Made with raw Criollo Cacao from Peru and raw coconut blossom nectar from Java. This bar of dark chocolate is surprisingly smooth and melts beautifully on your tongue. 

The Criollo bean is famous for it silky taste and depth and character.

A childhood favourite of ours is remade. Our slow roasted hazelnuts and Black Currants are left to warm up in melted dark chocolate, allowing for flavours to interact. Once set this is a delightful nutty and fruity chocolate bar.

The beauty of the Orient and the Amazon is combined in this bar of Chocolate. A mixture of Indian spices take you around the globe with Peruvian Cacao to the sweetness from the coconut blossom from Java and  back to the Cotswold.

Our new favourite. Sweet orange chocolate flavour, perfect treat, an afternoon pick-me-up, or just because. Smooth dark chocolate, with a clean orange flavour.

We activate our raw and unblanched almonds in a salty traditional Japanese Tamari soy sauce. During the activation of the almonds, enzymes are being awoken and made ready for the sprout. By roasting the nuts we stop the activation and keep the ready enzymes for you. The roasted nuts are then combined in a bar of chocolate and give a beautiful combination of salty nuts and smooth dark chocolate.

Britain’s favourite chocolate flavour according to everyone we know! Mint Chocolate, is perfect as an after dinner treat, but an afternoon pick-me-up is fine too! Smooth dark chocolate with a deep mint flavour.

This dairy free light chocolate is made for those who are afraid of the dark. Made with the flesh of the coconut we present our Coconut Milk Chocolate

70 % Lachuá Chocolate

sweetened with evaporated coconut nectar.

Grown deep in the jungle of Guatemala, Lachuá is without a doubt one of the most remote and environmentally pristine origins we source from. 

Lachuá’s unique environmental conservation efforts and well rounded flavor profile have made this cacao a popular choice for makers around the globe. 

The Beans

With a well rounded fruity & creamy profile and notes of espresso, Lachuá’s distinctive flavor captures the creative attention of makers and the taste buds of consumers. Because we do not roast our beans, they maintain their strength, health and rich flavours profile.

Chuncho Urusayhua

Preserving the ancient Chuncho Cacaos in the Urubamba Valley in Peru

Under the shadows of the Apu Urusayhua, Mother of stone, grow the old and sturdy Chuncho trees, some of which are 200 years old. They grow at an altitude of 1.200m, which is highly unusual for cacao. Peruvian Chuncho in its authentic and in its pure form it is hard to find and even harder to source.

Local mythology describes the it as a sacred mountain and Apu is also the local name given to the mountain spirits that guard the land and connect the people to the highest realm. Beneath the heights, the spume and the strong winds of the Apu Urusayhua, lies the lush Urubamba Valley, where local smallholders grow their ancient Chuncho.

The local families are exceptionally proud of their Chuncho heritage and many families carefully harvest beans from their oldest trees to make their own hot chocolate.

Cacao genetic scientists have recently found that the old Chunchos are some of the genetically and aromatically richest cacaos in the world. To preserve the genetic code we only source from selected farmers with old Chuncho trees.

Tasting notes

Dried flowers

cut grass

dried fruit

honey

Grown at the foothills of the Sierra Madre de Chiapas. Fermented and dried with craft, based on a 4000 year old tradition of cacao. Hugo Chavez from Argo Floresta works with 70 small landholder farms to collect this special local blend of cacaos.

This is a bean with a very harmonious profile and notes of spices, chilli, cocoa, sweet fruit and with hints of biscuit. The flavours of the Selva Tabasqueño is indebted to its lush and diverse terroir and its ancient genetic traits.

Ingredients: Cacao beans (80%), evaporated coconut nectar, cacao butter

Crafted with passion. We work with single estate cacao and stone ground the beans for at least 96 hours. Then we sweeten the chocolate with unrefined coconut sugar.

60 g

This sweet orange flavoured chocolate treat is truly divine it has been awarded a Golden Star in the Great Taste Awards. Filled with our signature caramel it is a great companion with your tea break, after dinner chocolate or just because.

Our award winning bar of raw chocolate filled with succulent dates and a smooth vegan caramel based on cashew nut, coconut and coconut sugar. A delight treat to have, to share, to enjoy.

This bar easy snaps in four for sharing or measured enjoyment.

This raw chocolate flavoured with peppermint and filled with caramel sets a completely different standard of the Divine. Filled with our signature caramel it is a great companion with your tea break, after dinner chocolate or just because.

Lovers of a smooth and creamy Chai tea, this raw chai chocolate and filled is fantastic combination of spiced flavours, chocolate and caramel.

Filled with our signature caramel it is a great companion with your tea break, after dinner chocolate or just because.

A bold chocolate bar filled with roasted hazelnuts, currants and a smooth vegan caramel based on cashew nut, coconut and coconut sugar. A delight treat to have, to share, to enjoy.

This bar snaps in four for sharing or measured enjoyment.

A delicious succulent pitted date covered in our smooth dark chocolate packed in a little box

A stunning combination of baby figs dipped in our dark chocolate.

The sweet and soft texture of the dried plums combined with our dark chocolate is truly divine. If you liked our chocolate covered dates then you're going to love these. Nice and soft on the inside and great flavours of chocolate and dried fruit.

Wonderful warm spiced drinking chocolate, make your own with this combination of cacao and chai spices.

Ingredients: Organic Evoporated Coconut Nectar, Organic Cacao Powder (Peru) and Chai Spice (cinnamon, ginger, cardamom, cloves and nutmeg)

Mix ½ to 1 tablespoon with a cup of (dairy, soy or almond) milk. For best results heat to 60 degrees and leave on the heat for 5 minutes, or use steam from expresso machine to create a nice froth.