ELIZABETH SHAW TAKES A BITE INTO BISCUITS
www.elizabethshaw.co.uk
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Elizabeth Shaw launches Premium Chocolate Biscuits
The heritage chocolate experts, Elizabeth Shaw, devoted to making every moment special, are launching a new range of premium chocolate covered biscuits in four delectable flavours.
The four luxuriously tempting flavours include:
Raisin & Hazelnut – Crisp biscuit and chewy caramel, topped with raisin and hazelnuts, enrobed in smooth milk chocolate
Coconut & Hazelnut – Crisp biscuit and chewy caramel, topped with coconut and hazelnuts, enrobed in smooth milk chocolate
Mint & Cocoa – Crisp biscuit and chewy mint caramel, topped with cocoa nibs, enrobed in rich dark chocolate
Raisin & Cocoa – Crisp biscuit and chewy caramel, topped with raisin and cocoa nibs, enrobed in rich dark chocolate
The indulgent range, all covered with the premium Elizabeth Shaw signature chocolate are available in a perfectly shareable 140g pack.
The number of people eating biscuits at least once a week has increased to 62%* and the ‘special treats’ biscuits category has increased by 5%*. With this in Mind, Elizabeth Shaw has created a unique and innovative range of biscuits for an indulgent treat at home.
Karen Crawford, Managing Director comments: ‘Elizabeth Shaw have been keen to enter into the biscuits category for some time and are excited about this new venture. There’s a gap in the market for an innovative premium and indulgent offering for adults, from a trusted British brand. We’re proud that the Elizabeth Shaw chocolate covered biscuits range will offer something that’s not currently on the market.’
Chocolate producers since 1881, Elizabeth Shaw are passionate about creating treats to be enjoyed every day as well as special times of the year. Elizabeth Shaw has always been dedicated to making chocolates that anyone can enjoy, any time which is why they have expanded into the premium biscuits category.
Available in Tesco and Sainsbury’s in September and October 2017 RRP £1.79.
Ends
*Mintel Biscuits, Cookies & Crackers, UK March 2016
