The 100 Per Cent Bar
*Did you know: "Conching" is a finishing process that gourmet couverture chocolate undergoes in which the liquid chocolate is crushed between two large cooled rollers for many hours. Through this process, the cocoa butter is evenly spread throughout the chocolate, all water and excess bitterness is removed and the chocolate achieves a silky-smooth texture. Before conching was invented in 1879, chocolate was crumbly, gritty and bitter and not eaten out-of-hand.
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DISCOVER FRESH VELVET TRUFFLES® GRACING THE TABLES OF CHEFS & ROYALTY
Every Velvet Truffle® is either “enrobed” in couverture chocolate with colourful designs and placed in handmade elegant boxes with a magnetic closure; or left “unenrobed” and simply dusted with cocoa as a unique pure ganache and served with a truffle fork. An extraordinary gift in any size and flavour!Find out more
EXQUISITE FLAVOURS & TEXTURES
Gourmet cocoa is meticulously hand-crafted with fresh Scottish cream or crushed fruit and spices to create flavours and textures that have received over 40 national and international awards from foodies and chefs.
Gourmet cocoa, fresh cream, natural flavours, real fruit.
Small artisan producer with a passion for excellence
Choose your size for the perfect presentation
Absolutely divine, easily the best chocolates I have tasted in a while… one of a kind in this country… certainly a box of chocolates for a special occasion… the best truffle I think I have ever had!- Natalie Anne Tate, Chocolate Critic, on the Milk Velvet Truffle
Fantastic experience! A fabulous couple of hours spent with the most amazing chocolate … service was impeccable, the audio tour really interesting and the tasting just exceptionalTripadvisor