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Our Chocolates
 
Suitable for Vegans or the Dairy Product allergic 
2008
Our annual Milk Chocolate is filled with a light praline, made with crunchy nut pieces
Advocaat
Fresh Cream, flavoured with the eponymous alcohol, fills this Plain chocolate.
 
'@' 
A Milk chocolate, filled with a creamy Vanilla mixture.
Aztec
Filled with a bitter chocolate mousse, flavoured with Brandy this is a plain chocolate. 
Africaine
Fresh marzipan and a whole Almond, dipped in Milk Chocolate.
   
Ananas
Plain Chocolate filled with Pineapple pieces soaked in kirsch.
    
Cerisettes
A whole Cherry, steeped in Kirsch, then dipped in Plain chocolate. Mind the Stone!!
Cinnamon
A White chocolate mould, filled with a chocolate mousse, strongly flavoured with Cinnamon.
 
Colchester
White Chocolate filled with creamy, light Hazelnut praline.
 
Cuvet
A cup of Plain Chocolate, filled with soft Gianduja, topped with a Hazelnut.
Clover
A really rich caramel, flovoured with
coffee and Tia Maria in a
Milk chocolate mould
  "D". Our range of "No added Sugar" Chocolates, suitable for Diabetics.
There are 6 flavours: Coffee, Strawberry, Cinnamon, Orange, Hazelnut Praline
and Mint.
 
Dipped Ginger
Pieces of the best Stem Ginger, dipped in Plain chocolate
  Fruit de Mer
Praline filled White& Milk Sea shapes
Ginger
Milk Chocolate, with a light creamy filling and pieces of Stem Ginger.
Grenoble
The best Almond marzipan, with a whole Walnut on top, dipped in Plain chocolate, then topped with gold leaf.
Honey
Milk Chocolate, filled with runny Honey.
Java
Fresh cream, flavoured with Coffee in a White chocolate mould.
Janet
A milk chocolate, marbled with plain and filled with a rich marc de Champagne caramel.
Joanna
A milk chocolate, filled with a delightful Strawberry filling
Juliette 
A Mlik Chocolate, filled with a smooth hazelnut praline
Kate
Fresh Cream, flavoured with Grand Marnier, fills this White Chocolate
Liqueur
One of a selection of liquers, filled into a sugar crust and dipped in Plain Chocolate.
 
Madeleine
A rich butterscotch and caramel centre in a Milk chocolate mould.

Margriet
The best Marzipan in a Plain and Milk chocolate mould.
 
M is for mint
Plain chocolate, filled with a creamy Mint and Almond mix

Mokka
Plain Chocolate, filled with a Coffee flavoured mousse

Mushrooms
White and Milk chocolate, filled with Hazelnut praline. Just like the real one!

Manon Vanille
Fresh cream, flavoured with a hint of alcohol, covered in White chocolate.

Orangettes
Pieces of candied orange peel, dipped in Plain chocolate
  Pharoah
A delightfully light and creamy praline fills this Plain chocolate
 
Ribbi
Milk chocolate, filled with chocolate mousse and raisins, soaked in Rum.
  Rina
White chocolate, filled with a soft filling of crushed Pistachio nuts 
Romeo
Fresh Cream, flavoured with Grand Marnier, fill this Plain Chocolate.
Rose Cream
The English made Plain Chocolate, filled with Rose flavoured fondant. 
Studentenhaver
Discs of White or Plain chocolate, topped with Nuts and dried fruit.
Teje
Fresh Cream, flavoured with Whisky, fills this Milk chocolate.

Venus
White chocolate, filled with a tangy Lemon Mousse
Violet Cream
The English made Plain Chocolate filled with Violet flavoured fondant.

Williams 
Buttercream, flavoured with the famous Pear Liqueur, fills this Milk Chocolate
 Zerma
Crispy praline base, topped with a Grand Marnier flavoured filling, dipped in White Chocolate.
Pyramid
Plain chocolate, filled with a creamy orange mousse.
 
Zebra
Orange flavoured chocolate mousse in a White mould, hand decorated with Milk chocolate. 

We also keep a range of English Fresh Cream Truffles
Marc de Champagne, Caramel,
Richly Plain, Peach Bellini, Vanilla and Strawberry and Champagne.

       
 
 

Ingredients:

Our Chocolates are made in Belgium and in England. Both makers are traditional Chocolatiers, still doing a lot of work by hand. You will see that many Chocolates are in two colours of chocolate, a process done by hand.

We do not use any artificial Stabilisers, Emulsifiers, Preservatives or Colours. Many are made with Fresh Cream. For this reason, our Chocolates must be kept in at between 15 - 18 C, in a dry atmosphere out of the sunlight. They are best eaten within 10 days of purchase (if you can keep them that long!) but try not to keep them in a fridge unless it gets really hot, over 22C. Refrigeration is too cold, spoils the flavour and texture and they tend to sweat when taken out. A cool room is always best. If you are travelling by air, pack your Chocolates in your luggage, rather than taking them in hand. The Cabin is frequently too hot.

We do not use any of the extenders which are so common these days - things like Vegetable Oil and Flour. You will soon notice that our Chocolates have a fine, light, sometimes very rich, but always definite, flavour.

A side benefit of our quality policy is that all our Chocolates are suitable for Vegetarians and those on Gluten Free diets. Some - marked with a "V" - are suitable for Vegans or the Dairy Product allergic.

Of course, we use Nuts extensively, so those who suffer from Nut Allergy should avoid all those described as containing whole nuts and, of course, all Praline, which has Hazelnut as it's major ingredient. We are told that, as there are, quite obviously, nuts on the premises, traces may be evident in all our Chocolates!!! You have been warned!

We also have a special range of Chocolates made without added sugar, using Malitol: These are suitable for Diabetics.

We must also add a general disclaimer: As we have, both on our pemises and in the manufacturers', all the ingredients for a wide range of tastes and textures of finished Chocolates and also the neccessary cleansers, there may be traces of everything in everything. We know that this is of no help to you whatsoever, but it is neccessary information for you, we are told by the powers that be!