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Winter Collection Box of 24

A box of 24 with 4 of each Christmas collection flavour.

  • Gingerbread and Apple – Bramley Apple and Gingerbread Ganache
  • Blood Orange and Speculoos Biscuit – Blood Orange Ganache and Malted Speculoos Biscuit
  • Salted Caramel and Shortbread – Millionaires Chocolate
  • Yuletide ‘pick-me-up’ – Baileys Irish Cream and Espresso
  • Griottine and Pistachio – Griottine Cherry and Pistachio Praline
  • Creamy Hazelnut – Cream Hazelnut and White Couverture
READ MORE ABOUT Winter Collection

£55.00

Dispatched from Friday 18th of March onwards

Winter Collection Box of 24
Gingerbread & Pear
Black Shuck Sloe Gin
Norfolk Whisky & Mandarin
Pecan Salted Caramel
Baileys Irish Cream
Coffee & Marzipan

The Winter Collection

We’re excited to present our new Winter Collection of artisan chocolates.
As Autumn fades, enjoy our new hand-crafted flavours inspired by the
season, made with single-origin and our own house-blended couvertures.
We have been creating this year’s seasonal collection since the summer, even
whilst soaking up the sun in the Greek island of Rhodes in September! We
dedicate significant time and effort to harmonising the fillings with the
couvertures selected for each chocolate in our collection. Our meticulous
approach ensures that every flavour profile is carefully balanced, allowing
the distinctive notes of each ingredient to shine through. the result is a
collection where each chocolate delivers a vibrant burst of taste, designed to
awaken and delight the palate.

Gingerbread & Pear

Gingerbread & Pear

The ginger and pepper notes in our gingerbread spices unfold gradually, offering a lingering warmth. Carefully hand-harvested and sun-dried, our single-origin spices form the foundation of a recipe inspired by traditional Scandinavian pepparkakor. To complement the gingerbread, we’ve paired it with a fresh Williams Pear pâte de fruit, then created the bonbon with our own specially blended milk couverture. This smooth chocolate balances the spiced ganache with rich cocoa flavours and enticing hints of caramel and vanilla.

Black Shuck Sloe Gin

Black Shuck Sloe Gin

This treat is a frequent favourite among Hunter’s customers. It features an exceptional Sloe Gin made by Black Shuck Distillery in Hindolveston, crafted from hand-picked sloe berries collected from nearby hedgerows. The Sloe Gin delivers a distinctive, warming dark berry flavour that blends beautifully with our 70% dark couverture chocolate, creating a rich initial taste that lingers pleasantly. This is a delicacy meant to be enjoyed slowly.

Norfolk Whisky & Mandarin

Norfolk Whisky & Mandarin

This single malt whisky is unpeated and notably smooth, offering a harmonious blend of nut, chocolate, and citrus notes. It serves as an excellent base for an innovative interpretation of the classic whisky and chocolate pairing. The addition of mandarin purée accentuates the whisky’s zesty character, while a Madagascan single-origin dark chocolate 70% couverture provides a complementary profile, featuring distinct red berry flavours and a lasting cocoa finish.

Pecan Salted Caramel

Pecan Salted Caramel

This classic salted caramel recipe features Fleur de sel and unrefined muscovado sugar, creating subtle molasses undertones. The base gains extra character from a crunchy pecan praline, which adds distinction while keeping the caramel theme. We use a 41% milk couverture chocolate, crafted from whole beans roasted slowly to bring out deep flavours and intense cocoa notes. Hints of vanilla blend seamlessly with the salted muscovado caramel, resulting in a harmonious combination.

Baileys Irish Cream

Baileys Irish Cream

This ganache delivers a refined combination of vanilla, Irish whisky, and rich cream, resulting in a sophisticated festive flavour profile. The recipe is intentionally straightforward to preserve the authentic taste characteristic of this chocolate bonbon. Encased in a 70% dark couverture shell, it offers a pronounced cocoa bitterness that complements the Irish Cream, ensuring both elements harmoniously enhance the tasting experience.

Coffee & Marzipan

Coffee & Marzipan

We blend Arabica coffee with hazelnut praline to craft a festive Gianduja-style filling. Paired with a natural almond marzipan centre, this combination offers a sweet and nutty contrast to the coffee’s bitterness. The chocolate bonbon is then coated in dark couverture, providing a rich cocoa background that elevates the flavours of the filling.

Winter Collection – Allergen information

Ingredients and Allergens BOLD: couverture chocolate (cocoa mass, cocoa butter,
milk powder (MILK), soya lecithin (SOYA) sugar), cream (MILK), butter (MILK), milk
(MILK), sugar, salt, sorbitol, dextrose, glucose, invert sugar, muscovado sugar, sloe
berries, Norfolk sloe gin, pears, mandarins, Arabica coffee, English Whisky, Baileys Irish
Cream (MILK), marzipan (NUTS and EGG), hazelnuts (NUTS), pecans (NUTS), coloured
cocoa butter (E171, E172, natural colours), citric acid, yellow pectin, pailleté
feuilletine (flour (WHEAT), sugar, butter (MILK), lactose (MILK), salt, malt extract
(BARLEY), raising agent E500ii), Madagascan vanilla, ginger, cloves, cinnamon,
nutmeg, allspice, fleur de sel.

Made in a kitchen that also handles PEANUTS.

Best enjoyed within four weeks of purchase.

Store at a temperature below 16˚ c, away from direct sunlight and ingredients with strong odours.

Please note that this chocolate contains gluten.