Fresh this week: passion fruit bonbons and spiced winter stars. Taste what’s new
Three ingredients, five days of work: a bright, fruity dark bar with a long cocoa finish.
Allergens: No major allergens in the recipe. Made in a kitchen that also handles milk, almonds, hazelnuts, pecans and pistachios.
We roast, crack, winnow and grind the beans ourselves, then let the chocolate conche for two days. Expect red berries up front, toasted nuts in the middle and a finish that lingers. 70 g.
Demo product: the name, price and food information are sample content for the Candy Shop theme.
Cocoa beans, cane sugar, cocoa butter. Cocoa solids 72% minimum.
No major allergens in the recipe. Made in a kitchen that also handles milk, almonds, hazelnuts, pecans and pistachios.
| Energy | 2390 kJ / 576 kcal |
|---|---|
| Fat | 43 g |
| of which saturates | 26 g |
| Carbohydrate | 32 g |
| of which sugars | 27 g |
| Protein | 8.5 g |
| Salt | 0.02 g |
Store in a cool, dry place away from direct sunlight. Rewrap after opening.
| Weight | 0.154 lbs |
|---|---|
| Flavor | Red fruit, Roasted nuts |
| Cocoa | Dark |
| Dietary | Gluten-free, Vegan |
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