Chocolate hazelnut-raspberry corner topper


  • 24 Sea Salt Corners

  • 125g chocolate hazelnut spread

  • 100g chopped toasted hazelnuts or almonds

  • 25 raspberries


Spread the Corners out on a serving plate.

Put the chocolate hazelnut spread into a pastry bag with a star tip nozzle. Pipe a small rosette of chocolate hazelnut spread onto each Corner. Sprinkle each with some chopped hazelnut and a raspberry. 

Serve right away.

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GFT Retail UK Ltd,

Ember House, 

KT12 4HR

01932 267 470

© 2018 Corners


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