{"title":"Upper Höller","description":"\u003ch2\u003eOberhöller: from confectionery to chocolate manufactory\u003c\/h2\u003e\n\u003cp\u003eThe story of Oberhöller begins in 1988 in Sarnthein, the main town of the Sarntal valley north of Bolzano. Toni and Paula Oberhöller opened a confectionery there and ran it for more than two decades. In May 2010, the two embarked on a new path: they moved their passion for sweets into their own basement and from then on made only chocolate. The first product was a bar with mountain pine, which remains Toni's favorite to this day. In the first few years, the two worked together, and in 2012 their son Michael joined them.\u003c\/p\u003e\n\u003ch2\u003eBean to bar in Sarnthein's artisan zone\u003c\/h2\u003e\n\u003cp\u003eIn 2016, the family business moved to the artisan zone of Sarnthein. A year later, the family began making their own chocolate from cocoa beans. Since then, the beans have been roasted, ground, conched, tempered, and poured into molds in-house. According to the family, craftsmanship is firmly part of their working method. In 2019, their son Hannes joined the business, and in 2022, Toni and Paula handed over the business to their two sons. Today, according to their own figures, around ten tons of chocolate and ten tons of spreads are produced each year in Sarnthein, spread across more than 70 products.\u003c\/p\u003e\n\u003ch2\u003eCreams made with hazelnuts, almonds, and pistachios\u003c\/h2\u003e\n\u003cp\u003eHannes Oberhöller is primarily responsible for the spreads. The \u003ca href=\"\/en\/products\/oberhoeller-haselnuss-schokocreme\"\u003ehazelnut chocolate cream\u003c\/a\u003e consists of 50% roasted hazelnuts and contains no dairy ingredients, while the \u003ca href=\"\/en\/products\/oberhoeller-schokocreme-die-dunkle\"\u003edark chocolate cream\u003c\/a\u003e focuses more on chocolate with 15% cocoa. The White Cream combines Italian almonds with whole milk and vanilla bean, while the \u003ca href=\"\/en\/products\/oberhoeller-mandel-tonka-creme\"\u003ealmond-tonka cream\u003c\/a\u003e is Hannes's favorite product. The \u003ca href=\"\/en\/products\/oberhoeller-pistaziencreme\"\u003epistachio cream\u003c\/a\u003e contains 45% roasted pistachios. According to the company, Oberhöller does not use palm oil or preservatives in the creams.\u003c\/p\u003e\n\u003ch2\u003eOberhöller at Leni \u0026amp; Hans\u003c\/h2\u003e\n\u003cp\u003eIn addition to the five creams, we offer two 100 g whole milk chocolate bars: \u003ca href=\"\/en\/products\/oberhoeller-vollmilchschokolade-marille\"\u003ewhole milk chocolate with apricot\u003c\/a\u003e, made with dried fruit from South Tyrol, and \u003ca href=\"\/en\/products\/oberhoeller-vollmilchschokolade-haselnuss\"\u003ewhole milk chocolate with hazelnut\u003c\/a\u003e. You can find more bars in the \u003ca href=\"\/en\/collections\/schokolade\"\u003echocolate\u003c\/a\u003e category and more creams among the \u003ca href=\"\/en\/collections\/suesse-aufstriche\"\u003esweet spreads\u003c\/a\u003e. At Leni \u0026amp; Hans, you can receive Oberhöller products within 1–3 days.\u003c\/p\u003e","products":[{"product_id":"oberhoeller-haselnuss-schokocreme","title":"Hazelnut chocolate cream","description":"\u003ch2\u003eOberhöller Hazelnut Chocolate Cream. Sweet spread made from roasted hazelnuts with a hint of cocoa – half nuts, 200 g from Sarntal.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Hazelnut Chocolate Cream\u003c\/strong\u003e is a nut spread from Sarnthein in South Tyrol: 50% roasted hazelnuts, sugar, 5% cocoa, sunflower oil and sunflower lecithin. Milk is not listed in the ingredients, and according to the manufacturer, neither is palm oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Hazelnut Chocolate Cream\u003c\/strong\u003e is a spread where the nut takes center stage and the cocoa plays a supporting role. The hazelnuts are roasted and, according to the manufacturer, come from Piedmont. Imagine a Sunday morning: the bread rolls are still warm, the coffee is brewing, and the first spread smells of freshly roasted nuts. This spread is made for mornings like that. It tastes like what’s in it, and that is half hazelnuts.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted nuts first, then a subtle cocoa note\u003c\/h3\u003e\n\n\u003cp\u003eWith the first bite, you taste roasted hazelnut above all else, round and warm. The cocoa stays in the background, adding only a mild chocolate note. With 5% cocoa, it is noticeably nuttier than the \u003ca href=\"\/en\/products\/oberhoeller-schokocreme-die-dunkle\"\u003eDark Chocolate Cream\u003c\/a\u003e, which contains three times as much cocoa. Sunflower oil makes the mixture smooth, so it spreads easily on bread and bread rolls.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness is pronounced, but it does not overpower the roasted notes. Without milk powder, it tastes clean and direct, with the nut having no creamy notes to share the spotlight. Those expecting a rich chocolate cream may find this one too nutty. But that is exactly its character.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in crêpes and as a quick filling\u003c\/h3\u003e\n\n\u003cp\u003eThe cream most often ends up on breakfast bread, bread rolls, brioche or a slice of braided sweet bread. But it also works well in many other sweet dishes. Spread it on warm crêpes or pancakes and roll them up. Add a spoonful to fresh waffles or stir it into plain yogurt. Spread between two butter biscuits, it becomes a small snack for a lunchbox.\u003c\/p\u003e\n\n\u003cp\u003eWhen baking, use it as a filling for sweet yeast rolls or puff pastry pockets. To use it as a cake topping, heat it briefly in a water bath until it becomes more liquid. Store the cream in a cool, dry place away from heat, as recommended by the manufacturer. According to Oberhöller, it has a shelf life of twelve months from production.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread a slice of rustic bread thinly with butter, then top it with the hazelnut cream and a few flakes of sea salt. This brings out the roasted notes particularly well.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a confectionery shop in Sarnthein to a spread manufactory\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is made by Oberhöller in Sarnthein, the main town of Sarntal north of Bolzano. Toni and Paula Oberhöller opened a confectionery shop there in 1988 and ran it for over two decades. In May 2010, they moved their passion into their own cellar and from then on made only chocolate. Their sons Michael and Hannes joined later, and they took over the business in 2022.\u003c\/p\u003e\n\n\u003cp\u003eToday, according to the family, they produce around ten tonnes of spreads every year, as well as an equal amount of chocolate. Junior chef Hannes is responsible for the creams, among other things. According to the ingredients list, the hazelnuts do not come from South Tyrol, but from Piedmont, as stated by the manufacturer. It is made in the manufactory in Sarnthein’s artisan zone, where the business moved in 2016. According to Oberhöller, they do not use preservatives or palm oil.\u003c\/p\u003e\n\n\u003ch3\u003eFor the family breakfast and as a greeting from South Tyrol\u003c\/h3\u003e\n\n\u003cp\u003eIt is a great introduction to the range. It feels familiar yet still tastes distinctly of nuts. It is just as suitable for a family breakfast table as for a brunch basket with friends. As a gift from Sarntal, it is an alternative to speck and Schüttelbrot. Those who prefer more cocoa can place the dark variety next to it and let everyone at the table compare.\u003c\/p\u003e\n\n\u003cp\u003eThe cream contains hazelnuts, which are tree nuts. It is therefore not suitable for people with a nut allergy. You can find all the manufacturer’s varieties on our \u003ca href=\"\/en\/collections\/oberhoeller\"\u003eOberhöller page\u003c\/a\u003e, and more creams among the \u003ca href=\"\/en\/collections\/suesse-aufstriche\"\u003esweet spreads\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOberhöller Hazelnut Chocolate Cream, 200 g: roasted hazelnuts with a hint of cocoa from Sarnthein – for warm bread rolls, crêpes and Sunday breakfast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"200 g","offer_id":59424593903948,"sku":"030OBE002","price":8.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/oberhoeller-haselnuss-schokocreme-freisteller.png?v=1792756868"},{"product_id":"oberhoeller-schokocreme-die-dunkle","title":"Chocolate Cream: The Dark One","description":"\u003ch2\u003eOberhöller Dark Chocolate Cream. Hazelnut cream with 15% cocoa – rich in chocolate flavor, nutty at heart, 200 g from South Tyrol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Dark Chocolate Cream\u003c\/strong\u003e is a sweet spread from Sarnthein: roasted hazelnuts, sugar, 15% cocoa and sunflower oil. According to the manufacturer, it contains no palm oil or added flavorings, and the ingredients list consists of just five components.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller's Dark Chocolate Cream\u003c\/strong\u003e is the cocoa-forward sibling of the hazelnut cream from the Sarntal Valley. Both start with roasted hazelnuts, but this one contains three times as much cocoa. The result is a cream that tastes of chocolate first and then of nuts. If you waver between nougat and dark chocolate in the morning, you'll find a happy medium here. It is darker and more bitter than the light version, yet remains a proper breakfast spread that can be spread on any bread.\u003c\/p\u003e\n\n\u003ch3\u003eCocoa takes center stage, with roasted hazelnut as the foundation\u003c\/h3\u003e\n\n\u003cp\u003eCocoa makes the first impression. It brings a deep chocolate flavor and a slight bitterness that balances the sweetness. Beneath that lies the roasted hazelnut, which gives the cream richness and depth. Oberhöller describes the variety as a classic in which the nutty aromas can fully develop. This balance makes it appealing to anyone who finds classic nut creams too sweet and mild.\u003c\/p\u003e\n\n\u003cp\u003eSunflower oil and sunflower lecithin ensure a smooth consistency. As it contains no milk powder, the cream tastes more like dark chocolate than milk chocolate. If you are expecting a mild, milky cream, you are better off choosing the \u003ca href=\"\/en\/products\/oberhoeller-weisse-creme-mandel-vanille\"\u003eWhite Cream with Almonds and Vanilla\u003c\/a\u003e. The Dark Chocolate Cream shows just how much character a hazelnut cream with plenty of cocoa can have.\u003c\/p\u003e\n\n\u003ch3\u003eWith bread and bananas, in cakes and pancakes\u003c\/h3\u003e\n\n\u003cp\u003eAt the breakfast table, it is just as suitable for hearty bread as for a light roll. Top it with banana slices for a quick snack. It also works well on pancakes, Kaiserschmarrn or warm waffles, as the cocoa complements the roasted notes of the batter.\u003c\/p\u003e\n\n\u003cp\u003eIn the bakery, use it as a filling. Spread it between two layers of sponge cake, inside croissants before baking, or in a braided yeast bread. For muffins, add a teaspoon to the center of the batter to create a soft core when baked. Stirred with a little warm milk, it becomes a quick chocolate sauce for ice cream or fruit salad. For a dessert in a glass, layer quark, berries and a spoonful of cream. Store the cream in a cool, dry place away from heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast a slice of sourdough bread, spread it with the Dark Chocolate Cream and top it with a few slices of fresh pear.\u003c\/p\u003e\n\n\u003ch3\u003eStirred in the artisan zone of Sarnthein\u003c\/h3\u003e\n\n\u003cp\u003eThe cream comes from a family business that began as a confectionery. Toni and Paula Oberhöller opened their confectionery in Sarnthein in 1988, and in 2010 they focused entirely on chocolate. In 2016, the business moved to the town's artisan zone, where chocolate and spreads are now produced side by side. Junior chef Hannes Oberhöller is responsible for producing the spreads and raw chocolate.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the ingredients list, the cocoa does not come from South Tyrol, as cocoa trees only grow in the tropics. The hazelnuts are processed after roasting. According to the manufacturer, they contain no preservatives and are free from genetically modified ingredients. Michael and Hannes, the sons, have been running the business since 2022, with their parents still working there.\u003c\/p\u003e\n\n\u003ch3\u003eFor chocolate lovers at the breakfast table\u003c\/h3\u003e\n\n\u003cp\u003eThe Dark Chocolate Cream is for anyone who prefers dark chocolate at breakfast. In a family with different tastes, the light and dark versions are often kept side by side. The \u003ca href=\"\/en\/products\/oberhoeller-haselnuss-schokocreme\"\u003eHazelnut Chocolate Cream\u003c\/a\u003e is the nutty one, while the Dark Chocolate Cream is the chocolatey one. At a brunch with friends, it is worth a little comparison: both varieties, fresh bread, and everyone can choose their favorite. As a gift from South Tyrol, it is a perfect addition to any breakfast basket.\u003c\/p\u003e\n\n\u003cp\u003eAs an allergen, the Dark Chocolate Cream contains hazelnuts. It is therefore not suitable for anyone with a nut allergy. You can find other varieties from the manufacturer on our \u003ca href=\"\/en\/collections\/oberhoeller\"\u003eOberhöller page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOberhöller Dark Chocolate Cream, 200 g: roasted hazelnuts and plenty of cocoa from Sarnthein – for chocolate lovers at the breakfast table and as a baking filling.\u003c\/em\u003e\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"200 g","offer_id":59424600719692,"sku":"030OBE0022","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/oberhoeller-schokocreme-die-dunkle-freisteller.png?v=1792756880"},{"product_id":"oberhoeller-weisse-creme-mandel-vanille","title":"White cream with almonds and vanilla","description":"\u003ch2\u003eOberhöller White Cream with Almonds and Vanilla. A light almond spread with whole milk and real vanilla pod – mild, creamy, 200 g from South Tyrol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller White Cream with Almonds and Vanilla\u003c\/strong\u003e is a sweet spread from Sarnthein: 38% roasted almonds from Italy, sugar, whole milk powder, sunflower oil and vanilla pod. An almond cream, not white chocolate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller's White Cream\u003c\/strong\u003e is a light almond spread with milk and vanilla that uses almonds instead of cocoa. It solves a small breakfast problem: people are sitting at the table who prefer to reach for something light but still want something sweet on their bread. This cream is made for them. The roasted almonds provide the base note, whole milk powder makes the cream rounded, and the vanilla pod adds a warm aroma on top.\u003c\/p\u003e\n\n\u003ch3\u003eAlmond, milk and vanilla – gentle instead of chocolatey\u003c\/h3\u003e\n\n\u003cp\u003eThe cream first tastes of milk and vanilla, then the roasted almond comes through with its delicate, slightly nutty sweetness. It is mild and soft in the mouth, completely lacking the bitterness of cocoa. The vanilla comes from a whole pod, as stated in the ingredients list. That is why it is subtle and reminiscent of homemade vanilla pudding. Sunflower oil keeps the cream supple, so it spreads easily.\u003c\/p\u003e\n\n\u003cp\u003eSometimes you will read the name \"white chocolate cream\" on this cream. Strictly speaking, however, it is an almond cream, because cocoa butter and cocoa are missing from the ingredients list. Anyone expecting a spreadable white chocolate will get something different here: an almond cream with milk. That is exactly what makes it interesting for many families with differing tastes.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in crêpes and simply from the spoon\u003c\/h3\u003e\n\n\u003cp\u003eOberhöller itself suggests three ways: on bread, as a filling for crêpes, or simply for snacking. On buttered bread with fresh strawberries, it tastes like summer; on a piece of braided yeast bread, like Sunday. Rolled in crêpes or Palatschinken, it combines with the warm dough to create a soft filling.\u003c\/p\u003e\n\n\u003cp\u003eIt also has its place in the kitchen. Stir a spoonful into plain yogurt and add berries. Spread it on a shortcrust pastry base before placing fruit on top. For baked apples, mix it with chopped almonds and fill the apples with it. On small pancakes with apple sauce, it becomes a quick dessert for children. Store the cream cool and dry, as recommended by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread warm waffles with the White Cream and sprinkle a few roasted almond flakes over it.\u003c\/p\u003e\n\n\u003ch3\u003eItalian almonds, processed in the Sarntal\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the ingredients list, the almonds come from Italy and are processed roasted. The cream is made from this in the Oberhöller manufactory in Sarnthein, in the Sarntal north of Bolzano. The family started there in 1988 as a confectionery shop. Since 2010, they have focused on chocolate, and the spreads were added later and are now a firm part of the range.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the company, around ten tons of spreads are produced in Sarnthein every year. In addition to the sons Michael and Hannes, who have been running the company since 2022, Toni and Paula Oberhöller also continue to work there. Junior chef Hannes is primarily responsible for the production of the spreads, together with an employee from production. According to the manufacturer, the White Cream contains no preservatives or palm oil.\u003c\/p\u003e\n\n\u003ch3\u003eFor children, vanilla fans and mixed breakfast tables\u003c\/h3\u003e\n\n\u003cp\u003eThe cream fits the family table where everyone likes something different. Children often reach for the mild vanilla, while adults appreciate the roasted almond. As a guest gift for a weekend breakfast, it shows that South Tyrol produces more than just speck and Schüttelbrot. Alongside the \u003ca href=\"\/en\/products\/oberhoeller-haselnuss-schokocreme\"\u003ehazelnut chocolate cream\u003c\/a\u003e, it makes a duo for every taste. Anyone who likes tonka will also find the \u003ca href=\"\/en\/products\/oberhoeller-mandel-tonka-creme\"\u003ealmond tonka cream\u003c\/a\u003e at Oberhöller with a similar base.\u003c\/p\u003e\n\n\u003cp\u003eThe cream contains almonds and milk. It is therefore not suitable for people with nut or milk allergies. You can find all the manufacturer's creams on our \u003ca href=\"\/en\/collections\/oberhoeller\"\u003eOberhöller page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOberhöller White Cream with Almonds and Vanilla, 200 g: roasted almonds, whole milk and real vanilla from Sarnthein – for crêpes, waffles and a mild breakfast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"200 g","offer_id":59424613794124,"sku":"030OBE0023","price":9.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/oberhoeller-weisse-creme-mandel-vanille-freisteller.png?v=1792756890"},{"product_id":"oberhoeller-mandel-tonka-creme","title":"Almond-Tonka Cream","description":"\u003ch2\u003eOberhöller Almond-Tonka Cream. Almond spread with tonka bean and whole milk – half roasted almond, with a scent between vanilla and bitter almond, 200 g.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Almond-Tonka Cream\u003c\/strong\u003e is a sweet spread from Sarnthein in South Tyrol: 50% roasted almonds from Italy, sugar, sunflower oil, whole milk powder and 0.5% tonka bean. According to the manufacturer, it is free from palm oil and preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller's Almond-Tonka Cream\u003c\/strong\u003e is an almond cream flavored with a pinch of grated tonka bean. Anyone who likes vanilla will recognize the style, but tonka takes it a step further. According to the manufacturer, its scent lies between vanilla and bitter almond, with a spicy warmth. Combined with roasted almonds, it creates a spread that smells like Advent pastries but is suitable for bread all year round. It has a prominent fan in the Oberhöller family: Junior Chef Hannes calls it his favorite product.\u003c\/p\u003e\n\n\u003ch3\u003eTonka instead of vanilla: spicy, warm and almond-like\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is the scent of the tonka bean, sweet, warm and slightly spicy. On the palate, the roasted almond follows, giving the cream richness. The whole milk powder rounds off both and makes the cream smooth. Anyone who knows the \u003ca href=\"\/en\/products\/oberhoeller-weisse-creme-mandel-vanille\"\u003eWhite Cream with Almonds and Vanilla\u003c\/a\u003e will recognize the similarity, but here with more almond and a spicier tone.\u003c\/p\u003e\n\n\u003cp\u003eThe tonka bean is sparingly dosed and yet clearly noticeable. Anyone expecting a classic chocolate cream will find the tonka too spicy. On the other hand, anyone who likes marzipan, almond pastries or crème brûlée will find a spread to their liking here.\u003c\/p\u003e\n\n\u003ch3\u003eOn brioche, with apples and in Christmas baking\u003c\/h3\u003e\n\n\u003cp\u003eThe cream shows itself best on light, mild pastries. Try it on brioche, milk rolls or a piece of braided yeast bread. On whole grain bread, it tastes heartier, and the tonka holds its own there too. It goes particularly well with apple wedges or on an apple pancake, because apple and tonka complement each other well.\u003c\/p\u003e\n\n\u003cp\u003eIn the bakery, it is a shortcut to tonka flavors without having to grate a bean. Use it to fill cookies, Linzer eyes or puff pastry pockets. For baked apples, mix it with raisins and chopped almonds. Stirred into warm semolina porridge, it becomes a quick dessert for cold days. A dollop on rice pudding with cinnamon also works well, as the tonka brings a note that reminds one of vanilla. Store it cool and dry, away from the stove and heater.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread the cream on a warm croissant and place thin slices of pear on top. The fruit makes the tonka even fresher.\u003c\/p\u003e\n\n\u003ch3\u003eAlmonds from Italy, tonka from South America, stirred in Sarntal\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the ingredients list, the almonds come from Italy, while the tonka bean comes from South America according to the manufacturer. Tonka beans are the dried seeds of a tropical tree, black, wrinkled and about the size of an almond. Both are processed in the Oberhöller manufactory in Sarnthein. The family business started in 1988 as a confectionery and has been entirely dedicated to chocolate since 2010. Now, according to their own statements, around ten tons of spreads are produced there per year.\u003c\/p\u003e\n\n\u003cp\u003eHannes Oberhöller is responsible for the spreads. He joined the business in 2019 and has been running it together with his brother Michael since 2022. The fact that the Almond-Tonka Cream is his favorite is revealed on the manufactory's team page. According to the manufacturer, the cream is free from palm oil and preservatives and is GMO-free.\u003c\/p\u003e\n\n\u003ch3\u003eFor the curious and the Christmas season\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is a spread for everyone who likes to try something new at breakfast. It turns an ordinary roll into something that will be talked about at the table. It is perfect for the breakfast table and the cookie tin during Advent, and as a gift, it will surprise hosts who already know every nut cream. Together with the other varieties from the \u003ca href=\"\/en\/collections\/oberhoeller\"\u003eOberhöller page\u003c\/a\u003e, it makes a small tasting set from Sarntal.\u003c\/p\u003e\n\n\u003cp\u003eAlmonds and milk powder are the two allergens in this spread. It is not suitable for people with allergies to nuts or milk. You can find other creams in the \u003ca href=\"\/en\/collections\/suesse-aufstriche\"\u003esweet spreads\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOberhöller Almond-Tonka Cream, 200 g: roasted almonds and tonka bean from Sarnthein – for brioche, baked apples and the cookie season.\u003c\/em\u003e\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"200 g","offer_id":59424620446028,"sku":"030OBE003","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/oberhoeller-mandel-tonka-creme-freisteller-ng.png?v=1792757470"},{"product_id":"oberhoeller-pistaziencreme","title":"Pistachio cream","description":"\u003ch2\u003eOberhöller Pistachio Cream. Sweet spread with 45% roasted pistachios and whole milk – nutty, creamy, 200 g from the Sarntal.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Pistachio Cream\u003c\/strong\u003e is a nut spread from Sarnthein in South Tyrol: 45% roasted pistachios, sugar, whole milk powder, sunflower oil and sunflower lecithin. According to the manufacturer, it contains no palm oil or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller's pistachio cream\u003c\/strong\u003e is a spread made of almost two grams of roasted pistachio for every gram. Imagine an Italian bar in the morning: an espresso on the counter, next to a cornetto overflowing with green cream. This cream brings that moment to your own kitchen table. It is sweet, but pistachio remains the main ingredient. Cocoa plays no part here, while milk powder provides a smooth finish.\u003c\/p\u003e\n\n\u003ch3\u003eLots of pistachio, gently rounded off with milk\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the cream smells of roasted nuts, and in the mouth, the typical, slightly bitter pistachio note emerges. Roasting makes it taste fuller and warmer than raw pistachio. The aftertaste lingers, and a thinly spread piece of bread is often enough. Whole milk powder takes the edge off the nuts and makes the cream velvety. Sunflower oil keeps it spreadable.\u003c\/p\u003e\n\n\u003cp\u003eWith 45% pistachios, you get a spread that clearly tastes of the nut. The sweetness accompanies it without dominating. Those expecting a very sweet, pudding-like cream will find this too nutty. It is more suited to people who also enjoy eating pistachios plain out of their shells.\u003c\/p\u003e\n\n\u003ch3\u003eIn a cornetto, on toast and in desserts\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is the croissant: cut it open, spread the cream inside and warm it briefly in the oven. It tastes great at the breakfast table on toast or light bread, and on warm pancakes in the afternoon. When briefly warmed in a water bath, it becomes a quick sauce for a scoop of vanilla ice cream. It also goes well on a piece of panettone or a yeast cake from the day before.\u003c\/p\u003e\n\n\u003cp\u003eIn the sweet kitchen, it opens many doors. Stir it into mascarpone, and you have a pistachio filling for tiramisu or cream puffs. Spread it between two shortbread cookies or in puff pastry snails. On a cheesecake, it forms a thin layer beneath the fruit. For a breakfast with guests, serve it with ricotta, a little honey and fresh figs, and let everyone prepare their own bread.\u003c\/p\u003eStore the cream in a cool, dry place away from heat, as recommended by the manufacturer.\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix two spoonfuls of cream with 250 g of mascarpone and a little lemon zest. This makes a quick filling for a Swiss roll.\u003c\/p\u003e\n\n\u003ch3\u003eA favorite cream from the spread production\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is made at the Oberhöller manufactory in Sarnthein, the main town of the Sarntal. According to the ingredients list, the pistachios do not come from South Tyrol; they are roasted during processing. According to the company's team page, the cream is the favorite product of Peter Felderer, who has been co-producing the spreads and raw chocolate since 2021. According to the family, manual work is a central part of their company philosophy, in chocolate as well as in the spreads.\u003c\/p\u003e\n\n\u003cp\u003eThe Oberhöller family started with a confectionery shop in 1988 and switched entirely to chocolate in 2010. Today, the sons Michael and Hannes run the business, which produces around ten tonnes of spreads in Sarnthein every year. According to the manufacturer, the cream is non-GMO and contains neither palm oil nor preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eFor pistachio fans and sweet gifts\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is the first choice for anyone who asks for pistachio first when choosing ice cream, baked goods and chocolates. Even those who find chocolate too heavy for breakfast will find their way here. It is perfect as a gift for a brunch or as a small present for people who enjoy baking. Together with the \u003ca href=\"\/en\/products\/oberhoeller-haselnuss-schokocreme\"\u003ehazelnut chocolate cream\u003c\/a\u003e, it makes a perfect pair for the breakfast table. You can find the manufacturer's other varieties on our \u003ca href=\"\/en\/collections\/oberhoeller\"\u003eOberhöller page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003ePistachios are tree nuts, and the cream also contains milk. It is not suitable for anyone who is allergic to either.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOberhöller Pistachio Cream, 200 g: roasted pistachios with whole milk from Sarnthein – for croissants, tiramisu and Sunday espresso.\u003c\/em\u003e\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"200 g","offer_id":59424648331596,"sku":"030OBE011","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/oberhoeller-pistaziencreme-freisteller-ng.png?v=1792757463"},{"product_id":"oberhoeller-vollmilchschokolade-marille","title":"Milk chocolate with apricot","description":"\u003ch2\u003eOberhöller Milk Chocolate with Apricots. Bean-to-bar milk chocolate with dried South Tyrolean apricots – fruity, creamy, 100 g bar from Sarntal.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Milk Chocolate with Apricots\u003c\/strong\u003e is a bar from Sarnthein in South Tyrol: milk chocolate made from cocoa beans processed in-house, refined with dried South Tyrolean apricots. 100 g, free from preservatives according to the manufacturer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Milk Chocolate with Apricots\u003c\/strong\u003e is a milk chocolate bar with pieces of dried apricot, which is called Marille in South Tyrol and Austria. According to the manufacturer, the fruit comes from South Tyrol, and the chocolate is made from bean to bar in the workshop in Sarnthein. The difference from conventional fruit chocolate lies in the contrast: creamy melt meets small, tart pieces of fruit. Break off a piece, and you will notice the difference immediately.\u003c\/p\u003e\n\n\u003ch3\u003eCreamy Melt with Fruity Tartness\u003c\/h3\u003e\n\n\u003cp\u003eThe milk chocolate melts softly on the tongue, bringing rounded notes of cocoa and milk. Tucked in between are the dried apricots. The fruit pieces bring a bright, fruity tartness that lightens the sweetness of the chocolate. As you chew, the apricot gradually reveals itself while the chocolate has already melted. This means every bite tastes slightly different, depending on how much fruit you get.\u003c\/p\u003e\n\n\u003cp\u003eThe apricot is an accompaniment here, not a filling. Anyone expecting a bar with fruit cream or apricot jam inside will find the pieces too subtle. On the other hand, if you like milk chocolate and are looking for a fresh note, you will find a good balance here.\u003c\/p\u003e\n\n\u003ch3\u003eFor Coffee, at the Mountain Hut and in Cakes\u003c\/h3\u003e\n\n\u003cp\u003eThe bar is simply at its best: a few pieces with afternoon coffee or a glass of cold milk. On an autumn hike, it fits in your jacket pocket as a little snack at the mountain hut. In summer, however, it belongs in the shade, because chocolate does not like heat.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, roughly chop the bar and add it to a batter or oat cookies. Sprinkled over vanilla ice cream or quark cream, the apricot pieces add colour and tartness. It also goes well with a piece of Kaiserschmarrn with roasted apricots. Store the chocolate in a cool, dry place away from heat. According to the manufacturer, it has a shelf life of twelve months from production.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Melt two bars over steam and drizzle the chocolate over warm apricot dumplings. The fruit in the bar complements the fruit in the dumpling.\u003c\/p\u003e\n\n\u003ch3\u003eBean to Bar from Sarntal with Fruit from South Tyrol\u003c\/h3\u003e\n\n\u003cp\u003eOberhöller began as a confectionery shop in Sarnthein in 1988. In 2010, Toni and Paula Oberhöller switched entirely to chocolate, and their first product was a chocolate with mountain pine. 2017 marked a major step: since then, the family has been processing the cocoa bean themselves in the artisan zone of Sarnthein. It is roasted, ground, conched, tempered, and cast into bars. This means the chocolate for this bar is made in the same building where the fruit is also incorporated.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the team website, senior chef Anton Oberhöller is primarily responsible for the bars. The apricots come from South Tyrol, according to the manufacturer, where the apricot is one of the typical fruits. This bar thus combines bean-to-bar chocolate from Sarntal with a typical fruit of the region. Michael and Hannes have been running the business since 2022.\u003c\/p\u003e\n\n\u003ch3\u003eA Piece of South Tyrol for the Coffee Table\u003c\/h3\u003e\n\n\u003cp\u003eThe bar is a souvenir for anyone who likes South Tyrol or has just returned from a holiday. It reminds you of apricot dumplings, strudel, and the orchards in the valley, without you having to go into the kitchen. It is perfect for coffee with grandparents, in an Advent calendar, or in a gift basket with South Tyrolean specialities. Paired with the \u003ca href=\"\/en\/products\/oberhoeller-vollmilchschokolade-haselnuss\"\u003eMilk Chocolate with Hazelnuts\u003c\/a\u003e, it makes a fruit and nut duo. You can find more bars in the \u003ca href=\"\/en\/collections\/schokolade\"\u003eChocolate\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eThe chocolate contains milk and may contain traces of nuts and gluten-containing cereals, according to the manufacturer. It is not suitable for people with a milk allergy. The manufacturer's entire range is shown on our \u003ca href=\"\/en\/collections\/oberhoeller\"\u003eOberhöller page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOberhöller Milk Chocolate with Apricots, 100 g: Bean-to-bar chocolate from Sarnthein with South Tyrolean apricots – for afternoon coffee and as a greeting from the mountains.\u003c\/em\u003e\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"100 g","offer_id":59424685031756,"sku":"030OBE005","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/oberhoeller-vollmilchschokolade-marille-freisteller.png?v=1792756952"},{"product_id":"oberhoeller-vollmilchschokolade-haselnuss","title":"Milk chocolate with hazelnuts","description":"\u003ch2\u003eOberhöller Milk Chocolate with Hazelnuts. Bean-to-bar milk chocolate with at least 40% cocoa and roasted hazelnuts – 100 g bar from South Tyrol.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Milk Chocolate with Hazelnuts\u003c\/strong\u003e is a bar from Sarnthein in the Sarntal: milk chocolate with at least 40% cocoa from beans roasted in-house and roasted hazelnuts from Italy. 100 g, non-GMO according to the manufacturer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOberhöller Milk Chocolate with Hazelnuts\u003c\/strong\u003e is a familiar classic, made by a family that roasts its own cocoa beans. Almost everyone knows nut chocolate from childhood. This bar shows what happens when the chocolate is not bought pre-made, but made from bean to bar in a small workshop in South Tyrol. According to the manufacturer, the hazelnuts come from Piedmont. The cocoa content is at least 40%, which is a rather strong value for milk chocolate.\u003c\/p\u003e\n\n\u003ch3\u003eRich Milk Chocolate with Roasted Nuts\u003c\/h3\u003e\n\n\u003cp\u003eThe chocolate tastes distinctly of cocoa first, and only then of milk. The higher cocoa content gives it depth, while the milk chocolate still makes it creamy. In addition, the roasted hazelnuts crackle when you bite into them and bring a warm roasted note. This creates an alternation between melting and bite.\u003c\/p\u003e\n\n\u003cp\u003eOberhöller speaks of whole hazelnuts in cocoa and Alpine milk. The nut is an accent here, not a dense layer of nuts. Anyone expecting a bar that consists almost entirely of nuts will find it too chocolaty. On the other hand, if you like good milk chocolate and enjoy biting into a nut now and then, you are in the right place.\u003c\/p\u003e\n\n\u003ch3\u003eFor Coffee, as Provisions, and Chopped in Dough\u003c\/h3\u003e\n\n\u003cp\u003eThe bar is a companion for everyday life. One piece goes well with an espresso after lunch, a strip with afternoon tea, a bar in your backpack. As provisions for hiking, it is well suited for autumn and winter; in summer, it belongs in the shade. On a cheese board with mountain cheese and grapes, it provides a sweet corner in the evening.\u003c\/p\u003e\n\n\u003cp\u003eChopped, it becomes an ingredient. Add the pieces to cookies, banana bread, or muffins. Sprinkled over rice pudding or vanilla pudding, it provides bite. For hot chocolate, melt two to three strips in warm milk and stir vigorously. At the end, fish out the chopped nuts with a spoon or simply snack on them. Store the bar in a cool, dry place away from heat to preserve its shine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place a strip on a warm slice of brioche and wait a moment. The chocolate softens, while the hazelnuts remain crunchy.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Cocoa Bean to Bar in Sarnthein\u003c\/h3\u003e\n\n\u003cp\u003eSince 2017, Oberhöller has been making its chocolate according to the bean-to-bar principle. According to the family, they master the entire chain from cocoa bean to bar. The beans are roasted, then ground into chocolate mass and conched, meaning stirred and heated for a long time. After that, the chocolate is tempered so that it gets its shine and snap, and finally poured into molds.\u003c\/p\u003e\n\n\u003cp\u003eIt all started in 1988 with a confectionery shop in Sarnthein run by Toni and Paula Oberhöller. In 2010, they devoted themselves entirely to chocolate, and in 2016, the business moved to the artisan zone. The first product was a chocolate with mountain pine, today the range includes over 70 products. The workshop is run by the sons Michael and Hannes, who according to their own statements produce around ten tons of chocolate a year.\u003c\/p\u003e\n\n\u003ch3\u003eFor Nut Chocolate Fans and as a South Tyrol Souvenir\u003c\/h3\u003e\n\n\u003cp\u003eThe bar is for everyone who grew up with nut chocolate and would like to try one from a small workshop. It fits in a St. Nicholas boot, on the coffee table, or in a package with South Tyrolean specialties. For something fruity instead of nutty, try the \u003ca href=\"\/en\/products\/oberhoeller-vollmilchschokolade-marille\"\u003eMilk Chocolate with Apricots\u003c\/a\u003e. More bars from other workshops are available in our \u003ca href=\"\/en\/collections\/schokolade\"\u003eChocolate\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eThe chocolate contains milk and hazelnuts. It is not suitable for people with an allergy to milk or nuts. You can find more from the manufacturer on our \u003ca href=\"\/en\/collections\/oberhoeller\"\u003eOberhöller page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOberhöller Milk Chocolate with Hazelnuts, 100 g: Bean-to-bar milk chocolate from Sarnthein with roasted hazelnuts – for the espresso, the backpack, and the coffee table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Oberhöller","offers":[{"title":"100 g","offer_id":59424693453132,"sku":"030OBE007","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/oberhoeller-vollmilchschokolade-haselnuss-freisteller.png?v=1792756961"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-oberhoeller.jpg?v=1792757117","url":"https:\/\/leniundhans.at\/en\/collections\/oberhoeller.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}