Belgian milk chocolate and salty roasted peanuts, my childhood favorite.... and also my grab and go if I sneek anything out of the case! Tempered milk chocolate is stirred into roasted peanuts and hand scooped into chunky clusters, then decorated once the chocolate has crystalized. We top these with a little extra salt and garnish with crushed peanuts, dark chocolate, and a dark chocolate M.
Chocolate Care Instructions
The chocolate "M" on top of the cluster is very thin and will most likely break when shipped or wrapped and carried in a bag.
Chocolate is very finiky and sensitive to temperature. It also absorbs fragrances and the oders around it. The ideal temperature for chocolate is 65 degrees and 51% relative humidity. That being said, Please don't refridgerate or freeze chocolate. It changes the mouthfeel of the chocolate and that in turn changes the flavor because it no longer melts smoothly on your tongue. Chocolate is at its best when stored in a sealed zip-lock bag nearest to the proper temperature you can. You buy it fresh, eat it fresh!