Meet The Team
Say hello to the Chocolarder team, our dedicated crew of chocolate making champions,
who bring our bean-to-bar dreams to life.
Mike, Founder
It’s been an incredible journey since I started the business back in 2012, right from my kitchen. For me, the biggest joy over the years has been exploring the nuances of cocoa bean processing and delving into the art of chocolate making. I’m incredibly proud of everything we’ve achieved in the decade-plus since we started, and I’m even more excited about what the future holds. When I’m not busy making chocolate, I like to indulge my passion for cooking. In fact, I was a chef before starting Chocolarder, and I’ve recently been getting back into it as a hobby.
Chocolarder Favourite: Dark Chocolate Almonds (or, the special things we’re developing – but that’s a secret for now)
Becca, Office Team
There isn’t much I’m not involved with, especially now we’re in our big Falmouth factory and continuing to grow. But I love knowing that what we do here is helping to make noise in the world of chocolate. We take pride in sticking to our principles and doing right by the people who matter, with zero compromise. What’s even better is that we get to do it all while living in beautiful Cornwall! Outside of work, I’m passionate about food, my tiny cottage is practically overflowing with cookbooks.
Chocolarder Favourite: It depends on the time of year. I love the Easter eggs, but from our bars it’s got to be the Kuapa Kokoo 65% Milk.
James, Production Team
I manage production here at Chocolarder, from when the beans come in, to the bars going out. For me, the best part of the process is roll refining, getting the chocolate as smooth as possible has taken me years to perfect and it’s all about feel – something you only get with experience. Everything we do here is totally uncompromising, we really don’t skip on making the best chocolate possible. There is a lot that goes into the job, but luckily this is such a fun place to work.
Chocolarder Favourite: The Millot 80% Dark bar is a standout for me, it highlights the natural fruitiness of great Madagascan beans.
Sam, Office Team
As part of the office team I’m lucky to have the opportunity to get stuck into lots of projects. I love how no two days are the same. I look forward to working with the team everyday! I have never worked in this industry before so I am enjoying learning more about the process and gaining knowledge from all of the very talented people I work with. Outside of work I enjoy reading and everything Disney.
Chocolarder Favourite: It has to be our limited edition Jolomijix 75% Dark…..absolutely delicious!
Ellie, Office Team
Connor, Production Team
After 13 years of working in professional kitchens and Michelin starred restaurants, I’ve come to Chocolarder to help with recipe development and to get stuck in with all aspects of chocolate making. I always want to understand the ingredients I use in my cooking and how they’re made. Sometimes, the only way to do that is to learn from the people that do it properly, like Chocolarder.
Chocolarder Favourite: The Wild Gorse 50% chocolate really opened my eyes to what was possible with chocolate flavours, but I’m also a massive fan of the Sea Salt milk chocolate too.
Luke, Production Team
Loving life as the new Trainee Chocolate Maker
Chocolarder Favourite: Hazelnut Praline is the one for me!