The type of chocolate we use varies from product to product. Each flavour calls for a different type of chocolate to match. For our delicately flavoured chocolate ganache (the centres for our chocolate truffles) we use Origin Chocolates directly from Java, Madagascar, Tanzania and other countries. These are of the highest quality and their flavour comes directly from the ground where the cocoa tree has grown and from the environment. They also have high cocoa content - typically from 65% - 85% cocoa solids.
We also use good quality Milk German Chocolate with 33% cocoa solids (beautifully rounded and nicely milky) and white German Chocolate with 27% cocoa solids, which has a well balanced finish - not too sweet, just right!
But no matter what type of chocolate we use, it's always professional coverture and we don't add any sugar, vegetable fat, gluten or anything else that shouldn't be in the chocolate. Because all our chocolate contains pure cocoa butter, it's suitable for vegetarian diets and our dark chocolate is also vegan. All our chocolate is naturally gluten free, but since we work in a kitchen where we also use ingredients with gluten, we can't, unfortunately guarantee cross-contamination.
I also love to experiment with colour, as you can see, contemporary chocolate can be very colourful and sparkly!