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.
True bean-to-bar craft white chocolate is currently a rarity, so Chocolarder decided to produce a grown-up version treated with the same care as all of our chocolate.
They fashioned a press to laboriously extract the cocoa butter themselves from the very beans that they so carefully source and roast, to produce white chocolate that carries the natural flavours of the bean with none of the usual masking vanilla. Making it pure, if not actually very white.
A whole cocoa bean contains around 50% cocoa butter, which has a melting point just below human body temperature and is the reason that chocolate deliciously melts in the mouth. Chocolate that is made from the whole bean, ie. bean-to-bar rather than a reconstitution of cocoa powder and cocoa butter, will always have this fat content as it is naturally present in the bean.
White chocolate is often denigrated as not ‘real’ chocolate due to the absence of cocoa solids. Given that cocoa butter makes up more than half of a cocoa bean, we say this is up for debate.
White chocolate is usually a confection of cocoa butter used as a vehicle for sugar, milk powder and vanilla, which has little to recommend it. As with all chocolate, however, there is a world of difference between the commodity product and the bean-to-bar craft approach.
By pressing fine flavour cocoa beans ourselves, we extract virgin fine flavour cocoa butter which needs just as little interference as the rest of our chocolate to produce a craft white chocolate worthy of the name. The reason Chocolarder call it pure is that we don’t mess around with it, evidenced by its unrefined, natural appearance.
Origin: Ene River Valley, Peru
Ingredients: Cocoa butter, Unrefined raw sugar, Whole milk powder
Taste: Strawberries, butter popcorn and pistachio flavours.
gluten free / soya free / refined sugar free
Bean Varietal. - Amazonian criollo
Cocoa. - 40%
Grind Length. - 16hrs
Conch Length. - 12hrs
Ageing. - 14days
- 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 - Pure White 40% White
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 butter, unrefined raw sugar and milk powder.
Allergens in bold