How We Make Our Handmade English Chocolates
We've had a long history with chocolate here at Fortnum's - and anyone who has visited us in Piccadilly will be familiar with our sweeping chocolate counter on the Ground Floor, as well as shelves upon shelves of chocolate treats to satisfy every kind of sweet tooth.
Our chocolate range continues to expand to quite the mouthwatering scale. And today, our Handmade English Chocolates are exactly what they say on the tin... or selection box. Expertly made by hand here in England. Brighton, to be exact, where the chocolatiers at Audrey's use the most exceptional ingredients to create stunning chocolate, alongside time-honoured, traditional techniques.
But how exactly is this exquisite chocolate made? The process is truly fascinating to behold, so allow us to guide you through how we create our melt-in-the-mouth selection.
The Ingredients
The word 'chocolate' can strike fear into the waistlines of many, due to mass-produced chocolate with rather high-fat content. Whilst chocolate should be enjoyed in moderation, the right ingredients can make all the difference. Chocolate with at least 70 per cent 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.
The exquisite chocolates you’ll find in our selection boxes are made by Audrey’s, expert chocolatiers with whom we’ve been working for almost 100 years. Based in a townhouse in Brighton & Hove, each of their chocolates is handmade using traditional methods and is crafted from Valrhona chocolate. Valrhona is a French chocolatier known not only for its exceptional quality but also for its industry-leading sustainability practices. Each bean used to make its chocolate is 100% traceable back to its source, allowing them to ensure transparency, fair working conditions, and respect for the environment at every step. By choosing Valrhona, Audrey's - and Fortnum's - are choosing a chocolate that’s better for people and planet alike.
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.
Moulding & 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.
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 features 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 Chocolate Nut Selection box shows a mischievous squirrel.
Inspiration
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