The only thing as gratifying as making bean-to-bar chocolate is collaborating with other fabulous food producers.
This year we wanted to bring some of our favourites who have through our 4 years in business, inspired us with their craft, their creativity - and of course their flavours!
This collection is designed to transport your taste buds to the Wild Atlantic Coast with the balanced minerality of Achill Island Sea Salt to the sweet crunchiness of Murphy’s Ice Cream’s Caramelised Irish Brown Bread. We’ll head to the idyllic greens of Waterford with our Tarte Tatin bar, which marries our blond salted caramel chocolate with the sweet, slightly tart apple sticks by The Lismore Food Company. We’ll travel to Dublin with Ireland’s first and only barrel-aged chocolate, using Hungarian Virgin Oak Casks specifically chosen by Teeling Whiskey’s Master Distiller. Finally, we’ll go to the calm banks of Lough Erne in County Fermanagh, where The Boatyard Distillery produce their Double Gin. We use the flavoursome spent botanicals used in producing their Double gin, to make our Boatyard Gin-Infused Dark Chocolate.
We hope you enjoy!
350g
