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About Us

  1. What is Shokoladi Malvern

Shokoladi is a Georgian word for chocolates.

I am originally from Georgia, where I lived in a small town called Signagi, which has beautiful views on the Caucasus mountains and the Alazani Valley.

Now, I live in Malvern, I love Malvern, its hills, fresh air and the people who are always very friendly.

A friend of mine commented once, that Malvern is known for its clear waters, fresh hills air and now (hopefully) it will get known for its good Chocolate too – well, who knows!

That’s why the name Shokoladi Malvern.

Why We Started

I am a real chocoholic!

I love dark chocolate. Dark chocolate tastes of real cacao beans. Most shop bought chocolates contain mostly sugar, very little cacao, and have a long list of ingredients of very unnecessary additives.
Real chocolate is full of antioxidants, iron, magnesium and in fact, it is good for you.

This is what I wanted to create with my chocolate. Chocolate that is good, free from additives and at the same time, truly delicious.

Shokoladi Malvern doesn’t contain soya lecthins, it’s made smooth by organic cacao butter, unlike the shop bought chocolates.

What We Make

Shokoladi Malvern makes (mainly) dark chocolate from the finest fair trade and organic cacao beans and nibs.

Our chocolate is gluten, dairy, soya, palm oil and refined sugar free!

Shokoladi uses as much health boosting ingredients as possible (seeds, nuts, freeze dried fruit, buckwheat  etc) it has little, unrefined organic sugar in the chocolate itself, and the nut pralines are made with home made nut butters, caramelised raw sugar and maple syrup/ or agave.

We focus on quality, not quantity with our chocolates, choosing to make less batches of chocolate each week so that each order is made to the highest standard with a personalized approach. This does mean we have less stock on hand so you know it will be the freshest chocolate possible.

Why We Are Different

There are not many chocolate makers in the world. There are many chocolatiers, who make chocolate from bought chocolate and make them into truffles, bars etc, but they do not make their actual chocolate.

Chocolate making is hard work, and that is why, you will find more bean to bar chocolates in a shop or online, but not bean to bonbons / box. It is easier to make bars, than individual small, filled chocolates. We make our own chocolate, nut butters, bars, filled bars and individual bon bons (pralines and vegan ganaches).

We do offer craft chocolate and it is completely different from what you can buy in shops. It’s pure, melts slowly on your tongue and doesn’t leave the waxy feel in your mouth.
If you would like to order, please place an order by Sunday and your chocolates will be made and despatched on Tuesday or Wednesday.

Our Process

It takes a minimum 4 weeks to make chocolate from Cacao beans.

Cacao beans get roasted, then cracked, then winnowed, then they end up in a stone grinder and after 72 hrs or so, smooth dark chocolate is ready. Chocolate then gets aged for a minimum of 3 weeks, and then it gets used in bars or individual bon bons.

On Monday, Tuesday and Wednesday each week this stone ground chocolate is used to make our products and then our products get packed and sent out, or taken to the shops.

No heavy machines are used. Whatever can be made by hand is made by hand and for transport – I use my Micro Scooter (not electric) to send out our chocolates, rather than a car.