Our White Almond bar is sweet creamy white chocolate hand-topped with super savoury salty Marcona Almonds. The ultimate treat for lovers of savoury and sweet tastes. If you like bacon with your pancakes this one’s for you. #plasticfree#saltyandsweet
Our new Buckwheat bar is a mixture of creamy dark milk chocolate and crunchy toasted buckwheat pieces. 🌾 🌾 🌾 Toasted buckwheat has a lovely nutty, malty taste which pairs amazingly with the smooth chocolate #plasticfree
Introducing our festive bar for Christmas 2019 - Eggnog. The ultimate Christmas tipple in a bar. Creamy white chocolate infused with the flavour of rum, freshly grated nutmeg, cinnamon and vanilla beans. Delicious.
5 of our organic chocolate bars are made using cocoa from Virunga National Park, D.R. Of Congo, home of the last 800 mountain gorillas 🦍 Our partner @original_beans works directly with farmers to help protect this beautiful biodiverse region and improve the livelihood of farming families through sustainable cocoa growing and paying 2 x fair trade prices.
This chart from our suppliers Original Beans shows the impact of your Ocelot Chocolate purchases in 2018 ... We hope you feel as happy and proud as we do 💘 ... “Protection and reforestation of 47504 trees... direct purchase of cocoa at x2 fair trade price... preservation of an heirloom cocoa species... full income for 8 cocoa farming families... protection of 3 biodiversity hotspots, including mountain gorilla territory... improved income for 270 farming families through sustainable cocoa... preservation of 293 football fields of trees...” #sustainable#ethical#directtrade#sustainablechocolate#ethicalchocolate#chocolate#scotland#biodiversity#preservation#ocelotchocolate
The salt we use for our Island Sea Salt bar comes from the pure icy-cold waters surrounding the Isle of Skye in north-west Scotland. We think it pairs perfectly with the fruity, rich and warm 70% chocolate.
Is there anything more delicious than pistachio ice cream? Inspired by our recent trip to Italy, we created our own version with chocolate (obvs), and using coconut sugar in place of traditional caster sugar. Recipe below.
Chocolate and Pistachio Ice Cream (Makes about 12 scoops) Ingredients: 100g very dark (75% or over) chocolate 500ml whole milk 1 tsp natural vanilla extract 4 egg yolks 125ml coconut sugar (or regular caster sugar) Pinch of sea salt 150g natural (not salted or roasted) pistachios, shelled and roughly chopped * First, break the chocolate into smallish pieces and put it along with the milk in a heavy bottomed saucepan. Bring to a simmer, stirring frequently, then transfer to a jug (don’t wash the pan yet), add the vanilla, stir, and set aside to cool slightly. * While it is cooling, whisk the sugar and egg yolks in a bowl or mixer until you have a thick and creamy, pale gold consistency. * Continue to whisk as you slowly add the warm chocolate milk - just a few very small splashes at first to ensure it doesn’t split or cook the egg (even use a tablespoon for the first additions if you feel nervous), combining well each time. You can build to a steady trickle as the custard comes together. * Transfer back to the saucepan and heat gently, whisking constantly. The custard should start to slightly thicken. Once it is very hot - but not yet boiling - remove it from the heat and add the pinch of salt. * Fill your sink with a couple of inches of cold water and place the base of the pan in the water to cool, whisking the mixture every couple of minutes. * Once cold, remove from the sink and stir through the chopped pistachios. * If you have an ice cream maker you can now transfer the mixture to finish. * OR- If you don’t have one - pour into a freezer-proof container and freeze until you see that a small band (about 1 inch/2cm) of the mixture has frozen around the edges. Scrape and whisk the frozen edges into the soft centre, and place back in the freezer. Repeat this step another 2-5 times (the more, the creamier) and then allow to freeze until firm. * Allow to soften slightly before serving, then scoop and enjoy! #chocolate#pistachioicecream
🐝 It’s bees needs week 🐝 Ish’s Dad has been a bee keeper for 30 years and gave us the idea to use bee pollen in one of our bars right back when we started. Bees are under threat, and since they pollinate most of the food we eat, without them we’ll all be in trouble. Here are the Bee Conservation Trusts 5 tips for helping them out... •Grow more flowers, shrubs and trees. •Let your garden grow wild. •Cut your grass less often. •Don’t disturb insect nest and hibernation spots. •Think carefully about whether to use pesticides #beesneeds#beesneedsweek