Buttery Genoese sponge layered with a rich Grand Cru Swiss chocolate and orange ganache, topped with marzipan and enrobed in soft fondant, then decorated with sugar holly leaf and a hand-piped swirl.

Grand Cru refers to the ‘best-of-the-best’ Swiss chocolate; sought-after Criollo cocoa beans roasted in small batches to get the very best flavour, then transformed into beautiful quality chocolate ‘couverture’, which is a little richer and smoother than a standard bar. It pairs beautifully with natural orange oil to create luxurious citrusy ganache; an homage to one of Yorkshire’s most famous chocolate creations.