These stylish bars are the truest way of enjoying the taste of our single origin Cote D’Ivoire cocoa beans. Like all of our chocolate recipes they are made with Domori couverture. Domori is recognised by its peers as being among the best manufacturers of chocolate in the world. Domori has pioneered a unique low impact manufacturing process that roasts and mills at low temperatures to preserve the natural aromatics of fine cocoa. All of them are Gluten Free, Palm Oil Free and the dark bars are Vegan Friendly.
A high cocoa contentmilk chocolate, smooth and creamy. Excellent if you like a sweet flavor.
These stylish bars are the truest way of enjoying the taste of our single origin Cote D’Ivoire cocoa beans. Like all of our chocolate recipes they are made with Domori couverture. Domori is recognised by its peers as being among the best manufacturers of chocolate in the world. Domori has pioneered a unique low impact manufacturing process that roasts and mills at low temperatures to preserve the natural aromatics of fine cocoa.
Great Taste Award! The world’s favourite nut with delicatesea salt combined in velvety milk chocolate.
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.
Simón Coll’s traditional milk chocolate – made with traditional roasting and from cocoa beans. Chocolate made with extra-fine milk and 32% cocoa. Gluten free, suitable for coeliacs. 200g bar ideal for family consumption.
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!
Milk chocolate made with 32% Ghanaian cocoa beans, following Amatller’s method of selection, roasting, refining and conching. A subtle touch of natural vanilla rounds off its flavour. The result is a harmonious, creamy milk chocolate with personality.
Sugar, Cocoa butter, MILK powder, Cocoa paste, Emulsifier (SOYA Lecithin), Aroma (Vanilla). Cacao: 32% minimum. May contain traces of NUTS
SEED & BEAN - CORNISH SEA SALT & LIME MILK CHOCOLATE 85G BAR
Picked by hand in late spring from the prickly hedgerows that line the rugged Cornish coastal path, these small yellow flowers are a right pain in the fingers to harvest!
However, once steeped in cocoa butter pressed from our own beans, the flowers impart their heady warm coconut scent to our milk chocolate for a unique flavour that makes it all worthwhile.
Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit.
Cocoa beans, unrefined raw sugar,milkpowder and gorse flowers.
Bean Varietal - Chuno
Bean Origin - San José De Bocay, Nicaragua
Cocoa - 50%
Grind Length - 20hrs
Conch Length - 32hrs
Ageing - 28days
Gorse bushes can be seen in abundance across the Cornish landscape from moorland to coastal paths, through towns and invading gardens. These large spiney bushes provides shelter and food for many insects and birds, such as Stonechats, Dartford Warblers, and Yellowhammers.The flowers on these prickly bushes are a vibrant yellow and bloom in the years early sunshine, these are the treasures we seek for our chocolate.
During their bloom, clouds of warm coconut scent drift on the breeze from the gorse bushes and are integral to our nostalgia for the long unmitigated summers of childhood that everyone seems to remember but no-one can quantify.
Traditionally, Gorse has had many roles aside its burst of coconut fragrance as we trek the coastal paths. The dry branches can be gathered for an effective fuel, used in bread ovens and stoves, and when bound together could form an efficient chimney brush. The flowers have also been widely used in making wine and cordial but most surprisingly being turned into colourings to decorate Easter eggs.