Created for a favorite "regular" at London's Borough market, this bar is crafted from rare Columbian cacao and coffee beans. Both beans, sourced from small cooperatives focused on quality, are conched together to meld the flavors completely

Ingredients: Cocoa beans, cane sugar, coffee beans (4%), cocoa butter, soya lecithin.

Diary-free; Gluten Free; Vegan

Irish born pastry chef Gerard Coleman worked in Dublin, London & New York before deciding to focus solely on chocolate. He trained in Brussels with famed chocolatier Pierre Marcolini to hone his skills. His innovative chocolates have been served in Gordon Ramsay’s restaurants and on the Concorde.

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