Our Chocolates
We’ve been harassing our lovely website designers to create a lick & taste or at least a scratch & sniff facility for this section. They haven’t managed to crack this yet... so photos, descriptions, and anything else we can think of will have to do for now.
There’s some general information on our chocs below. You can also click on any of the thumbnails for a bit more information on each chocolate along with some larger pictures to drool over.
If you’ve any thoughts or comments on a particular chocolate or the full range, do send them to us. It could be a word, some prose …or poetry (including limericks, doggerel or, for those that like a challenge, how about haiku?). If we like it enough to post on our site we might even send you a chocolate or two to keep your creative juices going.
General Information
- Fresh Chocolates
- No preservatives, eat them within 14 days to experience them at their very best.
- Storage
- 16°C is theoretically perfect!… anywhere coolish will do (but not so cool as a fridge, as this might dry them out).
- Handmade
- This means that our chocolates aren’t identical, and one batch may vary slightly from the next… though we try to make every one of them gorgeous.
- Ingredients
- Always fair trade if available and viable (more about what fair trade means). After that, if we can source something locally we do, and if there’s a reasonable organic option we use it.
- All our chocolates are suitable for vegetarians.
- The chocolate is sweet enough, so we don’t add any more sugar (except as part of the lemon curd we make)… and the main ingredient in all of the fillings is chocolate… hoorah!
About Us
Our Chocolates
Buy Chocolates
From the Blog
- Buy your Valentine’s Chocolates NOW …and find out about us sending them by ‘special delivery’ post
- 25th Jan ’08 by Niladri
- the perfect small gift or present, wedding favour, welcome, thank you… whatever: the chocolala trio has arrived.
- 25th Jan ’08 by Niladri
- Observer Food Monthly: chocolala praline comes top of its class. HOORAY
- 16th Jan ’08 by Niladri

