So we survived Christmas & New Year and now it seems we have bypassed winter! And here we have it...SPRING. Coming into this new season we have all decided to take some tips from Bridget Hancock on ''How to Detox for Power, Energy and Health'' P142.
We are also blowing our cobwebs away with that well needed spring clean in the office (too many empty boxes of chocolates laying about!), all though we do want to be taste testers for To'ak (below) Vintage 2014 Cognac Cask Matured 3 Years Chocolate Bar PLEASE!
The beautiful new fashion on it's way for SS19 bought to us by our wonderful team Marcella Martinelli, Ross Pollard, Felicities PR and Alison Lowe MBE which we are all excited about.
New trends, dusky tones, pastels, tassels, inspiring young people, beauty by Ciona Johnson-King P136, luxury jewellery and this issue is jam packed with all the above and more...Enjoy.
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Arguably some of the rarest chocolate in the world, To'ak is exclusively sourced from 14 cacao growers in the valley of Piedra de Plata, Ecuador. Matured for three years in a cognac cask, this beautifully fragrant chocolate tantalises the taste buds with notes of caramelised oak, plum extract, fig and raisin steeped in cognac. Made from organic cacao mass and organic cane sugar, each bar is housed in a handcrafted Spanish Elm wood box, individually engraved with a unique bar number.
Vintage 2014 Cognac Cask Matured 3 Years Chocolate Bar (50g)
EDITOR'S NOTE
SPRING is in the Air
Millie Cooper
Editor in Chief
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