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Rolling waves and ocean swell captured in a 40% milk Ecuador chocolate disk.
A sublime combination of Oriel kiln dired, smoked sea salt and 90 year old Nicaraguan oak kegs used to home Teeling Irish whiskey ensure smoky, salty and sweet notes in every bite of this creamy milk chocolate.
Allergen advice: see ingedients in bold. May contain traces of nuts, milk, wheat.
| Nutrient |
per 100g |
| Energy | 2381kj / 573kcal |
| Fat | 39g of which saturates 23g |
| Carbohydrates | 47g of which sugars 46g |
| Protein |
6.8g |
| Salt | 5.2g |
Store in a cool dry place out of direct sunlight.
Bean and Goose work to make all their packaging as sustainable as possible. This envelope is 100% compostable.
In 2013 sisters Karen and Natalie Keane based in Ferns, Co. Wexford attended a course run by the well-known French chocolatier, Benoit Lorge in Kenmare.
The course was to prove a catalyst in the sisters becoming premium chocolate makers, eventually creating their brand Bean and Goose producing handmade chocolate in small batches. Their chocolate is made using the complex and rich flavours of single origin chocolate paired with flavours and ingredients that reflect and celebrate the Irish seasons.
Each origin exhibit their own very unique tasting notes - Ghana 40.5%, features bold notes of caramel and hazelnut, a 80g bar of solid milk chocolate, Ecuador 76% is powerful and spicy with a note of subtle hazelnut, a 80g bar of solid dark chocolate.
They also produce a range which includes the addition of flavours - a smooth bar of 32.6% milk chocolate from Java topped with cocoa nibs and smoked Irish Sea salt, a treat with exquisite balance and texture or a solid bar of 70% bold dark chocolate from Ecuador topped with spiced hazelnuts and sweet, floral honey sourced from the countryside of County Wexford.
Everything about Bean and Goose oozes quality including the presentation of their product –hand wrapped in paper cleverly designed to tell the story of the contents….you won’t be disappointed when you peel back the wrapper….
