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Organic Dark Chocolate Buttons

$6.90 per 100g

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SKU: 205601
Product Info Expand
These delicious Couverture 58% dark chocolate buttons are made in Belgium from the finest quality Certified Organic ingredients. They are free of anything artificial and are non GMO. These deluxe Organic Dark Chocolate Buttons have a rich, full flavour and aroma, with a smooth silky texture; and are scrumptious to eat as is, or can be used in delicious recipes. Their small size makes them quick and convenient to handle or cook.
Nutritional Info Expand
Serving Size

50g

Nutritional Information Per serve Per 100g
energy 1125.5kJ 2251kJ
protein 3g 6.0g
fat total 17.6g 35.1g
fat saturated 10.5g 21.0g
carbohydrates 22.1g 44.1g
sugars 20.5g 41.0g
sodium 5mg 10.0mg
dietary fibre 4.8g 9.6g
Ingredients and Allergens Expand
Ingredients

Organic Cocoa Mass (51.5%), Organic Cane Sugar, Organic Cocoa Butter (7.0%), Emulsifier: Organic Soy Lecithin (322). Cocoa solids (58%). Preservative Free, Non GMO.

Allergens

This product contains Soy. This product may contain traces of Milk and other Allergens.

Other Details Expand
Country of Origin

Belgium.

Storage

Store in an air tight container in a cool (<20oC), dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life

24 months when stored as above.

How to Use

Enjoy these delectable Organic Dark Chocolate Buttons as a natural treat on their own, or combine them with dried fruit and nuts in a hikers mix. For something special, mix buttons with other confectionery for a movie-night combo. Buttons can be roughly chopped or added whole to cookie and muffin recipes. These small dark chocolate buttons are wonderful for melting. Use melted dark chocolate to make ganache and sauces; in dessert recipes; and for coating or dipping. Dip strawberries, kiwi fruit or bananas in melted chocolate for an irresistible treat. For best results melt chocolate in a bowl over a pot of softly boiling water, gently moving the chocolate around with a wooden spatula to melt evenly. To avoid ‘splitting’ keep the temperature of the chocolate below 40oC.

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