These mini chocolate bars make the perfect, portable treats. How fantastic to have sublime, bean to bar milk chocolate, made pocket sized
Had the Aztecs eaten milk chocolate, this is how I’d like to imagine they would have created it.
Silky smooth with the exquisitely layered notes of the cacao dancing with the milk.
I craft make all my chocolate bean to bar from the world's great single estate cacaos, each with their own exuberant flavours and personalities.
Here I have used a beautiful Rio Caribe bean with its classic nutty, coffee notes.
Together with raw cane sugar, natural cocoa butter and milk, it is simply sublime.
100% Natural. Pure Flavours. Pure Pleasure.
Only Natural Ingredients
Cocoa Solids 44% minimum.
Raw cane sugar, cocoa mass, MILK powder 21%, cocoa butter
Suitable for vegetarians
Contains dairy products
Free from alcohol, gluten and soya
Rio Caribe is a king among cacaos.
It is grown on the Paria Peninsula on the north eastern side of Venezuela and takes its name from the small fishing port of Rio Caribe.
Farming methods are traditional and no chemicals are used.
It is an exceptionally fine Trinitario bean, and has really unusual levels of depth and commplexity.
It's nutty coffee notes unfold slowly and stay with you long after you have eaten the chocolate.
This is the chocolate for brownies, cookies and cup cakes if you are a milk chocolate lover.
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