To order online, head over to our Gift Boxes!
**Please note that although we strive to offer as many flavours as possible at any given time, some circumstances can cause shortages of certain flavours.General list of ingredients/may contain:
Milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, natural vanilla flavouring, salt.), Dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavouring), White chocolate (sugar, cocoa butter, skim milk powder, butter oil (milk), emulsifier: soy lecithin, natural vanilla flavouring). dried cranberries, dry roasted peanuts, dehydrated coconut, coconut milk, hazelnuts, almonds, wild rose petals, pasilla de Oaxaca smoked chilies, fleur de sel from Bali, Fortress rum, Taylor Fladgate port wine, espresso from Florence Italy, tonka beans from Trinidad, whole cherries, kirsch liqueur, peppermint essential oil, fresh ginger, maple syrup, maple flakes, salted butter, orange juice, orange zest, lemon juice, fresh ginger, lemon zest, lavender buds, orange peel, raspberries, passion fruit, balsamic vinegar, unsalted butter, pumpkin pie spices (cinnamon, ginger, cloves, nutmeg, allspice, sulphites), white fondant (sugar, water, glucose, sodium metabisulphite, vanillin, colour), hazelnut praline (hazelnuts 50%, sugar, stablilizer, sorbitol, emulsifier: soy lecithin), feuilletine (wheat flour, sugar, anhydrous milkfat, milk, milk sugar, milk proteins, salt, barley malt flour, raising agent: E500ii), cream, marzipan almond paste (almonds 52%, sugar, water, invert sugar, syrup, ethanol), crisped cereals (wheat flour, sugar, wheat malt flour, starch (wheat), raising agent: sodium bicarbonate) icing sugar, gelatin, dextrose, carrageenan, polysorbate 80, food colouring.
Best before: 1 month after purchase. Store in a cool dry and dark space. Best enjoyed at room temperature.
Everything is exquisitely handmade on-site by our Chocolatier Julien Rousseau. Originally from the South of France, his 20 year career has led him to work for numerous boutique chocolatiers and hotels across England, Scotland, Canada and France before establishing Rousseau Chocolatier in 2014. He uses premium chocolate and fresh ingredients; locally sourced as much as possible.