Spring Brownie Bombs

£10.95

Our hand decorated Spring brownie bombs contain delicious salted caramel fudge made with just the right amount of Cornish Sea Salt to balance their sweetness and are encased with our gooey triple chocolate brownie before being coated in milk chocolate for good measure. We then decorate with a hand cut pink fondant rose, bow or daisy. Please advise in comments when ordering preference of design.

This flavour is our best seller! Our Brownie Bombs can serve 4 people- that’s if you want to share them!

Serving suggestions

- You can microwave for 10-20 seconds depending on how gooey you like it and serve with cream, custard or ice-cream.
– Cut into chunks and use in an ice cream sundae with caramel sauce

Please note- Due to the nature of this product you will get slight colour variations and cracking in the shell.

INGREDIENTS

Salted caramel fudge centre– Sugar, Condensed Milk (Milk), Butter (Milk), Cream (Milk), Salt, Glucose.

Triple chocolate brownie -Plain flour (wheat) eggs, sugar, butter (milk),cocoa powder, Dark chocolate (min cocoa70.5 %)sugar, fat reduced cocoa powder, cocoa mass, Emulsifier; (Soya) Lecithin, natural vanilla. White chocolate (milk) ( min cocoa 28% )sugar, cocoa butter, Whole (milk) powder, cocoa mass, Emulsifier;(Soya)Lecithin, natural vanilla. Milk chocolate (milk) (min 33.6% cocoa solids) sugar, cocoa butter, whole (milk) powder, cocoa mass, Emulsifier;(soya) lecithin, natural vanilla.

Chocolate coating-Milk chocolate (milk) (min 33.6% cocoa solids) sugar, cocoa butter, whole (milk) powder, cocoa mass, Emulsifier; (soya) lecithin, natural vanilla.

Daisy: glycerol E422, propylene glycol E551, colour E102
Fondant: sugar, glucose syrup, palm oil, stabilisers E413 & E466, humectant E422, emulsifier E471, stabiliser E466, preservative E202, colour E171 (titanium dioxide), natural flavouring
Glaze: ethanol, glazing agent: Shellac E904, propellant: CO2 carbon dioxode E290

Rose: glycerol E422, propylene glycol E1520, silicon dioxide E551, water, colours E124 & E129
Fondant: sugar, glucose syrup, palm oil, stabilisers E413 & E466, humectant E422, emulsifier E471, stabiliser E466, preservative E202, colour E171 (titanium dioxide), natural flavouring
Glaze: ethanol, glazing agent: Shellac E904, propellant: CO2 carbon dioxode E290
Gold colouring: potato starch, Shellac E904, colours E171 & E133, potassium aluminium silicate E555, calcium carbonate E170, carboxymethylcellulose E466

Bow: glycerol E422, propylene glycol E551, colours E122 & E133
Fondant: sugar, glucose syrup, palm oil, stabilisers E413 & E466, humectant E422, emulsifier E471, stabiliser E466, preservative E202, colour E171 (titanium dioxide), natural flavouring
Glaze: ethanol, glazing agent: Shellac E904, propellant: CO2 carbon dioxode E290
Gold colouring: potato starch, Shellac E904, colours E171 & E133, potassium aluminium silicate E555, calcium carbonate E170, carboxymethylcellulose E466

NUTRITION INFORMATION

Typical Values per 100g per 100g serving
Energy
Fat
    of which saturates
Carbohydrate
    of which sugars
Fibre
Protein
Salt

STORAGE

Our Brownie bombs are best kept in a cool dry room 8-15 degrees Celsius is best.
Our Salted caramel bombs have a shelf life of two months, providing they are kept at the correct temperature.
Once cut open eat within 7 days.

Out of stock