20th Sep 2020
It's beautiful when the stars are aligned in chocolate creation. Our new chocolate "Helsinki" is one of those.In February 2019, we spent a long weekend in the beautiful Finnish capital - I happened to…
Read The Article
20th Jul 2020
Last year we had a collaboration project with Pump Street Chocolate – to create 6 filled chocolates based on their award-winning chocolate bars. We have previously sold 5 of them through our l…
Read The Article
19th Jul 2020
A few weeks ago, we spoke to Emily Reece at the Fine Chocolate Industry Association (FCIA), a non-profit organisation that focuses on supporting fine chocolate professionals. We have been a membe…
Read The Article
2nd Jun 2020
Two flavours that we have wanted to include in a filled chocolate for a long time are pineapple and tomato, but we have not thought about putting these two ingredients together until recently. It's an…
Read The Article
22nd Mar 2020
[Updated on 29 June 2020 - updated text in red]With the coronavirus situation around the world and following the principles of government guidance, here are some of the steps we are taking so that you…
Read The Article
1st Dec 2019
A few months ago, Suffolk-based Pump Street Chocolate asked if we would be interested in developed some bonbons that reflect the flavours of their delicious chocolate bars, to be sold at their sh…
Read The Article
2nd Nov 2019
We are now accepting Christmas pre-orders for all our chocolates for Christmas 2019. Just follow these 2 simple steps:Choose the chocolate products that you would like to pre-order.Use the coupon code…
Read The Article
12th Sep 2019
This year is the fifth year of the British national competition for International Chocolate Awards. We have been participating in this competition every year since 2015, and we have been lucky to have…
Read The Article
9th Aug 2019
Earlier this year, we brought out 3 limited edition Easter eggs with caramel fillings, and that’s the prelude of our three new chocolates. The fillings are all very similar, with slight variations to…
Read The Article
7th Jun 2019
A year ago, we were given a fresh cacao pod. Originally we were going to open it and taste the fresh pulp inside, but when it’s opened, we could see some of the beans inside had started sprouting.…
Read The Article
27th May 2019
When we start developing a new chocolate, we usually give it a city name that is associated with the flavour, based on our own experience.Shanghai, being a foodie paradise with really diverse flavours…
Read The Article
5th Apr 2019
When we started in 2013, one of the chocolates we did was called "Penang" and it's a pandan dark chocolate. We took it out of our collection in 2015 to make way for some new flavours - it was the y…
Read The Article