohol-free","description":"\u003ch2\u003eCider Rosé non-alcoholic – from the Jörg Geiger manufactory\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eCider Rosé non-alcoholic\u003c\/strong\u003e is a \u003cstrong\u003edry craft cider\u003c\/strong\u003e from the \u003cstrong\u003eJörg Geiger manufactory\u003c\/strong\u003e, completely alcohol-free and presented in a convenient 0.33l bottle. Wonderfully sparkling and fabulously fruity, it is a refreshing drink when served well-chilled, all without any alcohol.\u003c\/p\u003e\n\u003cp\u003eThe Cider Rosé non-alcoholic has a fragrance of red berries, apple, and pear, with a hint of tart hops. On the palate, it is refreshing with a striking interplay of sweetness and acidity, featuring exciting bitter notes and tart accents derived from dealcoholized red wine. Its intense pink color might suggest sweetness, but it surprises with excellent fruitiness and hoppy notes. The Jörg Geiger Cider Rosé non-alcoholic is a summery refresher that pairs wonderfully with grilled dishes, salami pizza, tarte flambée with red onions, or cheese pastries, and is also highly recommended on its own as a tart, non-alcoholic beverage.\u003c\/p\u003e\n\u003cp\u003eHand-picked apples and perry pears from old meadow orchard varieties are gently pressed and craft-produced for this sparkling Cider Rosé. The resulting alcohol is then removed via vacuum distillation; this dealcoholization of the Jörg Geiger cider takes place in-house at an aroma-preserving 35°C. Anyone who has tried dealcoholized drinks before knows that the taste often suffers. Perfectionist Jörg Geiger was not satisfied with that, however; he has wonderfully balanced the Cider Rosé non-alcoholic and refined it for greater complexity with dealcoholized red wine, pear juice, hop extract, and select herbs and spices. Ripe, lushly sweet pear-apple fruit with the pleasant prickle of carbonation and hints of meadow herbs, along with a very round mouthfeel, make the Cider Rosé non-alcoholic a summery refresher.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEstate-bottled by the Jörg Geiger manufactory, no added flavorings, no concentrate, no added sugar. And, of course, 100% Swabian meadow fruit.\u003c\/p\u003e\n\u003ch3\u003eCider Rosé non-alcoholic – from Swabian meadow fruit\u003c\/h3\u003e\n\u003cp\u003eNatural diversity and innovative ideas: As a leading producer of traditionally crafted fruit specialties, the Jörg Geiger manufactory is consistently committed to the biodiversity of meadow orchards, ensuring that the fruits of his labor and these traditions remain preserved for many generations to come. Jörg Geiger protects and utilizes the diversity of ancient Swabian fruit tree giants. That is why his Swabian Cider Rosé non-alcoholic contains only the best Swabian meadow fruit, and you can taste it!\u003c\/p\u003e","brand":"Manufaktur Jörg Geiger","offers":[{"title":"330 ml","offer_id":53073656971598,"sku":"020MAN0430","price":2.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/joerg-geiger-cidre-rose-alkoholfrei.jpg?v=1751007921"},{"product_id":"windspiel-pink-grapefruit-gin","title":"Pink Grapefruit Gin","description":"\u003ch2 id=\"speakable-headline\"\u003ePink Grapefruit Gin, Summer Freshness from the Eifel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eWindspiel's Pink Grapefruit Gin is a potato-based gin with 37.5 percent alcohol and Mediterranean, tart grapefruit. Delicate pink, fruity, semi-dry, and mild on the juniper. Not a sweet liqueur, but a summery gin for a light aperitif.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePink Grapefruit Gin\u003c\/strong\u003e brings summer freshness to your glass, crafted by the Windspiel Manufaktur in the Volcanic Eifel. The tart sweetness of sun-ripened grapefruit meets the fine mildness of potato-based gin, with 37.5 percent alcohol. It shimmers delicate pink in the bottle, a fruity, semi-dry gin for a light summer drink.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate pink, fruity, summer-mild\u003c\/h3\u003e\n\u003cp\u003eIt shimmers delicate pink in the glass, the nose detects juniper and grapefruit, and on the palate, it is fruity-fresh and gently dry.\u003c\/p\u003e\n\u003cp\u003eNatural grapefruit juice provides the tart-sweet fruitiness, while the classic botanicals of juniper, lavender, and coriander keep it recognizable as a gin. Fruity, zesty, summery—it drinks surprisingly easily. It remains semi-dry.\u003c\/p\u003e\n\u003cp\u003eThe result is a gin that tastes of the south yet is at home in the Eifel. This exact lightness makes it a favorite for warm evenings. Those familiar with the classic juniper gin will recognize the same signature style, only fruitier and a touch milder.\u003c\/p\u003e\n\n\u003ch3\u003eIn a Gin \u0026amp; Tonic with rosemary and grapefruit\u003c\/h3\u003e\n\u003cp\u003eServed over plenty of ice, the Pink Grapefruit Gin becomes a Gin \u0026amp; Tonic with a slice of grapefruit and a sprig of rosemary.\u003c\/p\u003e\n\u003cp\u003eA neutral tonic lets the fruit take the lead, while a bitter tonic makes it tarter. It is also lovely as a summer spritz with Prosecco and a splash of Aranciata Rossa. Neat on the rocks, it shows its delicate side, a friendly aperitif before dinner.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it non-alcoholic, opt for the \u003ca href=\"\/en\/products\/windspiel-pink-grapefruit-alkoholfrei\"\u003enon-alcoholic Pink Grapefruit\u003c\/a\u003e from the same producer. If you prefer it classic and tart, stick with the \u003ca href=\"\/en\/products\/windspiel-premium-dry-gin\"\u003eWindspiel Dry Gin\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with light summer cuisine, a salad with citrus fruits, grilled fish, or a few olives. On the terrace, it makes a fine impression as an aperitif—fruity enough for a summer evening, yet a proper gin.\u003c\/p\u003e\n\n\u003ch3\u003ePotato gin from the Volcanic Eifel\u003c\/h3\u003e\n\u003cp\u003eBehind the gin is the Windspiel Manufaktur, known for Germany's first gin made from potatoes grown in volcanic soil.\u003c\/p\u003e\n\u003cp\u003eSandra Wimmeler and Denis Lönnendonker founded their distillery in 2014 in the mineral-rich Volcanic Eifel. Local farms grow the potatoes used to create the base spirit for the gin. The team spent about a year tinkering with the blend until the fruit and juniper were in perfect balance.\u003c\/p\u003e\n\u003cp\u003eThe name \"Windspiel\" traces back to Frederick the Great and his 1746 potato decree. The Pink Grapefruit Gin comes in a 0.5-liter bottle. You can find the entire range from the \u003ca href=\"\/en\/collections\/windspiel-gin\"\u003eWindspiel Manufaktur\u003c\/a\u003e here, from gin to non-alcoholic options. This is what summer tastes like.\u003c\/p\u003e\n\n\u003ch3\u003eAs a spritz with Prosecco and Aranciata Rossa\u003c\/h3\u003e\n\u003cp\u003eA Gin \u0026amp; Tonic works best chilled, using 40 ml of gin to 100 ml of tonic, garnished with a slice of grapefruit and a sprig of rosemary. For a spritz, mix it with Prosecco and a splash of Aranciata Rossa. Neat on the rocks, its delicate fruit is most clear. Once opened, it keeps for many months when stored in a cool, dark place, so you can enjoy the taste of summer for a long time. A dry tonic and a pinch of salt on the rim of the glass sharpen the tart fruit even further.\u003c\/p\u003e","brand":"Windspiel Gin","offers":[{"title":"500 ml","offer_id":53073658380622,"sku":"023WIN0010","price":37.5,"currency_code":"EUR","in_stock":true},{"title":"3 x 500 ml","offer_id":59644098085198,"sku":"023WIN0010_3","price":109.13,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/windspiel-pink-grapefruit-gin.jpg?v=1751007949"},{"product_id":"von-wiesen-rose-apfel-brut-2020","title":"Rosé Apple Brut – 2020","description":"\u003ch2 id=\"speakable-headline\"\u003eRosé Apfel Brut 2020 by Wiesen: juicy and dryly structured\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eRosé Apfel Brut 2020 by Wiesen is a pink apple sparkling wine from the Hessische Bergstraße, created using traditional bottle fermentation. It spent twenty-four months on the lees. Its color comes from spontaneously fermented currant juice rather than a sugar solution.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRosé Apfel Brut 2020\u003c\/strong\u003e is a pink fruit sparkling wine from Wiesen in Bensheim, pressed from regional apples of several varieties. It has been treated with the same patience usually reserved for the base wines of premium winemaker sparkling wines (Winzersekt). The 0.75-liter bottle contains 8.7 percent alcohol, noticeably less than in a sparkling wine made from grapes.\u003c\/p\u003e\n\n\u003ch3\u003eRed apple must, currants, and a tart character\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it appears a pale salmon pink, not a garish candy color. First, you get the must of ripe apples, smelling as if fresh from the press, and only then does the bittersweet currant emerge, both red and black in a single aroma. The perlage remains fine and never gets in the way of the drinking flow.\u003c\/p\u003e\n\u003cp\u003eDespite all the berry fruit, it comes across as dry because the acidity of the currant keeps the sweetness in check. If served too cold, however, the fruit is suppressed, which is why it reveals significantly more a few degrees above refrigerator temperature than it does straight from the door.\u003c\/p\u003e\n\u003cp\u003eWatermelon with feta is its perfect summer partner, a tomato salad with burrata suits it just as well, and cured char gets that fresh touch from it that would otherwise require a slice of lemon. It is not, however, well-suited for sweets, as it simply lacks the necessary sugar.\u003c\/p\u003e\n\n\u003ch3\u003eThe dosage comes from berry juice\u003c\/h3\u003e\n\u003cp\u003eDuring disgorgement, the yeast plug shoots out of the bottle neck, and the liquid lost in the process is topped up. This topping up is called the dosage and usually consists of a sugar solution or, in the case of fruit, simply apple juice.\u003c\/p\u003e\n\u003cp\u003eNiko Brandner uses spontaneously fermented juice from red and black currants for this, which adds both color and fruit in a single step. No maceration on the berry skins is required, as the berry character only emerges at the very end.\u003c\/p\u003e\n\u003cp\u003eSpontaneously fermented means that this juice has also already undergone fermentation and brings no raw sugar with it. Nevertheless, a little more residual sweetness remains than in the \u003ca href=\"\/en\/products\/von-wiesen-ancestral-apfel-mit-hopfen\"\u003eAncestral with Hops\u003c\/a\u003e, whose fructose has been completely fermented out.\u003c\/p\u003e\n\n\u003ch3\u003eSecond fermentation in the bottle with riddling and disgorging\u003c\/h3\u003e\n\u003cp\u003eThe fully fermented apple wine is bottled with yeast and a little sugar, where a second fermentation begins. This creates the fine carbonation that later rises to the surface in the glass. This is exactly how winemaker sparkling wine from grapes is created in the same cellar.\u003c\/p\u003e\n\u003cp\u003eThe Rosé then rests on the fine lees for twenty-four months before it is riddled and the bottles are gradually moved upside down in their racks over the course of weeks. At the end, the yeast sits in the bottle neck and is expelled in one go during disgorgement.\u003c\/p\u003e\n\u003cp\u003eThe must was previously fermented spontaneously in barriques of various ages, without any cultured yeast dictating the profile. Because the pressure varies from bottle to bottle, the closure should be loosened slowly. Next to it stands the \u003ca href=\"\/en\/products\/von-wiesen-ros-apfel-brut-2018\"\u003eRosé from the 2018 vintage\u003c\/a\u003e, which has two more harvest years behind it and therefore has a calmer presence, and further \u003ca href=\"\/en\/collections\/schaumwein\"\u003ebottle-fermented wines\u003c\/a\u003e are waiting on the same shelf.\u003c\/p\u003e","brand":"Sekthaus Griesel \u0026 Compagnie","offers":[{"title":"750 ml","offer_id":53073664377166,"sku":"020GRI0281","price":14.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/von-wiesen-rose-apfel-brut-2020.jpg?v=1779199598"},{"product_id":"kobenhavn-kombucha-rosa-rugosa-alkoholfrei","title":"Rosa Rugosa - Alcohol-free","description":"\u003ch2\u003eCopenhagen Kombucha ROSA RUGOSA alcohol-free: Sparkling indulgence with rose petals\u003c\/h2\u003e\n\u003cp\u003eExperience an exquisite, alcohol-free alternative to rosé or sparkling wine with \u003cstrong\u003eCopenhagen Kombucha ROSA RUGOSA\u003c\/strong\u003e. This fermented tea drink captivates with its delicate aromas of red berries, such as strawberries and raspberries, and its elegant presentation in classic champagne bottles.\u003c\/p\u003e\n\u003ch2\u003eThree compelling advantages of ROSA RUGOSA:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eUnique taste: The combination of rose petals, hibiscus, and citrus notes creates an aromatic and refreshing profile.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAlcohol-free: With 0.0% alcohol content, you can enjoy it anytime without compromising on taste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eOrganic ingredients: Copenhagen Kombucha uses organic ingredients such as tea, rose petals, and hibiscus.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAromatic Profile of ROSA RUGOSA\u003c\/h3\u003e\n\u003cp\u003eROSA RUGOSA captivates with its delicate aromas, reminiscent of a summer in Provence. The notes of rose petals, hibiscus, and citrus fruits create an invigorating drink with good freshness, mild acidity, and creamy mousse. The floral harmonies and subtle sweetness on the finish make it a special treat.\u003c\/p\u003e\n\u003ch3\u003eKombucha - perfect for special occasions\u003c\/h3\u003e\n\u003cp\u003eWhether as an aperitif, for festive occasions, or simply for relaxation – ROSA RUGOSA is the ideal choice for anyone seeking an elegant, alcohol-free alternative. Its elegant presentation in classic champagne bottles adds a touch of luxury to every moment.\u003c\/p\u003e\n\u003ch3\u003eSustainable and organic ingredients\u003c\/h3\u003e\n\u003cp\u003eCopenhagen Kombucha places great importance on quality and sustainability. ROSA RUGOSA is made from 100% organic ingredients, with the rose petals sourced from Nordic regions. Careful fermentation and the use of natural ingredients guarantee an authentic taste experience.\u003c\/p\u003e\n\u003cp\u003eThrough stricter control of the fermentation process and heat treatment at low temperatures, founders Louise Benkjær Limbach and Nicolas Limbach have succeeded in making the product shelf-stable and alcohol-free (0.0% VOL).\u003c\/p\u003e\n\u003cp\u003eEnjoy Copenhagen Kombucha Rosa Rugosa alcohol-free kombucha based on tea with rose petals for special moments.\u003c\/p\u003e\n\u003cp\u003eDiscover ROSA RUGOSA by Copenhagen Kombucha – an alcohol-free kombucha with intense aromas of rose petals, hibiscus, and citrus fruits. Perfect for festive occasions.\u003c\/p\u003e\n\u003cp\u003eOrganic control number DE-ÖKO-039 EU – Non-EU Agriculture\u003c\/p\u003e","brand":"København Kombucha","offers":[{"title":"750 ml","offer_id":53073692688718,"sku":"020KOM0002","price":14.9,"currency_code":"EUR","in_stock":false},{"title":"6 x 750 ml","offer_id":59624069103950,"sku":"020KOM0002_6","price":86.72,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/kobenhavn-kombucha-rosa-rugosa-alkoholfrei_720c69f0-1917-46f2-b963-c26f2171170b.jpg?v=1751012097"}],"url":"https:\/\/nurgutes.de\/en\/collections\/rosa.oembed?page=5","provider":"nur Gutes","version":"1.0","type":"link"}