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CHOCOLARDER
Chocolarder chocolate is created from bean to bar on the southern coast of England in the seaside town of Falmouth, Cornwall. Founded in 2012 by Mike Longman, a former pastry chef. It is also Mike’s commitment to ethical and sustainable practices that led to Chocolarder standing for more than just great flavour - Zero plastic free packaging for one. Using 100% organic, single origin cocoa from carefully selected farmers including locally sourced ingredients such as honey and even wild gorse flowers. Chocolarder is very much about the quality of chocolate and flavour combinations with no artificial ingredients or emulsifiers.
Chocolarder, Guadalcanal 67% Dark Chocolate Bar
From Chocolarder
A single origin dark chocolate created solely with cocoa from Guadalcanal in the Solomon Isles. Tasting notes of mango and pineapple melt into malty biscuits, coffee and notes of walnut.
Chocolarder, Jolomijix 75% Dark Chocolate Bar
From Chocolarder
A smooth, creamy dark chocolate, with notes of toasted bread and brazil nut coming through as it melts in the mouth. Created solely with cocoa from Sierra de Las Minas in Guatemala by farmers who are part of the Q’eqchi’ Maya tribe.
Chocolarder, White Chocolate Bar
From Chocolarder
Chocolarder describe this white chocolate bar as a rather rare and grown up version of a typical white chocolate. Tasting notes of Strawberry, Caramel and Pistachio. We certainly agree.
Chocolarder, Wild Gorse Flower, 50% Milk Chocolate Bar
From Chocolarder
A high cocoa milk chocolate bar combined with the local, wild Gorse flower, hand picked by Chocolarder, steeped in cocoa butter to impart their unique flavour. Notes of warming toasted coconut, hints of fudge and roast nut, ending in light red fruit.
Chocolarder, Cornish Honeycomb 50% Milk Chocolate Bar
From Chocolarder
A high cocoa, milk chocolate combined with crunchy honeycomb, made using local, fresh tree honey from Cornwall. Bursting with deep honey and toffee sweetness with a background of toasted hazelnut.
Chocolarder, Kuapa Kokoo 65% Milk Chocolate Bar
From Chocolarder
A seriously high cocoa milk chocolate bar from Chocolarder using cocoa beans from Kuapa Kokoo in Ghana. This single origin chocolate offers a mellow flavour of toffee and sweet honey. Tasting notes of brownie and cinder toffee with a vanilla finish.
Chocolarder, Maleku 70% Dark Chocolate Bar
From Chocolarder
Tasting notes of rich cocoa flavours with hints of coffee, fig and caramelised banana. This single origin dark chocolate bar is created from bean to bar by Chocolarder using Costa Rican cocoa beans.
Chocolarder, Asháninka 72% Dark Chocolate Bar
From Chocolarder
Single origin dark chocolate created with Peruvian rainforest cacao cultivated by the indigenous Asháninka people, an exquisitely fruity cacao offering notes of green and red fruits with a burnt sugar caramel finish.
Chocolarder, Virunga 75% Dark Chocolate Bar
From Chocolarder
Created solely from cocoa grown within the Virunga National Park in Africa and by a female led co-operative. Notes of deep chocolate and light brightness of dried red fruits with a peaty whisky end note.
Chocolarder, 100% Pure Dark Chocolate Bar
From Chocolarder
Single origin, intensely bitter dark chocolate, created solely from Peruvian cacao. Tasting notes of roasted brazil nuts with accents of grapefruit and plantain. Containing only 100% cocoa without sugar, emulsifier or flavourings.
MORE ABOUT CHOCOLARDER...
First and foremost is the aim to great superior chocolate of the highest possible quality but with the principles of ethics and sustainability.
1. Plastic free packaging on all products
2. Palm oil free
3. Emulsifiers free
4. Supporting various reforestation projects around the globe
5. Slavery-free ingredients sourced direct from farmers
Chocolarder works with cocoa farmers to ensure that they get a fair wage for their work. They use crops that are 100% organically grown and pesticide free.
Using only raw cane sugar
Raw cane sugar works best with the flavour of cocoa. It has less of an impact on blood sugar levels, and is easier for the body to digest than fully refined sugars.
The sugar that chocolarder use is grown in Brazil as part of Native’s Green Cane Project, where the sugar cane is cut down green rather than burnt (the traditional method of harvest). By forgoing the burning process they see a lower yield, but the sustainability benefits greatly outweigh any negatives.
The list of animals, insects and birds that this approach has preserved the habitat of, is endless, and certainly not the norm within the sugar industry which is known for the slash and burn approach.
Cocoa Butter
What you might not know is that the cocoa butter used in most white chocolate is actually the rejected butter from cosmetics. If it’s not good enough for your skin, then why is it good enough to eat?
Chocolarder press their very own cocoa butter to make the base of their white chocolate. They call it “virgin pressed” because it’s pressed just the once, meaning that it retains lots of flavour.
Cornish Honey
Master beekeeper Matt Pitt knows what’s best for his colonies of Cornish black bees. By using a thoughtful approach that focuses on what’s right for the bees and minimises stresses on the colony, Matt is able to keep his fuzzy little compatriots healthy and happy. Though his techniques may reduce the overall honey crop, the bees are stress and chemical free, which produces a much finer honey.
The incredible product of the bees’ labour is then turned into honeycomb in the Chocolarder factory. They add it to their milk chocolate to make one of our most popular summertime bars!
Wild Gorse Flowers
These glorious yellow flowers grow all around Cornwall and the UK, you might not have been aware of them, but have memories of walking through coconut clouds. That’s the power of these beauties.
They are a real pain in the fingers to pick, with very prickly spikes. The team at Chocolarder glove up and forage these wild flowers before infusing them in milk chocolate to capture the delicate coconutty flavour.
