Penryn-based Chocolarder is launching what surely must be one of the most unusual and luxurious Easter Eggs to be found on the market.
The 140g Easter egg is filled with a breath-taking combination of black bees’ honey and Madagascan vanilla, unrefined sugars and a pinch of Cornish sea salt. The final unexpected ingredient that balances this sweetness is a serving of foraged sea buckthorn from the nearby coast.
The result is a heavenly blend of bitter orange with hints of pine and mango, creating a fondant with real depth and character. The fondant fills two half eggs made from Chocolarder’s 55% Chuno milk chocolate which is grown at 300m altitude in San Jose de Bocay in Nicaragua. The chocolate has a rich, creamy, malty taste and is made from single varietal beans that are fully-traceable right back to the farm gate in the Nicaraguan highlands.
Chocolarder owner and founder Mike Longman is a former pastry chef who set up the company in 2012 using his previous experience in fine dining. Chocolate’s answer to Heston Blumenthal, Mike is a true innovator and is constantly looking for the next big flavour.
