Attention: While these chocolates are made without gluten, they are made in factory also handling wheat.
Leonidas Belgian Chocolate Made Without Gluten
Regular price £13.45Attention: While these chocolates are made without gluten, they are made in factory also handling wheat.
- Leonidas without gluten, melt in the mouth fresh butter creams, luxury ganache's and liquid caramels
- High quality cocoa beans, ground finely & only fresh and natural ingredients, NO palm oil.
- Handpicked fresh Belgian chocolates, thickly coated in quality milk, dark & white chocolate made from 100% pure cocoa butter.
Attention: While these chocolates are made without gluten, they are made in factory also handling wheat.
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 |
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 Marzipan Including Dark & White Chocolate Coating
Regular price £13.45- Fresh Leonidas Belgian marzipan chocolates & blocks.
- Packaged in the famous Belgian ballotin gold gift box tied with luxury branded ribbon.
Colour of paper and ribbon may vary.
If you have not tried Belgian Marzipan be ready to be surprised at a new taste sensation as this marzipan is exceptional, it is a soft and smooth affair that can be enjoyed as a bloc piece or with delicate fruit flavours. Our Marzipan ballotin box has a great selection from the Leonidas range and includes the beautiful strawberry flavoured marzipan rolled in sweet sugar, the popular bloc marzipan with a luxury almond, the dark chocolate coated marzipan logs flavoured with pistachio and a white chocolate coated tutti frutti containing pieces of candied fruit.
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 Premium Dark Cherry Liquour Indulgent Chocolate Gift
Regular price £13.45Indulge in the Classic Leonidas Cerise Emballee, one of Leonidas bestselling chocolate liquors. This quality Belgian chocolate features a whole morello cherry in a cream liquor, coated in Leonidas dark chocolate, a pure 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 competition. Packaged in the famous Belgian ballotin gift box, tied with luxury branded ribbon and your free personal gift message
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 Chocolate Squares, Napolitain Chocolate Individually Wrapped
Regular price £13.45- Milk Chocolate: smooth and delicious.
- Orange: an exotic blend of orange and dark chocolate.
- Nibs: Dark chocolate with fragments of cocoa beans
- 72% Dark chocolate.
- Dark Chocolate
- White Chocolate
These mini chocolate of luxury chocolate are made with 100% cocoa butter, great quality and an ideal gift, unwrap and enjoy after dinner, or simply to indulge any time of the day, the perfect treat. Please note this product contains gluten. Selections will include a variety of flavours, however, if you prefer to choose your own selection please contact the seller.
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 Belgian Pure Liquors Coated in Dark Chocolate in a Heritage SantiagoGift Box
Regular price £11.95The marriage of chocolate and pure liquor. A Leonidas dark chocolate shell filled with pure liquor offers you a shot of liquor with a full flavour. For a traditional best selling chocolate gift, give them luxury Leonidas dark chocolate liquors, always a favourite at the dinner table. Get the finest selection of liqueur flavours encased within Leonidas dark chocolate, made from only 100% pure cocoa butter.
These gourmet chocolates are made up of a selection from the following delicious range of liquid alcohol centres: Dark chocolate with Curacao Liquor Dark chocolate with Limoncello Liquor Dark chocolate with Poire Williams Liquor Dark chocolate with Cointreau Liquor Dark chocolate Whisky Liquor Dark chocolate Amaretto Liquor.
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 |
Light in Sugar Belgian Chocolates, Leonidas Assorted Praline Made Without Gluten
Regular price £14.35- Same amount of cocoa and cocoa butter to provide an amazing taste.
- Pure milk chocolate Praline, Vanilla Ganache & Ganache with Nibs
- Includes the famous Leonidas white Manon and White Praline with Puffed Rice.
- Leonidas Pralines & Ganache with no added sugar, popular with Diabetics.
Created using only the purest of ingredients, this delicious 'no added sugar' assortment of Leonidas chocolates will appeal to every taste bud and desire. These 24 bite sized fresh Belgian chocolate are an indulgent selection of iconic Leonidas flavours including milk, dark and white chocolate and manon coffee and praline. You will be simply amazed at the rich and smooth fresh chocolate flavours, with no added sugar. We aim to provide at least 3 different types of chocolate in each ballotin. Exquisite fresh Belgian chocolates. These pralines are not 'sugar free' but rather are 'without added sugar'. Sugar in the chocolate is replaced by Maltitol while Sorbitol replaces the sugar in the fillings. Made with the same amount of cocoa and cocoa butter to provide an amazing taste. Milk chocolate: Pure praline. Dark chocolate: Ganache with nibs. White chocolate : Praline and puffed rice. Dark chocolate : Vanilla flavoured ganache. White chocolate : Manon coffee and praline cream.
Attention: While these chocolates are made without gluten, they are made in factory also handling wheat.
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 Orangettes, Candied Orange Peel Coated in Rich Dark Chocolate.
Regular price £14.95- Crystallised orange sticks, wrapped in fresh luxury Belgian dark chocolate
- Gift box of delicious Belgian dark chocolate covered orange sticks
- Unique Leonidas cubed gift box, tied with luxury ribbon with option to choose your preferred colour of ribbon
Luxury sticks of crystallised orange, smothered in luxurious Leonidas Belgian dark chocolate. This chocolate cube shaped unique Leonidas gift box is a classic case of top quality chocolate meets deliciously zesty orange, to make a traditional luxury chocolate gift which is also gluten free.
Attention: While 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 Dora Belgian Pearl Truffle Gift Box, 22 Indulgent Chocolate Truffles, Ganache & Cream 330g
Regular price £25.95- Milk Chocolate With A Raspberry Cuberdon Centre,
- Dark Orange Ganache
- Coconut Cream Encased In A Milk Chocolate Ganache Shell, Dusted In Coconut
- Pistachio Cream Enveloped In A White Chocolate Shell
This chocolate box is ideal for all gift-giving occasions. A luxurious selection of these world famous melt in the mouth pearl truffles, each one gluten free. All exquisitely decorated and wrapped in smooth milk, white and dark chocolate coating made from 100% cocoa butter and features the following flavours.
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 |
Strawberry Marzipan Rolled in Sugar, Leonidas Belgian Ballotin Gift.
Regular price £15.75Luxury Marzipan, hand rolled in sugar and carefully placed in a luxury Leonidas ballotin gift box with Leonidas ribbon. Well known and loved throughout Europe, The Leonidas marzipan fruits are a much loved confectionery present.
This ballotin gift box is full-packed with beautiful strawberry-flavoured marzipan and completed with a luxury Leonidas 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 Crate With Dark Chocolate Assorted Alcohol Liqueur filled 18 pc 240g
Regular price £17.85A traditional best selling Liqueur chocolate gift, Leonidas dark chocolate liqueurs. These gourmet chocolates are filled with a delicious range of liquid alcohol centres: Cointreau, Poire Williams, Whisky, Curaçao, Amaretto, Limoncello.
- Leonidas Chocolate is made with high quality cocoa beans, ground finely and only fresh and natural ingredients;
- 100% Pure cocoa butter, No palm oil;
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 Candied Chocolate Orange Peel, Belgian Dark Chocolate Orangettes, Gluten Free Gifts, 200g each, Set of 2
Regular price £27.95Pure Dark Belgian Leonidas chocolate and delicious candied orange peel combined to make these irresistible dark chocolate Orangettes that are so moreish. The dark chocolate combines with the juicy zests of fresh candied orange peel making these bite sized treats irresistible. Presented in a specially designed Leonidas orangette Box with ribbon, providing over 200 grams of gourmet delight.
Leonidas is famous for the dark 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 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 |