This refreshingly bright and zesty egg has a flavour profile of sweet, tart orange that develops into notes of marzipan and brandy notes, all melting into a brownie finish.
Chocolarder worked with their local beach café in Falmouth to create something delicious from waste. Every week, the staff at Gylly Beach Café squeeze gallons of fresh juice leaving the best bit: the peel! After months of experimenting, Chocolarder innovated a way to turn the peel into a bright orange chocolate that carries a light and buttery-smooth citrus flavour. Combined with their Gola dark chocolate, the two compliment each other perfectly to create a chocolate orange experience unlike any you’ve ever tasted.
ABOUT THE BEANS
The cacao beans for the dark chocolate were grown under the canopy of Sierra Leone’s Gola Rainforest National Park. Various Charities, including RSPB, have been working with local farmers to grow the cacao in harmony with the park, preventing deforestation. This chocolate egg is dairy free, packaged plastic free, supports reforestation and reuses food waste.
ABOUT THE MAKER
Central to Chocolarder is an ethos of “ethical transparency” which prevails at all stages right from the bean to the bar. Not only is Mike dedicated to environmental sustainability, but he also makes a meaningful commitment to economic sustainability for the communities at the origins of the cacao that he sources by building meaningful relationships with them in a direct trade model. But Mike is also on a health mission: less is more when it comes to ingredients (all organic), in the belief that this approach, when combined with diligent sourcing, can produce not only a top-quality tasting experience but also promote health benefits. Indeed, this level of ethical dedication in all stages of production truly affirm Mike’s efforts to make Chocolarder “just the real deal, right from the bean to the bar.”