Gingerbread parfums are a sign that the holidays have arrived. We have married the alluring, ancient ginger spice with caramelized black Kokuto sugar, grass-fed butter, Saigon cinnamon and nutmeg cooked in copper kettles and made into a crispy, crunchy, and buttery brittle tossed in speculoos cookies.
Gingerbread Toffee, 1/3 lb.
gingerbread spice + caramelized Kokuto black sugar + speculoos cookies + 62% cacao dark chocolate
Keep this box of haut-chocolat in a cool, dry place until serving. Consume by listed expiration date.
Contains: Milk, wheat
Processed on equipment that also processes Milk, Soy, Wheat, Eggs, Peanuts, Sesame and Tree Nuts.
The alluring ancient spice of ginger is married with Black Kokuto sugar, grass-fed butter, ginger oil, Saigon cinnamon and nutmeg cooked in copper kettles and made into a crispy, crunchy and buttery brittle tossed in speculoos cookies making it as rich as the history it tells.
Nothing quite like gingerbread in its many forms, from edible houses to dancing gingerbread people. Ginger root was first found wild in the forests of ancient China, where it was commonly used in traditional medicine. From there it spread to Europe via the Silk Road with the first known recipe for gingerbread coming from Greece in 2400 BC. This pale silvery green to ivory brown rhizome has an unforgettably zesty, citrusy fragrance, an herbal sweetness, and a piquant bite.