How We Make Our Handmade English Chocolates

Every Bite Tells A Delicious Story

For more than 40 years, our master chocolatiers have been creating superb confectionery for Fortnum & Mason. Our chocolates are handcrafted in Brighton from the most exceptional ingredients, using time-honoured, traditional techniques.
The process of making chocolate by hand is truly fascinating to behold, so allow us to guide you through how we create our melt-in-the-mouth range.
Hampson Woods
Our fragrant Rose & Violet Creams.
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The Ingredients

The word 'chocolate' can strike fear into the waistlines of many, due to mass produced chocolate with a rather high fat content. Whilst chocolate should be enjoyed in moderation, the right ingredients can make all the difference. Chocolate with at least 70 percent cacao (or cocoa, which is cacao in its roasted form) has many health benefits, including being a source of antioxidants and can help to improve blood pressure - when eaten in moderate quantities.

Our handmade chocolates are crafted from only the finest of ingredients, which include slow-melted milk and dark chocolate, with a high percentage of cocoa, naturally sourced oils for flavour and clusters of delicious fruits and nuts.

Tempering The Chocolate

The process of tempering chocolate is a wonder to observe. Imagine our chocolatiers surrounded by vats of liquid chocolate, manipulating, blending and hand moulding it into something delicious. Watching them work is akin to sitting in a sculptor’s studio.

Tempering involves melting bars of chocolate in small batches overnight at 40 degrees, a very slow melting process and one we believe adds to the flavour. Following this, the chocolate is conditioned by lowering its temperature to 20 degrees, to give it that satisfying 'snap' sound, then it is built up to 32 degrees to give it a glossy shine.

To create the individual chocolates for our boxes, liquid chocolate is tempered by hand. This hand-tempering process is a true art form, as it involves no machinery or thermometers. It is simply a case of practice makes perfect, harnessing the senses of touch and sight to master the skilful technique.

Hampson Woods
Tempering chocolate by hand.

Moulding And Enrobing

The moulds we use for our chocolates reflect the time honoured techniques used to make them, as they are traditional shapes that originate from the 1920s.

To create our impressive range of chocolates, starch moulds are used to create a shape which is then filled with a fondant cream filling. After the fondant mixture has set and cooled for an hour, it is then ready to be enrobed with layers of chocolate. The enrobing machine we use is the same machine we’ve used for decades; it’s a treasured family heirloom. When enrobing our chocolates, a layer is added to the bottom first to give a thick base, and then a second layer is added to the top, sealing the chocolates delicious centres.

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Beautifully Packaged

Developed by leading London design house, Design Bridge, and featuring a collaboration with renowned Glasgow-based wallpaper artists Timorous Beasties, we created our chocolate boxes to be as pleasing as the chocolates themselves.

Each of our boxes feature bespoke, individual illustrations by Timorous Beasties, which are reflective of the flora or fauna of the particular chocolates inside. So, while the design for our ever popular Rose & Violet Creams features a deep red rose, the Nut Selection box shows a mischievous squirrel.

Our beautiful range of chocolate boxes make the perfect gifts and are available both in-store and online.

Shop Chocolate Boxes