The flavour and texture of chocolate varies greatly depending on many factors such as the bean variety, the country of origin, drying, fermentation and the soil it has been grown in, and we try to pair the right chocolate to the right ingredients. Most of our chocolate comes from the Americas. Beans from this region are much less common than those coming from mainland Africa (which accounts for over 70% of global production). We also buy couverture from a number of European companies as well as ones based in Madagascar and Colombia, and we predominately make chocolate from beans originating South & Central America and Madagascar.
We buy local wherever we can, both in terms of suppliers and retailers. Our butter and cream comes from Somerset, as does the milk we use in our hot chocolate. The tea and coffee we use in our chocolates comes from a couple of suppliers in Bath. Even the honey we use comes from the farm down the road. If we can't find it locally we at least try to source from the UK. We even make sure we use the local post office in the next village for deliveries.
We don't use artificial flavourings or preservatives in our fresh chocolates so everything is fresh. As such, the chocolates should be eaten within 3-4 weeks of purchase. The bars will have a longer shelf life depending on the ingredients in them. Chocolate should be stored in a cool, dark place (preferably not the fridge) and away from strong smells.
With every chocolate bar we sell we give a donation to one of two local charities. Either Dorothy House, specialising in palliative care or Bath Mind promoting mental health for all. It's not something to brag about; it's just a good thing to do.
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