Frankincense and myrrh resins from Moroccan trees provide the potent but rounded aromatic flavours of orange and pine in this unique and seasonal chocolate.
Infused through the red fruit notes of Chocolarder’s 72% dark Peruvian single origin chocolate and decorated with 23ct edible gold leaf, it’s fit for a king…. or three?!
Tasting notes of “Warming aromas of orange and pine needle with undertones of red fruit and green apple.”
Chocolarder was started by pastry chef Mike Longman in 2012.
Longing for fresh ingredients to use in the kitchen, his obsession with making bean to bar chocolate began. It didn’t take long before Mike was making chocolate full time. Now the chocolate, made in Falmouth in Cornwall, is sold all over the world and used by Michelin star chefs.
Nutrition Information per 100g:
Total Fat 42.7g
– Saturated 26.5g
– Sugar 27.8g
Refer to ‘Additional Information’ for allergens
cocoa beans, unrefined raw sugar, cocoa butter infused with Frankincense and Myrrh, 23ct gold leaf