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HERITAGE EDITION
Hazelnut Chocolate
50% CACAO. SINGLE ORIGIN: PERU. 70g BAR.
£7.25
This chocolate was made with the goal of blending beautiful cacao with the wonderful complementary flavour of hazelnuts. We carefully roast the hazelnuts – then most are ground smooth into the chocolate, to make a gianduja, while some are coated in maple sugar and sea-salt and left almost whole to add into the back of the bar.
50% Cacao
Nut Chocolate
Hazelnuts
Maple Sugar
Ethically
Sourced
Recyclable
Packaging
Only Natural
Ingredients
No Additives
No Emulsifiers
What’s in your bar
A single-origin craft-chocolate bar made with the earth in mind. Discover more.
Take a closer look
Ingredient List.
Cocoa Beans, Hazelnuts, (NUTS), Cocoa Butter, Maple sugar, Cane Sugar, Roasted Hazelnuts (Hazelnuts, Maple Syrup, Sea-Salt).
Single-origin Cacao. Sourced from the Upper Huallaga Valley, grown in Peru. Discover more.
Nutritional Information.
Minimum Weight of Bar = 70g | 2.5 oz
Typical Serving Size = 35g (1/2 Bar)
Approx Calories per 35g = 211 Calories
Nutritional
Information
per 100g
Energy
2527 Kj
604 Kcal
Fat
Fat 44g
(Sat Fat) 33g
Carbs
Carbs 39g
(Sugars) 27g
Fibre
Fibre 11g
Protein
Protein 11g
Salt
Salt 1g
Allergens: NUTS. Our chocolate is made in a small artisan setting where tree nuts and milk are handled. We take every care to minimise cross-contact, but we cannot guarantee that our products are entirely free from allergens. To help make appropriate decisions, please contact customer support if any further information is needed.
How your bar was made.
Inside the process.
There are fewer flavour combinations that work as harmoniously together as chocolate and hazelnut. We obviously can’t take credit for marrying these two wonderful ingredients together, but the Heritage Edition range of chocolate is about taking the familiar and making something special.
The initial goal was to discover all we could about the history and processes of making gianduja bars (Italian) and whole nut chocolate bars (UK) so that we had a starting point. From this we looked in detail at the methods and processes used, and delved into why these chocolate bars were incredibly popular with many people, including ourselves.
Most of these types of chocolates had evolved into using milk chocolate as a base, and had drifted from traditional established standards, but we wanted to keep the chocolate dark, the original intention of a classic gianduja, and not mask the hazelnut and cacao notes with milk.
This is where we can take some credit, for the use of our in-house made maple sugar (made from the finest grade of Canadian maple syrup) and sea-salt. Altering from just using cane sugar, to also using maple sugar, adds a new dimension to both the chocolate and the whole nuts.