FAQ Search Results

The Harem is a dark roasted, naturally sweet coffee with an intensity of 7, which we classify as strong. In the flavour you can pick out honey, fruit, nut and caramel.

Because of that natural sweetness, many people drink this coffee without sugar, both at home and at the bar.

No, this is a fixed pack with the Earl Grey Dutch Special and the tea tongs. Swapping the contents for a different type of tea is not possible with this item.

If you would like a different flavour, you can simply order the loose tea and the accessories from our range separately and combine them yourself.

We recommend storing the bar cool, dry and dark, preferably at around 15 to 18 degrees and tightly closed. Chocolate picks up odours fairly easily, so do not put the bar next to strong smelling products.

Do not put this chocolate in the fridge. The cold and the moisture can make the bar turn grey with bloom and it loses part of its aroma and its snap.

Bean-to-bar means that Krak Chocolade handles the entire process itself, from cocoa bean to bar. Mark Schimmel selects the cocoa beans by harvest year and by origin, and roasts and refines the chocolate himself.

Most chocolatiers and pastry chefs work with melted industrial chocolate. Because Krak keeps every step in its own hands, you get flavours you will not find in a supermarket bar.

Store this bar in a cool, dry place, preferably at around 15 to 18 degrees and out of direct sunlight. Do not put chocolate in the fridge: the temperature difference and the moisture make the chocolate bloom, leaving a greyish haze on the bar. Close an opened bar properly, because chocolate easily picks up odours from other products.

Yes, while cooling this cooler also removes the chaff, the skins that come loose from the beans during roasting. So you do not have to sieve the beans separately. The motor is also quiet, so cooling makes little noise.

Dutch Harvest does not state a CBD content per bag or per cup, so we cannot put a figure on it. What is certain is that the tea contains CBD and no THC.

If you need an exact content, please contact Dutch Harvest directly. They are the producer of this tea.

Bean-to-bar means that Krak Chocolade handles the entire process itself, from cocoa bean to bar. Mark Schimmel selects the cocoa beans by harvest year and by origin, and roasts and refines the chocolate himself.

Most chocolatiers and pastry chefs work with melted industrial chocolate. Because Krak keeps every step in its own hands, you get flavours that you will not find in a supermarket bar.

Store the tea dry, dark and well sealed, at room temperature. Light, moisture and air are the biggest enemies of aroma.

Also do not put the tea next to strong smelling products, because tea leaves easily take on smells. A closed storage tin in a kitchen cupboard works best.

Store the beans in a cool, dark place and keep them well sealed. Not in the fridge: coffee absorbs moisture and odours there.

Unopened, the beans stay good until the best before date on the pack. Once the pack is open, the coffee loses aroma through contact with oxygen. So close the bag properly and only grind the amount you need at that moment.

Cinnamon almonds are mainly eaten just as they are, for example with your coffee or on a snack board.

You can also chop them roughly and stir them through a dessert, yoghurt or a tart base. The cinnamon and sugar coating stays nicely crunchy.

Bean-to-bar means that Krak Chocolade handles the whole process itself, from cocoa bean to bar. Mark Schimmel selects the cocoa beans by harvest year and by origin, and roasts and refines the chocolate himself.

Most chocolatiers and pastry chefs work with melted industrial chocolate. Because Krak keeps every step in its own hands, you get flavours that you will not find in a supermarket bar.

We recommend about 16 to 20 grams of ground coffee for a double espresso. For a single espresso you use roughly half of that.

If you find the espresso too bitter, use a slightly coarser grind size or let it run shorter. If it tastes too sour, a finer grind size, a slightly higher dose or a slightly hotter brewing temperature helps.

Freshly roasted coffee beans need to rest for 3 to 4 days after cooling. Only after that can the full flavours develop.

During that period, store the beans cool, dark and well sealed. Use a bag or tin that lets the released gases escape, because freshly roasted coffee continues to degas.

Store this bar cool, dry and dark, preferably at around 15 to 18 degrees and well sealed.

Do not put chocolate in the fridge. The cold and the moisture can make the chocolate bloom, leaving a white or grey haze on the bar and a less fine texture.