Luscious solid milk chocolate eggs marbled with toasted almonds and hazelnuts with a pinch of flake sea salt. Almost too pretty to eat (but you want to eat them, so good!).
Each compostable clear cello bag tied with a raffia ribbon contains six 40% caramelized milk Ecuadorian chocolate eggs: three with almonds and sea salt, and three with hazelnuts and sea salt.
Milk chocolate ingredients: sugar, cocoa butter, cocoa beans, whole milk powder, sunflower lecithin, natural vanilla extract
Other Ingredients: toasted almond, toasted hazelnut, flake sea salt
Allergen Alert: contains dairy, nuts (almonds, hazelnuts)
Made in a facility that processes nuts, wheat, dairy, soy
People who are allergic to nuts should not eat our chocolates
Chocolates are best stored in a cool, dry, dark place, best temperature between 60-75ºF. We do not recommend refrigeration unless absolutely necessary. Solid chocolate bonbons are at their optimal flavor and texture if consumed within 3 months of their creation, and can be stored and enjoyed for up to 6 months.