When Czech confectionery meets Kampot pepper and salt.
Coconut with black Kampot pepper:Bitter chocolate 55% (cocoa butter, sugar, soy lecithin, natural vanilla aroma), coconut (27.9%), rapeseed oil, black Kampot pepper (1%).
Almond marzipan with pistachios with white Kampot pepper:Almond marzipan (sugar, almonds), white chocolate (cocoa butter, sugar, dried full-fat milk, soy lecithin, natural vanilla aroma), pistachios (26%), almonds (9%), white Kampot pepper (0.9%), Kampot salt flower.
Peanut with Kampot salt pyramids and red Kampot pepper:Blond chocolate (cocoa butter, sugar, dried full-fat milk, lactose, dried whey, dried skimmed milk, soy lecithin, caramelized sugar, natural vanilla aroma, salt), peanut (30.7%), caramelized peanuts (sugar, peanut), salt flakes (1.3%), red Kampot pepper (1%), Kampot salt pyramids.
Pecan nut with Kampot salt pyramids and white Kampot pepper:Blond chocolate (cocoa butter, sugar, dried full-fat milk, lactose, dried whey, dried skimmed milk, soy lecithin, caramelized sugar, natural vanilla aroma, salt), pecan nuts (30.8%), caramelized pecan nuts (pecan nut, sugar), white Kampot pepper (0.9%), Kampot salt pyramids (0.8%).
Manufactured in the Czech Republic by GSshop solution s.r.o., Pražská 1, Blansko 67801, ID:0524461.
Store in the dark at temperatures up to 25 °C. After opening, keep at room temperature and consume within two weeks.
The product contains no gluten or artificial additives.
Best before the end of April 2024.
The weight of one nougat is 23g, the entire box contains 9 nougats and weighs 207g.
The various types of Kampot pepper differ from each other in taste and aroma, which are hardly found in the pepper sold in ordinary supermarkets:
RareRed pepper is an explosion of fruity notes with a milder warmth. Initially, tones of rose and rosehip dominate, which then transition into dried cherries. After two to three minutes, more characteristic aromas of Kampot pepper start to develop, such as citrus fruits, dried tangerines, and an earthier crust of sourdough bread.
White pepper is a gentle yet consistently peppery caress for the taste buds. After grinding it, aromas of camphor, sage, and cedar wood develop, accompanied by a subtle scent of nutmeg blossom, grapefruit, and other citrus fruits. After a few minutes in the mouth, you can detect notes of nutmeg, thyme blossom, and lemon balm underpinned by the aroma of cedar and black tea.
Black pepper once ground, releases notes of eucalyptus, camphor, and thyme, accompanied by the aroma of lime rinds. These gradually evolve into a straightforward aroma with developing fruity notes. The dominant aroma is that of peach and nectarine, which is complemented by hints of pine and the earthy tones of Cambodian mountain soils rich in minerals.