A milk chocolate bar loaded with whole Piedmont hazelnuts — a quarter of its weight.
The hazelnuts are whole and left whole, so the bar breaks unevenly and every piece is different. At 46% cocoa the chocolate is soft enough to let the roasted nut lead.
Patrice Chapon roasts his beans and makes his bars in Chelles, east of Paris. He worked as an ice-cream maker for the British royal household before opening his own chocolate house. The hazelnuts come from Piedmont, in northern Italy.
This is the bar we buy for other people and then keep. It travels well in a bag and survives an afternoon out of the fridge.
size — 100g
