Short Dated Neuhaus Chocolate Sel De Guerande Thins, 114g
Neuhaus chocolate thins are flavoured with flaky French sea salt. Sel de Guérande is harvested by hand in Brittany and used by top chefs around the world. It is prized for its robust flavour and flaky texture.
Neuhaus thins are crisp nougatine biscuits covered in Belgian dark chocolate. Light and crunchy, they are an indulgent snack for any time of day.
The briny tang of French sea salt complements the smooth, bittersweet chocolate.
Each bag contains 11 chocolate thins. Enjoy one with your morning coffee or serve them as a sweet treat after dinner.
Presented in a chic pink and white bag, Neuhaus thins are great for gifting. Their exquisite flavour will delight any chocolate lover.
About Neuhaus
Neuhaus Chocolates are one of the finest chocolate houses in Belgium – and perhaps the world. The silky smooth chocolate is beautifully delicate and has a wonderful snap, all blended with exquisite ingredients, carefully sourced for the very best flavour. The iconic chocolatiers are also heralded as the inventors of Belgian filled pralines. Neuhaus uses 100% sustainably sourced cacao for their chocolates as well as investing in their own cacao plantation in Ecuador. Any ingredients that are added to the chocolates, be it nuts, fruit or coffee, are 100% natural.
Neuhaus was started by Jean Neuhaus in 1857. He opened a pharmacy in Brussels, and as a way to thrill his customers, he covered their medicines in a thin layer of chocolate. Fast forward to 1912, Jean’s grandson swapped medicine for an indulgent chocolate centre, inventing what we now know and love as the praline.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Dark chocolate (cocoa mass, sugar, butter oil (milk), cocoa butter, emulsifier: soy lecithins, flavour), sugar, glucose syrup, almonds, coconut fat, shea butter, salt (guérande).
Allergy advice: For allergens see ingredients listed in bold.
