Organic Dark Chocolate Orange Marzipan Filled

Organic Dark Chocolate Orange Marzipan from Berger Confiserie

Berger Confiserie's Organic Dark Chocolate Orange Marzipan Filled is a vegan Christmas bar from Lofer whose center is made from almonds, orange juice and the oil of the orange peel. The shell of dark chocolate with 70 percent cocoa keeps the sweetness of the marzipan cool and dark.

Organic Dark Chocolate Orange Marzipan Filled is a filled marzipan chocolate from Berger Confiserie in Salzburg's Saalach Valley, new in the 2026 Christmas collection. The orange marzipan lies soft beneath dark chocolate, fruity, almond-sweet, festive, and according to the company the whole chocolate is vegan.

The scent of orange and soft marzipan beneath dark chocolate

The orange marzipan of this variety combines the round sweetness of almonds with the bright scent of ripe oranges, and the dark chocolate wraps a bittersweet, dark shell around it.

When you break off a piece, the scent of orange peel rises, because its oil sits in the center and is released as soon as the chocolate breaks. The juice makes the marzipan juicier and fresher than you know it from a classic marzipan chocolate. The almonds give it its soft, round fullness.

The dark chocolate counters with a fine bitterness that never lets the sweetness take over. So every piece tastes of Christmas baking, of candied orange peel and almond cookies, carried by a melt that stays on the tongue for a long time.

Dark chocolate from Madagascar and many hours in the conche

Berger Confiserie sources the raw cocoa for the dark chocolate from the company Sambirano in Madagascar, and it brings a lively, slightly fruity character that complements the orange.

In Lofer, the mass then runs through the conche for sixty to seventy hours and is stirred and warmed there until its bitter compounds have evaporated. Many makers end this step after a few hours; you can taste the difference in the silky melt around the marzipan.

Except for the salt, every ingredient comes from organic farming. The paper around the bar is made from FSC-certified virgin fibers and printed with water-based inks.

A vegan filling for the whole festive table

This marzipan chocolate is vegan because Berger gets the creaminess of the filling from cocoa butter, rice syrup and tiger nut flour instead of cream or milk powder.

The tiger nut is a small tuber that tastes mild and slightly sweet and makes the marzipan supple. Glucose and invert sugar syrup keep the center soft and juicy even after weeks in the pantry.

For Christmas, Berger Confiserie has also poured the same filling into a praline star, and it is one of the varieties in the company's festive praline selection. In the large format it gets more room, and you decide the ratio of marzipan to dark chocolate yourself, piece by piece.

With tea, mulled wine and espresso after the holiday meal

On the cookie plate, the broken bar sits nicely between cinnamon stars and vanilla crescents, 100 g of filled chocolate for a whole group at the Advent table.

A black tea with a piece of orange peel, a glass of mulled wine or a strong espresso gets along equally well with the bittersweet chocolate and the fruity center. Stored cool and dry, the bar keeps its gloss; at room temperature the marzipan becomes softer and smells more strongly of orange.

Orange on its own is found in Berger's dark chocolate with orange. More bars for the Advent season are waiting under Christmas and in the large range of chocolate bars.

Organic control number AT-BIO-301 – EU/non-EU agriculture