Manchester’s first bean to bar chocolate maker, Dormouse Chocolates, started producing its very first batches in Isobel’s home kitchen in December 2014. Isobel Carse started her craft chocolate journey as a professional chocolatier with a budding drive to make bean to bar chocolate. Inevitably, Dormouse Chocolates outgrew its small kitchen space, and moved its operations to its own small-scale chocolate factory.
Dormouse Chocolates has earned itself a well deserved reputation for producing both experimental and limited edition bars, including the renowned Toasted White bar and the Experimental Harvest bars, with the latter demonstrating the difference the colour of the cocoa pod makes to chocolate, predominantly in terms of flavour, despite the beans found within those pods coming from the same harvest. To those lucky enough to try these experimental harvest bars, Red Pod and Yellow Pod, the difference in flavours was a sensation. And favourites, at the Cocoa Runners’ Craft Chocolate Takeover at Canopy Market 2018, were undoubtedly made.
Dormouse has created a rich toasted white chocolate using Madagascan cocoa butter. To create this particular bar, Dormouse has toasted the milk powder to give the chocolate an extra caramelised flavour.
The dark blonde bar has a soft, fudgy texture. We noted plenty of sweet caramel, and touches of muscovado and malt. This bar is undoubtedly a sweet treat with a sophisticated caramac-like quality.