Melt goes wild this Easter with this exciting dark chocolate egg. The rare organic beans are harvested from wild cocoa trees in Bolivia, this chocolate is not rough or untamed, but smooth, sweet and soft. Minimalistically decorated with gold sheets. Inside you will find our delicious Single Origin Truffle. Made using a dark, 72% chocolate made by our friends from the St. Vincent & The Grenadines Chocolate Factory. The beans for this chocolate are a mixture of Trinitario and Amelonado varieties, they have been fermented for 6 days and dried for 10 days to ensure the beans reach the desired 7% moisture level. The beans are then roasted in the St Vincent and The Grenadines Chocolate factory for about an hour at 160 Celsius. The beans are then winnowed and conched for 4 days to make it smooth and rich in flavour. At Melt our skilled chocolatiers carefully melt the chocolate with cream to make a ganache. The ganache is set for a day to the perfect texture and then enrobed and decorated with a delicate shaving of chocolate to finish.
Ingredients: Shell: Single Origin chocolate from Bolivia (Cocoa solids 68% min, sugar, cocoa butter).
Inside: Dark chocolate truffles (cocoa solids, 72% min, cocoa butter, sugar), cream, milk, butter, invert sugar, salt.
Allergens in bold.
We use nuts, peanuts, sesame seeds, dairy, soya and wheat (gluten) in our kitchens).