Dormouse Chocolates was born to expand on the background of our professional chocolatier, Isobel. Fully trained in the process of bean to bar chocolate making and the fascinating history behind it while working for a luxury chocolate brand, this passion is now being used to create a line of bars and and other treats. All handmade in Manchester since December 2014. In May 2015 we became the first Bean to Bar producer in Manchester.
BEAN TO BAR
When we say we make chocolate we mean it – we regularly produce microbatches of chocolate in our stone grinders. Starting with raw cocoa beans we hand sort, roast and winnow (the slightly messy removal of the husks from the beans) before grinding, refining and conching, a process that can take several days, and finally aging the finished chocolate to allow the flavour to fully develop. By making chocolate this way we can control every aspect of its flavour profile and draw out the subtle flavour notes of each bean meaning that each batch we produce is unique. All of our products are hand tempered on marble before being individually moulded and wrapped.
We have been honoured to win multiple Academy of Chocolate awards over the past few years:
In 2016 our Madagascar 75.6% was awarded Bronze in the Bean to Bar Under 80% category.
In 2017 we were thrilled to receive the following:
Gold – 51.5% Guatemala Milk
Silver – 72% Guatemala Dark
Bronze – 60% Brazil Milk with Smoked Sea Salt
On the night we were also honored to be awarded the 2017 UK Rising Star award.
We were also runner up in the best new chocolate category at the Good Housekeeping Food Awards 2017.
This year we were awarded the following by the Academy:
Gold – 39% Madagascan Toasted White
Gold – 56% Philippines Milk
Silver – 71.5% Philippines Dark
Bronze – 100% Guatemalan Cacao
Alongside the following from the Small Food Awards
First Place – 39% Madagascan Toasted White
Second Place – 51.5% Guatemala Milk