My Chocolates

All my chocolates are made with Belgian Callebaut premium white and dark chocolate.

Irish Coffee - White Chocolate infused with Hinch Malt Whiskey, twinned with Dark  Chocolate, which has been infused with Groupwork coffee, which is roasted and ground in Newcastle.

Rhubarb Crumble & Custard - Local rhubarb stewed and set, this is twinned with a vanilla chocolate ganache and pieces of crumble folded through it. Encased in dark chocolate.

Honey and Hazelnut - Loretto Honey from Dundrum and roasted hazelnuts. Set in dark chocolate ganache. Encased in white chocolate.

Burnt Lemon & Gin - Fresh organic lemons blacked in the oven before being set as a gel; this then sits on Hinch Ninth Wave Gin infused white Chocolate ganache.

Salted Caramel - A caramel made with Abernethy butter from County Down and sugar seasoned with Mussenden Sea Salt, which is made on the Causeway Coast.

Chilli Bounty - Fresh local raspberries dehydrated, then bound with a red chilli stock syrup and folded with a touch of condensed milk into coconut before being encased in a dark chocolate shell.

Blackberry & Elderflower - Fresh blackberry gel paired with  Longbridge Belfast elderflower cordial and lime zest white chocolate ganache.