We hand make our chocolates in small batches allowing flavours to develop over time. We have intentionally remained small – we want to make the best chocolates you’ve ever tasted.
A Chef’s creativity
Diana is a trained chef who worked as a head chef in France for five years and prior to Lick the Spoon even cooked for Sir David Attenborough. All of our recipes are original and crafted with experience and care.
it runs in the family
The Hyde Park Hotel 1950s
Diana’s Grandfather was a chef in the Hyde Park hotel in the 1950’s. Though he died before she was born his influence lives on.
Diana’s artistry carries through to our beautiful and unique chocolate designs that taste as good as they look!
Diana as a Madonnari
Diana was an Italian Madonnari and fresco artist for two years in Europe
We have a small enrobing belt and modern tempering machines. We work to the SALSA food standards. Our batches are small and taste is our overriding master.
Bean to Bar and Raisetrade
We make a small amount of our own chocolate from the bean as well as roasting our own beans for covering. The majority of our chocolate is made in the country of origin under the Rasietrade initiative.
We make our own unique Bronde® chocolate in small grinders over 72 hours creating a unique caramelised flavour
Diana’s recent experience as a time travelling chocolatier on BBC’s The Sweet Makers has inspired us to create chocolates based on historic recipes including Tudor Orange & Parmesan and Quince
We hope you like our chocolates. We regularly enter them for regional and national food awards and have won over 70 awards since starting in 2006. We remain a small company committed to making delicious chocolates, working closely with farmers and growers in a connected way, and most importantly – delighting you, our customers!
Diana, Matthew and the Lick the Spoon team