Silky 45% Bolivian milk chocolate melts into a velvety cup, giving way to a rich hazelnut gianduja crafted from organically grown Waikato hazelnuts, slow-roasted and ground in-house.
The gianduja melts gently as the shell opens, folding into the chocolate with a warmth and richness that is quietly extraordinary. Made from Beniano Silvestre wild cacao and Swiss Entlebuch mountain milk, this is comfort elevated, local, considered, and deeply satisfying.
Simply place in your mug and pour over 200ml of hot milk or 150ml for a richer, more indulgent finish. Stir and enjoy.
Weighs approximately 50g, 6cm in diameter. Please note design may vary.
As an artisan bonbon maker specialising in small batches without added preservatives, our hot chocolate bombs are best enjoyed fresh with a four-week best-before date. If you need them for a specific occasion or date, just let us know and we'll ensure timely delivery.
Silky 45% Bolivian milk chocolate melts into a velvety cup, giving way to a rich house-made hazelnut gianduja crafted from organic, Waikato grown hazelnuts, renowned for their intense, sweet nuttiness. The gianduja melts slowly as the shell opens. Made from Beniano Silvestre wild cacao and Swiss Entlebuch milk, this is comfort elevated; warm, nutty, and deeply satisfying.
