We conche, refine then flake our drinking chocolate in our Kentish atelier starting from fine ground cocoa beans, cane sugar, milk and caramel balanced with a pinch of Noirmoutier's island grey salt. Our secret to make a thick, rich, intense hot chocolate is printed on the apothecary inspired jar: ingredients, mixing method and resting. With hot chocolate, like many aspects of life, good things come to those who wait.
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