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Taking Pump St. croissants, first, they are blended for their butteriness into the base chocolate and then augmented with crisp, browned flakes of baked croissant.
Working with fine cacao beans from the Hacienda Victoria, a progressive farm known for its stewardship of the land and its delicate fermentation, showcasing the mellow nuttiness of the Arriba Nacional beans.
As this bar has been made with fresh croissants, we would advise that you eat it as soon as possible to ensure the buttery flavour is at its freshest.Ingredients
Cocoa nibs, cocoa butter, sugar, wheat flour, sugar, salt, yeast, water, milk, butter, malt (wheat), egg yolk. Minimum cocoa solids 62%.