We are a unique hand-crafted chocolate business that offers a bean to bar experience, in the city of Bath

The Bath Chocolate Company offers an insight of the process of our chocolate. Understanding the extraordinary steps it goes through, we pride on selling the best quality chocolate. By carrying out extensive research of our different origins of cocoa beans, It gives us a great understanding how each and every bean is diverse to one another. Which highlights the exquisite flavours that you are yet to discover.

We are a unique hand-crafted chocolate business that offers a bean to bar experience, in the city of Bath

The Bath Chocolate Company offers an insight of the process of our chocolate. Understanding the extraordinary steps it goes through, we pride on selling the best quality chocolate. By carrying out extensive research of our different origins of cocoa beans, It gives us a great understanding how each and every bean is diverse to one another. Which highlights the exquisite flavours that you are yet to discover.

Our carefully selected ingredients

Our chocolate is completely natural. No additives, and none of the extra ingredients often found in industrially-made chocolate – like palm oil and soya lecithin

Our chocolate

Our chocolate just has cocoa nibs, cocoa butter and sugar. For our milk chocolate, we also add British milk powder, but that’s it. We use only the finest varieties of cocoa beans – which are exceptionally aromatic and lack bitterness. Come and taste the subtle differences between beans from a variety of different countries, each exciting your taste buds in different ways, and really appreciate what our chocolate has to offer you.

Our beans

Our beans are carefully sourced, tried and tasted from a company called Silva Cacao in Belgium. They source and promote premium cocoa growing in sustainable agroforestry systems. They also take pride in their farmers, really caring for the communities our beans are sourced from as well as the planet. All our cocoa beans are carefully chosen and are a single origin, with the vast majority coming from organic sources.

Selected beans

Zorzal – Dominican Republic
Tsarafandray – Madagascar
Felis – Sao Tome´
Suncao – Togo

Our beans are carefully sourced, tried and tasted from a company called Silva Cacao in Belgium. We also source our deodorised cocoa butter from Silva Cacao, in which we believe it’s added touch to show how much we pride ourselves on sourcing from reputable suppliers. To reduce carbon footprint, we use British beet sugar along with our British farmed milk powder.

Our Story

Bath Chocolate Ltd founder, Stephen Tolputt, has been a Chef for 20 years, working at a number of prestigious hotels and restaurants such as Cliveden House Hotel, the Bear at Woodstock, the Three Ways House Hotel (home of the Pudding Club) before joining the hospitality team at Bath University in 2010. Steve is supported by manager Charlotte Davis who trained at the City of Bath College, studying professional cookery levels 1-3 alongside an extra qualification ‘ABC Pastry’. Charlotte has 9 years of hospitality experience – front and back of house – and before joining the Bath Chocolate Team was also part of the Bath University hospitality team.

Why don’t you come down and visit our chocolate shop and see for your own eyes!

Our Process

Our chocolate process starts by hand-sorting the cocoa beans. They are then lightly roasted before we crack the shells to release the cocoa nibs (a process called cracking and winnowing). The nibs are then ground between a pair of stone wheels for 48 hours (a process called melanging and conching). Doing this for 48 hours would not be economic for industrially-produced chocolate, but has a profound effect on the flavour – driving out the bitterness often found in dark chocolate, and revealing the subtle fruity flavours unique to each region. To finish our exquisite chocolate, it’s put in a tempering machine to give it the shine and ‘snap’ before being moulded in our moulds.

Our Story

Bath Chocolate Ltd founder, Stephen Tolputt, has been a Chef for 20 years, working at a number of prestigious hotels and restaurants such as Cliveden House Hotel, the Bear at Woodstock, the Three Ways House Hotel (home of the Pudding Club) before joining the hospitality team at Bath University in 2010. Steve is supported by manager Charlotte Davis who trained at the City of Bath College, studying professional cookery levels 1-3 alongside an extra qualification ‘ABC Pastry’. Charlotte has 9 years of hospitality experience – front and back of house – and before joining the Bath Chocolate
Team was also part of the Bath University hospitality team.

Why don’t you come down and visit our chocolate shop and see for your own eyes!

Our Process

Our chocolate process starts by hand-sorting the cocoa beans. They are then lightly roasted before we crack the shells to release the cocoa nibs (a process called cracking and winnowing). The nibs are then ground between a pair of stone wheels for 48 hours (a process called melanging and conching). Doing this for 48 hours would not be economic for industrially-produced chocolate, but has a profound effect on the flavour – driving out the bitterness often found in dark chocolate, and revealing the subtle fruity flavours unique to each region. To finish our exquisite chocolate, it’s put in a tempering machine to give it the shine and ‘snap’ before being moulded in our moulds.