new Gourmet Luxury Sweets – Add-On (Boss Level)

Soleo is as much of a story as it is a chocolate.

It begins with carefully selected cocoa from the Solomon Islands, roasted and conched meticulously under the watchful eyes of our chocolate makers.

It’s the 168hrs of conching that takes this chocolate to an unparalleled level of smoothness.

Hints of brioche, cinnamon and lightly toasted oak making it appear somewhat Christmassy…

Pairs well with: Semillon, Chardonnay, Moscato, Rose, Botrytis, Port, Tawny

A chocolate made using one of the rarest cocoa beans in the world.

“Rich, diverse, unique”, our chocolate makers first notes after tasting the Piura Blanco for the first time. A native white cocoa bean from the ancient rainforests of Peru.

Let us take you on a sensory journey… starting with macerated summer berries and transitioning into an almost rum raisin experience that is so closely followed by its subtle chocolatey notes.

You will not believe that what you are tasting is indeed “only” a 65% chocolate.

Pairs well with: Pinot Noir, Merlot, Grenache, Shiraz, Sangiovese

The tale of chocolate decadence meeting pure Australian milk - caramelised painstakingly by hand, creating a caramel ever so delicate and subtle.

Paired with a hint of sea salt and you have the recipe to what we could only describe as effortless.

Somewhat reminiscing of a beurre noisette - Blanc de Caramel is a chocolate that is truly different and simply refuses to be put in a genre.

Pairs well with Champagne, Prosecco, Sherry, Pinot Noir

Milk or dark chocolate nibbles with natural caramel flavour and sea salt.

Adora are Quality Australian Handmade Chocolates and Sweets made with the finest ingredients. Adora Chocolates has won numerous Gold & Silver awards and even supply the Sydney Opera house. No added preservatives or artificial colours, made from the finest Belgian Callebaut chocolate, but with a natural hand-made look. Hunter Valley Hampers are proud to be stocking this award winning range of handmade chocolates and sweets by Adora:

Chocolate Dulce de Leche is the ultimate indulgence. Can be used as a layer in chocolate mud cake gateau, over banana splits or as a topping for waffles.

Thick and rich caramel paste can be eaten straight from the jar, used to accompany desserts or as a filling for caramel tarts and choc cups. For something different use as a dip for churros.

Winner of Gold Medal at Hobart Fine Food Awards

A traditional South American dessert spread with a Thanks Giving twist. Can be eaten straight from the jar, used to accompany desserts or as a filling for tarts and melting moments. Blend with milk and ice for an instant frappe.

The ultimate indulgence for Christmas. Serve cold on warm Christmas pudding with vanilla ice cream. Use as a dipping sauce for strawberries, fresh stone fruit or bananas.

Popular peppermint flavour in a candy!!

Tart whole cranberries with orange zest and lemon juice in a spoonable sauce. Traditional accompaniment for Christmas turkey. Use with any chicken, ham or pork dish. For something different use as a dressing for a crispy duck salad.

The ultimate indulgence for Christmas. Serve cold on warm Christmas pudding with vanilla ice cream. Use as a dipping sauce for strawberries, fresh stone fruit or bananas.

Thick and rich brandy egg custard with vanilla bean. Serve on warm Christmas pudding with vanilla ice cream.

Directions: Remove lid. Heat in microwave on medium for 20 seconds.  Stir and heat for 20 seconds or until hot. Do not reheat.