Description

Bridge Mix

The Bridge Mix is an assortment of Milk & Dark Chocolate Nuts and Caramels: Dark Chocolate Almonds; Dark Chocolate Caramels, Double Dipped Macadamias and Milk Chocolate Cashews.

Ingredients:

Chocolate coating (maltitol, cocoa butter, chocolate liquor, sodium caseinate [milk], anhydrous milk fat, soy lecithin [an emulsifier], natural flavor, vanilla, salt), dark chocolate coating (maltitol, chocolate liquor [processed with alkali], cocoa butter, milk fat [milk], soy lecithin [an emulsifier], salt, vanillin [an artificial flavor], sucralose), almonds, cashews, macadamias, maltitol, evaporated milk, fractionated palm kernel oil, butter (cream, salt), tapioca dextrin, natural flavor, confectioner’s glaze, salt, sunflower lecithin.

Allergy Information: This product contains macadamias, cashews, almonds, milk and soy and may contain wheat, peanuts and other tree nuts.

The premium chocolate we use:
High Sierra White (28%) in all of our White Chocolate creations.
Prestige Dark (57%), Ramona Dark (45%), and Oban Liquor (100%) in all of our Dark Chocolate Creations.
Belmont Milk (35%) and Brussels Milk (33%) in all of our Milk Chocolate Creations.

All of our items are shipped with care. We line our boxes with premium red and gold tissue paper, decorative “fluff” fill, and wrapped with a ribbon and gold foil sticker with your gift message printed on a gift card in an envelope. Please be sure to include your gift message with your order; if you do not include a gift message, our standard is “A Gift From Jennie Smith (your name)” on the enclosed card to ensure the recipient knows who the present is from.

We ship our packages with complimentary ice packs, which add to the weight of our shipments, but are necessary to keep chocolate cool enough to ship during this time of year. No additional charges are included for the ice pack or the added weight of the shipping box. Any additional items added to your order are part of the flat shipping fee.

How much chocolate do we use per year?–a Whale’s worth! Read more here