Chihuahua-grown pecan halves (Carya illinoinensis) coated in sugar-free dark chocolate, made with cocoa and cocoa butter and sweetened with maltitol. The intensity and subtle bitterness of cocoa contrast with the naturally buttery, roasted character of pecans, creating a confection with a deep chocolate flavor and crisp texture.
Ingredients
Pecan halves, maltitol (25 g/100 g), cocoa, cocoa butter, soy lecithin and vanilla. Maltitol is a polyol used as a sugar substitute in chocolate and confectionery products, while soy lecithin functions as an emulsifier, helping produce a smooth, homogeneous and stable chocolate coating.
Organoleptic Properties
Pecan pieces evenly coated in dark chocolate, with a deep-brown appearance and pronounced cocoa aroma. The coating offers a firm texture that gradually melts in the mouth, contrasting with the crisp, roasted and buttery pecan inside. Intense cocoa flavor with moderate sweetness, pleasant bitterness and notes of vanilla, toasted nuts and dark chocolate.
Suggested Uses
Ideal for direct consumption as a premium snack or confectionery product, dessert boards, topping bars, candy displays, cafés, hotels and catering. Particularly suitable as an accompaniment to coffee, espresso or tea and as a topping or garnish for ice cream, yogurt, bowls, bakery products, cakes and gourmet desserts.
Format
1 Kg (2.2 lb) pack. Pecan halves coated in sugar-free dark chocolate.
Storage and Handling
Store in a cool, dry place protected from light, preferably at approximately 15–20 °C (59–68 °F), avoiding high humidity, direct heat and abrupt temperature fluctuations. Keep the package properly sealed to protect the chocolate from moisture and external odors and to minimize oxidation of the fats naturally present in pecans.
Quality and Selection Criteria
Pieces should have a uniform, properly adhered and clean-looking chocolate coating. Pecans should retain a firm, crisp texture without rancid flavors, while the chocolate should maintain its characteristic cocoa and vanilla aroma. Product should be free from excessive moisture, contamination, foreign odors or melting. Significant temperature fluctuations may cause fat bloom or sugar bloom, visible as a whitish surface film that primarily affects appearance.
Origin
Chihuahua, Mexico.
The combination of Chihuahua pecans and dark chocolate brings together naturally complementary sensory profiles: the buttery, toasted and subtly sweet notes of pecans balance the intensity and bitterness of cocoa. In this formulation, sweetness is provided by maltitol (25 g/100 g) rather than sugar as the sweetening ingredient. Maltitol belongs to the polyol family and is widely used in sugar-free chocolate and confectionery because it provides sweetness and bulk together with functional properties similar to sucrose. Excessive consumption of polyol-containing products may cause gastrointestinal effects in some individuals, so the applicable declarations and warnings should be included on the finished product label.
