Our Sea Salt Milk 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.

Halen Môn salt from Anglesey, Wales, is ground delicately and stirred through the chocolate, to cut down on the richness of the Ocumare Criollo, and to highlight the depth of flavour by bringing out the umami of the chocolate.

Inside, a handful of our indulgent milk chocolate ganache truffles to round up the ultimate Easter experience.

Egg Shell
Ingredients: Milk Chocolate Criollo Ocumare 99% (Cane Sugar, Cocoa Butter,
Milk Powder, Cocoa Mass, Emulsifier: Soya Lecithin), Sea Salt 1%.

Filling
Ingredients: Milk Chocolate 63% (Sugar, Cocoa Butter, Milk Powder, Cocoa
Mass, Emulsifier: Soya Lecithin), Dark Chocolate 8% (Cocoa Mass, Cane
Sugar, Emulsifier: Soya Lecithin), Butter (Milk), Cream (Milk), Glucose Syrup,
Humectant: Glycerol, Humectant: Sorbitol, Invert Sugar Syrup,
Preservative: Sorbic Acid.

Product Nutritional Information per 100g
Energy (kJ) 2362
Energy (kcal) 565
Fat (g) 38.1
  of which Saturates (g) 17.9
Carbohydrate (g) 48.1
  of which Sugars (g) 43.7
Dietary Fibre (g) 1.6
Protein (g) 7.5