All Things Chocolate
Pilopaso Bean To Bar Dark Chocolate 67%
The story of this chocolate begins on a small plot of land, where a young girl helped her parents care for their farm. In 2003, just fifteen years old, Agnes Pilopaso began nurturing the cacao trees her mother and father had planted. Today, her plantation is celebrated for producing some of the region’s most vibrant and expressive cocoa, organically grown and carefully fermented, then naturally dried under abundant sunshine. Agnes named the farm Tupaghotua Cocoa Plantation, meaning ‘stand tall’, and over the years, it has grown from a modest 3 hectares to 46 hectares of thriving cacao. Tasting notes: Raisin - malty biscuit - coffee
Toasted Oat Bean To Bar Milk Chocolate 60%
Toasted whole oats are added to the cocoa beans and sugar to replicate the creaminess without using dairy. The cacao beans for this chocolate were grown under the canopy of Sierra Leone’s Gola Rainforest National Park. Various charities, including the RSPB, have been working with local farmers to grow the cocoa in harmony with the park rather than drive deforestation.
Pure Bean To Bar Dark Chocolate 100%
Sea Salt Caramel Truffles
Sough Dough & Sea Salt Bean To Bar Dark Chocolate 66%
Wild Gorse Flower Bean To Bar Milk Chocolate 50%
Picked by hand in late spring from the abundant prickly hedgerows seen throughout the Cornish landscape, the small, vibrant yellow wild gorse flowers are a treasure but physically painful to harvest! They impart their heady warm, nostalgic, coconut scent to milk chocolate for a unique flavour with hints of fudge and roast nut, ending in light red fruit making the effort all the more worthwhile.