The Apple Crumble
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For once, the crumble is inside the apple.
A green apple - the sharp kind, because a sweet one disappears into chocolate. Hazelnut praline underneath it. Digestive biscuit under that, crushed by hand, every crumb coated in milk chocolate. That's a slow way to make a crumble, and it's the only way it's still crisp when it reaches you. The shell is Belgian milk chocolate, the skin is hand-finished velvet green, the stem is chocolate, the leaf is chocolate. There's nothing on it you have to put to one side.
Cut it in half before you eat it. You only get to see inside once.
If you'd like a name on it, choose the personalised option. The apple arrives on a plaque of solid milk chocolate with the name written across it by hand in white chocolate. It takes about a minute and it changes what the thing is - a chocolate gets passed around the room, a chocolate with someone's name on it goes home in a coat pocket.