Silver medal at the world final of the International Chocolate Competition in November 2019 in Italy and Gold medal at the Canadian component of the same competition. The “jaguar” cocoa bean used in this recipe is a cocoa bean that is unique in being white, and that was originally grown in forest gardens in Mexico that housed jaguars. With a spoon in the pot, on your toast, in your gourmet creations, you are spoiled for choice.
Vegan – Gluten Free – Dairy Free – Peanut Free – Preservative Free – No Added Oil
Made in a workshop that uses: Nuts – Milk
It is normal for an oil layer to develop on the surface, this is due to the high concentration of hazelnuts. Mix before use.
Does not require refrigeration – Store in a cool, dry place
Ingredients:
54% Hazelnuts, organic cane sugar,
Jaguar Dark Chocolate (70% Theobroma Bicolore, cane sugar, cocoa butter, vanilla – made by Chocolats Monarque)
Cocoa powder
Madagascar vanilla pods
Fleur de sel.
Made in a workshop that uses: Nuts – Milk
Format: 220g
Produced by Allo Simonne
