CHOCOLARDER LAUNCHES ITS NEWEST EASTER EGG – FILLED WITH A SEA BUCKTHORN AND HONEY FONDANT
Penryn-based Chocolarder is launching what surely must be one of the most unusual and luxurious Easter Eggs to be found on the market.
The 140g Easter egg is filled with a breath-taking combination of black bees’ honey and Madagascan vanilla, unrefined sugars and a pinch of Cornish sea salt. The final unexpected ingredient that balances this sweetness is a serving of foraged sea buckthorn from the nearby coast.
The result is a heavenly blend of bitter orange with hints of pine and mango, creating a fondant with real depth and character. The fondant fills two half eggs made from Chocolarder’s 55% Chuno milk chocolate which is grown at 300m altitude in San Jose de Bocay in Nicaragua. The chocolate has a rich, creamy, malty taste and is made from single varietal beans that are fully-traceable right back to the farm gate in the Nicaraguan highlands.