Made using the finest Colombian ‘fino de aroma’ or ‘fine flavour cocoa’ beans from the Trinitario and Criollo trees, our hot chocolate has been renowned the world over for centuries. In the 19th century we hand-ground our hot chocolate in Piccadilly and were known as the ‘original preparers of the improved cocoa paste and chocolate powder’.

The ‘crackle’ design of our current hot chocolate tins are based upon the original cocoa paste earthenware pot design from the 1860s. To ensure that our hot chocolates are perfectly rich and flavourful, our cocoa is combined with natural cocoa butter, which absorbs the flavours during the conching process.