#BehindTheBar - That’s A Wrap
After our chocolate has matured, we are ready to temper, mould and wrap the finished bars. In our final instalment of #BehindTheBar we discuss: What tempering chocolate is. Why the...
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Sheffield’s Bullion craft chocolate company makes sweet deal with the Lake District’s Grasmere Gingerbread®
IN its first-ever food collaboration, Bullion has produced a new milk chocolate bar incorporating crumbs of Grasmere Gingerbread®. “It’s a melt-in-the-mouth match made in heaven,” said 31-year-old Bullionfounder Max Scotford....
#BehindTheBar: The Daily Grind
We’re back with our blog series, in this week’s post we will be covering: What grinding and conching is, and how these processes were first discovered. The different types of...
#BehindTheBar - Breaking it Down
Now that we’ve shared how we source, sort and roast our beans, the next step is breaking and winnowing. We’ll take an in depth look at the following in this...
#BehindTheBar - Only the Best Will Do
Once the beans have arrived at our factory in Sheffield, the process continues. In this second installment of #BehindTheBar, we will be exploring: The importance of sorting our beans effectively...