A raspberry chocolate shell filled with soft almond praline and topped with a dried sour cherry for a little tang to balance the overall sweetness. In this chocolate we’ve tried to capture all the flavours we love in a classic Bakewell tart.
Creamy white chocolate with fruity freeze dried strawberry pieces and a twist of black pepper. A classic combination here where the pepper intensifies the strawberry flavour.
Caramel milk chocolate infused with ground vanilla and Cornish sea salt. The tang of the salt brings out the flavours of the caramel and vanilla in these incredibly moreish discs.
Dark chocolate moulded into generous coffee bean sized pieces and infused with Peruvian single estate coffee. A few of these are all that’s needed to give to give an intense coffee hit.
High cocoa milk chocolate bar with a slightly salted peanut praline filling topped with split peanuts and caramel chocolate drops. A taste combination that is both nutty, sweet and slightly salty.
High cocoa milk chocolate bar filled with gooey salted caramel and topped with salted white chocolate and caramel drops. Our caramel is made with real butter and cream. Adding salt to both the caramel and topping gives added depth and an occasional salty tangy when eating.
Minimal packaging, made to preference, just wonderful chocolates
I like the variety in the treatbox and also the surprise to see what is in the box each month.
I treat them as special and just bring out one little packet for an evening. Much better than scoffing a whole bar of regular chocolate.
Disheartened by the world of chocolate on the high street that is more concerned about long shelf life, retailers margins and what the box looks like, we’ve gone back to our roots: making chocolate that tastes great.
But there’s too much chocolate snobbery, it’s to be enjoyed and eaten, not revered.
Eat chocolate for pleasure and without guilt.
Treat yourself. Its all about balance.
Surprise and delight are our aims.