A chocolate advent calendar where every door holds a chocolate we actually made: pralines, fruit jellies and festive flavours, rather than moulded filler. Made by hand in our Sydney kitchen using premium couverture. Produced in limited numbers each year and it sells out, so pre-orders open early.
Storage Conditions: Keep the chocolates in a dry and cool place with temperatures between 15-18°C (59-64°F) and ideal humidity around 55-65%. Ensure the storage area is away from direct sunlight, heat sources, and strong odours.
Enjoyment Timeline: Crafted fresh without preservatives. Chocolates are best enjoyed within 5-6 weeks for optimal flavour and texture.
Ingredients
Types of Chocolate:
Dark Chocolate: Minimum cocoa mass 66%, sugar, cocoa butter, emulsifiers (sunflower lecithin, soy lecithin), natural vanilla.
Fresh Cream and Butter (Milk): Used for ganache fillings and creamy textures.
Invert Sugar, Glucose, Glucose Powder, Sorbitol, Sugar, Honey: Sweeteners used to balance bitterness or enhance flavours.
Nuts: Almonds, hazelnuts, cashews, pistachios, peanuts, macadamias, used for texture and flavour.
Fruit Purees: Strawberry, mango, green apple, lychee, raspberry, passion fruit, cherry, kalamansi, lemon, coconut, yuzu, orange, used for natural fruit flavours.
Herbs and Spices: Licorice bark, vanilla bean, mint essential oil, earl grey tea, green tea, cloves, cardamom, cinnamon, wattle seed, crystallized violet, dried rose petal, chili, star anise, ginger, coffee bean, black pepper, lemon myrtle, sea salt, citric acid, rose water, orange blossom water, citrus pectin, nutmeg, sesame.
Alcohol: Whisky, brandy, Cointreau, calvados, tawny, wine, rum, used for flavouring ganaches.
