Tea, Coffee & Confectionary

This bar is what dreams are made of a mature take on a childhood favourite. It’s almost as if we took caramel shortbread and used our Chocolarder magic to turn it into smooth, moreish white chocolate. That is essentially what the caramelisation of white chocolate achieves; and it tastes delicious!

We extracted the natural fats from Ghanaian cocoa and combined them with the rich flavours of toasted milk to create a superb blonde chocolate bar.

Tasting Notes

Flavours of biscuit and caramel melting into sweet shortbread

Ingredients

Cocoa butter, unrefined raw sugar and milk powder. 70g

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.

Tasting Notes

Bursting with deep honey and toffee sweetness with a background of toasted hazelnut.

Ingredients

Cocoa beans, unrefined raw sugar, milk powder, honey and bicarbonate of soda.

Cornish Honey

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.

Is there a better start to a dessert than cracking into a solid sugar slab with your spoon? We think not, and have recreated that delicious flavour in this limited-edition chocolate bar.

Creamy custard like blonde chocolate is blended with burnt sugar shards and a touch of blood orange, with spiced cranberry to cut through the creaminess.

For the chocolate we have pressed our own cocoa butter in-house from Ghanian cocoa beans sourced from the farmers at Three Mountains.

BEAN TO BAR

As with all our products, the chocolate is made in our Falmouth factory.

TASTING NOTES

Zesty orange and cranberry balanced with creaminess. Caramelised sugar with warming winter spice.

INGREDIENTS

Cocoa butter, Unrefined sugar, Milk powder, Cranberry powder, Orange peel, Ginger, Cinnamon, Clove . 70g

arming in Kamthana, India is incredibly diverse, as a wide variety of produce is grown simultaneously intermixed across the land, leading to this incredible ginger.

The fiery flavour of the ginger, baked into this traditional recipe gingerbread cuts through our fudgy Oko Caribe farm milk chocolate with its warming hum.

Tasting Notes

Opening the packet hits you with the smell of freshly baked gingerbread, The bar opens with flavours of fudge and brazilnut with crunchy pockets of fiery ginger and dark molasses.

Ingredients

Cocoa beans, unrefined raw sugar, milk powder, gingerbread (wheat flour, butter (milk), ginger, cinnamon, clove, nutmeg and sea salt).

Biscuit History

It is believed that the first gingerbread recipe originated in Greece in around 2400 BC. From there, Chinese recipes were developed in the 10th century and by the late middle ages, Europeans had their own version of the biscuit. The hard cookies, sometimes gilded with gold leaf and shaped like animals, kings and queens, were a staple at Medieval fairs in England, France, Holland and Germany. Now, in the 21st century, here is our own grown up take on Gingerbread, made exclusively in house, using exceptional ginger sourced from Kamthana village, India.

We want to showcase the incredible natural flavours found in cocoa beans, and on our mission we had to share these.

Great lengths were gone to, to grow and transport the cocoa beans used in this bar. From Guadalcanal in the Solomon Isles, where the only bridge to the mainland has been swept away by storms. Navigation by boat is not possible, so to take beans off the island requires the farmers to wade across the river, with 70 kg sacks of beans on their heads. If this isn’t enough, the river is homed to crocodiles!

This bar has an exciting combination of tropical fruity notes which as they melt turn into the flavours of malty biscuits, coffee and notes of walnut. This is really unlike any bars in our selection at the moment.

Tasting Notes

Mango and pineapple melt into malty biscuits, coffee and notes of walnut

Ingredients

Cocoa beans and unrefined raw sugar. 70g

The perfect union. Comforting flavours of toasted hazelnut praline and raisin-flavoured cacao have been crafted into a texture that melts on the tongue but still has the snap of tempered chocolate.

Famous organic Italian hazelnuts paired with Seram Island cocoa. The largest cocoa plantation on the island contributes to the community by supporting local schools, constructing medical facilities and renovating churches and mosques.

As with all our products, the chocolate is made in our Falmouth factory.

Tasting Notes

Melting hazelnuts, finishing with rich toffee and spice flavours from Indonesian cocoa

Ingredients

Cocoa beans, unrefined raw sugar, hazelnuts (NUTS), Cornish sea salt

This is no ordinary milk chocolate! These beans from Kuapa Kokoo have been roasted to a mellow flavour of toffee and sweet honey. Balancing this rich and creamy flavour brought us up to the highest cocoa milk chocolate we have made, and we can’t get enough. We often find ourselves helping milk chocolate fans into the world of great dark chocolate, with this bar, we are doing the opposite! Welcome to what milk chocolate can be.

Tasting Notes

Flavours of brownie and cinder toffee with a vanilla finish.

Ingredients

Cocoa beans, unrefined raw sugar and whole milk powder. 70g

A bar with an incredible story, made to showcase the irresistible flavour of these Costa Rican cocoa beans.

In the early 1980s, Costa Rica’s cacao was devastated by the fungus “Monilia,” which spread throughout the country’s huge cacao fields, killing tens of thousands of hectares of cacao crop.

While Costa Rica’s cacao industry has never quite recovered, there have been plenty of efforts made thanks to cacao producers like Nahua Cacao. They are dedicated to not just providing the greatest quality post-harvest services, but also to improving the lives of smallholder farmers via training, assistance, and community participation, as well as encouraging sustainable farming techniques, reforestation, and conservation.

Tasting Notes

Rich cocoa flavours with notes of coffee, fig and caramelised banana.

Ingredients

Cocoa beans, unrefined raw sugar. 70g

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.

Tasting Notes

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.

Ingredients

Cocoa beans, unrefined raw sugar and browned milk powder.

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!

Tasting Notes

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.

IngredientsCocoa butter, unrefined sugar, whole milk powder

So popular as a limited edition, it’s jumped over to our permanent range, time to find out what all the fuss is about; but is it savoury or sweet? Oh it might be used to being paired with potato and lamb, but rosemary is oh so brilliant paired with sweet things. Having tried it once in a caramel ice cream, we thought now was the perfect time to bring rosemary chocolate to the world in bar form.

A delicious chocolate bar that blends salty and sweet flavours with locally harvested rosemary from Cornwall. We’ve chosen 50% Öko Caribe cacao from the Dominican Republic as the foundation, but it’s the rosemary that steals the show. With local Cornish sea salt crystals from the Lizard.

A perfect gift, the balance of delicious chocolate that makes them double take, without having a negative impact on the planet.

Tasting Notes

Rich fudge notes with subtle pockets of zesty salt crystals and a melt-in-the-mouth, creamy finish, subtly but impactfully infused with fragrant rosemary.

Ingredients

Cocoa beans, unrefined raw sugar, milk powder, rosemary and sea salt. 70g

Pine, in chocolate? Aren’t they just for dressing in lights and baubles for December?

The first time we tried pine needles, we were blown away by the flavour and knew it would pair incredibly well with chocolate. I actually first ate pine at a feast on Bodmin moor, 12 years ago. We were served toasted marshmallows which had pine needles running through them, it was fascinating and delicious. We settled on the Seram Island cocoa beans, their mellow cocoa flavour allows the new spruce shoots to shine.

After foraging the fresh shoots here in Cornwall, we freeze dry and grind them into cocoa butter which is then combined with the dark chocolate to make a pretty special and wonderfully wintery bar.

BEAN TO BAR

As with all our products, the chocolate is made in our Falmouth factory.

TASTING NOTES

Rich brown fruit and citrus, with herbal notes and an almost minty finish.

INGREDIENTS

Cocoa beans, unrefined raw sugar, cocoa butter, pine needle. 70g

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.

Tasting Notes

Deep cocoa melting to sweet marzipan and brandy notes with a brownie finish

Ingredients

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.

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.

Tasting Notes

Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit.

Ingredients

Cocoa beans, unrefined raw sugar, milk powder and gorse flowers.

Tasting Notes

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.