Leonidas Mini Eggs, 100 pc Assorted
Regular price £62.50 Sale price £24.00 Save 62%100 assortment chocolate eggs: something for everyone!
Assortment of chocolate Easter eggs. Discover our 18 different recipes in milk, dark and white chocolate. Made traditionally, with 100% pure cocoa butter and without palm oil.
Our 100 pc Assorted box selection includes the following flavours:
- Rustic Gold: Blond chocolate ganache with an intense caramel flavour and sparkling cane sugar crystals from Mauritius.
- Teal: Milk cookies and cream
- Bright Blue: Solid milk chocolate
- Light Gold: Milk praline and biscuit
- Hot Pink: Milk popping candy
- Baby Blue: Milk chocolate caramel
- Purple: Milk hazelnuts paste
- Orange: Milk chocolate praline
- Dark Blue: Milk vanilla cream
- Brown: Dark chocolate
- Bronze: Dark praline with caramelised nuts
- Red: Dark chocolate with raspberry
-
Black: Dark Sao Tome 72% cocoa
- Old Gold: White Manon cream
- Silver: White praliné and puffed rice
- Lime Green: White pistachio
- White: Solid white chocolate
- Baby Pink: White chocolate with raspberry ganache
Each box comes luxury wrapped and ribboned free of charge. Colours of wrap and ribbon may vary. Flavours may vary due to availability.
For a custom selection or variety and details, please contact us:
0207 938 3159
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Belgian Fresh Butter Cream Chocolate Gift Wrapped and Ribboned
Regular price £13.45- Luxury butter cream selection, including famous White Manon chocolates;
- Luxurious fruity flavours made with whipped cream and fresh natural flavours, once tried never forgotten;
- Handpicked fresh Belgian chocolates, thickly coated in quality dark, milk & whit;
- Leonidas Chocolate is made with high quality cocoa beans, ground finely and only fresh and natural ingredients;
- 100% Pure cocoa butter, No palm oil;
- Keep cool and dry between 15 °C and 18 °C.
The Leonidas Fresh Cream selection is our best-selling chocolate gift, as luxury cream chocolates always hit the spot for the chocoholic. Leonidas is famous for the quality of fresh ingredients. This freshness gives Leonidas chocolates their exquisite flavour and sets them apart from competition, as other brands are compromised by the need for longevity and tend to be pre-packed.
For a custom selection or variety and details, please contact us:
0207 938 3159
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Assorted Praline Only, Milk, Dark and White.
Regular price £13.45Lusciously creamy Pralines, a symbol of Leonidas craftsmanship. Each praline is cut, decorated and handmade: an art of balance and delicacy. A line born from the marriage of a superior cocoa, sugar and milk
Variety of flavours includes pure praline, combined with crisped rice, with caramel flavour, with caramelised hazelnuts & crispy praline with spice biscuit.
𝘗𝘢𝘤𝘬𝘢𝘨𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘢𝘮𝘰𝘶𝘴 𝘉𝘦𝘭𝘨𝘪𝘢𝘯 𝘣𝘢𝘭𝘭𝘰𝘵𝘪𝘯 𝘨𝘪𝘧𝘵 𝘣𝘰𝘹, 𝘵𝘪𝘦𝘥 𝘸𝘪𝘵𝘩 𝘭𝘶𝘹𝘶𝘳𝘺 𝘣𝘳𝘢𝘯𝘥𝘦𝘥 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘳𝘪𝘣𝘣𝘰𝘯.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Dark Leonidas Belgian Chocolate Covered Cherries in Liquor Cream, 22 Piece Cerisette in a Dora Gift Box.
Regular price £28.95- 22 Large fresh whole cherries with stalk smothered in cognac and dipped in thick, dark Leonidas Belgian Chocolate.
- Handpicked into the iconic Belgian Dora Gift Box and tied with luxury Leonidas ribbon.
- Perfect gift for any occasion
Savour the bold yet delicate fruit flavour of this pure handmade Leonidas chocolate. Bite into a large fresh whole cherry bathed in a cognac and coated in thick dark Belgian Leonidas chocolate. The base of this dark chocolate is packed with a layer of dark chocolate sprinkles. This is an iconic Leonidas hand decorated masterpiece. The dark chocolate coating is made from 100% pure cocoa butter and it is the freshness and quality of ingredients that gives Leonidas chocolates their exquisite unique flavour and sets them apart from the competition. Please be aware the cherry may still contain the pip.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Belgian Manon Cafe' Chocolates Assorted Milk, White & Dark with Hazelnuts
Regular price £13.45For an artisan chocolate experience, Leonidas presents its Manon Cafe luxury fresh cream Belgian chocolate delights. Made from smooth hazelnut paste, fresh butter and cream and lightly flavoured with coffee, this is sheer pleasure to the taste. Leonidas have created a milk and dark chocolate option and this gift selection will include all varieties. Their freshness gives Leonidas chocolates their exquisite flavour and sets them apart from competition, as other brands are compromised by the need for longevity and tend to be pre-packed. Leonidas is 100% pure fine Belgian chocolate, 100% pure cocoa butter and zero compromise when it comes to quality.
𝘗𝘢𝘤𝘬𝘢𝘨𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘢𝘮𝘰𝘶𝘴 𝘉𝘦𝘭𝘨𝘪𝘢𝘯 𝘣𝘢𝘭𝘭𝘰𝘵𝘪𝘯 𝘨𝘪𝘧𝘵 𝘣𝘰𝘹, 𝘵𝘪𝘦𝘥 𝘸𝘪𝘵𝘩 𝘭𝘶𝘹𝘶𝘳𝘺 𝘣𝘳𝘢𝘯𝘥𝘦𝘥 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘳𝘪𝘣𝘣𝘰𝘯.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Luxury Pure Praline Gianduja Ballotin
Regular price £13.45- World famous chocolatier Leonidas. A great tradition of quality since 1913
- Gianduja is a milk chocolate praline made with a nut paste.
Individually wrapped in gol foil, the Gianduja is a blend of smooth milk praline and finely crushed hazelnuts. This creamy, mouth-watering combination is masterfully designed to delight the senses of the milk chocolate devotee.
Colour of paper and ribbon may vary.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Luxury Gianduja Pure Praline, Giantina with fine biscuit and Giamanda with almond pieces Assortment Ballotin Box
Regular price £13.45𝘛𝘩𝘪𝘴 𝘴𝘦𝘭𝘦𝘤𝘵𝘪𝘰𝘯 𝘶𝘯𝘷𝘦𝘪𝘭𝘴 𝘢 𝘥𝘦𝘤𝘢𝘥𝘦𝘯𝘵 𝘯𝘶𝘵𝘵𝘺 𝘱𝘳𝘢𝘭𝘪𝘯𝘦 center 𝘸𝘳𝘢𝘱𝘱𝘦𝘥 𝘪𝘯 𝘴𝘩𝘪𝘮𝘮𝘦𝘳𝘪𝘯𝘨 𝘨𝘰𝘭𝘥, 𝘴𝘪𝘭𝘷𝘦𝘳 𝘢𝘯𝘥 𝘤𝘰𝘱𝘱𝘦𝘳. 𝘛𝘩𝘦 𝘣𝘰𝘹 𝘪𝘴 𝘱𝘢𝘤𝘬𝘦𝘥 𝘧𝘶𝘭𝘭 𝘰𝘧 𝘵𝘩𝘳𝘦𝘦 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘥𝘦𝘭𝘪𝘨𝘩𝘵𝘧𝘶𝘭 𝘯𝘶𝘵𝘵𝘺 𝘧𝘭𝘢𝘷𝘰𝘶𝘳𝘴 𝘵𝘩𝘢𝘵 𝘯𝘶𝘵-𝘭𝘰𝘷𝘦𝘳𝘴 𝘸𝘪𝘭𝘭 𝘧𝘪𝘯𝘥 𝘪𝘮𝘱𝘰𝘴𝘴𝘪𝘣𝘭𝘦 𝘵𝘰 𝘳𝘦𝘴𝘪𝘴𝘵.
𝘎𝘪𝘢𝘯𝘥𝘶𝘫𝘢 - 𝘎𝘰𝘭𝘥 𝘨𝘪𝘧𝘵 𝘧𝘰𝘪𝘭, 𝘢 𝘱𝘶𝘳𝘦 𝘩𝘢𝘻𝘦𝘭𝘯𝘶𝘵 𝘱𝘳𝘢𝘭𝘪𝘯𝘦. 𝘋𝘦𝘭𝘪𝘤𝘢𝘵𝘦 𝘢𝘯𝘥 𝘧𝘶𝘭𝘭 𝘰𝘧 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘢𝘯𝘥 𝘩𝘢𝘻𝘦𝘭𝘯𝘶𝘵 𝘧𝘭𝘢𝘷𝘰𝘶𝘳.
𝘎𝘪𝘢𝘯𝘵𝘪𝘯𝘢 - 𝘊𝘰𝘱𝘱𝘦𝘳 𝘨𝘪𝘧𝘵 𝘧𝘰𝘪𝘭, 𝘢 𝘤𝘰𝘮𝘣𝘪𝘯𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘴𝘶𝘣𝘵𝘭𝘦 𝘧𝘳𝘢𝘨𝘮𝘦𝘯𝘵𝘴 𝘰𝘧 𝘤𝘳𝘶𝘴𝘵𝘺 𝘣𝘪𝘴𝘤𝘶𝘪𝘵 𝘢𝘯𝘥 𝘱𝘶𝘳𝘦 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘱𝘳𝘢𝘭𝘪𝘯é.
𝘎𝘪𝘢𝘮𝘢𝘯𝘥𝘢 - Purple 𝘨𝘪𝘧𝘵 𝘧𝘰𝘪𝘭, 𝘢 𝘣𝘭𝘦𝘯𝘥 𝘰𝘧 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘤𝘳𝘦𝘢𝘮𝘺 𝘱𝘳𝘢𝘭𝘪𝘯é 𝘢𝘯𝘥 𝘤𝘳𝘶𝘯𝘤𝘩𝘺 𝘤𝘢𝘳𝘢𝘮𝘦𝘭𝘪𝘻𝘦𝘥 𝘊𝘢𝘭𝘪𝘧𝘰𝘳𝘯𝘪𝘢 𝘢𝘭𝘮𝘰𝘯𝘥𝘴.
𝘗𝘢𝘤𝘬𝘢𝘨𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘢𝘮𝘰𝘶𝘴 𝘉𝘦𝘭𝘨𝘪𝘢𝘯 𝘣𝘢𝘭𝘭𝘰𝘵𝘪𝘯 𝘨𝘪𝘧𝘵 𝘣𝘰𝘹, 𝘵𝘪𝘦𝘥 𝘸𝘪𝘵𝘩 𝘭𝘶𝘹𝘶𝘳𝘺 𝘣𝘳𝘢𝘯𝘥𝘦𝘥 𝘳𝘪𝘣𝘣𝘰𝘯.
Colour of paper and ribbon may vary.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Belgian Chocolates Assortment of Milk, White & Dark Truffles, Pralines, Ganache, Cream & Caramels
Regular price £19.95𝘈𝘴𝘴𝘰𝘳𝘵𝘮𝘦𝘯𝘵 𝘰𝘧 𝘔𝘪𝘭𝘬, 𝘞𝘩𝘪𝘵𝘦, 𝘋𝘢𝘳𝘬, 𝘛𝘳𝘶𝘧𝘧𝘭𝘦𝘴, 𝘗𝘳𝘢𝘭𝘪𝘯𝘦𝘴, 𝘎𝘢𝘯𝘢𝘤𝘩𝘦, 𝘊𝘳𝘦𝘢𝘮 & 𝘊𝘢𝘳𝘢𝘮𝘦𝘭𝘴. 𝘔𝘢𝘥𝘦 𝘸𝘪𝘵𝘩 𝘭𝘰𝘷𝘦 𝘧𝘰𝘳 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯, 𝘸𝘪𝘵𝘩 𝘱𝘶𝘳𝘦 𝘤𝘰𝘤𝘰𝘢 𝘣𝘶𝘵𝘵𝘦𝘳 𝘢𝘯𝘥 𝘥𝘦𝘭𝘪𝘨𝘩𝘵𝘧𝘶𝘭𝘭𝘺 𝘤𝘳𝘶𝘯𝘤𝘩𝘺. 𝘈𝘯 𝘪𝘯𝘥𝘶𝘭𝘨𝘦𝘯𝘵 𝘵𝘳𝘦𝘢𝘵 𝘸𝘪𝘵𝘩 100% 𝘱𝘶𝘳𝘦 𝘤𝘰𝘤𝘰𝘢 𝘣𝘶𝘵𝘵𝘦𝘳. 𝘈 𝘴𝘱𝘦𝘤𝘪𝘢𝘭 𝘴𝘦𝘭𝘦𝘤𝘵𝘪𝘰𝘯 𝘰𝘧 𝘰𝘶𝘳 𝘪𝘤𝘰𝘯𝘪𝘤 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘉𝘦𝘭𝘨𝘪𝘢𝘯 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦𝘴 𝘢𝘯𝘥 𝘕𝘢𝘱𝘰𝘭𝘪𝘵𝘢𝘪𝘯𝘴. 𝘊𝘳𝘢𝘧𝘵𝘦𝘥 𝘸𝘪𝘵𝘩 𝘴𝘬𝘪𝘭𝘭 𝘢𝘯𝘥 𝘱𝘢𝘴𝘴𝘪𝘰𝘯 𝘣𝘺 𝘵𝘩𝘦 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘔𝘢𝘪𝘵𝘳𝘦 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘪𝘦𝘳, 𝘸𝘪𝘵𝘩 𝘮𝘪𝘭𝘬, 𝘥𝘢𝘳𝘬 𝘢𝘯𝘥 𝘸𝘩𝘪𝘵𝘦 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘢𝘯𝘥 𝘰𝘶𝘳 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘱𝘳𝘢𝘭𝘪𝘯𝘦, 𝘨𝘢𝘯𝘢𝘤𝘩𝘦 𝘢𝘯𝘥 𝘤𝘢𝘳𝘢𝘮𝘦𝘭 𝘧𝘪𝘭𝘭𝘪𝘯𝘨𝘴. 𝘈 𝘵𝘩𝘰𝘶𝘨𝘩𝘵𝘧𝘶𝘭 𝘨𝘪𝘧𝘵 𝘧𝘰𝘳 𝘭𝘰𝘷𝘦𝘥 𝘰𝘯𝘦𝘴. 𝘍𝘳𝘦𝘴𝘩 𝘈𝘴𝘴𝘰𝘳𝘵𝘮𝘦𝘯𝘵 𝘰𝘧 𝘔𝘪𝘭𝘬, 𝘞𝘩𝘪𝘵𝘦 & 𝘋𝘢𝘳𝘬.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Chocolate Seashells, Premium Belgian Milk & Dark Creamy Pralines in a Gift Box
Regular price £13.45- Intricately shaped Praline chocolate seashells, 100% pure cocoa butter, no palm oil.
- A thick outer shell covers a mouth-watering praline centre.
- Creamy filling with roasted, ground and caramelised hazelnuts.
- Handpicked Belgian chocolates are packed in a beautiful Leonidas gift box tied with a luxury Leonidas ribbon
Fishing for treasures? This Leonidas marbled dark chocolate in the shape of a seahorse, shrimp, shell or clam, filled with a caramel-flavoured praliné, invites you to go fishing for chocolate delights. The full-flavoured coating conceals a soft and creamy heart. Leonidas has been creating fine Belgian Fresh chocolate since 1910 and the praline sea shape collection is a very popular and recognisable chocolate gift.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas ALCOHOL FREE - Luxury Classic Assorted truffles, pralines, ganache & creams, Belgian Chocolate Ballotin Box Gift Wrapped & Ribboned
Regular price £13.45Luxury Classic Assorted truffles, pralines, ganache & creams, Belgian Chocolate Ballotin Box Gift Wrapped & Ribboned
𝘔𝘢𝘥𝘦 𝘸𝘪𝘵𝘩 𝘭𝘰𝘷𝘦 𝘧𝘰𝘳 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯, 𝘸𝘪𝘵𝘩 𝘱𝘶𝘳𝘦 𝘤𝘰𝘤𝘰𝘢 𝘣𝘶𝘵𝘵𝘦𝘳 𝘢𝘯𝘥 𝘥𝘦𝘭𝘪𝘨𝘩𝘵𝘧𝘶𝘭𝘭𝘺 𝘤𝘳𝘶𝘯𝘤𝘩𝘺. 𝘈𝘯 𝘪𝘯𝘥𝘶𝘭𝘨𝘦𝘯𝘵 𝘵𝘳𝘦𝘢𝘵 𝘸𝘪𝘵𝘩 100% 𝘱𝘶𝘳𝘦 𝘤𝘰𝘤𝘰𝘢 𝘣𝘶𝘵𝘵𝘦𝘳.
𝘈 𝘴𝘱𝘦𝘤𝘪𝘢𝘭 𝘴𝘦𝘭𝘦𝘤𝘵𝘪𝘰𝘯 𝘰𝘧 𝘰𝘶𝘳 𝘪𝘤𝘰𝘯𝘪𝘤 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘉𝘦𝘭𝘨𝘪𝘢𝘯 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦𝘴. 𝘊𝘳𝘢𝘧𝘵𝘦𝘥 𝘸𝘪𝘵𝘩 𝘴𝘬𝘪𝘭𝘭 𝘢𝘯𝘥 𝘱𝘢𝘴𝘴𝘪𝘰𝘯 𝘣𝘺 𝘵𝘩𝘦 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘔𝘢𝘪𝘵𝘳𝘦 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘪𝘦𝘳, 𝘸𝘪𝘵𝘩 𝘮𝘪𝘭𝘬, 𝘥𝘢𝘳𝘬 𝘢𝘯𝘥 𝘸𝘩𝘪𝘵𝘦 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘢𝘯𝘥 𝘰𝘶𝘳 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘱𝘳𝘢𝘭𝘪𝘯, 𝘨𝘢𝘯𝘢𝘤𝘩𝘦, 𝘤𝘳𝘦𝘢𝘮𝘴 𝘢𝘯𝘥 𝘤𝘢𝘳𝘢𝘮𝘦𝘭 𝘧𝘪𝘭𝘭𝘪𝘯𝘨𝘴.
𝘈 𝘵𝘩𝘰𝘶𝘨𝘩𝘵𝘧𝘶𝘭 𝘨𝘪𝘧𝘵 𝘧𝘰𝘳 𝘭𝘰𝘷𝘦𝘥 𝘰𝘯𝘦𝘴. 𝘗𝘳𝘦𝘴𝘦𝘯𝘵𝘦𝘥 𝘪𝘯 𝘰𝘶𝘳 𝘤𝘭𝘢𝘴𝘴𝘪𝘤 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘣𝘢𝘭𝘭𝘰𝘵𝘪𝘯 𝘨𝘪𝘧𝘵 𝘣𝘰𝘹 𝘸𝘩𝘪𝘤𝘩 𝘪𝘴 𝘵𝘩𝘦 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘭 𝘸𝘢𝘺 𝘉𝘦𝘭𝘨𝘪𝘢𝘯𝘴 𝘩𝘢𝘷𝘦 𝘦𝘯𝘫𝘰𝘺𝘦𝘥 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘧𝘰𝘳 𝘰𝘷𝘦𝘳 100 𝘺𝘦𝘢𝘳𝘴.
- Leonidas Chocolate is made with high quality cocoa beans, ground finely and only fresh and natural ingredients;
- Leonidas chooses certified cocoa to produce its pralines. When your aim is to create moments of happiness for everyone, what’s more normal than caring about nature and humankind?
- 100% Pure cocoa butter, No palm oil;
Each set comes luxury ribboned free of charge. Colours of ribbon may vary.
For a custom selection or variety and details, please contact us:
0207 938 3159
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Belgian Chocolates Assortment of Milk, White & Dark Truffles, Pralines, Ganache, Cream & Caramels
Regular price £19.95𝘈𝘴𝘴𝘰𝘳𝘵𝘮𝘦𝘯𝘵 𝘰𝘧 𝘔𝘪𝘭𝘬, 𝘞𝘩𝘪𝘵𝘦, 𝘋𝘢𝘳𝘬, 𝘛𝘳𝘶𝘧𝘧𝘭𝘦𝘴, 𝘗𝘳𝘢𝘭𝘪𝘯𝘦𝘴, 𝘎𝘢𝘯𝘢𝘤𝘩𝘦, 𝘊𝘳𝘦𝘢𝘮 & 𝘊𝘢𝘳𝘢𝘮𝘦𝘭𝘴. 𝘔𝘢𝘥𝘦 𝘸𝘪𝘵𝘩 𝘭𝘰𝘷𝘦 𝘧𝘰𝘳 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯, 𝘸𝘪𝘵𝘩 𝘱𝘶𝘳𝘦 𝘤𝘰𝘤𝘰𝘢 𝘣𝘶𝘵𝘵𝘦𝘳 𝘢𝘯𝘥 𝘥𝘦𝘭𝘪𝘨𝘩𝘵𝘧𝘶𝘭𝘭𝘺 𝘤𝘳𝘶𝘯𝘤𝘩𝘺. 𝘈𝘯 𝘪𝘯𝘥𝘶𝘭𝘨𝘦𝘯𝘵 𝘵𝘳𝘦𝘢𝘵 𝘸𝘪𝘵𝘩 100% 𝘱𝘶𝘳𝘦 𝘤𝘰𝘤𝘰𝘢 𝘣𝘶𝘵𝘵𝘦𝘳. 𝘈 𝘴𝘱𝘦𝘤𝘪𝘢𝘭 𝘴𝘦𝘭𝘦𝘤𝘵𝘪𝘰𝘯 𝘰𝘧 𝘰𝘶𝘳 𝘪𝘤𝘰𝘯𝘪𝘤 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘉𝘦𝘭𝘨𝘪𝘢𝘯 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦𝘴 𝘢𝘯𝘥 𝘕𝘢𝘱𝘰𝘭𝘪𝘵𝘢𝘪𝘯𝘴. 𝘊𝘳𝘢𝘧𝘵𝘦𝘥 𝘸𝘪𝘵𝘩 𝘴𝘬𝘪𝘭𝘭 𝘢𝘯𝘥 𝘱𝘢𝘴𝘴𝘪𝘰𝘯 𝘣𝘺 𝘵𝘩𝘦 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘔𝘢𝘪𝘵𝘳𝘦 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘪𝘦𝘳, 𝘸𝘪𝘵𝘩 𝘮𝘪𝘭𝘬, 𝘥𝘢𝘳𝘬 𝘢𝘯𝘥 𝘸𝘩𝘪𝘵𝘦 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘢𝘯𝘥 𝘰𝘶𝘳 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘱𝘳𝘢𝘭𝘪𝘯𝘦, 𝘨𝘢𝘯𝘢𝘤𝘩𝘦 𝘢𝘯𝘥 𝘤𝘢𝘳𝘢𝘮𝘦𝘭 𝘧𝘪𝘭𝘭𝘪𝘯𝘨𝘴. 𝘈 𝘵𝘩𝘰𝘶𝘨𝘩𝘵𝘧𝘶𝘭 𝘨𝘪𝘧𝘵 𝘧𝘰𝘳 𝘭𝘰𝘷𝘦𝘥 𝘰𝘯𝘦𝘴. 𝘍𝘳𝘦𝘴𝘩 𝘈𝘴𝘴𝘰𝘳𝘵𝘮𝘦𝘯𝘵 𝘰𝘧 𝘔𝘪𝘭𝘬, 𝘞𝘩𝘪𝘵𝘦 & 𝘋𝘢𝘳𝘬.
Colours of ribbon may vary.
For a custom selection or variety and details, please contact us:
0207 938 3159
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Chocolate Assorted Mendiants, 15 Pieces of Milk, Dark & White Chocolate Discs, with Dried Fruits and Nuts
Regular price £11.95- Fresh Leonidas Belgian milk, dark and white chocolate disc made from 100% pure cocoa butter to provide a sumptuous chocolate flavour.
- Made with high quality cocoa beans, ground finely from natural ingredients.
- These chocolates are hand made so size & weight may vary.
- The box will contain a mix of milk, white & dark chocolate discs and is great as a Gluten Free gift
A delectable smooth chocolate with the crunchy sensation of luxurious dried fruit and nuts, sprinkled on a plain disc of milky white, creamy milk or bitter dark quality Leonidas Belgian chocolate. Presented in a specially designed Leonidas Mendiant Gift Box, providing over 200 grams of gourmet delight. Leonidas is famous for the chocolate coating that gives it an exquisite taste. For the Leonidas chocolate lover this is a much requested and popular indulgent treat. Leonidas is famous for the quality of fresh ingredients. This freshness gives Leonidas chocolates their exquisite flavour and sets them apart from competition, as other brands are compromised by the need for longevity and tend to be pre-packed. Leonidas is 100% pure fine Belgian chocolate, 100% pure cocoa butter and zero compromise when it comes to quality.
Attention: While some these chocolates are made without gluten, they are made in factory that also handles wheat.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas Signature Premium Assortment of Fresh Leonidas Belgian Chocolates
Regular price £22.95- A Premium Assortment of Fresh Leonidas Belgian Chocolates 225g
- Luxury Leonidas Chocolates Signature Themed Gift Box
- The finest ingredients, including melt in the mouth fresh butter creams
- Sinfully smooth truffles, creamy pralines, rich chocolate ganache & chocolate squares
- All with a variety of cream, fruity and rich chocolate fillings and 100% pure cocoa butter
𝘈𝘯 𝘦𝘹𝘲𝘶𝘪𝘴𝘪𝘵𝘦 𝘴𝘦𝘭𝘦𝘤𝘵𝘪𝘰𝘯 𝘰𝘧 𝘓𝘦𝘰𝘯𝘪𝘥𝘢𝘴 𝘴𝘪𝘨𝘯𝘢𝘵𝘶𝘳𝘦 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦𝘴, 𝘱𝘪𝘤𝘬𝘦𝘥 𝘣𝘺 𝘰𝘶𝘳 𝘦𝘹𝘱𝘦𝘳𝘵𝘴 𝘢𝘯𝘥 𝘮𝘢𝘥𝘦 𝘸𝘪𝘵𝘩 𝘰𝘯𝘭𝘺 𝘵𝘩𝘦 𝘧𝘪𝘯𝘦𝘴𝘵 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴. T𝘢𝘬𝘦 𝘢 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘮𝘰𝘮𝘦𝘯𝘵 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘦𝘹𝘰𝘵𝘪𝘤 𝘢𝘯𝘥 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘧𝘭𝘢𝘷𝘰𝘶𝘳𝘴 𝘭𝘪𝘬𝘦 𝘍𝘭𝘰𝘳𝘢𝘯𝘨𝘦𝘳 𝘖𝘳𝘢𝘯𝘨𝘦, 𝘕𝘰𝘪𝘳 𝘥𝘦 𝘕𝘰𝘪𝘳 𝘢𝘯𝘥 𝘕𝘰𝘪𝘴𝘦𝘵𝘵𝘦 𝘔𝘢𝘴𝘲𝘶𝘦́𝘦. 𝘊𝘩𝘰𝘰𝘴𝘦 from our 8 𝘰𝘳 15 𝘱𝘪𝘦𝘤𝘦𝘴 𝘱𝘳𝘦𝘮𝘪𝘶𝘮 𝘣𝘰𝘹𝘦𝘴.
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas 25 pc Square Assorted Gift Box
Regular price £29.95- Leonidas Chocolate made with high quality cocoa beans, ground finely and fresh and natural ingredients.
- 100% Pure cocoa butter, NO palm oil;
Each box comes luxury ribboned free of charge. Colours of ribbon may vary.
For a custom selection or variety and details, please contact us:
020 7938 3159
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |
Leonidas 28 pc Round Assorted Gift Box
Regular price £31.95- Leonidas Chocolate made with high quality cocoa beans, ground finely and fresh and natural ingredients.
- 100% Pure cocoa butter, NO palm oil;
Each box comes luxury ribboned free of charge. Colours of ribbon may vary.
For a custom selection or variety and details, please contact us:
020 7938 3159
The origins of chocolate date as far back as fifteen hundred years ago in the Central American rain forests (this provided the ideal mixture of high rain fall, high year round temperatures and humidity necessary to grow the Cacao Tree).
The ancient Central American Mayan and Aztec Civilizations worshipped the Cacao Tree and believed it to be of divine origin. Cacao is actually a Mayan word meaning "God Food", that was then used to give the tree its modern generic Latin name 'Theobrama Cacao' (meaning ‘Food of the Gods’)
The Maya used to consume it as a drink, this was brewed by roasting and pounding the seeds of the Cacao Tree (cocoa beans) and mixing this product with maize and Chilli peppers, the mixture was allowed to ferment and had a spicy, bitter sweet taste. This drink was only consumed in ceremonies, and was reserved for the wealthy and religious elite; they also ate Cacao porridge.
The Aztecs of Central Mexico prized the beans so highly that they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs drank Cacao and call this drink Xocolatl. When the Spanish conquistadors arrived they found this almost impossible to pronounce and so they adopted the easier name of 'Chocolate'.
The Aztec's Emperor, Montezuma, reputedly drank it regularly and he is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"
In fact, the Aztec's prized Xocolatl so much that after conquering the Aztec capital, when the conquistadors arrived to Montezuma’s Palace and asked to be shown to the Treasure Chamber, they did not find the expected Gold or Silver, but piles of cocoa beans.
It was the Spanish who converted the drink into a more palatable drink by mixing the roasted cocoa beans with sugar and vanilla (a practice still continued today), thus offsetting the original spicy bitterness
Mass produced chocolate soon commenced in Spain, and by the early 17th century chocolate powder - from which the European version of the drink was made - was being exported to other parts of Europe. The Spanish kept the source of the drink - the beans - a secret for many years.
It was only in the early nineteenth century that a Dutch chemist, Johannes Van Houten, invented a method to extract the “cocoa butter” from the roasted ground beans. This lead to the creation of solid chocolate as we know it.
Mass produced chocolate can be made with little cocoa solids (as low as 7%), with most of the chocolate butter replaced by vegetable oil or other fat, while this results in a cheaper process it also affect the quality of the product, and this should truly not be referred as chocolate but as “chocolate flavored sweet”.
Leonidas Chocolates pride themselves on adhering to the traditional high quality flavors. Our chocolates are a uniquely fresh product. Our chocolates do not contain any vegetable fat, and we use only 100% cocoa butter. We use also fresh butter and cream in our butter creams in order to give them their unique flavor.
In addition Leonidas commitment to quality is recognized by having acquired the prestigious ISO 9001 Certificate for Quality. This certification is not generally pursued by other manufactures as it goes beyond the standard necessary requirements to produce chocolate. It is only because of our high quality production methods that we have been able to secure it.
There are only 1400 outlets across the world selling Leonidas chocolates; the strict company requirements for careful storage and freshness of the products make opening an outlet a lengthy and costly process.
We are proud to have been approved as a distributor since December 2004. Our background in high quality food products made us the ideal representatives for the brand in the Kensington area.
Please see additional Allergen guide here
LEONIDAS
Ingredients : sugar, cocoa mass, cocoa butter, whole milk powder, hazelnuts, butter, almonds, glucose syrup, milk cream, water, emulsifier : soya lecithin, anhydrous butter, sweetened condensed milk, humectant : sorbitol syrup, sorbitol, glucose-fructose syrup, inverted sugar, dextrose, shredded coconut, alcohols (ethanol, rum), candied fruit (orange, melon), flavourings, honey, rice flour, spéculoos (wheat flour, cane sugar, butter, honey,soyaflour, sodium bicarbonate, cinnamon), strawberries, sour cherries, wheat flour, bitter almonds, pistachios, coffee, almond milk (almonds, sugar, maltodextrin, soya bean, antioxidant : ascorbyl palmitate, anticaking agent : silicon oxide), raspberries, pieces of roasted cocoa beans, invertase, humectant: xylitol, coconut oil, acidifier : citric acid, preservative : potassium sorbate, concentrated raspberry juice, sesame, anhydrous milk fat, orange peel, concentrated lemon juice, wheat malt, pineapple, colourings (beetroot red, carmine, curcumin, chlorophyl copper complex), salt, yuzu juice, sesame oil, lactose, milk proteins, pectin, fruit concentrate, Guerande salt, balsamic vinegar, egg white, malted barley flour, raising agent : sodium bicarbonate, concentrated vegetable (carrot, hibiscus), basil, modified starch. With milk chocolate (cocoa solids min. 30%,milk solids min. 22%), dark chocolate (cocoa solids min. 54%), white chocolate (cocoa solids min. 25%, milk solids min. 22%).
Allergens: Contains tree nuts, milk, soya and gluten (wheat, barlay).
Seal of quality: 100% pure cocoa butter
Manufacturer information: Confiserie Leonidas S.A.,Boulevard Jules Graindor 41-43,1070 Brüssel,BE
Warnings: May contain traces of egg.
Storage conditions: Store in a cool and dry place between 15°C and 18°C.
Nutritional information: Average Nutrition Declaration per 100g
per 100 g | |
---|---|
Energy | 2212 kJ / 529 kcal |
Fat of which saturates fat of which monounsaturates fat of which polyunsaturates fat |
32.3 g 15.6 g 13.4 g 1.4 g |
Carbohydrates of which Sugar of which polyhydric alcohols of which Starch |
51.9 g 48.5 g 0.5 g 1 g |
Fibre | 4.4 g |
Protein | 6.2 g |
Salt | 0.1 g |
Vitamin A (Retinol) | 9.8 µg |
Vitamin C (Ascorbic Acid) | 0.57 mg |
Vitamin E (Tocopherol) | 4.49 mg |
Iron | 5.79 mg |
Zinc | 1.14 mg |