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.
Picked by hand in late spring from the prickly hedgerows that line the rugged Cornish coastal path, these small yellow flowers are a right pain in the fingers to harvest!
However, once steeped in cocoa butter pressed from our own beans, the flowers impart their heady warm coconut scent to our milk chocolate for a unique flavour that makes it all worthwhile.
Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit.
Gorse bushes can be seen in abundance across the Cornish landscape from moorland to coastal paths, through towns and invading gardens. These large spiney bushes provides shelter and food for many insects and birds, such as Stonechats, Dartford Warblers, and Yellowhammers.The flowers on these prickly bushes are a vibrant yellow and bloom in the years early sunshine, these are the treasures we seek for our chocolate.
During their bloom, clouds of warm coconut scent drift on the breeze from the gorse bushes and are integral to our nostalgia for the long unmitigated summers of childhood that everyone seems to remember but no-one can quantify.
Traditionally, Gorse has had many roles aside its burst of coconut fragrance as we trek the coastal paths. The dry branches can be gathered for an effective fuel, used in bread ovens and stoves, and when bound together could form an efficient chimney brush.
Bean Varietal. - Chuno
Bean Origin. - San José De Bocay, Nicaragua
Cocoa. - 50%
Grind Length - 20hrs
Conch Length - 32hrs
Ageing - 28days
- 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 - Wild Gorse Flower 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 and gorse flowers.