Blog - 31 May 2018

Gearing up for our big opening!

Hi there, it’s been a while! We’ve been busy preparing the shop for our opening on June 14th, contacting the press, entering our chocolates in competitions and dressing up the new shop in Sneinton Market for the big day. Make sure you come down to taste and try Luisa’s creations from 4-7pm. All our hard work has paid off this month, with articles being published in IN Nottingham Magazine and the Nottingham Post; check them out below!

Check out IN Nottingham Magazine post here

Check out Nottingham Post article here

This month has been a frenzy of activity. New origins of beans have been coming in from our farmers in Papua New Guinea and Madagascar, which has led to us creating some beautiful new 72% bars.

As you can see below, we’ve also recently won a Bronze Award from the Academy of Chocolate for our 100% Solomon Island Bar! This is a hugely prestigious award and we’re so chuffed to have won one, as it means we now stand alongside some of our biggest inspirations! We’re going to be entering in many more competitions soon, so keep your eyes peeled for updates on those.

72% Papua New Guinea
72% Papua New Guinea
72% Papua New Guinea

72% Papua New Guinea

£4.00
72% Madagascar
72% Madagascar
72% Madagascar

72% Madagascar

£2.50
100% Solomon Islands
100% Solomon Islands
100% Solomon Islands

100% Solomon Islands

£2.80

Most exciting of all, this month we received our first B2B restaurant order from Alchemilla’s on Derby Road; they’ve been using our chocolate to craft some gorgeous dark chocolate tartes for their 7 course menu – go try it and tell us what you think.

Our little shop in Sneinton Market, Nottingham

Lastly, I’ve been hard at work designing wrappers for the bars and truffles in time for our big opening – we’re going for a whole new look and focusing on a classy, cream-coloured background with dark brown accents. We’re trying to bring in Green’s Windmill as a symbol of Sneinton, as a reminder of our heritage and where our business has its roots. Another key component of the bars’ wrapping will be the different countries the beans are imported from, as this has a huge impact on how the chocolate will eventually taste. For example, Madagascan chocolate has quite balsamic, citrusy notes, whereas Papua New Guinean beans lead to an earthy, smoky taste and our signature Solomon Island chocolate has a distinct creamy, fruits of the forest flavour. We pride ourselves on knowing our farmers and have full traceability to them and their crops, which we make sure to nurture rather than exploit. For us, it will be a crucial aspect of our business and our ethos lies largely in candid supply chains.

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