On a trip to Grenada earlier this year I met a guy named Dom who was on the trip for the Grenada Chocolate Festival and who was making his own fine bean to bar chocolate at home in his kitchen. A little eccentric perhaps making your own chocolate at home in your kitchen but Dom had aspirations of opening a small shop in London and making his own chocolate.
Well towards the end of 2015 that dream came true and Damson Chocolate opened for business.
There are always trials and tribulations working with any fresh ingredient and chocolate is no different but when it works it really works.
Damson Chocolate, held a grand opening which I was honored to attend where we got to sample the chocolates.
Also available to buy are chocolates from 'Cocoa Runners' chocolate, chocolate from all over the wold represented and in different percentages which makes it sure to please the most discerning palate and the everyday chocolate lover as well.
My two favourites were the creamy Whiskey & Cream an almost white chocolate aged in whisky barrels - creamy and almost like that well known Irish whisky and cream drink we seem to get through gallons of
as well as the Nicaraguan 70% with it's definite 'bite', sharp taste and lovely aftertaste as it melts slowly in your mouth.
Damson Chocolate's Ecuador dark 70% won bronze medals at the 2015 Academy of Chocolate Awards.
The back of the shop is a bit 'Heath Robinson' (if you are old enough to know what I mean) but what difference does it make if the job gets done!
And up to the minute small scale equipment,
As well as selling Damson Chocolate home brand there is also a range of specialty chocolate from around the world available - some of the most attractive wrappers hiding equally as exotic chocolates.
The future holds chocolate making classes and tasting events.
The shop is open most days from 11:00-17:00 but if you are making a special trip it is best to contact them through the
website first. You can also order online if you are not able to get to the shop.
You can follow Damson Chocolate on
Twitter,
Facebook and
Instagram as well as signing up for a free newsletter on the website.
All opinions and photographs are my own. I was not required to write a review.
