Deep, dark and decadent.

Soft, nutty, single estate dark chocolate gently entwines with smooth Marc de Champagne and freshly roasted hazelnuts.

I make everything ourselves, not just the nutty Sur del Lago chocolate.

So I roast the hazelnuts to capture their flavour at its freshly roasted peak and press the cocoa powder on our beautiful old Spanish cocoa butter press.

Everything is totally natural, with no artificial anything.

Melt into a World of Adventure
Dark chocolate cocoa solids: 72% minimum.
Cocoa mass, raw cane sugar, HAZELNUTS 22%, cocoa powder, HAZELNUT oil 4%, Marc de Champagne 3%, cocoa butter.