Christmas Hamper – Dark Chocolate x 3

Part of the coveted Omnom Chocolate winter collection, this dark bar is sure to make your Christmas special.  With the crunch of cacao nibs and crispy raspberries, all you need to do is close your eyes and you'd be flying over the North Pole.

"The Madagascan cocoa beans were the reason we fell in love with chocolate in the first place, so our Madagascar 66% is dear to us. Its rich red-berry flavour and delicate texture are what make this bar so distinct. Our inspiration comes from those gentle berry notes, which have that “just right” festive sparkle to them."

Ingredients: Organic cocoa beans from Madagascar, organic cane sugar, organic cocoa butter, raspberries, tapioca starch, emulsifier (sunflower lecithin)

"This seasonal bar is made by grinding our freshly baked gingerbread cookies into a rich Balinese dark chocolate. Spiced not just with ginger but with cinnamon and cardamom too. the biscuits combine with the smooth plumb and hazelnut notes of the chocolate to create a balanced and warming flavour."

Ingredients: Cocoa beans, cane sugar, organic cocoa butter, flour (wheat), butter, sugar, eggs, black treacle, ginger, cinnamon, cardamom, baking powder, salt.

An extra special treat - Bean Bar You was able to last few boxes of bars that Askinosie Chocolate sold to retailers this year. If you love elegance and delicate flavours this is a must try bar.

"We handcraft our Gingerbread Dark Chocolate Bar from scratch, just for the holidays. Inspired by toasty gingerbread, we make this seasonal bar with our smooth Tanzania dark chocolate, which we infuse with a unique blend of five spices. We add a bit of unrefined organic cane sugar for a velvety chocolate bar with hints of ginger, nutmeg and warm cinnamon. Tied with a ribbon and topped with a pearlescent gift tag, this limited edition bar is an easy and delicious gift. Tis the season!"

This gingerbread chocolate is vegan and gluten free.

Some of the bars are misprinted with 2023 best before date but they should be Feb-2024.