Chocolate bar M.Pelczar Chocolatier dark chocolate with almonds and blackberries 85 g

M.Pelczar Chocolatier dark chocolate with almonds and blackberries, 85 g, is a ready-to-eat confection combining cocoa-rich dark chocolate with crunchy almonds and fruity blackberry pieces. The bar offers a balance of slightly bitter cocoa, nutty texture and a subtle tart-sweet berry note. Packaged as an individual 85 g serving, this chocolate is intended for direct consumption, pairing with coffee or tea, or giving as a compact gift.

Advantages

The product pairs high-cocoa dark chocolate with whole or chopped almonds and blackberry inclusions to deliver a mix of textures and flavors without additional preparation. Its 85 g format is convenient for single servings or sharing, while storage in a cool, dry place maintains flavor and texture. The combination of nuts and fruit provides complementary taste contrasts: the almond adds crunch and richness, the blackberry contributes a fresh tart note.

Suitable for

• Everyday snacking between meals
• Accompanying coffee or tea
• Light dessert or palate cleanser after savory dishes
• Small gift or stocking item

Key specifications

• Net weight: 85 g
• Chocolate type: dark chocolate (cocoa-based)
• Main inclusions: almonds and blackberry pieces or flavor
• Texture: combination of smooth chocolate and crunchy nuts
• Storage: cool, dry place recommended

How to use

Consume directly from the wrapper at room temperature for the intended texture and flavor profile. For a softer mouthfeel, allow the bar to sit at ambient temperature for a few minutes if stored cold. Break into pieces to share or to control portion size. Use alongside hot beverages or as a topping for ice cream and desserts to add nutty crunch and berry notes.

Usage recommendations

Store the chocolate in a cool (ideally 15–18°C), dry and dark place away from strong odors. Avoid exposure to heat and direct sunlight to prevent bloom or melting. For best taste, consume within the manufacturer’s recommended period after opening.