The all-female team of five has been crafting chocolate since 2010 and now produce up to 10,000 bars a week, with all of the work save the chocolate tempering undertaken by hand.Their fun and brightly designed bars contain ingredients from all over the UK, from Maldon sea salt to Yorkshire biscuits, Scottish edible flowers, and coffee beans from Bedfordshire roasters. Mother-daughter duo Andrea Huntingdon and Lucy Elliott, otherwise known as Creighton’s, are celebrated for their small-batch, handmade artisan chocolates and their innovative flavour combinations which cover include anything from retro biscuits to ramen. If you’re a fan of white chocolate, Dormhouse’s 39% Madagascan Toasted White, which is made with caramelised milk powder, is a must it was the only white chocolate bar to be awarded gold at 2018’s Academy of Chocolate Awards. The Christmas stollen bar – which contains roasted almonds and cherries – typically gains a long waiting list from as soon as October, so be sure to register your interest early. Now operating out of Manchester’s Great Northern Warehouse, Isobel produces micro batches of quality chocolate of around 3-10kg, up to three times a week.Ĭore ingredients are kept simple: just cacao, sugar, and organic milk powder, but she also creates a number of limited edition and seasonal bars, wrapped in beautiful paper. Fan of hot chocolate? Phil supplies London hotspots Pophams Bakery and De Beauvoir Deli to name but a few outlets.ĭormouse Chocolate founder Isobel Carse began making artisanal chocolate bars in 2015 in her kitchen at home, where everything down to the peeling of beans to making cocoa butter was completed by hand. He also works with a local forager, Jon the Poacher, to source London-based ingredients such as cobnuts, fennel and alexander seeds, and is planning on producing some seasonal collaborations in his British chocolate bars. While he creates single-origin bars from around the world, Phil also collaborates with local producers as much as possible Land’s 65% Malt Dark Chocolate bar uses malt barley grain from East London brewery Pressure Drop. Despite this intricate process, Phil single-handedly is able to make up to 60kg batches at a time, twice a week. Today, from his workshop in East London, Phil – who has worked with chocolatiers such as Paul A Young and Mast Brothers – hand sorts his cocoa beans before roasting, cracking, winnowing (where the outer shell is removed to reveal the cacao nibs that make the chocolate), grinding and conching them. In 2013, fresh from travelling Central America and a stint working on a cocoa farm, Land’s chocolatier Phil Landers switched a career in radio to set up an artisanal chocolate company. But Britain’s chocolate industry isn’t just about Dairy Milk! Within the country there are plenty of chocolate artisans producing small-batch chocolate confections, with high-quality, provenance and fair trade forefront in their minds. When you think of British chocolates, confectionary such as Double Deckers or Quality Streets come to mind. Kayleigh Rattle explores some of the UK’s best craft chocolate makers, from mother-daughter duos creating sweet-inspired confectionery to East Anglian bakers using freshly-baked cakes and loaves to flavour their bars
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