11 products

Chocolarder - Pure White 40% White
True bean-to-bar craft white chocolate is currently a rarity, so we decided to produce a grown-up version treated with the same care as all of our chocolate.
We fashioned a press to laboriously extract the cocoa butter ourselves from the very beans that we so carefully source and roast, to produce white chocolate that carries the natural flavours of the bean with none of the usual masking vanilla. Making it pure, if not actually very white
Tasting Notes
Strawberry, Caramel, Pistachio
Ingredients
Cocoa butter, unrefined raw sugar and milk powder.
Pressed In-House
A whole cocoa bean contains around 50% cocoa butter, which has a melting point just below human body temperature and is the reason that chocolate deliciously melts in the mouth. Chocolate that is made from the whole bean, ie. bean-to-bar rather than a reconstitution of cocoa powder and cocoa butter, will always have this fat content as it is naturally present in the bean.
White chocolate is often denigrated as not ‘real’ chocolate due to the absence of cocoa solids. Given that cocoa butter makes up more than half of a cocoa bean, we say this is up for debate. White chocolate is usually a confection of cocoa butter used as a vehicle for sugar, milk powder and vanilla, which has little to recommend it. As with all chocolate, however, there is a world of difference between the commodity product and the bean-to-bar craft approach.
By pressing fine flavour cocoa beans ourselves, we extract virgin fine flavour cocoa butter which needs just as little interference as the rest of our chocolate to produce a craft white chocolate worthy of the name. The reason we call it pure is that we don’t mess around with it, evidenced by its unrefined, natural appearance.

Chocolarder - Cornish Honeycomb 50% Milk
Master beekeeper Matt Pitt cares for his colonies of Cornish black bees by using sustainable methods that are stress and chemical free for the good health of his fuzzy compatriots.
He supplies us with fresh tree honey from which to make our own honeycomb, which delivers deep, heavy honey flavours and a pleasing crunch alongside our creamy milk chocolate.
Tasting Notes
Bursting with deep honey and toffee sweetness with a background of toasted hazelnut.
Ingredients
Cocoa beans, unrefined raw sugar, milk powder, honey and bicarbonate of soda.
Cornish Honey
In the springtime the Cornish hedgerows hum with the sound of bees doing their good work, so we looked for a Cornish beekeeper who could supply us with some delicious local honey from which to make our honeycomb.
Meeting Matt Pitt was a revelation to us. Not only could he readily supply the goods, he also came with an abundance of bee expertise and knowledge that turned our foodie interest into bee-vangelical fervour.
Matt keeps Cornish Black Bees, and is working hard to support and encourage their colonies to repopulate Cornwall. This breed of honeybee is naturally resilient to our climate, but numbers have significantly declined, largely due to human interference.
It’s estimated that there are now half the number of bees in the UK that were here just 20 years ago. Threats include non-traditional beekeeping methods and hive transportation that stress the colonies, the importation of non-native bees along with pests and diseases, and the loss of most of our wildflower meadows.

Chocolarder - Roasted Chestnut 40% White (Seasonal)
An embodiment of winter comfort. The deep smoky aroma of an open fire and creamy chestnut is elevated by the subtle sweetness of our white chocolate.
Pressed in house using cacao from the Ene river valley Peru, this white chocolate represents one of the few bean to bar white chocolates made in the UK. Its subtle flavour allowing for the delicate flavour of wood smoke and sweet chestnuts to shine.
Tasting Notes
Creamy chestnut balances with nutty tones and bright sweetness ending in a wood smoke aroma.
Ingredients
Cocoa butter, unrefined raw sugar, milk powder and chestnuts.
Pressed In-House
It’s believed that the Romans planted chestnut trees around Europe to feed their soldiers, which is why there are so many of these magnificent trees dotted around the continent.
Harvested from late September to November, beneath its prickly coat is a super nut! Naturally low in fat and high in fibre, helping people and animals alike survive the winter.
For these reasons, it has become synonymous with Christmas. Be it in stung, pan fried with sprouts, or belted out by Nat King Cole on the radio…. and every advert… and in every shop.
Our twist on this iconic flavour is roasted and paired with our virgin pressed, fine flavour white chocolate.

Chocolarder - Arhuaco 50% Milk
A zero-carbon chocolate bar.
The cocoa is grown in true harmony with nature by the Arhuaco people in Colombia. Transported from Santa Marta to Falmouth on board De Gallant via sail power alone. Turned into chocolate using antique machinery and renewable power before being packaged completely plastic-free!
The Arhuaco People
The Arhuaco are indigenous people who live in Colombia. With over 50,000 people living in 52 settlements around the Sierra Nevada mountains, their land spans all the way from the snowy peaks to the sea.
The Sierra Nevada de Santa Marta includes the highest mountain in Colombia at 5,775 meters above sea level. It also includes a biodiverse rainforest and is home to three indigenous communities, as well as countless species throughout all of the different terrains.
The Arhuaco believe it is their responsibility to look after the mountains they call their home and educate others to achieve a balanced relationship with the natural world.
There are so many farmers growing cocoa around the world, we’re always keen to support the ones who are going above and beyond for the planet. Being able to know the care that has been taken in growing, harvesting and the processing these beans makes it even more important to pop them on a sailing boat and bring them by water to less than a mile from our factory.
Tasting Notes
Comforting malt with flavours of strawberry and cream.
Ingredients
Cocoa beans, unrefined raw sugar and whole milk powder.
The Ship – De Gallant
In April the beautiful De Gallant sailed into Falmouth, to a very different reception than had been expected. A schooner, originally built in 1916 is now run by the Blue Schooner Company, she now spends her time shipping cargo around the world via sail.

Chocolarder - Gold, Frankincense & Myrrh 72% (Seasonal)
Frankincense and myrrh resins from Moroccan trees provide the potent but rounded aromatic flavours of orange and pine in this unique and seasonal chocolate.
Infused through the red fruit notes of our 72% dark Peruvian single origin chocolate and decorated with 23ct edible gold leaf, it’s fit for a king….or three?!
Tasting Notes
Warming aromas of orange and pine needle with undertones of red fruit and green apple.
Ingredients
Cocoa beans, unrefined raw sugar, cocoa butter infused with Frankincense and Myrrh, 23dt gold leaf.
Ancient Aroma
The harvesting of frankincense and myrrh is a long and arduous task. Tree sap must be drawn from the Boswellia tree and allowed to crystallize, however, the first taps of the tree yield a sap low in fragrance, and white in appearance. It takes repeated tapping to yield a sap of high aroma and quality with an amber or ruby tint.
This repeated tapping is damaging to the tree, which must be very carefully managed by the farmers to ensure it remains healthy and strong against diseases, This is often overlooked when sourcing frankincense from wild trees.
For this reason, we work with small independent farmers in Morocco, who are outside of the main bulk trade of frankincense and myrrh. They produce resins of very high quality for which we are more than happy to pay a premium, which is an addition to their main income as cactus farmers.

Chocolarder - Wild Gorse Flower 50% Milk
Picked by hand in late spring from the prickly hedgerows that line the rugged Cornish coastal path, these small yellow flowers are a right pain in the fingers to harvest!
However, once steeped in cocoa butter pressed from our own beans, the flowers impart their heady warm coconut scent to our milk chocolate for a unique flavour that makes it all worthwhile.
TASTING NOTES
Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit.
INGREDIENTS
Cocoa beans, unrefined raw sugar, milk powder and gorse flowers.
TASTING NOTES
Gorse bushes can be seen in abundance across the Cornish landscape from moorland to coastal paths, through towns and invading gardens. These large spiney bushes provides shelter and food for many insects and birds, such as Stonechats, Dartford Warblers, and Yellowhammers.The flowers on these prickly bushes are a vibrant yellow and bloom in the years early sunshine, these are the treasures we seek for our chocolate.
During their bloom, clouds of warm coconut scent drift on the breeze from the gorse bushes and are integral to our nostalgia for the long unmitigated summers of childhood that everyone seems to remember but no-one can quantify.
Traditionally, Gorse has had many roles aside its burst of coconut fragrance as we trek the coastal paths. The dry branches can be gathered for an effective fuel, used in bread ovens and stoves, and when bound together could form an efficient chimney brush. The flowers have also been widely used in making wine and cordial but most surprisingly being turned into colourings to decorate Easter eggs.

Chocolarder - Öko Caribe 60% Browned-Butter Milk
For more than 50 years Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon have generously shared their expertise to build a community dedicated cacao farmers in the Duarte province, Dominican Republic.
The care taken to nurture the quality of their cacao shines through in the stunning mellow tones that work beautifully left to stand alone and when combined with other ingredients. A lovely bean from lovely people.
Tasting Notes
A very nutty array of flavours from the cacao and browned butter base. A slow build to interesting flavours of vanilla ice cream and honey over light white fruit flavours.
Ingredients
Cocoa beans, unrefined raw sugar and browned milk powder.
Cacao for the future
Oko Caribe is a collective of around 165 farmers, each of whom own several hectares of land for farming cacao. These partners are extensively trained by the founders of Oko Caribe, Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon, who spent several decades refining their skills with a passionate and scientific zeal before beginning their own cacao enterprise. They work closely with their farmers, assisting them not only with the technical aspects of cacao cultivation but also by making their resources available to help with microfinance loans and contributions to community projects.
All of the farms are certified organic, with the wet beans being collected from each farm gate to be processed through fermentation and drying, keenly overseen by Adriano and Gualberto. Their obsessive attention to detail results in a bean like few other, consistently surpassing all expectations in quality and aroma.

Chocolarder - Arhuaco 67% Dark
A zero-carbon chocolate bar.
The cocoa is grown in true harmony with nature by the Arhuaco people in Colombia. Transported from Santa Marta to Falmouth on board De Gallant via sail power alone. Turned into chocolate using antique machinery and renewable power before being packaged completely plastic-free!
The Arhuaco People
The Arhuaco are indigenous people who live in Colombia. With over 50,000 people living in 52 settlements around the Sierra Nevada mountains, their land spans all the way from the snowy peaks to the sea.
The Sierra Nevada de Santa Marta includes the highest mountain in Colombia at 5,775 meters above sea level. It also includes a biodiverse rainforest and is home to three indigenous communities, as well as countless species throughout all of the different terrains.
The Arhuaco believe it is their responsibility to look after the mountains they call their home and educate others to achieve a balanced relationship with the natural world.
There are so many farmers growing cocoa around the world, we’re always keen to support the ones who are going above and beyond for the planet. Being able to know the care that has been taken in growing, harvesting and the processing these beans makes it even more important to pop them on a sailing boat and bring them by water to less than a mile from our factory.
Tasting Notes
Early sweet toasted bran turning to a mixed citrus burst
Ingredients
Cocoa beans and unrefined raw sugar.
These cocoa beans were loaded onto their 120ft transport in Santa Marta, amongst mountains of shipping containers before most of us even knew of Covid-19. During their journey, the world went into lockdown and when the cargo was unloaded in Falmouth the warm welcome party consisted of just a handful of people, ready to unload 3,300 kg of cocoa beans, coffee and panela.
The Ship – De Gallant
In April the beautiful De Gallant sailed into Falmouth, to a very different reception than had been expected. A schooner, originally built in 1916 is now run by the Blue Schooner Company, she now spends her time shipping cargo around the world via sail.

Chocolarder - Millot Farm 80% Dark
Established in 1904, Millot Farm sprawls across 15 km² in the Sambirano Valley, northern Madagascar. It produces spices, essential oils and this incredible aromatic cacao.
The farm is a big draw to the region for its lush landscape and stunning scenery – for us the fruity punch of this Javan originating hybrid strain of cacao is definitely the main attraction.
Tasting Notes
Bursting with tart cherry and sweet raisin flavours leading to light sandalwood and smokey notes giving an incredibly complex finish.
Ingredients
Cocoa beans and unrefined raw sugar.
The Millot Farm
Although Madagascan cacao only accounts for 0.5% of worldwide production, the small but incredibly lush and fertile island is recognised for growing almost exclusively ‘fine flavour’ cacao (as opposed to commodity) and so is looked to by the high end chocolate industry and discerning independent craft makers (hiya!) for quality, characterful beans.
Malagasy cacao is not native – Lucien Millot started cacao cultivation on the farm with Trinitario trees from Java, and over a century later the beans they produce are some of the very best on the market. The plantation now employs over 800 people – the majority women – and supports the local school attended by many of the employees’ children.

Chocolarder - Ottange Farm 74% Dark
The Ottange farm in Madagascar is the smallest of eight that make up the Mava plantation, recently acquired from state ownership and revitalised after a period of neglect.
This tiny farm – just 12 hectares – on the Rowena river is doing all the work on site to grow, harvest and process this outstanding ‘terroir’ cacao, and it’s some of the best we’ve tasted so far.
Tasting Notes
Early bursting fruit notes quickly giving way to roasted nut flavours with a light sourness. A pleasant caramel end rises from the sharp fruit and nut flavours to give a long lingering cocoa end.
Ingredients
Cocoa beans and unrefined raw sugar.
The Ottange Farm
Winner of the Cocoa of Excellence in 2017, the cacao produced by this micro farm in Madagascar has risen above the rest by virtue of being a single farm variety. Although eight separate farms make up the Mava plantation, which in total spans 1726 hectares, beans from each of the farms are fermented and dried onsite and separately.
Cacao flavour profiles are uniquely constituted according to environmental factors such as climate and soil: a small farm of skilled growers can highly refine and nurture the flavour of the cacao throughout the growing, fermenting and drying processes. The methods used by the Ottange growers are entirely traditional, using wooden boxes for fermentation before sun-drying the beans.

Chocolarder - Virunga 75% Dark
African chocolate has a dark history. That is why projects in the Virunga National Park, the oldest in Africa, are so important. In 2016 the Femmes de Virunga project was launched, the first ever female-led cacao cooperative in the world, and in one of the most dangerous places to be a woman. The project educates and supports these women, enabling them to provide for and support their families.
Since the project started in 2016 more than a quarter of a million cacao trees have been planted and there are over 1500 women farmers in the cooperative.
Tasting Notes
Deep chocolate and light brightness of dried red fruits with a peaty whisky end note.
Ingredients
Cocoa beans and unrefined raw sugar.
Femmes de Virunga
The Virunga National Park is the largest in Africa, and home to the last of the mountain gorillas. In recent years after two wars and millions of people being displaced from their homes, many have settled at the edge of the park in the search for safety. This has in turn led to deforestation. There are various projects supporting the local people to work in harmony with the rainforest, with one being growing cocoa beans.