I have been making chocolate treats for over 10 years.

The chocolate is made in micro batches with a total weight of less than 3kg, meaning each bar is a truly unique chocolate experience.

When going from bean to bar, the start is always fantastic ingredients. The Cocoa must be fresh to bring our the floral flavours in the finished bar.

Using a Granitite Melanger, the beans are ground for a minimum of 8 hours until the chocolate has a smooth silky texture.

Precision Tempering is the final step, giving the final product a perfect snap for the unforgettable melt in your mouth experience.