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.
Harry, Production Team
I help with production from wrapping the bars to roasting the beans. I love the whole process but packaging is definitely my favourite – it’s a nice change of pace compared to refining, conching, and rolling. Before I started here, I didn’t know anything about chocolate making, but more goes into it than I could have imagined. When I’m not busy in the factory, I enjoy hanging out with my friends, playing video games, and listening to music.
Chocolarder Favourite: It’s got to be the gorse or, honeycomb chocolate…I just love it.
Lily, Production Team
I joined Chocolarder to help with packaging Easter eggs – and now I’m here to stay. I’m still new to chocolate making but it’s really been fun so far, the whole process is fascinating.
Chocolarder Favourite: Milk and Cookies Truffles
Will, Office Team
I help the office team manage the day to day, while thinking of ways to make our chocolate packaging even more sustainable. It’s been amazing to learn about how delicious chocolate gets made, from the soil the cacao trees grow in, all the way to the delicious bars we create. When I’m not taking photos of new products I enjoy getting outdoors to take some snaps of the beautiful Cornish coast.
Chocolarder Favourite: I’m big on fruity, dark chocolate so the Virunga 75% Dark is my go to.
James, Production Team
I joined Chocolarder to help with production – roasting, refining and all that good stuff. I’m still new to chocolate making but it’s really been fun so far, the whole process is fascinating. I worked as a chef before and used chocolate a lot in cooking, but it’s amazing to learn how it really gets made. If there’s one thing you need to know about me, I love a pint of Guinness.
Chocolarder Favourite: The Kuapa Kokoo 65% Milk is really unique compared to other milk chocolate.
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.
