We are one of the last few small Chocolatiers still making our scorched almonds from scratch in a large rotating pan. Why? Because we want to control every aspect of this process: from the selection of the nuts to the cocoa powder used as a finish. We choose Spanish almonds, roast and caramelise them in our ovens with the skin left on- roasted nuts taste much nicer. We cool and rotate them in a pan, whilst adding layer by layer of gianduja (a mix of milk, dark chocolate and praline – ground hazelnut paste), then layer by layer of dark chocolate and at last a finish of cocoa powder. It takes about 1 full day to coat our almonds. A labour of love for a lovely product.

• Weight (e) 100g
• Shelf life 3 months
• Almonds, sugar, cocoa beans, cocoa butter, dried whole milk, cocoa powder, emulsifier: soya lecithin, natural vanilla extract. Dark chocolate contains min cocoa 72%
• Contains milk, nuts and soya. May contain traces of sesame and gluten.