May menu for Bean to filled bars are:
* Pistachio rose praline ( white chocolate based) with silky rose caramel and pistachio berry praline.
* Orange geranium caramel and almond
Mylk chocolate gianduja with dehydrated buckwheat for crunch
* Salted caramel and peanut gianduja made with peanut stone ground white chocolate.
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 chocolate contains coconut milk powder rather than cacao nibs, a bit of lucuma for caramel notes.
The pralines / nut butters/ giandujas are also freshly made at home by roasting the nuts and using raw sugar or maple.
Caramels are made with raw sugar or maple.
Bonbons in the box will be the flavours already in the box or with one extra new flavour.
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, peanuts , raw sugar.
Colours used are from Roxy and Rich natural cocoa butters for decorations.
They are best enjoyed within 3 weeks.
Orders will be despatched by the 5th of May.
Gluten, dairy, soya, palm oil and plastic free.
May contain gluten as gluten is used in the kitchen however all is throughly cleaned before the chocolate is made.