For two decades, we’ve been on a mission to make chocolate even more exciting, and even more satisfying. Join as us we celebrate and reminisce on the results so far…
We’re celebrating 20 years Of Reimagining Chocolate
View of the Pitons as seen from Rabot Estate,
It all starts with cacao. We’re so passionate about our number one ingredient that we own a cacao farm in Saint Lucia. Here, we learn first-hand how to grow it in a nature-positive way, then share our learnings with cacao farmers who work with us in Ghana – encouraging gentle farming practices, which are kind to nature and kind to communities.
Growing our expertise
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Cacao takes centre stage in all our chocolate, in line with our mantra
CHERISHING OUR NUMBER ONE INGREDIENT
After all, life’s too short for bad chocolate. Like you, we savour the deeply satisfying taste that cacao-loaded chocolate provides. We enjoy its delightful, nuanced notes such as citrus, red fruits, and coffee. Experience cacao in all its glory with our Illegal Gianduja or Praline 80% Selectors.
"more cacao, less sugar".
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We’ve spent 20 years obsessing over individual tastes and chocolate flavour profiles, creating over 100 recipes that bring the zing of real fruit, embrace the nuanced notes of decadent dark, and reimagine cakes and cocktails in chocolate.
UNRIVALLED RECIPES
It’s with this unrivalled view on chocolate flavour profiles that we’ll help find the one that’s right for you. We call it your Chocolate Love Match. Simply take our quiz to get started.
THINKING OUTSIDE THE CHOCOLATE BOX
Once you’ve found your Chocolate Love Match, it’s time to get to know it. So, we created an in-store Wall of Chocolate to showcase all our flavour profiles. Why a wall? We wanted to amplify that feeling you get when lifting the lid on a box of chocolates, and let you explore each bold, fruity, multi-layered recipe up close.
THE MAGIC OF VELVETISING
Our mission to redefine drinking chocolate is what led to the invention of the Velvetiser™, our in-home, barista-grade drinking chocolate system. Using real grated chocolate and milk (or a dairy alternative), it creates super-silky, incredibly velvety drinking chocolate.
Choose from an ever-growing library
of distinctive recipes – including Chilli, Black Forest Gateau and Salted Caramel – and sink into cloud-like comfort. At home, any time, effortlessly.
AWARD-WINNING
CACAO-VODKA HARMONY
We spotted another gap in the drinks market – and filled it with chocolate. Real melted chocolate, folded into cream, and melded with warming vodka, to be precise.
The result is our award-winning Velvetised™ Creams – a delicate harmony of cacao depth and gentle alcohol warmth. Only a chocolatier truly obsessed with cacao could have done it.
BREAKING THE CHOCOLATE MOULD
Reimagining chocolate in all its glorious forms includes breaking the traditional chocolate mould too. One of the ways we’ve done this is by going against advice to make Easter eggs as thin as possible.
Nobody wants a chocolate egg as fragile 
     as the real thing.
They should be
hard to crack. Impossible to resist. That’s why ours
are lavishly thick and satisfyingly snappable.