We like to think of our bean-to-truffle and gianduja as our absolute best-of-the-best, luxury chocolate. These little treats are an absolute labour of love, tricky to make but very worthwhile!

We start by making truffle shells from our Selva Tabasqueño cacao from Mexico, following our bean-to-bar process grinding the cacao for 72 hours before tempering and moulding into the truffle shell. We fill these with our own gianduja chocolate and hazelnut paste.

Gianduja is the ancestor of modern chocolate spreads such as nutella, originating in Italy over 200 years ago as a way of making the limited chocolate available at the time go further. Our gianduja is much closer to the original recipe, containing only natural ingredients and much lower percentages of sugar and oil than modern counterparts, making for a thicker texture and much stronger chocolate taste!