- Whole pieces of candied ginger
- Dipped in premium 64% dark chocolate
- Fiery and refreshing
- Handmade in Barcelona
- About 12 pieces
- Size - 3.35 oz/95 gr
Each bite of these delicious bonbons is beautifully balanced - the spicy candied ginger bathed in a coating of rich, dark chocolate. Sweet, fiery, and satisfying!
Exceptional ingredients are the secret to these delightful chocolates. The Luxocolat chocolate workshop uses cocoa beans roasted and ground on site, real whole fresh ginger and natural vanilla extract. The result is a rich, silky dark chocolate encasing a spicy-sweet ginger center.
Since 1904, the Vira family of Barcelona has crafted chocolates and pastries. The tradition started by Josep Ramón has been carried on for four generations, each one adding new recipes for hundreds of creative and delightful confections.
Ginger, sucrose, preservative (E-220). Coating: cocoa mass, sugar, cocoa butter, emulsifier (soy lecithin), flavour (natural vanilla extract). Cocoa 64% minimum.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"Winning combination of dark chocolate and spicy ginger. Will be adding this to growing list of favorites!!"
JOHN KUHNLE - CORAL SPRINGS, FL - Nov 14, 2016
"We were so excited to see this new item. We are huge ginger fans but had never seen a candy coated in dark chocolate. The flavor is intense and the portion of ginger versus chocolate is perfect in each candy. I hope this remains a permanent product offering now!"
Margarita - Waltham, MA - Nov 12, 2016
"Two of my favorite sweets rolled into one!"
grandmagoosebone - Burlington, IA - Nov 11, 2016