Thank you for your patience while the weather is slightly unreliable and not ideal for chocolate production. We are working on great things to come for the cooler month. Please reach out by e-mail for custom orders or any questions.
Macadamia Cha Cha
Macadamia Praline with Popping Candy in Milk Chocolate
9 milk chocolate hearts with caramelised organic macadamia nut praline and surprising popping candy.
(Macadamia Nuts, Milk Chocolate, Sugar, Popping Candy, Bronze Powder) 9 hearts
£18.50
Napoleon Hazelnut Crunch
Piedmont Hazelnuts in caramelised dark chocolate with a fear crunch.
A bitter sweet and warming experience…
(Piedmont Hazel Nuts, dark Milk Chocolate, Sugar, Wafer Crisp (GLUTEN), Gold Powder)
£7.50
Tonka Bean Dingstralabum
Malted centres covered with white chocolate infused with Tonka bean
A bit on the sweeter side with warm notes of tonic bean and white chocolate…
(Cereal Malted Centres , (Milk-GLUTEN) Wihte chocolate, Sugar, tonka bean
The Shamouti Nutcracker
VEGAN
Caramelised Piedmont Hazelnuts in vegan dark chocolate double fermented with Passion Fruit and finished with Shamouti Orange Rind. A bitter sweet composition, zesty orange and notes of passion fruit.
(NUTS)
Hazelnut Hawke
Piedmont Hazelnuts &
Fleur de Sel
Caramelised Italian Piedmont Hazelnuts with Fleur de Sel and a Wafer Crunch
Warm and Nutty. Comes in a 80g bar
(Piedmont Hazel Nuts, dark Milk Chocolate, Sugar, Wafer Crisp (GLUTEN), Gold Powder), Fleur de sel salt. 80g
£9.00
EMPEROR’S
COCONUT
Toasted organic Coconut, rounded with natural coconut aroma in dark milk chocolate.
Tropical coconut taste in a 80g bar
(Roasted Coconut, DARK MILK CHOCOLATE, SUGAR, Silver POWDER), 80G
Emperor's Coconut
£9.00
Where the magic happens
All chocolates are passionately made in a small non commercial kitchen in Buckinghamshire. Where possible ingredients are made by myself, as I love to understand the components and relations of ingredients. Patience is a virtue when some ingredients are made, like the Hazelnut praline that is made by stone grinding Hazelnuts until they not only become a smooth paste but also the particles become that small that when they touch the tongue it cannot be differentiated between solid and liquid.