In our chocolate facility, (which is powered using solar & wind energy) in the Alvington area of Gloucestershire, you can find us sorting, roasting, cracking, winnowing, grinding, conching, and hand-tempering small batches of cacao beans.
After making the chocolate we then mould and package each chocolate bar by hand in eco-friendly packaging ready for our customers. By sourcing high quality cacao beans and carefully crafting them in tiny batches, we try to bring out the individual flavours and nuances of each bean. This makes our chocolate unique, and we hope that you will think so to.
Our priorities are very different to the large scale chocolate producers, we make innovative small-batch bean-to-bar chocolate; our bars are all made in-house by skilled staff from sustainably and ethically sourced cacao and naturally pure ingredients.
Here at Mayhawk Chocolate we hand-craft and hand-temper all of our unique and delicious chocolate. This is done through the ethical sourcing of cacao and using only traditional chocolate making methods. We are committed to using Less sugar, Minimal processing, and Eco-friendly packaging in all of our products
When you buy our bean to bar chocolate, as part of our innovative processes, our chocolate uses far less sugar (or no cane sugar) than most other manufacturers. Even our Milk Chocolate bar contains over 50% cacao, with the same low amount of sugar as our Dark Chocolate bar.
Every Mayhawk Chocolate Bar is crafted in-house, from natural and pure cacao ingredients. After carefully roasting and winnowing the cacao beans we start by slowly stone-grinding our chosen chocolate ingredients together, over several days, to create the complex and unique flavour profiles that we are known for.
However, it is not only about what we add in to our bean to bar chocolate … it is also equally important to state the things that we don’t add in to our chocolate.