How It's Made

The Chocolate Making Process

Tempering

  • The temperature of the chocolate is raised and lowered until it reaches the right consistency and texture.

Blending

  • It is then blended with double cream, butter, liquor or other ingredients to create fineness and balance of flavour.

Forming

  • The chocolate is then poured into moulds, cooled, and then capped or rolled to seal in the lovely fresh ganache.

Packaging

  • Finally, the chocolate is placed into a chocolate box, parcelled up and then sent to you for your enjoyment.