From the harvest and sorting, through roasting and winnowing, to grinding and pouring - every bar of our chocolate takes almost a week to make and it’s all done in our factory in Cremorne. We start with small samples and explore the characteristics of each batch before developing a new variety of chocolate.
Fine cooking chocolate within the whisks and spoons of the considered home cook is incredibly faithful. Good dark chocolate, for its sheen and aroma allows a cook to edge towards ideas bitter and savoury, only brought back with knobs of butter, slips of cream and artful sweetening. The unmissable presence of chocolate in a dish justifies the use of distinction. Poor chocolate simply won't hide under the covers. These unfettered recipes have been shared with us faithfully, from chefs, who we wholly admired. We share them with you in the hope of adding us to your repertoire.