Why don't you make a sugar-free chocolate?Updated 8 months ago

The first thing to say here is that we (and indeed all other chocolates) are an indulgent treat - we are not a health food, nor are we a meal replacement, we're a little moment of sheer joy that you can choose to have (or avoid!) in your day. 

Sugar has been integral to chocolate-making since the modern chocolate bar was invented in the 1840s.  When used responsibly (and not lazily as a 'filler' ingredient), it works brilliantly to give sweetness and good mouthfeel to chocolate and frankly make it taste delicious.

True to these original chocolate foundations, sugar is therefore present in varying quantities in all of our chocolates, depending on the flavour (less in dark, more in milk), as a natural, minimally processed ingredient - alongside sustainable cocoa, organic fresh cream, wildflower honey and Dorset Sea Salt.  These are all kitchen cupboard ingredients that we have selected for taste and provenance, and where we also personally know the producers.

Of course, there are alternative chocolates out there with less sugar, often boosted by high-intensity sweeteners (sometimes natural, sometimes artificial) that rarely taste as good and are often manufactured through complex chemical processes, designed to fool your taste buds into thinking they are eating sugar. Also please note that many artificial sugars can have quite a strong laxative effect! There are also 'raw chocolates' out there with minimal or zero sugar. 

So, in the end, it’s all about choices - we choose to use cane sugar (and a drop of wildflower honey) in our chocolates, because these are natural products and taste amazing, but we totally understand that different products with low or no sugar may suit some people better – and so  that, in turn, is their choice!