THE SELECTION BOX - 16 CHOCOLATE TRUFFLES
A box of 16 mixed truffles you’ll discover four indulgent centres covered by a deliciously decadent chocolate shell. These flavours are the perfect grown-up dessert; raspberry & coconut, dark chocolate orange, sea salt caramel and hazelnut praline.
4 x Sea Salt Caramel
A thin chocolate shell, dusted with rich cocoa, cocoons a deliciously soft sea salt caramel centre. Pure indulgence with the perfect hint of sea salt.
4 x Raspberry & Coconut
A white chocolate and coconut shell envelops a fruity raspberry centre. This perfect mix of flavours is truly irresistible - a culinary marriage made in heaven.
4 x Hazelnut Praline
A delicate chocolate shell, rolled in hazelnuts, surrounds a velvet smooth praline centre. With hazelnuts toasted to perfection, this truffle is incredibly seductive.
4 x Dark Chocolate Orange
A rich elegant dark chocolate shell encases a smooth orange centre with a perfect balance of sweetness and tang. A sublime taste pairing.
Contains 16 truffles, 208g
Ingredients: dark chocolate (cocoa 55%) cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavouring), cream, butter, orange puree compound 7% , corn flour, icing sugar, invert sugar, glycerol, sorbitol, Milk chocolate (cocoa 34%) , Praline 51% (hazelnut,sugar) hazelnuts, White chocolate (cocoa 28%) (sugar, cocoa butter, whole milk powder, soy lecithin, natural vanilla flavouring) natural raspberry compound 12%, Caramel (sugar, double cream, butter, glucose, vanilla, sea salt 1%), cocoa powder.
Allergy advice: see ingredients in bold.
Made in a kitchen that handles nuts and gluten.
Costello & Hellerstein - The Selection Box - 208g
Ori Hellerstein’s passion for food started from a young age. As a young boy he would often be found helping out in his mother’s delicatessen in Israel. He remained loyal to the food industry and by his early 20s he was managing a successful restaurant in Jerusalem. But it was whilst travelling in Central America where his culinary spark was ignited - this was the defining moment when he knew food was his life.
His love affair for fine food saw him move to London where he graduated as a chef at the renowned French cookery school, Le Cordon Bleu. Highly skilled with extensive experience, Ori joined Galvin at Windows, a Michelin star restaurant in London, where he worked as a pastry chef specialising in breads, cakes and petit fours.
After several years of working as a pastry chef in London, Ori settled in the Cotswolds, England, with his family. Here he set up a bakery school and started his first food business, selling breads and confectionery locally. Ori is known as The Artisan Baker in his home town - a name taken from the title of his book, where he shares the secrets behind his mouth-watering recipes inspired by his culinary travels across the world.
As demand for his confectionery soared, it was time for Ori to establish his own brand of hand-crafted truffles. Named after his wife, Costèllo + Hellerstein was launched.