Chocolarder is one of the only small batch bean-to-bar chocolate makers in the country, based in Falmouth.
They produce fine quality, stone ground chocolate using organic beans imported from single-estate, family-run plantations. The select beans used at Chocolarder are roasted, winnowed and ground over 4 days before being left to mature for 30 days. The chocolate is then hand tempered and made into bars before being lovingly wrapped in plastic-free packaging. This obsessive attention to detail yields some of the finest chocolate in production today.
Millot Farm 80% - Sambirano, Madagascar - Established in 1904, Millot Farm sprawls across 15 km² in the Sambirano Valley, northern Madagascar. It produces spices, essential oils and this incredible aromatic cacao. The farm is a big draw to the region for its lush landscape and stunning scenery – for us the fruity punch of this Javan originating hybrid strain of cacao is definitely the main attraction. Tasting Notes - Bursting with tart cherry and sweet raisin flavours leading to light sandalwood and smokey notes giving an incredibly complex finish.
Virunga 75% - Eastern Congo - Cacao beans from the Virunga National Park, the oldest in Africa, are so important. In 2016 the Femmes de Virunga project was launched, the first ever female-led cacao cooperative in the world, and in one of the most dangerous places to be a woman. The project educates and supports these women, enabling them to provide for and support their families. Since the project started in 2016 more than a quarter of a million cacao trees have been planted and there are over 1500 women farmers in the cooperative. Tasting Notes - Deep chocolate and light brightness of dried red fruits with a peaty whisky end note. (V)
Asháninka 72% Dark - Ene River Valley, Peru - The indigenous Asháninka people maintain their independence by cultivating and harvesting Peruvian rainforest cacao, which they sell to support and protect their land and communities. Partnering with rainforest preservation charity Cool Earth to source direct from the growers, we are excited to be able to show off this exquisitely fruity cacao whilst contributing to a sustainable future for the Asháninka. Tasting Notes - Early notes of green and red fruit, with undertones of hazelnut. Middle tones of apple peel and raspberry slowly give way to a long ending of burnt sugar caramel.
Maleku 70%: Upala, Costa Rica - A bar with an incredible story, made to showcase the irresistible flavour of these Costa Rican cocoa beans. In the early 1980s, Costa Rica’s cacao was devastated by the fungus “Monilia,” which spread throughout the country’s huge cacao fields, killing tens of thousands of hectares of cacao crop. While Costa Rica’s cacao industry has never quite recovered, there have been plenty of efforts made thanks to cacao producers like Nahua Cacao. They are dedicated to not just providing the greatest quality post-harvest services, but also to improving the lives of smallholder farmers via training, assistance, and community participation, as well as encouraging sustainable farming techniques, reforestation, and conservation. Tasting Notes - Rich cocoa flavours with notes of coffee, fig and caramelised banana
Kuapa Kokoo 65% Milk: Asokwa, Ghana- This is no ordinary milk chocolate! These beans from Kuapa Kokoo have been roasted to a mellow flavour of toffee and sweet honey. Balancing this rich and creamy flavour brought us up to the highest cocoa milk chocolate we have made, and we can’t get enough. We often find ourselves helping milk chocolate fans into the world of great dark chocolate, with this bar, we are doing the opposite! Welcome to what milk chocolate can be. Tasting Notes - Flavours of brownie and cinder toffee with a vanilla finish
Almond & Honey Nougatine 50% Milk (Limited Edition)- With honeycomb made using Cornish Black Bee Honey, toasted almonds sail-shipped from Spain to Penzance by New Dawn Traders, nougatine made in house using local free-range eggs, and unrefined sugar from a green harvest project in Brazil. Made with Öko Caribe cocoa beans
Arhuaco 50% Milk. A zero-carbon chocolate bar. (Limited Edition) The cocoa is grown in true harmony with nature by the Arhuaco people in Colombia. Transported from Santa Marta to Falmouth on board De Gallant via sail. Turned into chocolate using antique machinery and renewable power before being packaged completely plastic-free! Tasting notes: Comforting malt with flavours of strawberry and cream.
Cornish Honeycomb 50% Milk - Bursting with deep honey and toffee sweetness with a background of toasted hazelnut.Wild Gorse 50% Milk - Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit.
Pure White 40% - Light strawberry and pistachio flavours give way to rich toffee popcorn and biscuit aroma.
Gola Toasted Oat Milk 60% - Just three ingredients, cocoa beans, unrefined sugar and toasted whole oats. This bar is both dairy and gluten free. The cacao beans for this chocolate were grown under the canopy of Sierra Leone’s Gola Rainforest National Park. Various charities, including RSPB, have been working with local farmers to grow the cocoa in harmony with the park rather than drive deforestation. Toasted whole oats are added to the cocoa beans and sugar to replicate the creaminess without using dairy. Tasting Notes: Deep cocoa melting to sweet marzipan and brandy notes with a brownie finish. Ingredients: Cocoa beans, unrefined raw sugar and toasted gluten free oats. (V)