chocolate making


How to Temper Chocolate | Friars

How to temper chocolate is not about making your favourite box of confectionery angry as you probably already know. No, to temper is a very necessary process undertaken in the manufacturing of our chocolate. More widely known for it’s use in metal working, most of us will have heard of tempered steel, tempering is an important part of the product making cycle. Essentially to temper something is to bring it to a workable state and in the case of chocolate the tempering is the final part of the process. Because... Read More


Committed to Making our Vegan Chocolates Soya Free | Friars Vegan Chocolate

At Friars, when it comes to looking at chocolate for people with special diets, we’re always researching pioneering techniques to help to ensure our chocolate treats are more accessible to more people. Starting with our Kakoa Vegan Chocolate collections (previously called Vegan Chocolatier) we’ve improved and enhanced recipes to ensure our products are better for you, and better for the planet. That’s why we’re one of the first chocolate manufacturers to create ‘soya free’ chocolates that have been designed for people on soya free diets. Moreover, by swapping out soya... Read More


How We Make Our Chocolates

Not all chocolates are born equal. As with all fine food it begins with the raw material, in our case – the cocoa. We import the finest Belgian chocolate; this may cost more but it is worth it as it makes a superior chocolate. The kind of chocolate that connects beautifully with your senses, where you savour every bite. We have an idea, that’s how it starts. The spark may be a delicious meal or cocktail, sometimes that is all it needs. Our master chocolatier will then start experimenting with... Read More