Six inches deep, twelve by eighteen. Sixteen chocolates, two jars and two boxes inside. Deep enough that the arrangement has to be built in layers, and it shows.
- Peri-Peri / Chilli Tomato Cashew
- Cashews roasted and seasoned with peri-peri and chilli tomato. The savoury counterweight every sweet box needs.
- Cranberry / Strawberry / Prune
- Dried cranberry, strawberry and prune, half-dipped in chocolate. The acidity is deliberate — it resets the palate between the sweeter jars.
- Mint Makhana
- Fox nuts, roasted until they crisp, seasoned with tadka or mint. Light enough to keep eating, which is the risk.
- Chocolate Almond Brittle / Rocks / Orange
- Caramelised sugar taken to a dark amber, set hard around roasted almonds, then part-dipped in chocolate.
- Chocolate bites — four flavours, four of each
- Individually wrapped bites in foil and paper, arranged one flavour per cavity so the box can be read before it is eaten.