The addition of hand-picked wild gorse flowers takes this milk chocolate to another level. Sourced from around Cornwall’s rugged coastline, the gorse is soaked in cocoa butter for 2 weeks, giving it a fresh, coconut flavour.
Although he had a successful career as a pastry chef, Mike started Chocolarder in 2012 as a fun way to spend his days. He sources his cacao beans direct from farmers around the world that use organic and pesticide-free farming methods.
As we as being committed to the farmers, and the flavour, Chocolarder is also committed to the environment. They transport their beans from origin to Cornwall in the UK by sail boat, for the lowest possible carbon emissions. In addition, all their packaging is 100% recycled and recylable. See more