Spring Summer Collection 21
Welcome to my new Spring Summer 21 range of chocolates, grown on rare Cacoa trees grown in the Upper Manibi and Esmeraldes regions of Ecuador. The collection features Passion Fruit Chocolate, made with 70% Cárdenas Chocolate, Maychang and Rhubarb, Hazel Nut Chocolate that uses Romana Gentile hazelnuts from Italy and Sea Salt Caramel , with a sea salt milk chocolate centre, coated in 72 Arribia Cacao.
Dark Chocolate half sphere – This classic sea salt caramel is made with a Muscavando Sugar and Milk Chocolate, encased in Arribia Cacao form Esmeraldas in Ecuador . A silky smooth centre combines with notes of coffee, which really compliment the caramel, providing the perfect after dark chocolate.
Bronze Chocolate – Beautiful finally chopped hazelnuts are blended with milk chocolate, in a 72% Arribia shell. The flavours of hazelnuts and chocolate work in perfect harmony.
Lace Square Chocolate – This delicious Maychang and Rhubarb, with notes of Ginger and Citrus, combined with Rhubarb and Ameidi White Chocolate with a 70% Cárdenas shell.
An interesting flavoured chocolate that will really take you on journey!
Gold Chocolate – heavenly passion fruit flavours, made with 70% Cárdenas Chocolate from Upper Manibi, really enhance the natural flavours of the chocolate providing a fabulous long lasting finish.
Assorted chocolates Ingredients : dark chocolate ( cocoa mass , cacao butter, sugar cane , emulsifier: sunflower lecithin) milk chocolate ( sugar, cocoa butter, cocoa mass, skimmed milk powder, whole milk powder, cream powder, emulsifier soya lecithin, flavouring vanilla Madagascar) white chocolate (cane sugar, cocoa butter, whole milk powder) chocolate muscovado sugar, rhubarb, passion fruit , glucose, maychang, hazelnuts.
Allergens are in bold may contain traces of almonds, pistachio and walnuts. Chocolates are made in a kitchen where all nuts are handled.
Cocoa solids 70 % min
Milk solids 21% min
Colours E171, E172