Gingerbread can be traced back to the 11th century when crusaders brought spices back from the Middle East. An early European recipe consisted of ground almonds, stale breadcrumbs, rosewater, sugar and ginger, pressed in carved wooden moulds. In the 16th century, the English replaced breadcrumbs with flour, added eggs and sugar for a lighter and tastier biscuits.

The first gingerbread man is credited to Queen Elizabeth I, who impressed foreign dignitaries by having one baked to their image. To honour this tradition, we have mixed our finest white chocolate, conched and refined at our atelier from cane sugar, non deodorized cocoa butter and dried whole milk from the British Isles, with gingerbread cookie crumbs. But don’t let the serious history detract you from this fun, comforting sweet, crunchy and spicy bar.

• Weight (e) 45g
• Shelf life 3 months
• White chocolate (cane sugar, cocoa butter, dried whole milk, soya lecithin), biscuits (wheat flour, vegetable oil, brown sugar syrup, sodium bicarbonate, soya flour, salt, cinnamon), spices (ginger, clove, nutmeg, cinnamon). Min cocoa butter 35%. Min milk content 25%.
• Contains milk, soya and wheat. May contain traces of nuts and sesame.