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 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.
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. Death by 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.
Conched and refined with maltitol, which has 50% less calories than sucrose, this intense and balanced chocolate bar delivers 100% pleasure for all dark chocolate lovers. We believe and abide by the rule that our sugar free chocolate, made with love in our atelier in Kent from ground fine Colombian beans, should taste as delicious as all our other chocolate bars – whatever they are sweetened with.
Conched and refined with maltitol, which has 50% less calories than sucrose, this creamy milk chocolate bar delivers 100% pleasure for all chocolate lovers. We believe and abide by the rule that our sugar free chocolate, made with love in our atelier in Kent from ground fine Colombian beans, should taste as delicious as all our other chocolate bars – whatever they are sweetened with.
A distinctive milk chocolate bar with notes of hay and smoke, made with ground Trinitario cocoa beans sourced from Java and British dried milk and cane sugar, conched and refined at our atelier in Kent.
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.
"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.
White chocolate is often regarded as the black sheep of the chocolate family, an overly sweet confection for children. So we revelled in creating a fine white chocolate bar enriched with mascarpone and laced with Italian flair.
To salute the Chinese year of the goat, an animal symbolic of peace, kindness and prosperity, our latest milk chocolate bar is born, joining our buffalo milk and almond milk ones. We conche and refined raw cane sugar with dried goat's milk, cocoa butter and cocoa beans in our atelier in Kent, lacing each batch with a generous dose of care and love. The result comes as an exceptionally smooth and creamy bar with buttery and nutty notes.
Panela is a Colombian raw sugar made naturally from dried cane juice using “trapiches” mills. Unlike sugar panela keeps its natural favour and nutrients including its vitamins and minerals. Conched and refined with fine flavour Colombian cocoa beans, it imparts waves of notes of honey, molasses and cinnamon woven with the chocolate.