In 1890 Joseph Emile Hachez, originally from Belgium, established the Bremer Hachez Chocolade Company in Bremen, Germany.
In 1922, they began producing what would become their signature product, a chocolate autumn leaf called Brown Leaves.
Brown Leaves comes in either solid milk or dark chocolate or praline leaves filled with fine nougat. This traditional line of chocolates is only part of what they offer now.
I recently indulged in two varieties of Hachez chocolate, Cocoa d’Arriba Strawberry-Pepper and Edel Bitter-Sahne.
The Strawberry-Pepper is made with 77% cocoa from Ecuador and contains dried pieces of strawberry and spicy green peppercorns.
The strawberry flavor notes blend perfectly with the naturally fruity notes of Ecuadorian chocolate. The heat from the peppercorns is pleasant at the back of the throat
According to the company website, www.hachez.de, Hachez uses predominantly South American cocoa varieties for its chocolate.
My next adventure was tasting the Edel Bitter-Sahne bar. It is a creamy, dark-milk chocolate made with 43% cocoa. The texture is soft (maybe too soft) and it melts fast. The diary notes do not overpower the chocolate and by the end, the lingering blend of both flavors is satisfying.
