Judging by the plethora of names for this confection, honeycomb is a popular and traditional treat. We tweaked ours by adding a pinch of sea salt to balance sweetness and engulfing it in fine milk chocolate.

Dark chocolate coated ginger has become one of our cult products thanks to the quality and flavour of our ingredients. Australian ginger is less fiery and less fibrous than the widely used Chinese ginger. Smothered in two layers of Colombian dark chocolate, our gingers deliver an intense, yet delicate, balance of flavours.

These may not have been hand coated by Juliette Binoche, but we hope our Gianduja almonds sprinkle a little bit of chocolate magic for those who nibble on them. We roast our sun soaked almonds, smother them in Gianduja, an Italian soft mix of hazelnut praline and chocolate, and cover them in Colombian dark chocolate with a fine dusting of cocoa powder.

Italian passion in a nutshell, without the shell! We roast our hazelnuts to the core and smother them in cinnamon Gianduja, an Italian soft mix of hazelnut praline, cinnamon and chocolate. We then dress them in milk chocolate with a fine dusting of cocoa powder, respecting each step along the way our splendid ingredients.

Kick off your shoes and switch to Hawaiian time to savour these nutritious roasted nuts covered in our sumptuous milk chocolate and laced with exotic toasted coconut.

We conche, refine then flake our drinking chocolate in our Kentish atelier starting from fine ground cocoa beans of single origin and cane sugar. Packed in apothecary style jars with our secret recipe printed at the back, they pay tribute to the rich history of chocolate as a medicinal drink.

"If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavoured chocolate... and marvels will be performed." - Jean Anthelme Brillat-Savarin.

We acquiesce: few ailments in life cannot be soothed by our comforting caramel drinking chocolate, especially when paired with our salted caramel biscuits.

Drinking chocolate was consumed as early as the 18th century as a medicinal drink, inspiring us to pack our drinking chocolate flakes in apothecary style jars with our secret recipe printed at the back. Our mallow hot chocolate, blending flakes of dark and white chocolate with tiny gelatine-free marshmallows is a full bodied I-want-you-now hot chocolate that is not for the faint hearted.

According to Moslem legend, the pistachio nut was one of the foods brought to earth by Adam. Yet Adam would have certainly impressed Eve more had he brought her our finest Turkish pistachios, slightly salted and generously coated in silky milk chocolate presented in a colourful tin inspired by the diversity of London.

UFOs shaped milk chocolate studded with space dust giving you an extra (terrestrial) surprise when savoured slowly. Our fun and tasty UFOS have flown off the shelves since we launched them.

Why do cherries go with chocolate? Is it the contrast between sweet and sour, soft and crisp, bittersweet and tangy? No one knows but they just do. So much so that January 3rd has been crowned National Chocolate Covered Cherries day in America. Our sour cherries are gently dipped in a coat of dark chocolate and can be relished all year long.

Light and crispy cereal malted balls shielded in a thick armour of creamy milk chocolate, our cannon malts are better suited to a good natter than a plan to conquer the world.

Judging by the plethora of names for this confection, honeycomb is a popular and traditional treat. We tweaked ours by adding a pinch of sea salt to balance sweetness and engulfed it in fine dark chocolate.

Soft squidgy strawberry vegetarian mallow drenched in white chocolate and dusted with dried summer fruit (peach and passion fruit). Nothing artificial, no gelatin, just a lot of care, love and natural goodness have gone into making these moreish morsels.

Soft squidgy vanilla vegetarian mallow drenched in luscious milk chocolate with lime and dusted in roasted coconut. Nothing artificial, no gelatin, just a lot of care, love and natural goodness have gone into making these moreish morsels.

Soft squidgy vanilla vegetarian mallow drenched in intense Colombian dark chocolate with a hint of chilli and dusted crumbled biscuits. Nothing artificial, no gelatin, just a lot of care, love and natural goodness have gone into making these moreish morsels.

The mouthwatering combination of smoky, salty, sweet and nutty. Our sweet Latino dulce de leche chocolate married with North African almonds and West African spices take your taste buds on an exotic journey.

Love them or hate them, coffee beans coated in chocolate polarize chocolate lovers. For those in favour (and we are!), we have selected exceptional Peaberry coffee beans from Colombia and Sidamo region of Ethiopia coated in Colombian dark and milk chocolate.

Intense crunchy dark or milk chocolate encasing soft hazelnut praline rolled in cocoa and hazelnut nibs. Little rocks of nutty ecstasy.

A darker sugar gives this fudge a depth of flavour perfectly suited to ginger pulp. The pecan nibs add a touch of bitterness and crunch to this crumbly and very moreish fudge.

More flavour, no added sugar. These caramel milk chocolate coated almonds are generously coated in our chocolate made in our conche and refiner by caramelising the natural sugar in milk and adding maltitol, which has 50% less calories than sucrose.

More flavour, no added sugar. These praline hazelnuts are generously coated in hazelnut paste and slathered with chocolate made in our conche and refiner adding maltitol, which has 50% less calories than sucrose.

Liquorice lovers rejoice: you can now indulge in soft liquorice smothered in lush layers of creamy milk chocolate, perfectly balancing the aniseed flavour of liquorice. Our liquorice comes the whole way from Iceland, a country obsessed with all things liquorice. Love it or hate it? Apparently according to research the love or hate of liquorice is something we are born with!

We never found a chocolate fudge that satisfied our serious chocolate addiction, so we made one instead using 100% Colombian cocoa beans. Our crumbly, melt in the mouth, ultimate dark chocolate fudge marries sweetness with an intense and lasting chocolate kick.