Tasting Notes: Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit.
Chocolarder’s bean to bar chocolate presented in plastic-free, recyclable packaging that is not only good for the planet but also strikingly different. Take the guilt out of your egg this Easter—no plastic, just four ingredients, and completely slavery free!
This isn’t your average milk chocolate Easter Egg. Wild gorse flowers, gathered by hand from the thorny hedgerows that border the Cornish coastal paths, are steeped in cocoa butter for several weeks to provide a warm coconutty scent to our 50% milk chocolate. The result is a unique, heady flavour that makes all those painful little pinpricks to the fingers entirely worth it.
Wild Cornish Gorse
Gorse bushes can be seen in abundance across the Cornish landscape from moorland to coastal paths, through towns and invading gardens. These large spiney bushes provides shelter and food for many insects and birds, such as Stonechats, Dartford Warblers, and Yellowhammers. The flowers on these prickly bushes are a vibrant yellow and bloom in the years early sunshine, these are the treasures we seek for our chocolate.
During their bloom, clouds of warm coconut scent drift on the breeze from the gorse bushes and are integral to our nostalgia for the long unmitigated summers of childhood.
Traditionally, Gorse has had many roles aside its burst of coconut fragrance as we trek the coastal paths. The dry branches can be gathered for an effective fuel, used in bread ovens and stoves, and when bound together could form an efficient chimney brush. The flowers have also been widely used in making wine and cordial but most surprisingly being turned into colourings to decorate Easter eggs. It might not alter the colour of the chocolate, but it tastes divine!
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