Creamy milk chocolate with roasted hazelnut pieces running through it, so the crunch is spread across the bar rather than concentrated in a layer. It melts fast and the nuts stay.
The hazelnut turns up in every square instead of clustering at one end. That is harder to do than it sounds.
Made in Portugal by Vinte Vinte, a bean-to-bar maker that roasts, grinds and conches its own cocoa rather than buying ready-made couverture.
Broken over ice cream, or eaten straight from the wrapper at four in the afternoon.
