The Beans: sourced, sorted, and expertly roasted by Asel
The taste: profile by Alex
honey, caramel, nutty, strawberry. Bean-to-cup.
How to use: Bring to boil 150-250ml of any type of milk, slowly stir in 30g chocolate, until all the chocolate has melted into the milk to form a silky hot chocolate. We enjoy our hot chocolate like the Italians – short, thick and extremely rich (125ml of milk – 35g chocolate). Alternatively, the chocolate can also be mixed with boiling water to make an Aztec style drink.
We use only two ingredients – cacao from our partner’s hand selected beans and organic cane sugar. Because we never add cocoa butter, our chocolates express the undiluted tastes and full flavour profiles of each single estate’s exquisite beans. To make each bar, we roast, crack, winnow, grind, conch and temper in small batches, before individually moulding and wrapping by hand.
London Chocolate is part of the bean to bar revolution and makes only small batch premium chocolate. Created in the heart of London’s Canary Wharf, an area synonymous with merchant trade from exotic locations – cacao and sugar have been arriving at these docks since 1802. Our beans are sourced ethically from individual plantations and we give 5% of our profits to sustainable charities.
Ingredients: Organic cocoa beans (70%) and organic cane sugar.