Brazil Nut Praline, 42g bar

Brazil Nut Praline, 42g bar
Hodmedod and Radek’s Chocolate have joined...
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We so loved the Brazil Nut Praline that Radek’s Chocolate made for us with our PI'Y nuts that we've added more of their amazing chocolate to our range of guest products, including this bar made with Lion's Mane fungus grown by Bristol Fungarium at their farm in Somerset. |
This bar is made with ethically sourced cocoa beans grown by farmers respecting human rights, biodiversity and cocoa forestry.
Radek's chocolate is made in micro batches stone-ground for three days, blending the specially sourced cacao with coconut sugar, cocoa butter, lucuma, lions mane and vanilla before the bars are tempered and wrapped.
Radek’s Chocolate have combined forces with Bristol Fungarium to offer this Lion’s Mane chocolate bar. The team at Bristol Fungarium grow the only native Lion’s Mane in England, cloned from an indigenous specimen found just 500m away from their mushroom farm in Somerset. Blending the uplifting effects of ethically-sourced cacao with Bristol Fungarium’s locally grown and comprehensively extracted Lion’s Mane powder provides a perfect meeting of ingredients full of antioxidants, beta-glucans and polyphenols.
Each 67g bar contains 2000mg of 1:4 Lion’s Mane extract powder.
Ready to eat!
Store in a cool, dry place away from direct sunlight.
Cocoa Paste*, Coconut Sugar*, Cocoa Butter*, Lucuma Powder*, 1:4 Lions Mane Extract Powder*, Dried Lions Mane Fruiting Body*, Vanilla Powder*
*Organically Grown
For allergens see ingredients in bold. Made in an environment containing tree nuts, peanuts, milk, soya, sesame and gluten.
| Typical values | Per 100g |
| Energy | 1994kJ (476kcal) |
| Fat | 38g |
| of which saturates | 22g |
| Carbohydrate | 45g |
| of which sugars | 20g |
| Protein | 7.0g |
| Salt | 0.03g |

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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
I often find fava beans a bit bitter (is it just me?!) so have previously just used them in quite heavily flavoured dishes. Not these ones though - no bitterness at all - just really tasty. I often eat them just with a bit of seasoning and drizzle of oil!
This unusual flour is something everyone should try. I use it in sourdough and yeasted bread, and it makes an unusually dense dough that is actually rather textured and nice to stretch and fold even when using at 50:50 with white. It has a very nice flavour with a long prove - and so far has never over-proved on me by going liquidy. Aside from its unusual flavour and appearance, I have achieved a good firm and edible crust that doesn't turn into nasty shards
I make fantastic tasty hummus with Carlin Peas . I cook up the whole pack, then freeze in very small batches., equivalent to a canful, and they defrost overnight. I sometimes add butter beans or flageolets and vary the flavour with all sorts,…paprika, sun-dried tomatoes, aubergine etc. Or I can add them frozen to meat or veg stews, stir fries etc. love them!!
Really like this dish, great flavour and some real substance to it!
Fantastic grain for making risotto's and stews creates a really great creamy texture during cooking without the addition of dairy (although the addition of dairy elevates everything!) They don't overcook unlike rice so its almost a foolproof alternative, the end results are a moreish bite to the cooked grain.