Our dashing gold hamper unashamedly boasts its greatness in and out. Its good looks are more than matched by its delicious content from sparkling wine truffles to salted caramels, bars conched and refined in our atelier, drinking chocolate flakes for the best hot chocolate and our jewel sparking pearls.

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.

A decade after inventing our liquid salted caramels for Gordon Ramsay at Claridge's, we have given into our caramel fan demands for a milk chocolate version. For those who prefer life a little sweeter, our luscious milk chocolate encases our liquid caramel enhanced by grey salt. This pure untreated 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 textures - crunchy, liquid and creamy - that make these salted caramels our most coveted new creation.

All that glitters is not gold, but could entitle you to a dainty and perfectly curated assortment of fine chocolates. Our glistening hamper finished hides treasures of indulgence worthy of wooing Portia of Belmont including our famous liquid salted caramels, chocolate biscuits, a tin of fruit or nuts coated, a bar of chocolate conched and refined in Kent and our jewel pearls. 

Our original sea salted caramels invented in 2002 for Gordon Ramsay’s menu at Claridge's epitomise our signature chocolates. This adorable mini package is redemption for those who continue to sin by not having tried our best-selling creation. 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 textures - crunchy, liquid and velvety - that make these salted caramels the bees' knees.

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.

Bijou shimmering art deco inspired box of our chocolate pearls. Perfect for little attentions that mean a lot! 

Our Art Deco inspired chocolate hamper lays out a formidable chocolate extravaganza, a feast for the eyes and the taste buds of all things fine chocolate, proving that there is no such concept as too much of a good thing when it comes to fine chocolates. 

Few art forms combine functional, ceremonial and decorative uses as elegantly as the fan. The function of our Art Deco fan overflowing with candied fruit, moreish nuts and crunchy nibs smothered in chocolate is pure flappers hedonism. 

Since creating our famous sea salted caramels for Gordon Ramsay’s menu at Claridge's in 2002, we have pushed the boundaries of sugar, spice and all chocolate things nice. Only the most successful salted caramel ventures, dutifully vetted by volunteer fans, are allowed on our shelves, numbered by the timeline of their conception. Infinity is a serendipitous assortment of our all liquid salted caramels, original and flavoured with whimsical fruits, herbs and spices. As they all look alike, this box of liquid salted caramels is like life itself; you never know what you might get.

Emerald milk chocolate truffle filled with pistachio paste. 

The best kept dinner party secret; our sauce will transform plain desserts into memorable ones worthy of a domestic god or goddess. Nigella Lawson is pretty partial to our salted caramel sauce so just drizzle on ice cream, tarts, yogurt, fruit, pancakes and lick your spoon suggestively whilst serving guests.

Our original sea salted caramels invented in 2002 for Gordon Ramsay’s menu at Claridge's epitomise our signature chocolates. 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 textures - crunchy, liquid and velvety - that make these salted caramels our most famous creation and such a bestseller.

Since creating our famous sea salted caramels for Gordon Ramsay’s menu at Claridge's in 2002, we have pushed the boundaries of sugar, spice and all chocolate things nice. Only the most successful salted caramel ventures, dutifully vetted by volunteer fans, are allowed on our shelves, numbered by the timeline of their conception. Our N°4 caramel infused with pink and black peppercorns has a sweet yet savoury taste finishing in a gentle pleasant heat.

Since creating our famous sea salted caramels for Gordon Ramsay’s menu at Claridge's in 2002, we have pushed the boundaries of sugar, spice and all chocolate things nice. Only the most successful salted caramel ventures, dutifully vetted by volunteer fans, are allowed on our shelves, numbered by the timeline of their conception. Our N°7 caramel combines sugar, salt and vinegar. We import one of the finest balsamic vinegars Saporoso Balsamico Malpighi aged in oak casks for 6 year in the oldest acetaia in Modena. Their rich dark balsamic vinegar exudes notes of wild flowers and grass and sharpens our salted caramel with a balancing tartness.

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.

A classic combination of fine dark chocolate and soft candied orange peel perfected by our uncompromising choice of ingredients and enclosed in a gorgeous London inspired tin.

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.

“Nuts just take up space where chocolate ought to be." If this unnamed quote resonates with you, then our signature O collection is felicitous. With more chocolate and less filling, our incredibly thin discs in white, milk or dark chocolate elegantly adorned with stunning patterns sheath intense soft centres from exotic fruits coulis to fresh ganaches, rich pralines, our famous liquid salted caramel and floral honey. 

Since creating our famous sea salted caramels for Gordon Ramsay’s menu at Claridge's in 2002, we have pushed the boundaries of sugar, spice and all chocolate things nice. Only the most successful salted caramel ventures, dutifully vetted by volunteer fans, are allowed on our shelves, numbered by the timeline of their conception. N°25 is a winter caramel lovingly cooked with ripe figs and spiked with a blend of ginger, clove, nutmeg and cinnamon encased in a shell of Colombian dark chocolate.

"Nuts just take up space where chocolate ought to be." If this unnamed quote resonates with you, then our signature O collection with more chocolate and less filling is felicitous. Our favour box can be tied with a personalised ribbon, please enquire for prices and artwork.

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.

These lush truffles with a vinous addition from Chapel Down Reserve Brut, an award-winning Kentish sparkling wine, exude the passion of two artisans who, in their respective trades, are dedicated to creating outstanding English produce and annoy the French too. 

“It is a great good and blessing to offer someone the best you can provide." This mantra embellishes Moroccan serving dishes traditionally offered to guests. Reproduced in edible pearlescent silver it also adorns each of our fresh mint Os, thin dark chocolate discs filled with an intense chocolate centre infused with fresh mint leaves.

More daring and dazzling than our classical pearls, these sparkly ones presented in a beautiful glittering black box take your taste buds on a night out through the pleasures of pecan salted caramels, the surprise of smoked salt almond praline and the exotic lovable Middle Easter promise of pine nuts and pomegranate. 

Great things come in small numbers.So does this LIMITED EDITION of our milk chocolate sea salted caramels blended with pure Canadian maple syrup. Sensational and seasonal, these caramels bring a little bit of autumn beauty in every bite.