I have always had an avid interest in chocolate from the very moment I trained as a pastry chef in my teens. It wasn’t until recently, that I started to really think how chocolate was made, from the raw ingredients & the chemistry within cocoa. This has guided me to become a bean to bar chocolate maker.
When did you first make chocolate?
Just under three years ago.
How was your first attempt at making chocolate?
It actually went really well. We haven’t hit too many hurdles luckily. Our biggest challenge was the heat of the summer of 2018, damn that was a learning curve!
It’s all down to the preparation of your ingredients & sourcing the right equipment.
How and from where do you source your beans?
We currently source our variety of cacao from Peru. We have a great relationship with the smallholder supplier. We are very proud to source our cacao directly from these small farms & cooperatives.
We get sent samples from all around the equator. It’s a real privilege to us that they believe we can make a great end product with their harvest.
We are looking into new origins from Central America & Asia for future cacao varieties.
Anything you are particularly proud of about your products?
We are very proud that in our first full year (2018), we received five awards for three of our chocolate bars from The Academy of Chocolate & Guild of Fine Food. We were also awarded Specialist Food & Drink Retailer 2018 by The Taste of Staffordshire.
What’s your best-selling product?
Our Toasted White Chocolate bar always sells out. This is more than likely because it has been ranked top four (in the white chocolate category) in the world, by The Academy of Chocolate. It’s is the only non-vegan bar we create regularly due to demand.
What achievement are you most proud of?
I am just happy we have grown organically whilst keeping our identity & ethos of creating great single origin chocolate from the finest ingredients we can get our hands on. It’s hard as I have a fractured spine. But the rewards do push me forward. We have met so many lovely people on our adventure so far in the chocolate making world.
What are your ambitions for the future?
We have a few secrets up our sleeve for the future, but our main objective is to get our packaging onto the next level. We aim to have all of our packaging home compostable by 2020.
What’s your favourite type of chocolate?
Dark chocolate all day long! The flavour notes you get from different varieties is mind blowing. And unroasted cacao is a great snack food.
I can vouch for their toasted white chocolate being absolutely delicious! If you want to get hold of some before November, you can visit their website by clicking here.