Backstube - Schoko

Backstube - Schoko, the spice blend for dark chocolate and fine chocolate baking

Backstube Schoko lifts dark chocolate to a new level. We mix the twelve ingredients in our manufactory in Klingenberg am Main. Orange, tonka bean, cinnamon blossoms and vanilla wrap the bitter, earthy cocoa notes in warmth and floral depth, Timut pepper adds a surprising citrus heat that wakes up the chocolate, and the tonka bean ties everything together into a velvety, complex aroma.

How to use

Backstube Schoko is geared to cocoa products and dark desserts. Stir it into chocolate ganache and truffles, mix it into brownie and chocolate-cake batter, add a pinch to mousse au chocolat, season hot cocoa and drinking chocolate with it, or stir it into melted couverture for a chocolate fondue.

Good to know: The blend is intense, just half a teaspoon per recipe makes the difference. Dose sparingly and adjust to taste.

Dark chocolate truffles with Backstube Schoko in 4 steps

1. Coarsely chop 200 g of dark couverture at 70 percent and briefly bring 100 ml of cream to the boil.
2. Take the cream off the heat, stir in half a teaspoon of Backstube Schoko and let it steep for 3 minutes.
3. Add the couverture, stir until smooth, work in 20 g of butter and then chill the mixture for about 2 hours.
4. Scoop out balls with a teaspoon, roll them in cocoa and serve the truffles cool.

What's in it?

The character comes from tonka bean, which ties everything together with velvet, and Timut pepper with its citrus heat. Cinnamon blossoms and lemon myrtle bring warmth and freshness. To these come orange, allspice, mace, cloves, vanilla, orange blossoms, cardamom and lavender blossoms.

At a glance

• Twelve-part spice blend for dark chocolate
• With tonka bean, Timut pepper, cinnamon blossoms and vanilla
• For ganache, truffles, brownies and chocolate tart
• Just half a teaspoon per recipe is enough
• Manufactory quality from Klingenberg am Main, without additives

Goes well with

From the same Backstube line come the wintry Backstube Winter and the fresh Backstube Zitrus. For fruity desserts the Apfelzauber fits, for sweetening and refining the vanilla sugar with tonka bean. You will find more in our baking collection.

Frequently asked questions

What is Backstube Schoko best suited for?
Backstube Schoko is made for everything chocolatey. It classically refines ganache, truffles, brownies and chocolate cake, but also tastes good in mousse au chocolat, hot cocoa and chocolate fondue. Even a pinch lifts the cocoa noticeably.

What is the difference between Backstube Schoko and Backstube Winter?
Backstube Schoko is tuned specifically to dark chocolate and cocoa, while Backstube Winter is a broad winter blend for gingerbread, stollen and biscuits. For anything chocolatey you use Schoko, for festive baking the Winter.

How do I dose Backstube Schoko?
Start with half a teaspoon per recipe. The blend is intense, and Timut pepper and tonka bean in particular are strong. Better to start sparingly and add more to taste.

Why does Backstube Schoko taste slightly lemony and floral?
That comes from the Timut pepper and the lemon myrtle for the citrus note and from orange blossoms and lavender for the floral depth. This very contrast wakes up the dark cocoa notes.