Chocolate bar M.Pelczar Chocolatier dark chocolate with goji berries and cacao nibs 85 g

Dark chocolate bar by M.Pelczar Chocolatier, 85 g, combines high-percentage cocoa with dried goji berries and crunchy cacao nibs. The product offers a firm dark chocolate base with balanced bitterness, punctuated by the fruity acidity of goji and textural contrast from cacao nibs. Presented in a compact 85 g format, this chocolate bar is intended for snacking, culinary use in desserts, or as part of a gifting selection. Store in a cool, dry place away from strong odors to preserve aroma and texture.

Advantages

This dark chocolate bar blends concentrated cocoa flavor with natural fruit inclusions and crunchy nibs to provide layered taste and mouthfeel. The combination of goji berries and cacao nibs adds both a fruity accent and a crisp texture without artificial fillings. Packaged in an 85 g portion, the product is convenient for single or shared consumption and for inclusion in dessert recipes or tasting sets.

Suitable for

• Everyday snacking for those who prefer dark chocolate
• Inclusion in baking and dessert preparations
• Cheese and chocolate tasting platters or pairing boards
• Small gifts and confectionery assortments

Key specifications

• Net weight: 85 g
• Product type: dark chocolate with inclusions
• Inclusions: dried goji berries and cacao nibs
• Texture: smooth chocolate matrix with crunchy nibs and chewy dried fruit pieces
• Storage: keep in a cool, dry place away from direct sunlight and strong odors

How to use

Consume directly as a snack or break into pieces for sharing. Incorporate chopped pieces into baked goods, granola, or dessert garnishes to add concentrated cocoa flavor, fruity notes, and crunchy texture. Use as part of a tasting board alongside mild cheeses, nuts, or dried fruits to explore flavor contrasts. Allow the chocolate to come to near-room temperature before tasting to fully appreciate aroma and mouthfeel.

Usage recommendations

For best sensory experience, store at 15–18°C if possible and avoid temperature fluctuations; bring bar to room temperature before serving. Use smaller pieces as a garnish on plated desserts or melt carefully over a bain-marie for incorporation into sauces, taking care not to overheat and lose chocolate temper.