Hotel Chocolat - The Classic Chocolate Cabinet 263318

Product Description ------------------- Some of Hotel Chocolat’s most-loved flavours and recipes are collected in this Classic Cabinet Collection, including pralines, caramels and plenty of tipsy truffles, all coated in a layer of creamy, high-cacao milk, dark or white chocolate. Discover biscuits, desserts and tipples all reinvented with the flair of a chocolatier, from Eton Mess and Caramel Cheesecake to Brownie. Gin Truffle, Whisky Truffle and Mojito. Solid Milk Chocolate, Caramel-Milk Chocolate and Dark Chocolate Batons Try to resist devouring them all by yourself and give as the ultimate gift for milestone birthdays and anniversaries. Ingredients ----------- Ingredients: cocoa solids (cocoa butter, cocoa mass), sugar, full cream MILK powder, stabilisers (sorbitol, glycerol), butter oil (from MILK), biscuit (wheat flour (WHEAT flour, calcium, iron, niacin, thiamin), sugar, vegetable oils (palm, rapeseed), corn flour, salt, lemon juice), skimmed MILK powder, glucose , runny caramel (glucose fructose , sweetened condensed MILK, half salted butter (from MILK), sugar, salt, emulsifier (SOYA lecithin)), vegetable s (coconut, shea, sunflower, palm, rapeseed), HAZELNUT paste, whipping cream (cream (from MILK), stabiliser (carrageenan)), PECAN NUT paste, caramel half-salted butter (glucose fructose , sweetened condensed MILK, half salted butter (from MILK), sugar, salt), sweetened hazelnut paste (HAZELNUTS, sugar, emulsifier (sunflower lecithin)), fruit juice concentrates (mango, strawberry, blackcurrant), walnut paste (WALNUTS, sunflower oil, citrus fibre, emulsifier (SOYA lecithin)), half candied cherries (cherries, liquor, kirsch), whisky, amaretto, emulsifiers (SOYA lecithin, sunflower lecithin), rum, cream (from MILK), nibbed PECAN NUTS, nibbed HAZELNUTS, caramelised sugar, gin, dextrose, cocoa biscuits (wheat flour (WHEAT flour, calcium, iron, niacin, thiamin), sugar, vegetable oils (palm, rapeseed), cocoa powder, malt blend (glucose , BARLEY , malt extract (from BARLEY)), skimmed MILK powder, raising agents (sodium bicarbonate, tartaric ), salt, flavouring), neutral alcohol, passion fruit puree, MILK , meringue pieces (sugar, vegetable s (shea, palm oil), WHEAT starch, EGG white), concentrated whey (from MILK), flavourings, freeze dried raspberry powder, lime puree, freeze dried strawberry powder, cocoa powder, caramel (sugar, glucose ), yoghurt powder (yoghurt powder (from MILK), sugar, regulators (malic , citric ), flavouring), lactose (from MILK), natural colours (beetroot, paprika, carotene, annatto, anthocyanin), regulator (citric ), freeze dried strawberry pieces, sea salt, dried mint, MILK protein, essential oil (lime), vanilla , concentrate of spirulina, vanilla extract. Dark chocolate contains minimum 70% cocoa. Milk chocolate contains minimum 40% cocoa solids, minimum 20% milk solids. White chocolate contains minimum 36% cocoa butter, minimum 27% milk solids. Caramel milk chocolate contains minimum 36% cocoa solids, minimum 26% milk solids. Chocolate contains minimum 65% cocoa solids, minimum 13% milk solids. For ens, including cereals containing gluten, see ingredients in BOLD. All chocolates in this box may contain traces of peanuts, tree nuts, milk, soya, wheat, gluten, egg, sesame. P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- Store in a cool dry place away from strong odours. Manufacturer Contact Information -------------------------------- www.hotelchocolat.com See more ( javascript:void(0) )

• 59 of Hotel Chocolat’s most iconic recipes in milk, dark and white..
• Includes pralines, truffles and caramels – as well as solid chocolates and biscuits..
• All made according to Hotel Chocolat’s ‘more cacao, less sweet’ mantra..
• 100% of Hotel Chocolat’s cacao is Engaged Ethics..
• Hotel Chocolat are one of the few chocolatiers on the planet to directly grow some of their own cacao – giving them an unrivalled understanding of what impacts the final flavour of their chocolate..