Cacao content: 83% dark chocolate shell hand-dipped to enrobe the 70% soft ganache-like chocolate centre.
Made with organic, raw, single-origin Tanzanian cocoa. Ethically sourced chocolate that’s good for you and the environment.
Chilli Bonbon Ingredients: raw cacao paste, raw cacao butter, virgin cold pressed coconut oil, blue agave nectar, in-house dehydrated birds eye chilli powder, Himalayan sea salt.
Cacao content: 83% dark chocolate hand-dipped to enrobe a 70% soft chocolate centre with sun-dried coconut shavings. Made with organic, raw, single-origin Tanzanian cocoa. Ethically sourced chocolate that’s good for you and the environment.
Ingredients: cacao beans* raw cacao butter* coconut oil* Blue agave* virgin cold-pressed coconut oil* Himalayan sea salt.
Cacao content: 83% dark chocolate shell hand-dipped to enrobe the 70% soft chocolate centre.
Made with organic, raw, single-origin Tanzanian cocoa. Ethically sourced chocolate that’s good for you and the environment.
Crunchy Peanut Butter Bonbon Ingredients: raw crunchy peanut butter, raw cacao paste, raw cacao butter, virgin cold pressed coconut oil, blue agave nectar, Himalayan sea salt.
14g each
Cacao content: 83% dark chocolate shell hand-dipped to enrobe the 70% soft chocolate centre.
Made with organic, raw, single-origin Tanzanian cocoa. Ethically sourced chocolate that’s good for you and the environment.
Scotch Bonbon Ingredients: raw cacao paste, raw cacao butter, virgin cold pressed coconut oil, blue agave nectar, scotch whisky, Himalayan sea salt.
14g each
MILKLAB Almond milk. We’ve spent countless hours blending and testing the perfect almond milk for coffee. Our unique recipe brings you not only a milk that complements the intensity of espresso but also textures and stretches with any coffee type.
– Almond milk for coffee
– Free from artificial colours, flavours and preservatives
Ingredients: Australian Water, Almonds (3.5%), Sugar, Sunflower Oil, Maltodextrin (From Corn), Acidity Regulators (340, 332), Stabilisers (418, 415, 410), Sunflower Lecithin,