Biscoff and Hazelnut Cup
Who doesn’t love Biscoff? Shockingly I have never used it in a chocolate, so it is well past time to remedy my omission. A 55% Belgian dark chocolate shell containing a blend of Biscoff and more dark chocolate, all topped with some crunchy caramelised hazelnut nibs. Biscoff and Hazelnut Cups are my July limited edition micro-batch flavour.
Dark Chocolate contains minimum 55% cocoa solids (cocoa mass, sugar, cocoa butter, soya lecithin, vanilla), Biscoff Spread (caramelised biscuits (wheat flour, sugar, vegetable oils (palm, rapeseed), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon), rapeseed oil, sugar, emulsifier (soya lecithin), acid (citric acid)), Caramelised Hazelnut Nibs (sugar, hazelnut), Cocoa Butter
Wheat Flour, Soya Flour, Hazelnut
While we make every effort to keep ingredients separate other recipes are prepared in the same kitchen so there may be traces of nuts, milk, cereals, sesame, eggs, peanuts, celery, mustard