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Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit.
Picked by hand in late spring from the prickly hedgerows that line the rugged Cornish coastal path, these small yellow flowers are a right pain in the fingers to harvest! However, once steeped in cocoa butter pressed from our own beans, the flowers impart their heady warm coconut scent to their milk chocolate for a unique flavour that makes it all worthwhile.
Cocoa beans, unrefined raw sugar, milk powder and gorse flowers.