Nightingale chocolate eggs
"‘Thou wast not born for death, immortal Bird!’ said John Keats in his Ode To a Nightingale. These nightingale chocolate eggs, filled with either a fine hazelnut praline or salted caramel and encased in a sugar shell, are not born for death either. But we predict that once you start eating they won’t last long. Not immortal, just delcious. "
All of The Chocolate Detective’s range is either produced or sourced by founder Chantal Coady, a woman so committed to good chocolate that she’s been awarded with an OBE.
These eggs are made by a French manufacturer: as a small producer Chantal doesn’t have the technology to make the thin sugar shells but she has been working with them for 40 years. The beans are responsibly sourced from Ecuador and are full traceable. Chantal’s business model aims to keep more of the business of chocolate, and therefore more of the money, in the country’s where the beans originate.
>WHITE OR GREEN EGGS: sugar, Ecuador cocoa mass, praline 15% (HAZELNUTS, sugar), cocoa butter, whole MILK powder, LACTOSE, concentrated butter (MILK), coating agents, (gum arabic, Carnauba wax, beeswax, shellac), starches, cocoa powder, emulsifier: SOYA lecithin, glucose syrup, colouring ingredients (spirulina, apple and safflower concentrate, and malted BARLEY extract), salt, natural vanilla flavouring, colouring: E160a. BROWN OR BLUE EGGS: sugar, Ecuador cocoa mass, caramel 12% (sugar, water, dextrose), whole MILK powder, cocoa butter, concentrated butter (MILK), glucose syrup, coating agents (gum arabic, Carnauba wax, beeswax, shellac), starches, emulsifier: SOYA lecithin, colouring foodstuffs (spirulina, apple, safflower, lemon, sweet potato and radish concentrates, malted BARLEY extract), “fleur de sel” salt, natural vanilla flavouring. Milk chocolate contains 30% cocoa min, 19% milk min. Dark chocolate contains 52% cocoa.
