We have a new range Christmas 2017

Bean to bar World Chocolate Truffles & Pralines

Buy from our online shop

 

 

Welcome to Cacoa Elora

 

Cacoa Elora produces craft chocolate (bean to bar), filled chocolates truffles and pralines, and a range of world chocolate bars to give you the opportunity of tasting chocolate from around the world.

 

We are based on the edge of the Peak District in Derbyshire and focus on trying to give our customers something unique which also shows off the irigins of each chocolate. We are a home based producer and sell through a range of artisan markets, food and drink festivals, online and through a small number of exclusive outlets.

 

We also offer a service for corporate events, weddings and other celebrations when we can produce bespoke chocolates just for you and your friends, family or colleagues. 

 

 

 

 

Our Bean to Bar Chcolate is made from beans or nibs roasted by us. The ground nibs, unrefined sugar or panela, and a touch of cocoa butter and vanila extract are all that are needed to make our dark chocolate. We use beans from across the world to bring you the wonderful different flavours of chocolate. We currently have beans from Colombia, Ecuador, Grenada, Madagascar, Papua New Guinea, Guatemala, Costa Rica and the Phillipines.

We regularly update our range of filled chocolates, truffles and pralines and offer a range of less usual flavours in stunning Belgian dark, milk and white chocolate. 

 

At Christmas time we also do special seasonal boxes - with special boxes of nut pralies, malt whiskies, gingers, marzipans and special choc shots for thos special hot chocolates.

Our Bean to Bar chocolate was featured at the Bean to bar Britain Pop Up Shop in London during Chocolate Week 2017. This photo shows the map of Bean to Bar Makers in the Uk. Our bar has a pink and white patterned wrapper. This was our Cocsta Rica Milk Chocolate. You can spot us just below our neighbours Dormouse Chocolate and Bullion Chocolate. We also had three other chocolates available including our Grenadian with its srong hints of blackcurrants and Cassis; our dark Ecuador and our Caramelised White Colombia chocolate.

 

 

 

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