These delicious eggs are made for us in France with a delicate hazelnut praline and Ecuadorian origin chocolate.
Along with the song thrush and robin eggs these are part of the Chocolate Detective's Curated Collection - her very favourite products from a lifetime of tasting chocolate.
"Europe's most familiar bird, the Blackbird is a virtuoso songster. The confident, full-throated melody of his song can be heard from dawn until dusk and is associated by many with the arrival of spring each year."
Descriptions and artwork are taken from Madeleine Floyd’s ‘Birdsong’.
Sugar, cocoa mass, praline 14% (HAZELNUTS, sugar), cocoa butter, whole MILK powder, LACTOSE, concentrated butter (MILK), enrobing agents (gum arabic, carnauba wax, beeswax, shellac), starches, cocoa powder, emulsifier: SOYA lecithin, salt, glucose syrup, natural vanilla flavouring, colourings: spirulina and apple concentrate, malted BARLEY extract, curcumin, E160a.
Allergens - See capitalised ingredients. May also contain traces of other tree nuts, eggs and sesame seeds.
Nutritional information Per 100g:
Energy 494 kcal, Fat 24g of which saturates 12g, Carbohydrates 63g of which sugars 59g, Protein 5.1g, Salt 0.12g.
The delivery options for this item are listed below (if it doesn't state 'Express delivery' then that option is not available for this product). As soon as you place your order, this small business will spring into action, get it ready and send it out... (and you can feel wonderful for supporting them).
Delivery options available
Standard delivery: included
Receive it by 8th - 10th December
For more information about delivery or returning items, please take a look at our Delivery & Returns page.
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The Chocolate Detective
I’ve been obsessed by chocolate since I was child and always loved creating beautiful things. A degree in textile design and a student job selling chocolate in Harrods led to completing a small business course and founding Rococo Chocolates in 1983. After exiting the business in 2019 I set up the Chocolate Detective, and during the pandemic I worked alone out of a small kitchen in a gentleman’s club in Chelsea perfecting my recipes and designing my no plastic eco packaging. I also supported the Grenada Chocolate Company fundraising to help them through this difficult time. I have invested in an organic cocoa farm in Grenada and all the harvest is donated to the chocolate company who make some of the best chocolate I have ever tasting in the perfect circular economy that also respects the environment. I am the only person to have been honoured for “Services to chocolate making” (with an OBE from the late Queen Elizabeth in 2014).