Single origin milk chocolate with a pinch of sea salt.
Ecuadorian origin 40% cocoa milk chocolate.
Flavoured with Blackthorn Scottish sea salt and given a light shimmer.
Chantal, aka the Chocolate Detective, invented this recipe on a beach in Cornwall in 1998. Whether in bars, wafer thins or this 'broken' format sea salt milk chocolate has always been our best seller.
The delicate Blackthorn sea salt enhances both the caramel and the delicate cocoa notes of the chocolate.
All packaging is compostable including the natureflex inner bag.
Sugar, cocoa butter, whole MILK powder, Ecuadorian cocoa mass, skimmed MILK powder, sea salt, gold colour: E172.
Nutritional information per 100g: Energy 2425kJ/583kcal, Fat 39.6g of which saturates 23.7g, Carbohydrates 47.9g of which sugars 46.8g, Protein 7g, Salt 0.75g.
Allergy warning - see ingredients in CAPS. May contain traces of tree nuts and peanuts as these products are handled in our kitchen.
Part of the Chocolate Detective Curated Collection.
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 4th - 6th March
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).