The Criollo cocoa beans used to make the crunchy, dark chocolate for the shell of these balls come from the Chulucanas estate in north-western Peru. The core of the balls consists of caramel refined with sea salt.

Willie Harcourt-Cooze is one of those slightly crazy or visionary stubborn people, depending on your point of view, who have made it their business to get the best out of a particular product with perseverance and enthusiasm - in his case, the cocoa bean. Cultivation on the plantations takes place without pesticides, fertilizers or other chemical aids, and irrigation is carried out with water from the surrounding area. After harvesting, the cocoa fruit is dried and fermented on site before being shipped to Devon. There, Harcourt-Cooze carefully roasts the beans on an old plant dating back to the 1920s - proving that it's not modern technology but craftsmanship that counts. The cocoa is conched for three days, unlike cocoa powder, the valuable cocoa butter remains completely contained.

Sales description:

Dark chocolate-coated caramel ball with sea salt

Ingredients:

Cocoa mass, raw cane sugar, full cream, glucose from wheat, cocoa butter, butter, 0.3% salt. Dark chocolate contains at least 70% cocoa.

Allergen information:

Contains milk and wheat.

Storage and preparation instructions:

Store in a cool, dry place.

Origin / provenance:

Great Britain

Responsible food business operator:

IMV Spezialitäten-Import, Marketing u. Vertriebs GmbH Johann-Sebastian-Bach-Strasse 30 65193 Wiesbaden Germany