We have total control of the roasting and processing of the cocoa beans as we do it all ourselves in Lincolnshire. Sensitive and delicate control can deliver the complex currant and tangy orange notes of the Honduras Indio Rojo (Academy of Chocolate "Golden Bean" award, 2011) or the nut and raspberry notes of the Venezuela Ocumare 72%. All of our luxury chocolate is made by hand, and made carefully.
Each 30kg batch of beans from a single estate is slowly granite-ground for between 50 and 70 hours, allowing the natural flavours to mature and fully develop. Compare the soft floral and biscuit notes of the Corazon del Ecuador 72% dark chocolate with the liquorice and cherries that the Panama Tierra Oscura 72% delivers. Surprisingly good and surprisingly different. If you prefer something completely different try the Venezuela Ocumare 55% strong milk chocolate. Winner of the Academy of Chocolate Gold Award, 2013.