Since opening our doors in 2014, we’ve been making waves on the Irish and international chocolate scene. A foodie destination on Ireland’s spectacular coastal route – the Wild Atlantic Way, we’ve received numerous awards and honours from the prestigious Academy of Chocolate and the Great Taste Awards and have featured in Ireland’s top 10 food attractions. A highlight was our TV appearance with celebrity chef Nigella Lawson, who swooned at our hot chocolate. And yes, we can confirm there was an audible ‘oooh’!
We use local, sustainable, natural ingredients and source the best cacao beans for our chocolate. We are committed to supporting the ‘little guy’ and fostering direct relationships with cocoa bean farmers and co-operatives from Madagascar, Venezuela, Mexico, Costa Rica and Cuba. Not only is this the right thing to do but we promise you’ll taste the difference.
We follow minimal processing, use less sugar and our beautifully designed packaging is eco friendly. Our milk comes from free roaming grass fed cows – the kind you’re likely to encounter in a traffic jam on our country roads, all amalgamated with a very smooth Cuban bean.
For small-batch, family run producers like ourselves, making chocolate takes time, great care and a whole lot of patience. We’ve nailed the first two and well, the third is a work in progress!
Bean to bar means that we control each stage of the chocolate making process. We roast the beans, hand cracking and winnowing, before grinding them in our stone mills for two days, slowly adding sugar and local, seasonally inspired flavours. All before ageing the chocolate for 3 weeks (this is where the patience comes in!).
Beautiful in its simplicity. Delicious to the taste