This chocolate collection is a retrospective journey through some of our creations from 2022, sprinkled with some all-time favourites. We hope you will enjoy it as much as we did making it!
Chapter 1: Tanzania with Cocoa Nibs and Achill Island Sea Salt
This is one chocolate that defines who we are: the Tanzanian Kokoa Kamili cocoa bean we have been using since 2017, the nibs that represent a key ingredient we produce as bean-to-bar chocolate makers and the Achill Island Sea Salt, our connection to Ireland. (80g bar)
Chapter 2: Whiskey-infused Chocolate Bar
This bar brings together the craft of chocolate making and the less traditional cooking techniques such as marinating and dehydrating. We like to think of this chocolate as a tribute to all the mad scientists and creative chefs! (80g bar)
Chapter 3: Our House Specialty Blond Salted Caramel Bar
A tribute to Brittany, chocolate style: decadent caramelised Irish milk with crushed Achill Island Sea Salt. Our blond salted caramel bar is a fun crossover between white chocolate and salted caramel with a rich biscuit and caramelised milk flavours and a gentle savoury finish. (80g bar)
Chapter 4: Gin Fizz Chocolate Bar
A bit of fun and surprise! We partner with Enniskillen's Boatyard Distillery to use the spent botanicals that normally get discarded as part of the distillation process -- but since these botanicals are still packed full of flavour, we can use them to create a deeply infused gin chocolate. (80g bar)
Chapter 5: Comforting Hot Chocolate
A tale of two single origins: our latest creation is a blend of single origin Öko Caribe (Dominican Republic) and single origin unrefined organic cane sugar (Brazil). It's like a hug in a mug! (200g pouch)
520g total
