Small-batch, single-origin chocolate crafted from bean to bar since 1999.
We started Chocolate House with one belief: great chocolate begins long before the kitchen. It begins at the farm, with growers we know by name and beans we can trace to a single valley.
For over two decades we have refined that philosophy into every bar and truffle — roasting in small batches, conching patiently, and finishing each piece by hand. No shortcuts, no artificial preservatives, no compromise.
Every batch is roasted, conched and tempered by hand to coax out each cocoa’s full character.
We source directly from growers in Ecuador and Madagascar — traceable, fair and full of flavour.
Fair-trade partnerships, recyclable packaging and a low-waste kitchen are non-negotiable.
A slow, deliberate process that lets the cocoa speak.
We start by hand-sorting single-origin beans, then roast them in small batches to develop each origin’s signature aroma — fruity and bright from Madagascar, deep and earthy from Ecuador.
The roasted nibs are stone-ground and conched for up to 72 hours, a patient refinement that turns gritty particles into the silken texture our chocolate is known for.
Finally, each batch is tempered, moulded and finished by hand — whether into a glossy dark bar or a delicate ganache-filled truffle — then boxed fresh, ready to be savoured.
Explore our small-batch collection and discover what honest chocolate tastes like.
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