Coups de Coeur

  • Drum to the Trinidad and Tobago cocoa beat

    Drum to the Trinidad and Tobago cocoa beat

    Our cacao adventure in Trinidad and Tobago started about 2 years ago when asked to help cacao farmers on the island to find new routes to sell their precious beans. Trinidad (where the first Trinitario trees were planted) is holy grounds for cacao, an integral part of its history, culture and economics.For legal reasons, farmers can not export their beans directly. The wet beans are sold to an organisation that gives little incentive for the farmers to sustainably continue to grow. In 1920, cocoa was the highest contributor to the National Treasury with over 35,000 tonnes of fine beans harvested. Today the production has shrunk to fewer than 1,000 tonnes. Various problems, including a dwindling farming population and inefficient cultivation methods that yield a low price for cacao crops, are putting the future of this incredibly rich heritage in danger.

  • Revel in Our Milk Chocolate Revolution

    Revel in Our Milk Chocolate Revolution
    Our Velvet Collection of fine milk chocolate bars take the biscuit


    The revolution for fine cocoa has spawned dark chocolate snobs whilst milk chocolate has taken a kneecapping at the hands of those who view it as an ersatz of real chocolate. We believe that artisan milk chocolate can be pretty darn good and made it our mission to create exceptional velvety milk chocolate bars that surprise and delight your taste buds without overloading them with sugar.

    Unlike most chocolatiers, we make our own milk chocolate instead of buying industrial couverture catering to the family end

  • Be a Salted Caramel Goddess (or God)

    Be a Salted Caramel Goddess (or God)
    Be a Salted Caramel Goddess (or God)

    Nigella Lawson's love of salted caramel is heady and passionate. We at Artisan du Chocolat have to take a small amount of responsibility and pride for introducing her and the rest of our customers to our salted caramels originally created for Gordon Ramsay at Claridges: a sweet liquid caramel with a pinch of Noirmoutier island’s grey salt captured in a cocoa dusted shell of intense dark chocolate. The pure untreated grey salt, harvested by hand from clay marshes, holds a wealth of minerals and trace elements that enrich its taste. It is the balance of flavours - sweet, saline and mineral - and of textu