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Hazelnuts in chocolate have always been a particular favourite of mine. I love Ferrero Rocher (the golden ball original ones) which is great because no-one else in the family does. That crunchy outer shell and the whole hazelnut and praline inside, delicious!

To achieve a truly outrageous, crunchy moment of hazelnut heaven we first make our macaron shells using hazelnuts rather than almonds and fill our macaron with a rich 40% cacao ganache packed with roasted caramelised hazelnuts, a dash of vanilla and just a pinch of sea salt and then sprinkle more roasted hazelnuts on top.

One is simply not enough.


Sugar, ground hazlenuts, free range eggs, Belgian milk and dark chocolate (sugar, cocoa solids, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), hazelnuts, Madagascan vanilla, Maldon sea salt.