An exceptional organic dark milk chocolate, made from rare Amelonado cocoa beans grown by a pioneering women’s cooperative in Eastern Congo, and the rich milk of Swiss Brown cows that Graze in small herds on lush mountain pastures.
- Handmade, designed and packaged in a micro chocolate factory in Edinburgh, Scotland.
- All packaging plastic-free and made in the UK. Outer packaging is printed using water based inks on FSC certified sustainable card. Inner film is certified home and industrial compostable.
- Weight: 70g
- Ingredients: organic cocoa mass, organic raw unrefined cane sugar, organic cocoa butter, organic dried cherry, natural black cherry flavour (<1%)
- Suitable for vegans
Ocelot Chocolate is a small business, based in Edinburgh, Scotland, and is owned and run by us - Matt and Ish. In 2013, two weeks after getting married, we started making chocolate in the back kitchen of our apartment, which we wrapped in cellophane and sold at local farmers markets. Eight years on we have our own micro chocolate factory, and an amazing little team who help us send our organic chocolate all around the world. We use only what we believe to be the most ethical organic produce, and aim to mirror this in our business practices in every way we can.
We draw and design the majority of our packaging and artwork ourselves - Ish studied illustration at art school, and Matt has always loved art and graphic design - so this is a hugely important part of our business. We take great pride in coming up with designs that have a meaning beyond the aesthetic.
We are obsessed with good chocolate - to us it's in a food group all of it's own, and cannot (and should not) be compared to a regular chocolate bar. High-grade dark chocolate - like a fine wine or a specialty cheese - is up there with the most special things in the world and it is an experience to savour, with flavour notes that come in waves and linger long after you finish.
Our tip for experiencing our chocolate to it's full is to firstly make sure your mouth (and body) is warm - chocolate is wasted in a cold mouth - so if it's frosty outside have a warm drink first, and make sure you're wrapped up and cosy. Then take a piece in your mouth and let it slowly melt on your tongue... Close your eyes and imagine the country it came from. Enjoy and picture each flavour as it comes - whether it be a damp hot jungle floor, a ripe blackberry, a tart cherry, or a whiff of pipe smoke on a windswept beach. When you open your eyes you'll feel like you're just back from an adventure!