Beneath: three jars and three open trays. The arrangement is a deliberate mix — something to spoon, something to lift, something to unwrap — so the box does not resolve in a single gesture.
- Chocolate Almond Brittle
- Caramelised sugar taken to a dark amber, set hard around roasted almonds, then part-dipped in chocolate.
- Cranberry / Strawberry / Prune
- Dried cranberry, strawberry and prune, half-dipped in chocolate. The acidity is deliberate — it resets the palate between the sweeter jars.
- Orange dipped in Chocolate
- Candied orange slices, half-dipped in chocolate and finished with sea salt.
- Chocolate Almond Dragees
- Whole almonds, roasted and enrobed in chocolate, tumbled until the shell sets to a polish.
- Chocolate Almond Rocks
- Almond pieces set in chocolate in irregular clusters. Broken by hand, so no two are the same weight.
- Caramel Cashews
- Cashews in dark caramel, cooked past golden to amber.