For those that want to enjoy our fab Gnaw milk chocolate but a little less sugar we are proud of offer our no added sugar milk chocolate bar for you to enjoy. Just as tasty as our normal milk chocolate but with, well, no added sugar!
Milk chocolate contains cocoa solids 33% min, milk solids 22% min. Excessive consumption may have a laxative effect.
For allergens see ingredients in bold. May contain traces of gluten, nuts, peanuts and sulphites.
Nutritional Information (Per 100g): Energy 2100kJ/509kcal, Fat 35.1g, Of which saturates 21.6g, Carbohydrates 51.6g, Of which sugars 9.2g, Protein 7.3g, Salt 0.2g.
The Gnaw HQ sometimes handles gluten, nuts, peanuts, milk, soya and sulphites. Whilst we are SALSA accredited and follow strict production guidelines, their products may contain traces of these allergens.
Gnaw Organic Peanut Butter Milk Chocolate Bar 100g
We are nuts about ensuring only organic and natural ingredients go into our Peanut Butter Milk Chocolate Bar... A favourite flavour for squirrels and Gnaw lovers, it's a sweet and salty blend of wonderfulness in a bar.
Beautifully packaged in fully compostable wrapper and foil
A single origin white chocolate bar crafted from Peruvian cocoa butter, pressed from the bean by Chocolarder in Cornwall
Impressively crafted from Chocolarder’s very own virgin-pressed cocoa butter, this bar will have you reaching back for more with a dangerous frequency!
When you first unwrap this bar, you’ll notice that it isn’t the creamy colour that you might expect from a white chocolate bar. This chocolate has retained its natural, deliciously golden colour, having been spared the process of bleaching. It is also a reflection of the meticulous processes of production that have inspired its conception and creation.
This white chocolate bar is both a rare and remarkable achievement – few makers in the world press their own cocoa butter as few can boast of their own cocoa butter press. Of these, fewer still are based in the UK, with Chocolarder a true pioneer. Perhaps even more impressive is that this press started its life as a car jack, meticulously and ingeniously repurposed by Chocolarder frontman Mike, in order to bring you an extraordinary chocolate tasting experience. By pressing their own cocoa butter, Chocolarder are able to ensure that the subtle flavours of their beans are coaxed out and showcased without the need for the addition of vanilla. Furthermore, this cocoa butter does not undergo a process of deodorisation, extraordinarily unusual in itself. Industrial chocolate makers, for example, often deodorise cocoa butter so that they can eliminate its flavours and aromas, to ensure that it does not impart any taste upon the chocolate. So, by using cocoa butter that hasn’t been deodorised, Chocolarder is able to produce an authentic, chocolate tasting experience in its white chocolate bar.
This is a white chocolate bar crafted in Cornwall, but that started its life as Criollo cacao in the heart of the Peruvian Amazon. Mike sources these beans from Asháninka farmer cooperatives in the rainforests of the Ene River valley, with the help of environmental charity Cool Earth, who are dedicated to protecting against deforestation. The Asháninka are an indigenous population who live mostly in the Peruvian Amazon, for whom biodiversity and its protection is a central tenet of existence. Harvesting and selling cacao provides them with a sustainable income stream. This is crucial to combat the challenges they face from illegal logging, mining and deforestation.
Chocolarder is the creation of former Pâtissier, Mike Longman, who began his bean-to-bar journey after committing to make as many of his own ingredients as possible. Starting out in his kitchen, Mike now operates out of a small factory in Cornwall, where he is dedicated to sourcing unique and exciting local inclusions ranging from wild gorseflower, to the honey of native Cornish black bees. Mike is dedicated to a production process that is truly transparent and sustainable, both economically and ecologically. Not only does he source his beans direct from the farmers, but he transports them back to his factory by sail boat, all in the name of zero carbon transport!
In the words of Chocolarder, this 40% white chocolate bar is “an embodiment of winter comfort.” And we agree. It’s the creamy texture and warming chestnut flavour, balancing of nutty tones and sweetness, and the finishing of a soft smokiness that makes it feel so comforting.
Just three ingredients, cocoa beans, unrefined sugar and toasted whole oats. This bar is both dairy and gluten free.
The cacao beans for this chocolate were grown under the canopy of Sierra Leone’s Gola Rainforest National Park. Various charities, including RSPB, have been working with local farmers to grow the cocoa in harmony with the park rather than drive deforestation.
We’ve added toasted whole oats to the cocoa beans and sugar to replicate the creaminess without using dairy.
Deep cocoa melting to sweet marzipan and brandy notes with a brownie finish
Cocoa beans, unrefined raw sugar and toasted gluten free oats. 70g
The Gola Rainforest
The Gola Forest is one of only two national parks in Sierra Leone, referred to as the ‘green diamond of the nation’. A remnant of the Upper Guinean Tropical Rainforest, it is home to over 330 bird species, of which 14 now face global extinction.
The Gola Rainforest project is providing a livelihood and income for farmers around the national park while helping them to protect the rainforest from deforestation. Growing cocoa isn’t an easy task, and harvesting the pods can only be done by hand when grown under the canopy of the rainforest, hence the destruction of nearly all of Ghana’s rainforest when they opted for easy harvesting, leaving devastation.
The project has been supporting farmers to harvest, ferment and dry their cocoa beans to the best quality to yield higher prices from chocolate makers around the world.
The rainforest is home to many endangered species including forest elephants, pygmy hippos and chimpanzees.
Like No Udder is our wonderful creation of chocolate that is as close to milk chocolate as possible, without ever going near a cow! It is as smooth and creamy and as high in cocoa as our regular milk chocolate but made without milk. In fact, it’s Like No Udder!
The cocoa is grown in true harmony with nature by the Arhuaco people in Colombia. Transported from Santa Marta to Falmouth on boardDe Gallantvia sail. Turned into chocolate using antique machinery and renewable power before being packaged completely plastic-free!
The Arhuaco People
The Arhuaco are indigenous people who live in Colombia. With over 50,000 people living in 52 settlements around the Sierra Nevada mountains, their land spans all the way from the snowy peaks to the sea.
The Sierra Nevada de Santa Marta includes the highest mountain in Colombia at 5,775 meters above sea level. It also includes a biodiverse rainforest and is home to three indigenous communities, as well as countless species throughout all of the different terrains.
The Arhuaco believe it is their responsibility to look after the mountains they call their home and educate others to achieve a balanced relationship with the natural world.
There are so many farmers growing cocoa around the world, we’re always keen to support the ones who are going above and beyond for the planet. Being able to know the care that has been taken in growing, harvesting and the processing these beans makes it even more important to pop them on a sailing boat and bring them by water to less than a mile from our factory.
Comforting malt with flavours of strawberry and cream
Cocoa beans, unrefined raw sugar and whole milk powder.
For more than 50 years Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon have generously shared their expertise to build a community dedicated cacao farmers in the Duarte province, Dominican Republic.
The care taken to nurture the quality of their cacao shines through in the stunning mellow tones that work beautifully left to stand alone and when combined with other ingredients. A lovely bean from lovely people.
A very nutty aray of flavours from the cacao and browned butter base. A slow build to interesting flavours of vanilla ice cream and honey over light white fruit flavours.
Cocoa beans, unrefined raw sugar and brownedmilkpowder.
Prestat Dark & Milk Chocolate Caramel & Sea Salt Thins 200g
The Lindt Swiss Classic milk chocolate bar with Hazelnuts is a perfect blend of smooth and creamy milk chocolate with crunchy hazelnuts for added bite. Great for entertaining, giving away as a chocolate gift or just indulging in yourself!
The Lindt Swiss Classic milk chocolate bar With Raisins, Hazelnuts and Almonds is a heavenly combination. Experience Lindt’s signature smooth and creamy tasting Swiss milk chocolate combined with delicious raisins and gently roasted hazelnuts and almonds for added bite. Great for entertaining, giving away as a chocolate gift or just indulging in yourself!
The Lindt Swiss Classic milk chocolate bar is a heavenly sensation of smooth and creamy milk chocolate with a hint of caramel that delivers an enjoyable taste experience resulting from years of chocolate passion and tradition. Great for entertaining, giving away as a chocolate gift or just indulging in yourself!
Master beekeeper Matt Pitt cares for his colonies of Cornish black bees by using sustainable methods that are stress and chemical free for the good health of his fuzzy compatriots.
He supplies us with fresh tree honey from which to make our own honeycomb, which delivers deep, heavy honey flavours and a pleasing crunch alongside our creamy milk chocolate.
Bursting with deep honey and toffee sweetness with a background of toasted hazelnut.
Cocoa beans, unrefined raw sugar,milkpowder, honey and bicarbonate of soda.
Bean Varietal - Chuno
Bean Origin - San José De Bocay, Nicaragua
Cocoa - 50%
Grind Length - 20hrs
Conch Length - 32hrs
Ageing - 28days
In the springtime the Cornish hedgerows hum with the sound of bees doing their good work, so we looked for a Cornish beekeeper who could supply us with some delicious local honey from which to make our honeycomb.
Meeting Matt Pitt was a revelation to us. Not only could he readily supply the goods, he also came with an abundance of bee expertise and knowledge that turned our foodie interest into bee-vangelical fervour.
Matt keeps Cornish Black Bees, and is working hard to support and encourage their colonies to repopulate Cornwall. This breed of honeybee is naturally resilient to our climate, but numbers have significantly declined, largely due to human interference.
It’s estimated that there are now half the number of bees in the UK that were here just 20 years ago. Threats include non-traditional beekeeping methods and hive transportation that stress the colonies, the importation of non-native bees along with pests and diseases, and the loss of most of our wildflower meadows.
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