Dulce de Leche Jar
NW: 15.9oz (450gr)
What is Dulce de Leche? How is it made?
Milk and sugar are mixed and heated very slowly with constant stirring until they are transformed into a soft, smooth caramel cream with a rich, brown toffee color.
How is Dulce de Leche consumed?
- Spread over toast, crackers or a croissant.
- In desserts as filling for cakes, crepes, etc.
- Or by itself. Just have a spoonful!
Few preserves can capture the essence of summer better than our apricot preserve. After much trial and error, we perfected our recipe to showcase this fruit’s delicate, almost perfumed sweetness. Hugely versatile in baking, or as a breakfast topping on toast or yogurt, we’ve also been known to enjoy it by the teaspoon straight from the jar - but don’t tell anyone.
Here is a raspberry preserve that's a worthy contender for taking the crown from strawberry as the King of Jams. Made from the quality field-grown raspberries for that extra raspberry punch. When a raspberry preserve is this good, you can see why it really is the only preserve one should use in a classic Victoria Sponge.
Xocolata Jolonch is the Original Hot Chocolate Mix.
Jolonch is the grated hot chocolate mix that descends from the original Mesoamerican Xocatl encountered by explorers during the Age of Discovery. It is made in Catalonia, Spain by a chocolatier that began importing raw cocoa beans from the Americas in 1770 when chocolate was only palatable as a sweetened, spiced liquid—hardened cocoa paste was too bitter and dry to eat as a solid and did not appear in its current form until the mid-19th century. This 60% cocoa mix is made using traditional methods: raw, fermented beans are roasted in an oak-fired oven, crushed and combined with sugar, rice flour, cinnamon, and vanilla in a granite stone mixer into a paste, and then grated into a fine powder. Comes in a 17.6 oz. tin.
How to make Jolonch artisan hot chocolate
- Milk: 4 cups
- Jolonch Stone Ground 60% Dark Grated Chocolate: 3 cups. Makes approximately 6 cups of Artisan Hot Chocolate
- Bring the milk to a boil
- When it reaches boiling, slowly add the Stone Ground chocolate while stirring.
- Lower the flame to minimum heat and continue stirring 5-10 minutes until it becomes thick and to the desired consistency, make sure it does not stick to the bottom of the pan.
Made in Spain