We use a mix of Ocumare 38% Milk Chocolate and Ocumare 100% Dark Chocolate to bring the natural notes of caramel and walnuts. 

The roasted oat notes of the Ocumare 100% balances the sweetness of the ganache, creating a truly indulgent and flavourful ganache.

The 75% Chuao coverture brings intensity and the perfect contrast allowing the light acidity of the Chuao to enhance the caramelly flavours of the Ocumare.

We make all of our fresh chocolates by hand, in small batches, in our London Kitchen.

Read more about our Criollo range here.