12 Wren Eggs 150g

12 Chocolate Eggs, 6 filled with a fine hazelnut praline and 6 with a subtle salted caramel. A layer of milk and dark chocolate is filled with caramel or praline and then wrapped in a fine sugar shell and life-like speckles. Please note that colour combinations may vary seasonally.

“Britain’s tiny pocket-sized powerhouse, the Wren may be small in stature but is astonishingly bold in character. Tail cocked jauntily, he zips through hedgerows like a brown, feathered spark. His song, however, is his true marvel – a sudden, explosive torrent of trills and whistles far too big for such a diminutive frame.”
Descriptions 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.

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.