Chocolarder have been making artisan bean to bar chocolate for 3 years in Cornwall. From machinery to recipes, their founder is a true innovator.
Real chocolatiers are hard to find: many companies exist who melt down some high quality chocolate buttons to create their own blends, add some flavours and a signature shape and call themselves chocolatiers. In a secret location in Cornwall, the Chocolarder has been experimenting with flavour combinations, winnowing, roasting and grinding real beans to create chocolate perfection.
Cornwall’s prolific produce
Cornwall is surrounded by an abundance of seafood and is known, amongst chefs, for its provenance. Now, a chef who turned his hand from Michelin star pastry chefing to manufacturing Cornwall’s only bean to bar chocolate is taking pride in the county’s prolific produce.
Having previously invented a signature chocolate dish of a chemically tricky chocolate steam, the creator of Chocolarder is nothing short of fanatical about real chocolate. One of only 7 producers of authentic, bean-to-bar chocolate in the UK, Chocolarder grind beans using machinery invented on site, and forages ingredients from Cornish hedgerows to experiment with flavour.
With organic beans being imported from single estate, family run plantations in Venezuela, Java, Madagascar, Peru and the Dominican Republic, every step of the Chocolarder process is ethical and sustainable, and the team hand-make bars from entirely organic ingredients. The only additions come from the flora and fauna on the country’s most southerly tip. By fauna: read bees.
Cornish Honeycomb milk bar
Although many producers don’t make real honeycomb these days, the Cornish Honeycomb milk bar uses traditionally made honeycomb; with honey gathered from bees who feast on the Lizard peninsula’s wild heather, gorse and clover.
Similarly, their Wild Gorse Flower bar uses handpicked gorse from the tops of cliffs overlooking Kynance’s mineral rich serpentine cliffs. Imparting the delicious scent and delicate taste of coconut, the flavours are complex and changing.
For more information about Chocolarder click here