Silky 42% Esmeraldas milk chocolate blended with crisp buttery cinnamon bun, freshly baked by Wild Hearth Bakery in Perthshire.

Wild Hearth are a wood-fired artisan bakery housed in a reconditioned World War II Nissen hut on the edge of the Scottish Highlands. Their state-of-the-art oven is fired exclusively with waste wood from timber milling, and their sourdough breads and pastries are slowly and carefully created by hand from organic flours and wild starters for the optimum depth of flavour, balance and lightness.

Our organic 42% milk chocolate is made with rare Arriba beans from the Esmeraldas coast in Ecuador. Its rich caramel notes complete this delicious and comforting chocolate & pastry experience.

All packaging is plastic-free. Outer packaging is printed on sustainable card. Inner film is home and industrial compostable.

**℮**70g

**Ingredients**: raw cane sugar, cacao butter, whole milk powder, cacao mass, cinnamon bun (white **wheat** flour, **butter**, water, dark brown sugar, caster sugar, whole **eggs**, golden syrup, salt, cinnamon (0.27%)), cinnamon. Milk solids: 20% minimum, cacao solids: 42% minimum.

For allergens see ingredients in **bold**

**About Ocelot Chocolate**

Ocelot Chocolate is a micro chocolate factory, based in Edinburgh, Scotland, they use only the most ethical organic produce, and aim to mirror this in their business practices in every way they can.

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