Aussie family business Tilda & Cacao handcraft all their chocolate in Gerringong on the NSW South Coast. They use a raw, organic, fair-trade criollo cacao that they source from farmers in Peru, and source other ingredients as close to home as possible to minimise carbon footprint, and support small, local growers and producers.
We already sell a small range of their delicious chocolate bars, so I was delighted when co-founder Erik told me they were producing Easter eggs this year. There are two offerings (both vegan, both packaged in sustainable home compostable bags).
This egg is crafted from a 55% raw cacao chocolate, sweetened with unrefined coconut sugar and contains not one, not two, but three (yes, three – count them) little ducks inside. I know, I don’t know how Sarah fits them in (and annoyingly, she wouldn’t tell me) but I think she may be a Time Lord…