About The Chocolate Society
At The Chocolate Society, we seek to explore a world of wonderful fine chocolate possibilities. We want to showcase chocolate as good as it can possibly be as fresh and skilfully handmade, with imaginative flavours that will surprise and delight you. We create truffles, pralines, caramels and bon bons with dazzling yet nuanced flavours and sublime textures. And our lightness of touch is reflected in delicate finishes and fine decoration.
The Chocolate Society crafts fine fresh chocolates from their professional chocolate kitchen in rural Somerset. Alasdair Garnsworthy is the innovative head chocolatier. He reinvented the company when he discovered a talent for chocolate creativity that would not be kept under wraps.
In origin, The Chocolate Society was established in 1991 by 3 fine chocolate enthusiasts. The first 20 years of its life was dedicated to moving people's ideas and expectations for chocolate beyond the low-grade commodity confection we first meet as children, towards the fabulous diversity of high-end chocolate.
During this time, The Chocolate Society produced artisan fresh chocolate truffles, caramels and chocolate bars in Yorkshire. They generated an enthusiastic following through 3 London Stores and a national wholesale customer base.
However, The Chocolate Society was set on a new path when sold to new owners in 2007. And it experienced a swift decline in fortunes when the financial crisis hit home in the UK economy. When Alasdair and his brother acquired The Chocolate Society in 2010, administrators had already closed the factory and sold off the equipment. The Garnsworthy brothers acquired the intangible business assets leftover from the sad dissolution of the business.
Alasdair threw himself into the task of resurrecting The Chocolate Society, and it soon became clear that he had a true affinity for the product. Alasdair realised that the only way to achieve the quality he aspired to, was to get stuck in himself and turn his hand to the fine arts of a chocolatier.
Since then, Alasdair has not looked back. With expert training and support of Valrhona, he quickly developed his skills and his own set of exacting standards. Alasdair's appetite to understand ever more in chocolatiering is never sated. He is always experimenting with new techniques and has an imaginative approach to new tastes and flavours. This perfectionism and creativity has led to an impressive array of both British and international chocolate awards.
The Chocolate Society has thus been reborn with a sincere commitment to quality and flavour; a solid foundation from which our business is set to grow. We are located in rolling Somerset countryside, and this beautiful setting always gives us fresh perspective. But the desire to share our passion for exquisite, fresh chocolate, knows no bounds.