Coconut & Swiss Chocolate

Coconut & Swiss Chocolate

Send to Friends
Your email address*
Mandatory
Please enter a valid email address.
Your friend's email*
Mandatory
Please enter a valid email address.
Your friend's email
Please enter a valid email address.
Your friend's email
Please enter a valid email address.
Your friend's email
Please enter a valid email address.
Your friend's email
Please enter a valid email address.
Comments*
Mandatory
Security code*
Mandatory
Wrong code
  * mandatory fields
  Send

You sent a page's address from the Mövenpick Ice Cream Website

The Mövenpick Maîtres Glaciers have mixed a traditional high-quality ingredient the Swiss are famous for – chocolate – with the exotic taste of coconut into a most subtle composition. The premium Swiss chocolate blended in a creamy ice cream is the source of the keynote flavour that will delight chocolate lovers while the coconut ice cream lends a sweet and refreshing fragrance to this supremely smooth recipe. Pieces of coconut flesh add a contrasting touch of aromatic richness to this gourmet creation. A chilled recipe of the most delicate and subtle kind for an intense explosion of textures and flavours.

Enjoy the pleasure of a recipe with no artificial additives or colours!

Coconut

More about coconut...
The coconut palm is the Tree of Heaven. It’s both a raw material for making everyday objects and a source of food. The coconut is not a real nut, but a drupe. It grows to a weight of 0.9 kg to 2.5 kg. There are generally three forms available: young coconut for drinking (king coconut), the mature nut, and the coconut meat (grated). When eaten fresh, coconuts should still contain their coconut water. You can shake them first to tell – otherwise the meat will have a soapy taste.

The coconut palm is the best shade tree, also for other plants and trees. Catch the coconut water before opening the nut: First drill through the coconut’s three holes (the germination pores) or poke through them with a screwdriver. Then with a hammer hit the hard shell all the way round. Loosen the meat, slice it into thin strips and roast these dry in a pan. Use as garnish.

Swiss Chocolate

More about chocolate...
Switzerland is known for its longstanding chocolate tradition. Milk chocolate was invented in 1875. In 1879 the unique conching technology was discovered. This process gave chocolate its typical soft-melting quality, boosting Swiss chocolate to global fame.

Note: Stirring naturally warms and aerates the chocolate paste. This process allows undesirable flavours to evaporate and brings out the cocoa’s characteristic nuances.

Pure dark chocolate contains over 600 flavour compounds.
Superior chocolate, for example Criollo Maracaibo from Venezuela, should be savored like wine. The best time of day is eleven o’clock in the morning or six o’clock in the evening. All your senses are keenest at these times.

Swiss Chocolate is perfect with...

Sweet dishes and desserts:
  • Butter-fried bananas
  • Chocolate red wine truffle cake
  • Raspberry tart
  • Black vodka, vodka with coffee liquor
Savoury dishes and foods:
  • Brasato al Barolo

Nutrition information: 100 ml 100g
Energy: 571 kJ (137 kcal) 1060 kJ (254 kcal)
Protein: 2.3 g 4.2 g
Total carbohydrate: 13.7 g 25.4 g
Fat: 8 g 14.8 g
Fibre: 0.5 g 0.9 g

Allergen

Contains:
  • Milk and dairy products
  • Lactose
  • Eggs and products thereof
  • May contain traces of tree nuts

    2,4 L

    The 2.4l format is a user-friendly catering pack, not only in its size, but also its form - ideal for creating the perfect scoop.

    Contains 24 standard size scoops with a 1/20 roll dipper.