Picked by hand in late spring from the prickly hedgerows that line the rugged Cornish coastal path, these small yellow flowers are a right pain in the fingers to harvest!

However, once steeped in cocoa butter pressed from our own beans, the flowers impart their heady warm coconut scent to our milk chocolate for a unique flavour that makes it all worthwhile.

TASTING NOTES

Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit.

Cornish Sea Salt 50% Milk

Salt harvested using traditional techniques down on the Lizard peninsula, a short drive from our factory; paired with deliciously fudgy Ghanaian milk chocolate.

Cocoa is big in Ghana, a huge source of pride for the whole country and also one of their biggest exports. While they are extremely familiar with cocoa beans, they are far less familiar with them in chocolate form due to most of it being exported out of the country to Western markets. We were lucky enough to visit the cocoa farming communities of Three Mountains Cocoa in Ghana, to learn about their culture and how Leslie has broken the mould bringing multiple communities and chiefs together to grow their cocoa sustainably and sell to the quality market.

This delicious cocoa is paired with the local Cornish sea salt, balancing perfectly to ground us in our surroundings – did you know that Cornwall (where we’re based) is surrounded by the sea on three sides? Not quite an island, but nearly.

Master beekeeper Matt Pitt cares for his colonies of Cornish black bees by using sustainable methods that are stress and chemical free for the good health of his fuzzy compatriots.

He supplies us with fresh tree honey from which to make our own honeycomb, which delivers deep, heavy honey flavours and a pleasing crunch alongside our creamy milk chocolate.

TASTING NOTES

Bursting with deep honey and toffee sweetness with a background of toasted hazelnut.

For more than 50 years Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon have generously shared their expertise to build a community dedicated cacao farmers in the Duarte province, Dominican Republic.

The care taken to nurture the quality of their cacao shines through in the stunning mellow tones that work beautifully left to stand alone and when combined with other ingredients. A lovely bean from lovely people.

Tasting Notes

A very nutty aray of flavours from the cacao and browned butter base. A slow build to interesting flavours of vanilla ice cream and honey over light white fruit flavours.

RHUBARB AND GINGER

Our unique take on a classic fusion of rhubarb and ginger, helping prevent waste. Made from surplus breakfast bar ingredients that would otherwise have been discarded. We’ve crafted a split down the middle tangy rhubarb chocolate and ginger milk chocolate bar made from food waste and bean to bar.

Both rhubarb and ginger that went into this bar were found through Wonki Collective, surplus ingredients from a cereal bar manufacturer.

This is a split bar, part ginger milk chocolate and part rhubarb and cocoa butter. The spicy ginger and tangy rhubarb pair perfectly with the milk chocolate, there is a reason this is a classic pairing.

Our food system is broken, but we’re doing our part to help fix it—one delicious bar at a time.

What happens to the peel when you have squeezed all the juice out of an orange? Waste orange peel from Natoora gets roasted, and freeze dried to make this incredible chocolate bar. A marriage of orange peel and rainforest saving cocoa beans. Fixing the food system by thinking outside the juice box.

The cocoa beans for this dark chocolate come from Gola Rainforest in Sierra Leone, here various charities including RSPB have been working with local farmers to grow crops in harmony with the rainforest including cocoa. We are proud to have been working with this project for years.