Roasted hazelnuts, milk chocolate made from Venezuelan cocoa beans and a hint of sea salt from Cornwall give these chocolate-dipped and cocoa-dusted truffles their full, complex taste and layered texture. The beautiful outer packaging can be used creatively after eating.

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.

Sales description:

Milk chocolate truffles with sea salt

Ingredients:

Raw cane sugar, cocoa solids, 24% hazelnuts, milk powder, cocoa butter, cocoa powder, 0.8% hazelnut oil, 0.7% sea salt
Cocoa content in milk chocolate: 44% minimum
Milk: 21% minimum

Storage and preparation instructions:

Store in a cool, dry place.

Origin / provenance:

Great Britain

Responsible food business operator:

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