Speciality-Food-Magazine-JanuaryFebruary2025

challenges the food sector faces today – including food waste, as the range is flavoured using ingredients that would otherwise would have gone to waste such as hotel buffet croissants fromThe Watergate Bay Hotel, coffee grounds fromMonmouth Coffee and fruit fromNatoora. “Our process begins with sourcing rare, flavourful cacao varieties, often from agroforestry systems that support biodiversity,” begins Mike Longman, founder. “The current global chocolate industry faces critical issues: unsustainable farming practices, deforestation, exploitative labour conditions, and environmental degradation. Adopting ethical and sustainable practices isn’t just about doing the right thing – it’s about safeguarding the future of cacao farming and the planet.” Bringing eco options to life Norfolk-based chocolate makers Gnaw demonstrate that high quality, sustainably-produced chocolate products can be as fun as they are delicious and good for the planet. “The founders of Gnaw built the company in 2011 on the premise of there being one planet and it being incumbent on all of us to leave it in a better shape for our kids,” says managing director Mike Navarro. “Our factory is solar-powered and we’re converting that energy into making fantastic quality chocolate – and that’s where our flavour profiles and everything we’re trying ingredients and only use the finest organic, natural products in our delicious treats. Our ingredients lists are short and easy to understand because we don’t use any artificial flavourings, preservatives or colours,” says Louise Collins, marketing co- ordinator. “We put respect and kindness at the heart of everything we do and build relationships with our suppliers and customers founded on trust and cooperation. Every day, with every chocolate truffle we make, we show that it’s possible to create absolutely mouth-watering, delicious treats without the need for animal-derived ingredients such as dairy. There are lots of benefits to vegan production, both environmentally and in terms of animal welfare.” More and more consumers are reading labels, checking ingredients and wanting to understand the health and environmental benefits of what they are eating, explains Louise. “This is especially true for consumers shopping in independent retailers; these shoppers are already making a conscious decision to shop with care, so they’re more likely to want to know the story behind their food or to choose products that are locally produced or organic or with other noteworthy characteristics.” Meanwhile, bean-to-bar chocolatier based in Cornwall, Chocolarder, is bringing together the worlds of slow-crafted chocolate and food waste to provide vibrant bars that highlight the greatest specialityfoodmagazine.com 27 STOCK CHECK RUSSELL & ATWELL DIRTY BLONDE Fresh truffles combining a crisp white shell with a creamy milk chocolate centre. russellandatwell.com FATSO SWEET TART Ethically-sourced dark chocolate with sweet cherry and almond inclusions. sofatso.com FLOWER & WHITE CHOCOLATE CRUNCH MERINGUE BAR Decadent chocolate meringue bar smothered in plain chocolate. f lowerandwhite.co.uk FIRETREE SOLOMAN ISLANDS, MAKIRA ISLAND, 75% Cocoa grown in the rich volcanic soil of the Solomons give this bar notes of grapefruit, raisin and caramel. firetreechocolate.co.uk to do to bring it to life comes into play.” Withmodern flavours such as Raspberry Mojito and New York Cheesecake in the vibrant (and freshly rebranded) bars, and the likes of Creme Brulee Hot Chocolate Soft Centre Hot Chocolate Spoon in the non-bar range, play is a key word here. Gnaw’s ethics might be serious, but their imagination makes the range anything but dull with indulgently nostalgic flavours transporting chocolate fans back to their childhoods. Sustainability is thoroughly embedded in the Gnaw range and this is instantly recognisable in their packaging, which proudly states it is compostable plus is made using vegetable inks. 70% of the business’s energy comes from its solar panelled roof, whichmeans that production is somewhat seasonal as production slows during the darker months. “Ultimately we’re trying to draw less power from the grid,” says Mike. While ‘transparency’ is a bit of a buzzword in 2025, Gnawmakes a point of being genuinely, verifiably traceable: “We can tell you which farmers grew each bag of cocoa we use,” says Mike, an all-too-rare occurrence in today’s chocolate marketplace. With a number of chocolate makers passionate about producing ranges that are better for people and planet, there are plenty of quality options for Speciality Food readers to tuck into and for their customers to relish.