
Finding your Chocolate Love Match means finding chocolate you’ll truly love.
How do we know? Because we’ve spent 20 years obsessively developing a deep understanding of flavour, of individual tastes and preferences. And this unrivalled view on chocolate flavour profiles is the result. Discover yours now...

Carrot cakes are transformed into chocolate. Brownies are carefully textured to capture that straight-from-the-oven comfort. We relentlessly taste-test cakes, bakes and puddings to get every detail just right before reimagining them in chocolate. All in the name of authenticity of course. Back
Are you the type who checks the dessert menu first? If you savour all things baked and beautiful, then Patisserie is for you. A celebration of the most important choice on the menu in all its gooey, crumbly, multi-layered glory. Where silky compote meets tangy mascarpone. Read more

Tart rhubarb meets mellow custard in an inimitable harmony of nostalgic flavour. The unmistakable ‘pow!’ of lemon zest. A crescendo of zingy citrus. Forget everything you know about traditional soft-centred fruit chocolates. This is how you do it right – with real fruits, more cacao and less sugar. Last in the box? Not a chance. Back
Unapologetically bold. Authentically zingy. Exuberantly Fruity is a celebration of fruit in all its zesty, punchy glory. A riot of real raspberries, picked, pressed and turned into an all-natural blush. Juicy blueberries burst forth from smooth chocolate shells. Read more

Discover our three dark grades, from brooding 70% to intense 100%. And take your tastebuds on an adventure with recipes that introduce the likes of a zing of peppermint, a tang of cherry and a warming wave of ginger. Back
Deep. Powerful. Never too sweet. Our dark chocolate puts the nuanced notes and flavour intricacies of cacao centre stage. The richness, near bitterness. The surprising yet deeply satisfying layers, from rich, red fruits to subtle smoky tones. A hint of coffee here, a wave of nuttiness there. Read more

The satisfying simplicity of high-quality whole roasted nuts, served as a crown atop pillowy-soft chocolate. Each recipe brings something new, something unexpected – new textures, new layers of flavour. All from the alchemy, the natural harmony of nuts and chocolate. Some might say they were made for each other. Back
Pecans to pistachios, almonds to cashews. Whole. Crushed. There’s so much to love (and so much to explore) in this marvellously versatile flavour profile. The silky smoothness of melt-in-the-mouth praline that floods your tongue with deeply nutty notes. Read more

Walk past our Cambridgeshire factory, meanwhile, and you’ll hear corks popping – that’ll be the Mercier Champagne poured with abandon into our truffles. So at your next dinner party, forget the digestifs, bring out the tipsy chocolates instead. Back
There’s only one way to pair chocolate and alcohol: with a generous glug of the real thing. From liberal measures of mouth-warming rum to whole kirsch-soaked cherries suspended in amaretto cream. Take it from the chocolatiers who craft cocktails at our bar in Saint Lucia. Read more

Malty caramel-milk with a zing of sea salt. The soothing melt of astonishingly creamy solid milk chocolate. This is the kind of chocolate that wraps you in a warm embrace – like sinking into a hot bath. The kind of chocolate that’s worth cancelling plans for. Back
Smooth. Mellow. Anything but forgettable. Our four distinct milk chocolate grades each hold their own in our ode to all things milk and caramel, in every glorious form. Velvety soft truffles that melt in your mouth like butter. The gooey kind of caramel that runs down your chin. Read more