12 Patridge In A Pear Chocolate Eggs 130g

5 gently salted caramel eggs and 5 hazelnut praline eggs, plus 2 golden chocolate pear liqueurs.

“10 chocolate eggs with 2 liqueur pears! You may ask how there comes to be a partridge in a pear tree in the Christmas song? One explanation is that the French for partridge is ‘perdrix’ (pronounced ‘pear-dree’) so we are really singing ‘partridge in a partridge’. But that doesn’t quite work so well…in any case this is certainly on of our best selling Christmas lines.”
“The Red-Legged Partridge was first introduced to Britain from France in the late seventeenth century. He is a sociable bird and enjoys the company of family and friends, Young fledglings remain in the family groups long after they are fully grown.”
Description and Illustrations by illustrator and author Madeleine Floyd

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.

PEAR LIQUEURS: Dark chocolate 60% (sugar, cocoa mass, cocoa butter, emulsifier (SOYA lecithin), vanilla extract), pear liqueur 40% (invert sugar, sugar, Williams pear brandy (3.9%), alcohol, flavouring.) Milk chocolate contains 30% cocoa minimum, 19% milk minimum. Dark chocolate contains 52% cocoa minimum.

The Chocolate Detective takes her magnifying glass and examines every piece of chocolate. With her years of knowledge and experience, she can guide the way between the most ethical and delicious chocolate with utmost transparency.

Chantal Coady OBE is the Chocolate Detective. A sustainable chocolate expert, founder of Rococo Chocolates and lifelong chocolate activist. Working with cocoa farmers in Grenada and highlighting sustainable chocolate made at grass roots level “Tree to Bar”, keeping value in local economies. Chantal’s recipes like the Golden Sea Salt invented while running after her toddler on the Constantine Beach. Sourced from other reputable makers; classics too good not to share.