This Easter limited edition bar from Dormouse is as visually striking as it is delicious. The ‘toast’ is created from a 51.5% Guatemalan milk chocolate which has been blended with browned butter and toasted sourdough, that Isobel and Karen have sourced locally in Manchester. This is then topped with a white chocolate and peach egg, created from Madagascan white chocolate. Enjoy your “egg on toast”!
ABOUT THE MAKER
Dormouse is a one-woman bean-to-bar craft chocolate maker, established in Manchester in 2014. Isobel, the founder, started her chocolate journey as a student temp at a luxury chocolate shop, before becoming a bean-to-bar chocolatier and eventually investing in her own equipment. She crafts and hand-wraps every bar herself, and has built a strong reputation for her experimental and limited edition bars.
This ‘toast’ element of this bar is crafted from Guatemalan Lachua cacao, while the ‘egg’ is created from Madagascan cacao butter.