Oberhöller Milk Chocolate with Hazelnuts. Bean-to-bar milk chocolate with at least 40% cocoa and roasted hazelnuts – 100 g bar from South Tyrol.

Oberhöller Milk Chocolate with Hazelnuts 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.

Oberhöller Milk Chocolate with Hazelnuts 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.

Rich Milk Chocolate with Roasted Nuts

The 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.

Oberhöller 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.

For Coffee, as Provisions, and Chopped in Dough

The 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.

Chopped, 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.

Our tip: Place a strip on a warm slice of brioche and wait a moment. The chocolate softens, while the hazelnuts remain crunchy.

From Cocoa Bean to Bar in Sarnthein

Since 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.

It 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.

For Nut Chocolate Fans and as a South Tyrol Souvenir

The 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 Milk Chocolate with Apricots. More bars from other workshops are available in our Chocolate category.

The 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 Oberhöller page.

Oberhöller 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.