FAQs

What’s the difference between a £3 bar of chocolate and a Tosier bar?

Nobody wants to be ripped off and we feel the same. But sometimes it’s really hard to tell whether paying more for chocolate is good value. We make craft chocolate from scratch in small batches - around 12kg and never more than 45kg - these small batches get constant attention. We import the whole cocoa beans we use and do not add lecithin or emulsifier, so it is completely additive free. We buy fine beans paying a fair price. The beans are traceable with providence and we roast the beans at a low temperatures, which makes for a more complex bar. Apart from the key ingredients we use, we just use heat, pressure and time.

 How long does it take to make chocolate?

To make a batch of chocolate it takes a day to roast and winnow the cocoa beans, and 3 to 4 full days grinding and conching the chocolate. Here we are burning off the volatiles and developing the flavour with heat time and movement.

 Why do we add cocoa butter?

Cocoa butter is added but only 6% to help with the viscosity of the chocolate. Without it the chocolate is difficult to mould. I also feel a small amount of cocoa butter is similar to a splash of water in a malt whisky as it opens up the flavour.

How many flavour profiles does fine cocoa have?

Who would know that Cocoa has 600 flavour notes - 200 more than wine

 Should you ‘chew’ or melt the chocolate in your mouth?

To get the full benefit of the chocolate its best to break off a square, give it one bite and just let it melt on your tongue… enjoy

 What pairs well with the dark chocolate bars.

We particularly go for cognac, rum, single malt whisky, tea and ale – they all go well with our 70% bars particularly the Colombia and Uganda bars

Blue cheese also pairs well with our 70% Belize bar