Non-Alcoholic Chocolate Selection

Description

Ginger Salted Caramel

Ingredients: milk chocolate (40%) (sugar, cocoa butter, cocoa mass, emulsifier,  (soya lecithin), natural vanilla flavour, milk powder cocoa solids 40% min) sugar, liquid glucose butter, cream, ginger, sea salt Allergy advice: for allergens, see ingredients in bold. Nut free but made in a kitchen that handles nuts Store in a cool dry place. Do not refrigerate

Treacle Caramel

Ingredients: dark chocolate (53%) (sugar, cocoa butter, emulsifier, (soya lecithin), natural vanilla flavour, cocoa solids (53% min); cream, sugar, liquid glucose, black treacle, cream of tartar Allergy advice: for allergens, see ingredients in bold.  Nut free but made in a kitchen that handles nuts Store in a cool dry place. Do not refrigerate

Hazelnut Praline

Ingredients: chocolate (cocoa mass (min 35%) sugar cocoa butter emulsifier (soya lecithin) natural vanilla flavour) Gianduja (hazelnuts (31.1%) sugar dark chocolate cocoa butter) For allergens, see ingredients in bold. Store in a cool dry place. Do not refrigerate

Gooseberry Fool

Ingredients White chocolate (33% cocoa mass) (sugar, cocoa butter, milk powder, emulsifier (soya lecithin), natural vanilla flavour), gooseberry puree (gooseberries, invert sugar) Allergy advice: for allergens, see ingredients in bold. Nut-free but made in a kitchen that also handles nuts Store in a cool dry place – do not refrigerate

Single Origin Chocolate Truffle (using 66.8% Mexique, 66% Brazil or 75% Tanzanie, for example)

Ingredients:  Single Origin chocolate (see above) (sugar, cocoa butter, emulsifier, (soya lecithin), natural vanilla flavour) Cream, invert sugar, butter, Allergy advice: for allergens, see ingredients in bold.  Note: Tanzanie is Soya-free.  Nut-free but made in a kitchen that also handles nuts Store in a cool dry place – do not refrigerate