Welcome
Thank you for visiting the site of one of Scotland's newest bean to bar chocolate makers. Our aim is to buy quality beans from around the world that will introduce people to the world of what we would call real chocolate. Our chocolate is made in small batches using table top melangers giving enough time to remove the volatile bitter compounds and create a smooth flavoursome chocolate. Maintaining a high level of cocoa mass and checking the refining process we can determine when each batch is ready.
Our range is expanding and we currently do 3 dark bars with a minimum 70% cocoa, 3 milk bars with a minimum of 50% cocoa and 2 white bars with a minimum of 43% cocoa. The cocoa butter in our white chocolate is non-deodorised to retain the full fine flavour of the beans. We hope to expand with a higher cocoa chocolate coming in 2024. We aim to stick to the basic formula for chocolate of cocoa, sugar and milk powder (no milk powder in our dark chocolate) but may occasionally use lecithin to help stabilise and bind the ingredients but we will only use sunflower lecithin.
In our first year we submitted 4 entries to the Academy of Chocolate Annual Awards and proud to come away with a silver, 2 bronze and a commendation. Hopefully if the professional judges enjoyed my chocolate it will also be a hit with you.
Please visit our shop to see what bars we currently have in stock or go to our blog to find out more about us and read about our awards.
about
McPherson Chocolatier
After several years making chocolate bars and truffles I am now moving into Bean to Bar. I first looked at making my own chocolate many, many years ago when making sweets for Christmas at home but sourcing ingredients and the know how was very difficult as the internet was not available. We hope you find the wait worthwhile.
The beans are all ethically sourced from different countries around the world to give you a wider choice of flavour profiles. We will try where possible to source these beans from companies that are transparent in their pricing to ensure a good deal for the farmer. As we are only starting out it is impossible to deal directly with the cacoa farms but we aim to source our beans from specialist traders who do.
My training has been predominately carried out near to my home under the tutelage of some of the best chocolatiers based in Scotland, primarily Ruth Hinks and Olivier Nicod.
“There is nothing better than a friend,
unless it is a friend with chocolate.”
- Linda Grayson -