Chocolate Society Information

The Chocolate Society was formed in 1991, by three dedicated enthusiasts. One of the first priorities of the Society is to draw attention to the difference between the complex delicacy of what the worlds greatest cooks and gourmets recognise as chocolate, and the low grade, daily confection consumed by the ton.

Fine chocolate, painstakingly produced from natural ingredients, is every bit as sophisticated as a great claret or single malt whisky. Each variety has its own distinctive character, aroma and flavour. Just like coffee, varying the origin, type and blend of cocoa bean opens an endless range of subtlety to the palate.

The principle ingredients of commercial chocolate bars and bonbons are not cocoa, (on average 20% by volume), but sugar, saturated vegetable fat and powdered milk. These dietary villains are responsible for chocolate's undeserved reputation as a fattening, tooth-decaying, addictive indulgence. True chocolate is a far purer, healthier product. A single square of Guanaja Noir (made by French manufacturers Valrhona, near Lyon), for example, contains 70% cocoa solids, but only a tenth of the sugar of the typical so-called chocolate bar.

Now nearly 20 years after we launched, we are as commited as ever to selling some of the finest chocolate in the world. As times change, the direction of the company has had to adapt and evolve and in the coming months we are excited to launch a new chapter in our history when we launch a brand new online store. We have listened to feedback from members and customers alike and believe the new website will be a considerable improvement on our past online stores.