Organic Whole Milk Hazelnut Caramel

Organic Whole Milk Chocolate with hazelnut and caramel

Berger Confiserie's Organic Whole Milk Hazelnut Caramel is a filled milk chocolate bar with a creamy nut filling and a center of caramelized sugar, certified organic. A tender, milky melt, roasted hazelnut and buttery sweetness come together here in a soft, seductive whole, more praline than bar, from a company that has been delighting people for a good 30 years.

Organic Whole Milk Hazelnut Caramel is Berger Confiserie's name for a milk chocolate with 37 percent cocoa and a soft filling of roasted hazelnuts, almonds and caramel. Cream and a touch of invert sugar make the center creamy, while the nut gives it roasted aroma and bite: nutty, creamy, soft. A confection in bar form, as if straight from a box of pralines.

A soft center of nut and caramelized sugar

When you break off a piece, the creamy filling shows itself, soft and pale, with the scent of roasted hazelnut and caramelized sugar.

First the mild, milky melt of the shell, then the soft center, where roasted nut and toffee melt into a velvety cream. The hazelnut brings a warm roasted aroma, the caramelized sugar a buttery sweetness, and the cream rounds everything off. Nut and caramelized sugar are in balance, neither pushing ahead of the other. Nutty, creamy, velvety – that is how a filling tastes that is generous with cream and honestly creamy.

Hazelnut, almond and real cream

For the center, Berger cooks sugar with cream into caramel and stirs in roasted organic hazelnuts and organic almonds, all by hand. It takes more effort, but it tastes rounder.

Raw cane sugar, cocoa butter, whole milk powder and cocoa mass form the shell, together with nut, almond, cream and a little vanilla, all ingredients from organic farming. No ready-made caramel syrup, no shortcuts, just a genuinely cooked cream. If you prefer your hazelnuts whole, you'll find them in the milk chocolate with roasted hazelnuts.

Filled by hand in Lofer

The confectioners at Berger Feinste Confiserie in Lofer cook the cream themselves instead of buying it ready-made.

Hubert and Christine Berger started out in 1994 in a garage in Salzburg's Saalach Valley; today the company has around 100 employees and nine shops. A good filling needs patience at the stove, because sugar and cream want to be cooked slowly, just as Christine and Hubert have done from the very beginning. The simpler variety with crunchy pieces is the milk chocolate with caramel pieces among our chocolate bars.

With espresso and over apple strudel

The bar holds 100 g of filled chocolate, for breaking into pieces and sharing. With a milky coffee, a glass of port or as a little dessert, the filled milk chocolate is especially lovely. Stored cool and dry, away from strongly scented neighbors in the cupboard, the shell and cream keep their shape nicely, and at room temperature the center turns especially soft. A bar like this keeps well in the pantry for unexpected guests.

A strong espresso sets its roasted flavors alongside the nut and caramel, and on warm apple strudel a piece melts in seconds. With vanilla ice cream or on a spoonful of plain yogurt, too, the cream is a joy. As a gift, the filled bar always goes down well, as does the rest of the Berger range with its filled and plain varieties.

Organic control number AT-BIO-301 – EU/non-EU agriculture