One for lovers of pure chocolate. 70% cold-tempered cocoa according to the original methods of the Aztecs. A raw looking and textured chocolate that should be savoured.

This candied orange peel is a very traditional Sicilian sweet, sometimes referred to as a 'nougat'. Fresh Sicilian orange peels are cooked in honey then formed in to a round. Highly aromatic and

Cocoa processed with Muscovado sugar (unrefined cane sugar) then combined with a minimum of 65% cocoa mass. This chocolate is cold-tempered according to the original methods of the Aztecs.

Cocoa with minimum of 65% cocoa mass and spiced with freshly ground nutmeg. This chocolate is cold-tempered according to the original methods of the Aztecs.

80% cocoa mass, mixed with sugar and .025% salt which is harvested in the lagoon on the tiny island of Mothya (Mozia), off the coast of Sicily. The salt allows the naturally savoury qualities of the

Cocoa with minimum of 65% cocoa mass and spiced with freshly ground white pepper. This chocolate is cold-tempered according to the original methods of the Aztecs.

65% cold-tempered Peruvian Criollo cocoa according to the original methods of the Aztecs. A raw looking and textured chocolate that should be savoured.

Individually wrapped chocolate pralines (15) made with cocoa mass and unrefined cane sugar (panela). This chocolate is cold-tempered according to the original methods of the Aztecs.