Charlotte Flower

I have been making wild flavoured chocolates here in my workshop on the south side of Loch Tay for almost 20 years. Over this time, I have learned about both chocolate and foraging, and now that I have hung up my moulding trays and no longer making bars and bon bons, I have time to share what I have learned.

Istarted Charlotte Flower Chocolates to explore whether wild flavours would work with chocolate, and to follow the seasonal cycle of flavours available. Over this time I have used an incredible range of leaves, flowers, seeds, shoots, sea weeds, and fungi in this journey. Over this same time there has been a revolution in chocolate making in the UK and more widely, with the development of a craft chocolate movement, and it has been such a privelege to be able to use the chocolates these many talented makers produce.

I have learned so much about flavour, food processing, cocoa and chocolate making, and it would be my pleasure to share this.