Caramel and Nut Gianduja filled Bars and Bonbons



Blackcurrant hazelnut gianduja made in blackcurrant white choc shell and mylk choc shell, sweet shell and dark gianduja paired with sharp Blackcurrant pate de fruit
Salted caramel and peanut praline
Pure orange bitter pate de fruit and hazelnut coffee gianduja

3 from the above will be made.

Menu may change slightly.
The bars are made with home made and stone ground bean to bar chocolate, which contains only 3 ingredients: roasted cacao nibs, raw sugar, cacao butter. White and mylk chocolate contains cacao nibs, tiger nut flour, ALMOND flour, coconut sugar, vanilla, Lucuma.
The pralines / nut butters/ giandujas are also freshly made at home by roasting the nuts and making 100% pure nut butters.

As the bars are 55g/60g and quite rich, it’s ideal for dividing. Use a warm, dry knife and slice slowly, so you see what it’s like inside.

If you have any questions please ask.
Contains : cacao nibs, cacao butter , raw sugar , all organic. Pralines contain: Nuts. I use Naturli vegan butter in my caramels, for more info please check out the ingredients, but all gluten dairy free.

Colours used are from Roxy and Rich natural cocoa butters for decorations.

They are best enjoyed within 3 weeks.
Please request where you want the chocs to be hidden, if you are out and I ll write that on the box.

Contains NUtS PEANUTS May contain SOYA SESAME

Pics are not the current chocolate pics as they are not made, when this is listed. Same moulds just different patterns 😊

Menu may change slightly.


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