I am all about flavour and, as far as I am concerned, the best natural ingredients make the best flavours. The key with nuts is in the toasting which removes astringency and really brings out their deeper, softer flavours.
So we freshly roast the nuts for the bars and praline truffles in a beautiful old nut roaster which looks like a rotating barrel. It gets a lot of use! Then let’s not forget the naturally occurring nutty notes in so many of the finest cacaos, they have their own magic.