The Chocolate Society seeks to explore a world of wonderful, fine chocolate possibilities. They want to showcase chocolate as good as it can possibly be, fresh and skilfully handmade.
Established in 1991 by 3 fine chocolate enthusiasts, the first 20 years for The Chocolate Society was dedicated to moving expectations for chocolate beyond the low-grade commodity confection people first met as children. Instead, they wanted to offer a new type of chocolate – a fabulous diversity of fine, fresh high-end chocolate.
During this time, The Chocolate Society produced artisan fresh chocolate truffles, caramels and chocolate bars in Yorkshire. They generated an enthusiastic following through 3 stores in London and a national wholesale customer base. Now, innovative head chocolatier Alasdair Garnsworthy has reinvented the company as he’s discovered his talent for chocolate creativity. He’s always experimenting with new techniques and has an imaginative approach to new tastes and flavours.
This perfectionism and creativity has led to an impressive array of both British and international chocolate awards. The Chocolate Society pride themselves on creating imaginative yet nuanced flavours, with the aim of surprising and delighting chocolate lovers. The lightness of touch is reflected in delicate finishes and fine decoration. For them, the desire to share their passion for exquisite, fresh chocolate knows no bounds.