Wild Gorse Flower 50% Milk Chocolate Bar from Chocolarder in Falmouth, UK.
Chocolarder from Falmouth, UK - Collection

Wild Gorse Flower | 50% Milk Chocolate Bar

Regular price£6.50
/
Tax included. Shipping calculated at checkout.

  • Free UK shipping on orders over £75
  • In stock, ready to ship
  • Inventory on the way

Wild Gorse Flower 50% Milk Chocolate Bar from Falmouth, UK.

Chocolarder are a multi award winning craft chocolate manufacturer with a sustainable approach. Started by pastry chef Mike Longman in 2012, the bars have won multiple awards and the company has been actively involved in reforestation projects around the world.

  • 70 g bar
  • Origin : Duarte Province, Dominican Republic
  • Taste: Warm Coconut flavours with toffee and light walnut notes.
  • Made in Falmouth
  • Gluten free / soya free / refined sugar free

Cocoa beans, Unrefined raw sugar, Whole milk powder,
<p class="p2" data-mce-fragment="1">Cornish honey, Bicarbonate of soda</p>

We ship to all UK Mainland addresses. Shipping choices and charges are calculated by weight and size and we offer the following shipping options:

Small items / large letter size

Royal Mail 48: (delivery aim 2/3 working days but not guaranteed; fully tracked): £4.50

Royal Mail 24: (delivery aim next working day but not guaranteed; fully tracked): £6.00

Medium Parcels

Royal Mail 24: (delivery aim next working day but not guaranteed; fully tracked): £8.00

Royal Mail 48: (delivery aim 2/3 working days but not guaranteed; fully tracked): £6.00

Large Parcels

Royal Mail 24: (delivery aim next working day but not guaranteed; fully tracked): £12.00

Royal Mail 48: (delivery aim 2/3 working days but not guaranteed; fully tracked): £10.00

General

Any order over £75 is free delivery and will be shipped using a Tracked 48 service.

Delivery methods are auto-calculated at checkout and are dependent on size and weight.

Orders received by 1 pm will usually be dispatched same day. Note: We do not dispatch orders on Saturdays or Sundays.

We currently ship to the following countries / territories:

USA / Canada

Australia / New Zealand / Japan / Singapore / South Korea / UAE.

Mainland Europe (EU) / Norway / Switzerland / Iceland

Duty and Taxes

All overseas orders are currently shipped DAP (delivered at place.)

This means that the customer is responsible for any import duty, local tax and any handling surcharge by the shipping company.

Note : We do not charge UK VAT on export orders.

The current UK VAT rate of 20% will be removed from the order value at checkout if the delivery address is outside of the UK.

Please note, that if you refuse to accept the goods from our nominated courier for any reason other than clear and obvious damage to the box or shipping container or product, or do not provide the correct information necessary for delivery of goods and subsequently the products are returned to us, we reserve the right to charge a discretionary restocking fee of up to £10 per item.

Cost of Shipping

The estimated time of delivery for international parcels is 5 to 10 working days throughout most destinations worldwide. Some remote destinations however can take a little longer. 

Shipping charges are calculated by weight and size as follows:

Europe

Small items (up to 0.5 kg) - Royal Mail £15

Larger items (up to 2 kgs) Royal Mail - £20

U.S. | Canada | RoW

Small items (up to 0.5 kg) - Royal Mail £15

Larger items (up to 2 kgs) Royal Mail - £25

Over 2 kgs - UPS - £40 (USA only)

Cut off for processing via courier is 1 pm Mon-Fri for international delivery. Orders received after this will not be collected until the following working day.

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Rethinking Chocolate

The Bean-to-Bar Revolution

The term Bean-to-Bar chocolate was coined as a way for Craft chocolate makers, some of whom would be producing just a few hundred bars at a time, to distinguish their product from mass produced chocolate and that made by chocolatiers, who melt chocolate that they buy in to make chocolate confectionery.

Bean-to-Bar is a revolution in the chocolate industry and USTUDIO are glad to be on board, stocking a great range of chocolate from artisan, small-batch producers from around the world, with a particular focus on those based in the UK.

boy holding cocoa bean up

Out With the Old

There are a lot of problems with the traditional chocolate industry. The environmental impact of manufacture, guaranteeing fair pay and fair working conditions for farmers, and variation in the quality of cacao are all problematic within the mainstream industry.

crumbled chocolate on a table

In With the New

In sharp contrast, Bean-to-Bar chocolate makers are involved at every stage of production. All the way from the cacao bean to the finished bar. This ensures the sustainability, ethics, and quality of the chocolate produced. And it also ensures that it tastes heavenly!

collection on bar, beans and chocolate powder

How it Works

What is Bean-to-Bar?

The Bean-to-Bar process is at the heart of all our suppliers’ chocolate making. The chocolate is handcrafted, from a raw cacao bean all the way through to a finished bar. The incredible flavour of the cacao is honoured, unlike in the mass-manufacturing process which focuses on keeping costs low and products consistent. Industrial chocolate is cheap because it is full of unnecessary and harmful fats, e-numbers and additives, and often has less than 20% cacao content.

Craft chocolate makers buy cacao in small amounts, working directly with the farmers, and then take on the whole process of creating their chocolate, including cleaning, roasting, cracking, winnowing, and grinding the cacao beans, conching and tempering the chocolate. It is a lengthy process, but the results speak for themselves

cocoa beans on conveyor belt

First Steps

The first job when the beans arrive from the farmer is to hand sort them, preparing them for the roast. This process involves removing spoiled beans and any foreign materials. If hand sorting through endless kilos of cocoa beans sounds time consuming, well that’s because it is!

cocoa beans in roaster

Roasting the Beans

The next stage is roasting, to bring out the natural flavour and personality of the cocoa bean- every variety is distinctly different and will be roasted accordingly. Roasting drives off volatile acids from the beans and converts amino acids and sugars into tastier fully formed flavour compounds through the browning process.

chocolate powder in midair

A Lengthy Process

Care and Attention

Next step is to crack open the beans and discard the unwanted husks. Then the cocoa nibs are thrown into a grinder. These machines break down the nibs and sugar over a 72 hour period into liquid form. By the end of the grind particle size reduces to something between 15-20 microns, something that feels smooth on the tongue.

The chocolate is then moved onto the conching phase for some final flavour development. This involves agitating the chocolate to improve mouthfeel, drive off any left-over volatile acids and coax out the deeper, more nuanced flavour notes.

Finishing Off

The final step before wrapping is tempering, which gives chocolate structure and a nice shine. It involves heating and cooling down the chocolate and allowing the cocoa butter to crystallise. It’s this crystallisation which is crucial to giving chocolate its glossy finish

Single Origin | Chocolate

Vegan-Friendly Options

Naturally, all of our Craft Chocolate makers' dark chocolate is vegan, and we have many different sorts to choose from! In addition, some of our suppliers also make delicious oat milk and cashew nut milk chocolate, so vegans get a milk chocolate option!

Vegan Friendly | Chocolate
how to eat craft chocolate
The 7 Steps to Heavenly Taste

When a craft chocolate maker has put in the time and effort to make bean-to-bar chocolate, you really want to get the most out of eating it. A mindful approach is the way forward, engaging all of your senses and taking your time over each stage.

Bean to Bar Chocolate | FAQs

Bean-to-Bar is a phrase coined to describe craft chocolate makers who oversee the whole process of making chocolate-from selecting the beans all the way to wrapping the finished, high-quality chocolate bar.

Ethically, bean-to-bar chocolate is a positive choice as the farmers are paid fairly and the producers focus on sustainability. Taste-wise, so much care goes into making the bar and getting the best from the cacao that it tastes amazing!

Yes! All of our suppliers' dark chocolate is vegan, and we also stock some oat milk chocolate options.

This process is similar for most chocolate makers, starting with the fermentation of the cacao beans then drying, winnowing and finally conching. then the chocolate has to be moulded and wrapped. This whole process takes around 7-10 days. Letting the chocolate rest for a few weeks after making enhances its flavour too.

'Cocoa' is essentially an English corruption of the Spanish 'cacao' which came in turn from the Mayan 'kakaw'. Nowadays 'cocoa' can also refer to a ready-mixed powder for a hot chocolate drink in the USA, but in general the terms 'cacao' and 'cocoa' are interchangeable.

Chocolate does contain caffeine, but much less than a cup of coffee! Dark chocolate has more caffeine than milk (but not much) and white chocolate doesn't contain any.

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