Firstly, we use only the finest Belgium slab chocolate with at least 30% cocoa solids and the highest quality English style Milk chocolate with 20% cocoa solids and 20% milk solids.
Then we gently heat the chocolate, melting it at around 45 degrees and then slowly "tempering" it, carefully rotating it in specially designed metal bowls, allowing the chocolate to remix as it cools. This is very important to ensure the chocolate is clean tasting, soft and with no cocoa butter on the surface.
For moulded chocolates, the chocolate is first poured into moulds, then at the right moment drained out to leave a chocolate shell. These are hand filled with the centres, and refilled with chocolate to produce a smooth, solid base.
To ensure adherence to our strict quality standards we employ a team of highly experienced "tasters", to ensure that the chocolates that reach you, are always delicious - every time!
