Tosier make all their chocolate at 70% to allow you to compare and appreciate the unique flavours of different cocoa origins. The Belize beans give this chocolate the sweetness of caramel and honey with the fresh tartness of pineapple.
Deanna Tilston has always loved making things by hand. Once she discovered the amazing taste and benefits of bean to bar chocolate she set ot on a personal journey to learn how to make her own.
She now has a small dedicated chocolate kitchen where she makes her chocolate in small 6kg batches, allowing her to keep a close eye on every step of the process. And it all starts with provenance and raceability of the cocoa beans, which she buys through a transparent supply chain that ensures farmers get a fair price. See more