Our Rose & Violet Cream dark chocolate bar uses a fragrant fondant made to a Victorian recipe in our fine 75% dark chocolate. We resisted making fondant creams for years, but Grandma insisted! We make our fondant creams to a Victorian recipe using the purest essential oils and balance the sweetness with extra dark chocolate. Grandma knows best!
Our 75% cocoa house blend Dark chocolate is made under the Raisetrade initiative using chocolate grown and produced tree to bar in Madagascar and Columbia retaining more of the profit in the country of origin and providing employment and development of higher skills in the country of origin.
Madagascar grows some of the finest cacao beans in the world. We work with Chocolat Madagscar trinitario bean dark chocolate that has delicious hints of red berry fruits.
Chocolate Madagascar or Chocolaterie Robert as they are known locally, are a Madagascan chocolate company established in 1940 making all their chocolate from tree to bar on the island. In 2016 we visited Chocolat Madagascar and followed the cocoa trail from the plantation in the Sambirano valley to the factory in Antananarivo.
We sponsor and support the Avokany Avoko Faravohitra children’s home in Madagascar.
We are now working with Colombian dark chocolate produced in Colombia by Casa Luker. Using fino de aroma fine beans the chocolate is again made tree to bar in Columbia and supports the local economy.
Our recipe is inspired by Skuse’s Complete Confectioner 1894 edition. These wonderful historic recipes for fondant creams were relived by Diana as one of the four time travelling confectioners on the BBC TV series The Sweet Makers.