These cocoa beans are grown by more than 350 organic smallholder farmers in the Maya Mountain region, where cacao is intercropped with banana, coconut, mango and other fruit trees as part of a diverse agroforestry system.
Made with cocoa sourced from the world’s top 5% of harvests, this 70% dark chocolate is designed to highlight the natural flavour of the beans and their origin, allowing the characteristics of each variety to come through clearly.
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Deanna Tilston founded Tosier Chocolate in 2016 and launched the Tosier Chocolatemaker brand at the Aldeburgh Food & Drink Festival in Suffolk in 2017.
After several years living in Europe and exploring a wide range of fine chocolate, she developed a strong interest in flavour and craft chocolate-making, which led her to train in bean-to-bar production.
With a background as a hands-on maker, she went on to develop her skills through experimentation, study with Ecole Chocolat, and practical training at Cocoatown in Atlanta with industry experts Chloe Doutre-Roussel and Marie Fernanda Di Giacobbe.
What started in a basement workshop has since grown into a small-scale chocolate factory, moving through several spaces over time, including a Portakabin and a converted dairy, while maintaining a focus on quality and flavour. Tosier is now a family-run business, with her husband Jonathan managing sales and marketing and her son Émile working in production after training as a chef. The team produces a range of award-winning chocolates, including bean-to-bar chocolate bars, dragées, pralines and Freddy Rocks.
Deanna continues to oversee production and is focused on craft methods, traceability and ethical sourcing, working with supply chains that aim to ensure fair pricing and long-term support for cocoa farmers.
Nutrition Information per 100g:
Energy 2284kJ/549kcal
Total Fat 36.4g
– Saturated 25.6g
Carbohydrates 43g
– Sugar 28.9g
Protein 8.2g
Refer to ‘Additional Information’ for allergens
cocoa beans, unrefined cane sugar, cocoa butter
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