Only the finest quality
The production of perfect chocolate begins in Ecuador, Malaysia and the Ivory Coast, where ripe cocoa pods are picked from the trees and split open with machetes to extract the beans. After fermentation, only the finest quality beans are roasted, cracked and turned into cocoa mass for House of Dorchester chocolate.
The perfect plain chocolate
Cocoa mass is mixed with sugar and the resulting paste is then combined with cocoa butter to create a rich, smooth House of Dorchester plain chocolate. All our dark chocolate assortments are covered in the finest 70% cocoa solids chocolate.
Melt-in-your-mouth milk chocolate
We use the traditional English method of drying cocoa mass and sweetened milk to create a dry paste, which is then combined with cocoa butter for a creamy, sweet texture and flavour.
Fondant créme dreams
Small batch kettles are used to heat the fondant mixture, which is enhanced with fruit, coconut and nuts. The mixture is pumped by hand into moulds and then enrobed in House of Dorchester chocolate to produce our famous fondant cremes.
A piece of praline heaven
Our chocolate and praline mixture is mixed in the kitchen to create a wide variety of individual and innovative flavours, such as Mocha Praline, made with Italian roasted coffee paste. The mixture is spooned into a tray and left to set before being shaped and cut and coated in the finest chocolate.
Tempting truffles
Our tantalising liquid truffle mix is combined by hand with ingredients such as chunky pieces of fruit, nuts and mouth watering meringue. After setting, the truffles are cut and shaped by hand before coated in finest chocolate for a truffle taste sensation.