Roasted hazelnuts, dark chocolate from Venezuelan cocoa beans and a hint of sea salt from Cornwall give these chocolate-dipped and cocoa-dusted truffles their full, complex flavor and layered texture. The beautiful outer packaging can be creatively reused after enjoyment.

Willie Harcourt-Cooze is one of those slightly crazy or visionary stubborn people, depending on your point of view, who have made it their business to get the best out of a particular product with perseverance and enthusiasm - in his case, the cocoa bean. Cultivation on the plantations takes place without pesticides, fertilizers or other chemical aids, and irrigation is carried out with water from the surrounding area. After harvesting, the cocoa fruit is dried and fermented on site before being shipped to Devon. There, Harcourt-Cooze carefully roasts the beans on an old plant dating back to the 1920s - proving that it's not modern technology but craftsmanship that counts. The cocoa is conched for three days, unlike cocoa powder, the valuable cocoa butter remains completely contained.

Trade Name:

Bitter Chocolate Truffles with Sea Salt

Ingredients:

cocoa solids, 27% hazelnuts, raw cane sugar, cocoa powder, 0.8% hazelnut oil, cocoa butter, 0.6% sea salt
cocoa content in dark chocolate: 70% minimum

Note allergens:

May contain traces of milk.

Storage and preparation instructions:

Store in a cool, dry place.

Origin:

United Kingdom

Responsible food business operator:

IMV Spezialitäten-Import, Marketing u. Vertriebs GmbH
Johann-Sebastian-Bach-Strasse 30
65193 Wiesbaden
Germany