Fanatical about quality, Dom Ramsey of Damson Chocolate, founded his chocolate company in 2015.
Using only the best ingredients making craft chocolate in his North London flat, his Madagascar 70% and Ecuador 70% bars both became award winners at the prestigious Academy of Chocolate Awards.
First starting a blog in 2006, writing about chocolate, his natural next step was to make chocolate. Putting his knowledge to good use.
Sourcing cocoa beans from around the world, Dom sorts them by hand to remove imperfect beans and other rubbish. Then he gently roasts them, developing the flavour notes unique to these beans.
The cocoa beans are then cracked open and the shells removed, revealing the cocoa nibs, which are then ground down to a liquid with unrefined sugar (and sometimes milk powder) for 24-48 hours.
The resulting liquid chocolate is poured into blocks and aged like a fine wine for 2-4 weeks. Developing the flavour further.
And lastly comes tempering, where the chocolate blocks are heated and cooled and re-poured into 50 gram chocolate bar moulds. Making delicious award winning chocolate for you to discover.
Will you find one in your discovery box next month?