Ideal for Spring, the Ecuador Hot Cross Bun 60% is made with cocoa from Hacienda Victoria in Ecuador and Pump Street bakery signature hot cross buns, scented with nutmeg, cloves and cinnamon. The bar is then, like the buns, studded with currants.

Cocoa beans, cane sugar, cocoa butter, hot cross bun (16%) (wheatflour with added calcium, iron, niacin and thiamine, egg, yeast, butter (milk), salt, nutmeg, cloves, cinnamon, allspice berries, coriander seeds, mace, Vostizza currants. Dark chocolate contains minimum cocoa solids 60%. For allergens, see ingredients in bold. May contain milk, cereals containing gluten, eggs, nuts and sesame seeds.

70 gram bar in recyclable packaging.