Luscious, velvety an incredibly decadent, this bar tastes just like the traditional 18th century dessert.  Rich taste of caramel, custard and vanilla.

Ingredients: Sugar, cocoa butter, dried whole milk, crème brûlée (20%) (skimmed milk, butter, sugar, natural flavours), cocoa beans, emulsifier: soya lecithin, vanilla.

Gluten Free

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.

Pin It