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Chocolatier Mirams 55% Madagascan Gianduja

{"id":4564028883010,"title":"Chocolatier Mirams 55% Madagascan Gianduja","handle":"chocolatier-mirams-55-madagascan-gianduja","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThis Gianduja bar has been created exclusively for The Chocolate Bar by Napier’s Chocolatier Mirams, using Madagascan cacao and Canterbury hazelnuts.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFor those who aren’t familiar, Gianduja is a style of chocolate with hazelnuts ground up inside, giving the chocolate a wonderfully smooth and creamy texture. In 1806 Napoleon imposed the Continental System, which prohibited British goods from entering European ports under French control. This put a strain on cacao supplies and inspired a chocolate maker in Turin named Michele Prochet to stretch out the little cacao he had by mixing it with locally grown hazelnuts. Often this style of chocolate is made with milk and a lot more sugar, but we asked Chris Mirams to make us a darker version so that the cacao wasn’t overshadowed. We hope you love the results.\u003c\/p\u003e\n\u003cp\u003eHandcrafted from bean to bar in Napier, New Zealand.\u003c\/p\u003e\n\u003cp\u003e55g\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFREE DELIVERY ON ORDERS OVER $75 \u003cspan\u003e(NZ ONLY \u003c\/span\u003e\u003cspan\u003e- EXCLUDES SUBSCRIPTIONS)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1029\/9333\/files\/Mirams1_1024x1024.jpg?v=1590091091\" alt=\"chocolatier mirams\"\u003e\u003c\/p\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003eCacao beans and cocoa butter (55%), Canterbury hazelnuts, golden caster sugar\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSoy, gluten and dairy free.\u003c\/em\u003e\u003c\/p\u003e","published_at":"2020-05-22T07:48:46+12:00","created_at":"2020-05-22T07:54:19+12:00","vendor":"Chocolatier Mirams","type":"Chocolate Bar","tags":["artisan","bean-to-bar","cacao","craft chocolate","dairy free","dark chocolate","limited","new zealand made","single origin","vegan"],"price":1190,"price_min":1190,"price_max":1190,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32041979707458,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Chocolatier Mirams 55% Madagascan Gianduja","public_title":null,"options":["Default Title"],"price":1190,"weight":90,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1029\/9333\/products\/MirramsCherry_aad036d5-dddf-468c-89c4-211dd35bc1b1.jpg?v=1590090861"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1029\/9333\/products\/MirramsCherry_aad036d5-dddf-468c-89c4-211dd35bc1b1.jpg?v=1590090861","options":["Title"],"media":[{"alt":null,"id":6442942627906,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1029\/9333\/products\/MirramsCherry_aad036d5-dddf-468c-89c4-211dd35bc1b1.jpg?v=1590090860"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1029\/9333\/products\/MirramsCherry_aad036d5-dddf-468c-89c4-211dd35bc1b1.jpg?v=1590090860","width":800}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThis Gianduja bar has been created exclusively for The Chocolate Bar by Napier’s Chocolatier Mirams, using Madagascan cacao and Canterbury hazelnuts.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFor those who aren’t familiar, Gianduja is a style of chocolate with hazelnuts ground up inside, giving the chocolate a wonderfully smooth and creamy texture. In 1806 Napoleon imposed the Continental System, which prohibited British goods from entering European ports under French control. This put a strain on cacao supplies and inspired a chocolate maker in Turin named Michele Prochet to stretch out the little cacao he had by mixing it with locally grown hazelnuts. Often this style of chocolate is made with milk and a lot more sugar, but we asked Chris Mirams to make us a darker version so that the cacao wasn’t overshadowed. We hope you love the results.\u003c\/p\u003e\n\u003cp\u003eHandcrafted from bean to bar in Napier, New Zealand.\u003c\/p\u003e\n\u003cp\u003e55g\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFREE DELIVERY ON ORDERS OVER $75 \u003cspan\u003e(NZ ONLY \u003c\/span\u003e\u003cspan\u003e- EXCLUDES SUBSCRIPTIONS)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1029\/9333\/files\/Mirams1_1024x1024.jpg?v=1590091091\" alt=\"chocolatier mirams\"\u003e\u003c\/p\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003eCacao beans and cocoa butter (55%), Canterbury hazelnuts, golden caster sugar\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSoy, gluten and dairy free.\u003c\/em\u003e\u003c\/p\u003e"}

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