This year I am making something extra special (or I think so at least!) for Easter. A valrhona hukambi (dark milk chocolate) shell holds a gooey caramel, surrounded by a layer of Hokey Pokey studded chocolate. Each egg is finished with caramelised white chocolate “honeycomb” and caramel filled honey bee bon bons.
I like previous years, where the eggs have been a layered half egg, this is a hollow full egg, so there’s just as much chocolatey goodness as always!
The eggs contain dairy, they are nut, gelatine, gluten and egg free, but they are produced in a kitchen that deals with all of these allergens, so it may contain traces of these allergens.
each egg is about 8.5cm wide, 13cm tall and 6cm deep.
VERY VERY IMPORTANT INFORMATION
Easter eggs are for COLLECTION ONLY between 9-10:30am Saturday and Sunday 23rd and 24th March from Sugar Flour, 7A Stewart drive, Newlands. You will NOT RECIEVE A REMINDER, it’s all on you to remember to collect your eggs. Uncollected orders will be donated to the women’s refuge. Uncollected orders are NOT REFUNDABLE.