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.

Milk Chocolate (Cane Sugar, Cocoa Butter, Milk Powder, Cocoa Mass, Emuslifier: Soya Lecithin), Dark chocolate (Cocoa Mass, Cane Sugar, Cocoa Butter, Emulsifier: Soya Lecithin), Whipping Cream (Cream (Milk), Stabiliser: Carrageenan), Cocoa Mass, Invert Sugar Syrup, Clarified Butter (Butterfat (Milk), Moisture), Preservative: Sorbic Acid, Acidity Regulator: Citric acid

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We strive to ensure our products are suitable for a wide range of dietary preferences. However, our products are made in an environment that handles nuts, soy and milk, and we cannot guarantee they are completely gluten-free.