Description
Description
These milk chocolate eggs were laid in France and filled with either a delicious crispy hazelnut praline or with salted caramel ganache. Jeremy Lee in the Observer said, “These little eggs in a box are absolutely charming – genius packaging, beautiful colours. A nice thin candy shell. Sweet, but not cloying. This blue one is praline. I’ll try the brown – soft caramel. That was a wonderful surprise! Very winning!”
About The Chocolate Detective
The Chocolate Detective, is an artisan chocolate producer, she takes her magnifying glass and examines every piece of chocolate. With her years of knowledge and experience, she can guide the way between the most ethical and delectable chocolate with utmost transparency.
Chantal Coady OBE is the Chocolate Detective. A sustainable chocolate expert, founder of Rococo Chocolates and lifelong chocolate activist.
“I’ve been obsessed by chocolate since I was child and always loved creating beautiful things. A degree in textile design and a student job selling chocolate in Harrods led to completing a small business course and founding Rococo Chocolates in 1983. After exiting the business in 2019 I set up the Chocolate Detective, and during the pandemic I worked alone out of a small kitchen in a gentleman’s club in Chelsea perfecting my recipes and designing my no plastic eco packaging. I also supported the Grenada Chocolate Company fundraising to help them through this difficult time. I have invested in an organic cocoa farm in Grenada and all the harvest is donated to the chocolate company who make some of the best chocolate I have ever tasting in the perfect circular economy that also respects the environment. I am the only person to have been honoured for “Services to chocolate making” (with an OBE from the late Queen Elizabeth in 2014).”
Quentin Blake has created this beautiful image, such a beautiful thing! Thank you Sir Quentin.
There are three main strands to the collections:
Connect: Working with cocoa farmers in Grenada and highlighting sustainable chocolate made at grass roots level “Tree to Bar”, keeping value in local economies.
Create: Chantal’s recipes like the Golden Sea Salt invented while running after her toddler on the Constantine Beach
Curate: Sourced from other reputable makers; classics too good not to share.
Ingredients:
PINK, BLUE, YELLOW, WHITE AND GREEN EGGS: sugar, praline 14% (HAZELNUTS, sugar), whole MILK powder, cocoa butter, cocoa mass, HAZELNUTS, crispy flakes, (WHEAT flour, sugar, concentrated butter (MILK), skimmed MILK powder, salt), LACTOSE, enrobing agents (gum arabic, carnauba wax, beeswax, shellac), concentrated butter (MILK), starches, emulsifier: SOYA lecithin, cocoa powder, glucose syrup, salt, natural vanilla flavouring, colouring ingredients (spirulina, apple, safflower, sweet potato, radish, and cherry concentrates, BARLEY malt extract), colouring E160a. PALE BROWN EGGS: Sugar, cocoa mass, caramel 12% (sugar, water, dextrose), concentrated butter (MILK), cocoa butter, whole MILK powder, glucose syrup, enrobing agents (gum arabic, carnauba wax, beeswax, shellac), starches, emulsifier: SOYA lecithin, ‘fleur de sel’ salt, natural vanilla flavouring, colouring ingredients (safflower, lemon, radish, blackcurrant and apple concentrates, BARLEY malt extract and E150c.)
See capitalised ingredients. May also contain traces of gluten, other tree nuts, peanuts, eggs and sesame seeds as these are handled in our kitchens.
Per 100g: Energy 494 kcal, Fat 24g of which saturates 12g, Carbohydrates 63g of which sugars 58g, Protein 5.1g, Salt 0.12g