Chocolarder is one of the only small batch bean-to-bar chocolate makers in the country. Chocolarder produce fine quality, stone ground chocolate using organic beans imported from single estate, family run plantations in Venezuela, Java, Madagascar, Peru and the Dominican Republic.
Bursting with deep honey and toffee sweetness with a background of toasted hazelnut.
Bean Varietal. - Chuno
Bean Origin. - San José De Bocay, Nicaragua
Cocoa. - 50%
Grind Length. - 20hrs
Conch Length - 32hrs
Ageing. - 28days
Master beekeeper Matt Pitt cares for his colonies of Cornish black bees by using sustainable methods that are stress and chemical free for the good health of his fuzzy compatriots.
He supplies Chocolarder with fresh tree honey from which to make our own honeycomb, which delivers deep, heavy honey flavours and a pleasing crunch alongside the creamy milk chocolate.
Cornish Honey- In the springtime the Cornish hedgerows hum with the sound of bees doing their good work, so Chocolarder looked for a Cornish beekeeper who could supply them with some delicious local honey to make their honeycomb.
Matt keeps Cornish Black Bees, and is working hard to support and encourage their colonies to repopulate Cornwall. This breed of honeybee is naturally resilient to our climate, but numbers have significantly declined, largely due to human interference.
It’s estimated that there are now half the number of bees in the UK that were here just 20 years ago. Threats include non-traditional beekeeping methods and hive transportation that stress the colonies, the importation of non-native bees along with pests and diseases, and the loss of most of our wildflower meadows.
- 100% Plastic free packaging
- Ethically sourced beans
- Naturally processed sugar
- Supporting Reforestation around the world
- Multi award winning chocolate makers
- Slavery free
- Fairly traded
- Vegan friendly
- Palm oil free
Chocolarder - Cornish Honeycomb 50% Milk
Keeping it real
At Chocolarder, they suffer the privilege of having to sample a huge number of different cocoa beans and are consistently astounded by the diversity of flavour on offer.
Criollo beans are generally held to be the best due to depth of flavour and the health benefits they have been proven to deliver. Chocolarder use crops that are 100% organically grown and pesticide free.
Raw cane sugar best compliments the flavor of cocoa. It has a lesser impact on blood sugar levels, and is easier for the body to digest than fully refined sugars. Sourcing the sugar close to the cocoa means it can all get onto one boat.
Like all good things, making chocolate shouldn’t be rushed.
First the bags of beans are sorted by hand – sticks and flat fruitless beans discarded, misshapen and clumped beans put to one side (they go into the bakers chocolate).
The chosen ones are slowly roasted, a process which ensures even roasting, moisture retention and a finer control over the ‘sweet spot’, ie. the point at which the flavour profile of the cocoa is at it’s peak.
Beans are removed from their shells and stoneground to fine granules, then finer still into cocoa liquor. A stone melangeur, a giant stone wheel on a stone slab, crushes the sugar and cocoa particles until they are infinitesimal.
The chocolate is then conched, and this is the true alchemy of the process. The chocolate is aerated and kneaded, particles are rounded and evenly distributed throughout the chocolate, acids dissipate, flavour compounds react and the chocolate’s character is brought to life.
When the chocolate is finally ready, it is poured out of the conch to be matured in huge blocks for around 40 days to mature the flavour so that by the time you eat it, it simply couldn’t taste any better.
Keeping it fresh
Chocolarder's packaging is not your average mass brand foil and paper affair. The box is a secure and pretty home for your bar, allowing you to safely store the bar in between tasting ensuring you don’t end up with a crumpled mess of paper and foil, and won’t affect the flavour of the chocolate, keeping it in prime condition. Chocolarder have sourced recycled and recyclable material for the entirety of the packaging.
Cocoa beans, unrefined raw sugar, milk powder, honey and bicarbonate of soda.
Allergens in bold