Our Sea Salt Milk Honeycomb Chocolate Easter Egg is made with 38% Ocumare Criollo cacao from Hacienda San Cristobal in Ecuador.

The Ocumare is a strain of Criollo cacao, a varietal long thought to be extinct, re-discovered by Gianluca Franzoni in the 1990s, and rescued through a joint venture between Domori and the Francheschi family at the Hacienda San Jose in Venezuela.

It is known for its extraordinary smooth and creamy flavour, with notes of cream, gentle spices and almond, for an almost caramelly taste with an unparalleled roundness and smoothness in the mouth.

Ground honeycomb is stirred through the chocolate shell for a refined olfactory sensation: the delicate flavour of honeycomb pairs well with the richness of the Ocumare, the scent lingers with you, the fine pieces of gold honeycomb dust give the shell a golden shimmer, and the added texture gives the egg extra bite.

Inside, a handful of our extra crunchy milk chocolate honeycomb pieces round up the ultimate Easter experience.

The perfect treat for discerning children (and adults too!)

Product Nutritional Information per 100g
Energy (kJ) 2192
Energy (kcal) 526
Fat (g) 31.7
of which Saturates (g) 14.6
Carbohydrate (g) 53.0
of which Sugars (g) 46.9
Dietary Fibre (g) 1.6
Protein (g) 6.5
Salt (g) 1.0