Exhibitors
J.Cocoa
West Sussex
James from J.Cocoa make internationally award winning single origin bean to bar chocolate, in Hassocks, West Sussex near Brighton. J.Cocoa source only the finest cocoa beans from around the world, directly trading with cocoa famers and growers to ensure they receive a true premium for their crops of heritage heirloom cacao varieties, which not only helps to guarantee exceptional quality, but also goes back into education and community projects.
Dormouse
Manchester
Dormouse Chocolates was born to expand on the background of professional chocolate maker, 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. In May 2015 Dormouse became the first Bean to Bar producer in Manchester and are proud to have gone on to bring home multiple awards.
Kreuzberg
Glasgow
Jen & Jennifer handcraft micro batches of fresh ethical artisan chocolates in Glasgow, Scotland. They use single estate bean to bar craft chocolate that has been directly and ethically traded from farmers or sourced via Co-ops. Kreuzberg want the unique flavours of each craft chocolate shine through and match these with high quality natural ingredients in their home-made fillings –
for fine flavour with a conscience.
Beancraft Chocolate
Wiltshire
Nicky at BeanCraft Chocolate’s aim is to produce exceptional chocolate using minimal ingredients with high quality cocoa beans, ethically sourced through a transparent supply chain to ensure farmers receive a fair price and improved long-term partnerships. They hand-sort the beans before roasting, cracking, winnowing, grinding, conching and moulding into delicious chocolate. They create our chocolate in micro batches, using the minimum number of high quality ingredients.
Chocolate Seekers
Wiltshire
Carlene and Brian at Chocolate Seekers have made it their mission to find the best bean-to-bar chocolate from around the globe and to deliver it straight to your door! They seek out chocolate that’s crafted with love, care and passion. Chocolate made bean-to-bar with premium cocoa & minimal ingredients. Chocolate that provides cocoa farmers a better life and allows them to protect the environment.
Join them on their journey
Tempt
Devon
Karen has been a chocolatier for almost 20 years, and has worked in a wide range of companies, including Rococo Chocolates in London, where she was Head Chocolatier. She’s also had two of her own chocolate shops: The Chocolate Froglet in Tenby, and v1.0 of Tempt in York. She moved to Bridgetown – just over the river from Totnes – in April 2023, and discovered an empty shop there, just begging to be a happy little bubble of calm and deliciousness. Everything Karen makes is plant-based by nature, but wants everyone to enjoy her chocolate.
Nicola’s Chocolates
Exeter
In 2017, Nicola’s fascination with chocolate took her on a whole new learning journey. Training as a chocolate taster with the International Institute of Chocolate and Cacao Tasting (IICCT), developing expertise in fine-flavour cacao and ethical sourcing. Over lockdown, passion became a craft, and by 2021 it became a business. Previously known as Exe Chocolate, she has rebranded to Nicola’s to make a promise: that each piece is made with care, integrity, and a deep respect for the craft.
Charlotte Flower
Aberfeldy
Charlotte started her chocolate journey with the question ‘could wild foraged flavours work in chocolate?’ and set out over 15 years ago to attempt to find out. She lives in highland Scotland and draws on the landscape around her, life-long foraging skills as well as incredible craft chocolates from UK and other makers, to create her wild-flavoured products. The wild, dipped in chocolate.
London Chocolate
London
London is passionately committed to ethical sourcing and business practices, and pay their bean sources well above the market rate to ensure that they are well supported and that any impact is a positive one. It is of upmost importance to London to give back to the growers and to their communities, which the industry and fine chocolate is vitally dependent upon.
There is no reason we cannot make chocolate and make a difference.
Miall’s
Sussex
Hannah at Miall’s believes ice cream and sorbet should be a celebration in every scoop.
Made with all natural ingredients and a sprinkle of love, our artisan ice creams and sorbets are crafted to delight kids and grown-ups alike.
No gums, no artificial anything, just natural, honest flavour- because life’s better with our tubs of joy.
Eponine
Manchester
The company was founded in 2013 by husband and wife team Chris & Natalie, who swapped jobs in science for a life of chocolate. Their scientific approach to chocolate making combined with a near fanatical passion for their craft led to Éponine being named the Rising Star of the chocolate world by the Academy of Chocolate in their first year of entering the awards. Their creations have gone on to receive international acclaim, collecting over 30 awards in 3 years.
Gatos Chocolate
East Sussex
Gatos Chocolate was born, with a primary goal of producing good quality and tasty chocolate bars, at an affordable price and in three basic types; Dark, Milk and White. They also wanted their products to be Ethically sourced and Eco Friendly. We wanted our brand to stand out, have a simple and easy to remember name, have bright vibrant packaging and be different enough to be a talking point. After Paul & Roni learnt Spanish in lockdown, they came up with the perfect name to combine their passions of Cats and Chocolate - Gatos (Spanish for Cat!) Chocolate.
Beandock
India
Beandock believe that quality starts at the source. They are proud to collaborate with ‘Anuttama’ to bring you the finest chocolates, crafted with care and precision. Their chocolates are naturally processed without any chemical treatments, ensuring that you enjoy a product that’s not only delicious but also wholesome. Unlike conventional sweets, their chocolates are uniquely sweetened with natural ingredients like jaggery, dates, and coconut sugar, offering a healthier alternative without compromising on taste.
Mayoy Cacao
London
Jose is a Venezuelan origin Bean to Bar chocolate-maker based in London. He works directly with cocoa farmers, cocoa associations and small cocoa producers, offering a transparent trade, benefiting the local communities and guaranteeing the cacao origins, sustainability and quality. 'Mayoy' means friend in his ancestral language – they love making friends and sharing our Cacao expertise and passion everywhere they go! Their mission is to make Venezuelan cacao known in the world and for people to choose bean to bar!
Ruby Hue
Bristol
After visiting a craft chocolate fair, Ru and Tom were inspired to learn more about bean-to-bar chocolate making and began reading every book and studying every online forum, until finally the appropriate equipment was bought and they started making chocolate of their own.
They’ve grown a lot since then and are proud to be a part of the craft chocolate revolution, raging against unethical, untraceable commodity cacao.
Marshall & Co
Birmingham
Launched in 2021 but inspired by their Great-Great-Grand Aunt Alice who owned a confectionary shop in Yorkshire in 1909, a sweet tooth runs in this family clearly. After experimenting in lockdown, a garden workshop was built and their first range of six vegan bean to bar chocolates were launched and they’ve gone from strength to strength ever since.
Tosier
Suffolk
Deanna always loved making things by hand and the decision to learn how to make chocolate was an extension of that. It was hard work, as small batch chocolate making is a kind of alchemy. She took Ecole Chocolat’s bean-to-bar course and later a hands-on course at Cocoatown with Chloe Doutre-Roussel and Marie Fernanda Di Giacobbe in Atlanta, Georgia.
Now whey have grown into a family business something I had not foreseen when I started out on this journey!
Definite
Dominican Republic
The journey of Definite Chocolate began with German engineer Jens. After taking a chocolate bon bon workshop, he started making his own creations as a hobby. After tasting single origin craft chocolates for the first time at the Salon du Chocolat, he fell in love with craft chocolate and his dream about making chocolate began. A few years later, after moving to the Dominican Republic, he started his dream at home. He learnt about the process, learned about how to evaluate fine cacao and got in contact with cacao producers he still works with. In 2018 he moved the production from home to small space and only one year later he moved again to a 120 square meter space where the factory is still located.