December Chocolate Collection

The Chocolates

• Peanut caramel with peanut praline feuilletine, hand dipped in a unique blend of 55% Vincentian dark milk by Islands Chocolate, and 58% Madagascan dark milk by Pump Street Chocolate.

• Raspberry and passion fruit mou topped with Chambord-crystallised pistachio nuts and toasted coconut, hand dipped in 60% Colombian dark chocolate by Luker Chocolate.

• Blackcurrant and Piedmont hazelnut nougat, hand dipped in 70% Grenadian dark chocolate by Pump Street Chocolate.

Total box weight: approx. 290g

IMPORTANT: The bars are made using natural ingredients and no artificial preservatives. As such, it is recommended you consume the bars within 4 weeks of delivery.

Allergens: gluten, milk, soya, egg, peanuts and tree nuts (hazelnut and pistachio). Made in a kitchen that handles all food allergens.

Fiona uses carefully selected, high-quality ingredients with a strong ethical focus, from Fairtrade sugars to premium craft chocolate. The bars have been expertly crafted to showcase wonderful flavours and textures, as well as to complement and enhance the beautiful chocolate that enrobes them.

The chocolate used in this collection is sourced from small-scale businesses with a passion not only for creating great-tasting chocolate but (just as importantly to Fiona) for doing so in an ethical and sustainable manner. This includes producing high-quality cacao using sustainable methods of farming with 100% transparency, all whilst paying farmers a premium wage and providing safe working conditions, banning child labour and slavery

Fiona has used premium chocolate produced by Luker Chocolate, a family-owned and B-corp certified chocolate-producing company based in Colombia; Islands Chocolate, an award-winning, seed-to-bar and family-owned company based in St Vincent and the Grenadines; and Pump Street Chocolate, award-winning bean-to-bar craft chocolate makers based in Suffolk.

Ingredients (for allergens see ingredients in bold)

Raspberry and Passion Fruit Mou: Fairtrade sugar, Raspberries, Passion fruit, Cream (milk), Butter (milk, salt), Glucose, Colombian dark chocolate 60% by Luker Chocolate (minimum 60% cocoa solids, sugar, cocoa butter, emulsifier: Soy Lecithin, Natural vanilla extract), Pistachio nuts, Desiccated coconut flakes (preservative: sulphites), Chambord.

Salted Peanut Caramel and Peanut Praline Feuilletine: Fairtrade sugar, Peanuts, Feuilletine wafers (wheatflour, sugar, butter (milk), salt, malt extract (barley), raising agent E500ii), Cream (milk), Sea Salt Butter (milk, salt), Glucose, Vanilla Seeds, Colombian milk chocolate 40% by Luker Chocolate (minimum 40% cocoa solids, sugar, cocoa butter, whole milk powder, cocoa liquor, emulsifier: Soya Lecithin, natural vanilla extract), Madagascan dark milk chocolate 58% by Pump Street Chocolate (organic cocoa beans, cane sugar, organic cocoa butter, milk Powder), St Vincentian dark milk chocolate 55% by Islands Chocolate (cocoa butter, sugar, cocoa mass, whole milk powder (14%), emulsifier (sunflower lecithin), salt), cocoa nibs.

Blackcurrant and Piedmont Hazelnut Nougat: Fairtrade sugar, Honey, Blackcurrants, Glucose, Piedmont hazelnuts, Vanilla, Pasteurised free range egg whites (Thickener (Guar Gum)), Free range egg white powder (pasteurised dried hen egg albumen, acidity regulator (citric acid), stabiliser (triethyl citrate)), Cocoa butter, Grenadian dark chocolate 70% by Pump Street Chocolate (cocoa beans, cane sugar, cocoa butter).

Please note, products are made in a kitchen that handles all food allergens. Store items at cool room temperature, away from strong odours.

DELIVERY INFORMATION:

Customers local to Ely (Cambridgeshire) can select the pick-up option at the checkout to avoid a delivery fee. Fiona will contact you by email or text to arrange a suitable collection time.

For customers further afield, delivery is via Royal Mail’s Tracked 24 service, which starts from £4.50. Whilst this service aims to deliver within 24 hours this is not guaranteed.

Fiona Patissière cannot be held responsible for delayed parcels.