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Monday 10am - 6:30pm Tuesday 10am - 6:30pm Wednesday 10am - 6:30pm Thursday 10am - 6:30pm Friday 10am - 6:30pm Saturday 10am - 6:30pm Sunday 11am - 5pm

https://linktr.ee/meltchocolates

Melt Chocolates, London (2026)

11/09/2026

Three award-winning chocolates. One extraordinary gift box. 🍫🏆

Discover Melt's Multi-Award-Winning Chocolate Gift Box, featuring bonbons recognised by the Great Taste Awards, the Academy of Chocolate and recommended by The Independent.

Inside, you'll find three exceptional creations:

🥭 Passion Fruit & Mango
A vibrant two-layer bonbon combining tangy passion fruit pâte de fruit with a smooth mango milk chocolate ganache.

🍶 Dassai & Peru
An elegant pairing of Peruvian dark chocolate and refined sake, with delicate floral and fruity notes. No added flavourings, just the natural aromas of cacao and sake.

🍫 Amazonia Wild Truffle
A rich, earthy truffle made with Bolivian cacao from the Amazon, offering deep, distinctive flavour and a beautifully lingering finish.

A special congratulations to Nanako , whose Dassai & Peru bonbon won Gold at the Academy of Chocolate Awards. 🥇

Presented in our beautiful, plastic-free packaging, this box contains 18 handmade bonbons and brings together some of Melt's most celebrated chocolates.

Shop our Multi-Award-Winning Chocolate Gift Box online now, or collect from one of our London shops. Link in bio.

10/09/2026

We all ate Nutella as kids. But what happens when you rebuild a chocolate hazelnut spread with no industrial shortcuts? 🍫🌰

A typical jar of Nutella is dominated by sugar and palm oil, while hazelnuts and cocoa make up a much smaller proportion of the recipe.

There's a simple economic reason.

Sugar is cheap.

High-quality cacao and hazelnuts aren't.

So we set ourselves a challenge: make the **world's most expensive Nutella-style spread** using the best ingredients we could find.

Our rules:

🌰 High-quality roasted hazelnuts
🍫 Beautiful cacao
🚫 No palm oil
🚫 No synthetic flavours
🚫 No industrial shortcuts

The result costs considerably more to make.

But does spending more actually make it taste better?

Watch We Make The World's Most Expensive Nutella on YouTube now to see the recipe and blind taste test. Link in bio.

10/09/2026

Milk chocolate has a history that begins long before the chocolate bar. 🍫🥛

In 1655, England invaded Jamaica, then a Spanish colony. During the conflict, enslaved Africans who had been forced to work on the island’s plantations and cattle ranches escaped into the mountains. Many joined the resistance and established free Maroon communities.

These communities used their knowledge of the land and locally available foods to survive and resist colonial forces.

Cacao was one of those foods.

Historical accounts from 17th-century Jamaica describe chocolate being prepared with milk and water, long before Sir Hans Sloane popularised his medicinal chocolate drink in Britain.

The precise origins of milk chocolate are difficult to establish, but the contributions of enslaved Africans and Caribbean communities have too often been overlooked.

For our Chocolate Through Time series, we’ve created a historically inspired recipe called Maroon Mountain Cocoa Milk, using ingredients that would have been available in Jamaica, including cacao, milk, allspice and other local foods.

It’s a reconstruction, not a surviving original recipe, but it helps us explore a history of chocolate shaped by resistance, survival and cultural exchange.

Watch the full video, We Make Milk Chocolate Through Time, on YouTube now. Link in bio.

FoodHistory ChocolateThroughTime MeltChocolates

10/09/2026

Can you tell the difference between vanilla and caviar?

We decided to put our Chocolatier to the test.

At first glance, the tiny black seeds inside a vanilla pod look remarkably similar to caviar.

But appearances can be deceiving.

Real vanilla comes from the fruit of an orchid, one of the most labour-intensive crops in the world.

Native to Mexico, vanilla was originally pollinated by the **Melipona bee**. Today, outside its native habitat, almost every vanilla flower must be pollinated by hand during a tiny flowering window.

It’s one of the reasons real vanilla is so precious.

And when you taste it, you understand why.

Natural vanilla has a gentle sweetness with rich, woody, almost balsamic notes that no artificial flavouring can truly recreate.

As for our Chocolatier...

Let’s just say he wasn’t fooled quite so easily.

Follow for more stories behind the world’s most extraordinary chocolate.

Thank you to for supplying the vanilla for this video.

ChocolateHistory MeltChocolates

09/09/2026

Three award-winning chocolates. One extraordinary gift box. 🍫🏆

A special congratulations to Nanako , whose Dassai & Peru bonbon won Gold at the Academy of Chocolate Awards. 🥇

Discover Melt's Multi-Award-Winning Chocolate Gift Box, now avaliable on back order, featuring bonbons recognised by the Great Taste Awards, the Academy of Chocolate and recommended by The Independent.

Inside, you'll find three exceptional creations:

🥭 Passion Fruit & Mango
A vibrant two-layer bonbon combining tangy passion fruit pâte de fruit with a smooth mango milk chocolate ganache.

🍶 Dassai & Peru
An elegant pairing of Peruvian dark chocolate and refined sake, with delicate floral and fruity notes. No added flavourings, just the natural aromas of cacao and sake.

🍫 Amazonia Wild Truffle
A rich, earthy truffle made with Bolivian cacao from the Amazon, offering deep, distinctive flavour and a beautifully lingering finish.

Presented in our beautiful, plastic-free packaging, this box contains 18 handmade bonbons and brings together some of Melt's most celebrated chocolates.

Shop our Multi-Award-Winning Chocolate Gift Box online now, or collect from one of our London shops. Link in bio.

09/09/2026

Three award-winning chocolates. One extraordinary gift box. 🍫🏆

Discover Melt’s Multi-Award-Winning Chocolate Gift Box, featuring bonbons recognised by the Great Taste Awards, the Academy of Chocolate and recommended by The Independent.

Inside, you’ll find three exceptional creations:

🥭 Passion Fruit & Mango
A vibrant two-layer bonbon combining tangy passion fruit pâte de fruit with a smooth mango milk chocolate ganache.

🍶 Dassai & Peru
An elegant pairing of Peruvian dark chocolate and refined sake, with delicate floral and fruity notes. No added flavourings, just the natural aromas of cacao and sake.

🍫 Amazonia Wild Truffle
A rich, earthy truffle made with Bolivian cacao from the Amazon, offering deep, distinctive flavour and a beautifully lingering finish.

A special congratulations to Nanako, whose Dassai & Peru bonbon won Gold at the Academy of Chocolate Awards. 🥇

Presented in our beautiful, plastic-free packaging, this box contains 18 handmade bonbons and brings together some of Melt’s most celebrated chocolates.

Shop our Multi-Award-Winning Chocolate Gift Box online now, or collect from one of our London shops. Link in bio.

MeltChocolates

09/09/2026

What makes a chocolate truly extraordinary? 🍫

We’ve travelled from Cusco through Peru’s Sacred Valley to explore the origins of some of the world’s most remarkable cacao.

Here, the Chuncho cacao is prized for its exceptional flavour and deep connection to the region’s agricultural heritage.

For generations, growers have selected and replanted cacao, preserving diversity and choosing trees for the qualities of their fruit.

That knowledge is part of what makes these beans so special.

When you taste chocolate made from exceptional cacao, you’re experiencing more than the work of a chocolatier. You’re tasting the influence of the landscape, the genetics of the tree and generations of cultivation.

Our journey through Peru has inspired a new chocolate that celebrates this extraordinary heritage.

Our Inca Chocolate is coming soon to our site. Follow to be the first to know when it launches.

BeanToBar MeltChocolates

08/09/2026

What's actually inside Nutella? 🌰🍫

Modern chocolate hazelnut spreads are often dominated by sugar and vegetable oils, with a much smaller proportion of hazelnuts and cocoa than you might expect.

But hazelnut spread didn't start this way.

The original gianduja recipes from Piedmont were built around chocolate and hazelnuts, created when cocoa was expensive and local hazelnuts were abundant.

Over time, the recipe evolved into the sweet, creamy supermarket spread we know today.

At Melt, we've gone back to a more hazelnut-rich approach.

Our 55% Hazelnut Spread is made with real chocolate and a much higher proportion of hazelnuts, giving it a rich, roasted flavour and a naturally satisfying texture.

It's our alternative to modern Nutella, made with a focus on the ingredients rather than simply making it sweeter.

Our 55% Hazelnut Spread is available to buy online now. Shop via the link in our bio.

08/09/2026

What might a 17th-century Jamaican chocolate drink have tasted like? 🍫🥛

For our Chocolate Through Time series, we created Maroon Mountain Cocoa Milk, a historically inspired reconstruction using ingredients available in colonial-era Jamaica.

It’s rich, gently spiced and far less sweet than the hot chocolate we know today.

Ingredients

🥛 500ml fresh milk
🍫 20–30g stone-ground cacao paste or 100% chocolate
🍯 1 tsp wild honey
🌿 ¼ tsp ground allspice, also known as Jamaican pimento
🧂 A small pinch of sea salt
🌽 Optional: a little roasted maize meal or properly prepared cassava to thicken

Method

Gently warm the milk without boiling. Finely shave the cacao paste, then whisk it into the warm milk until fully incorporated.

Add the allspice and salt, sweeten lightly with honey, and continue whisking until smooth.

For a thicker drink, stir in a small amount of roasted maize meal and simmer gently for a few minutes.

Serve warm and enjoy a chocolate drink with deep cacao flavour and warming spice.

This is our interpretation of the historical ingredients, not a surviving original Maroon recipe.

Watch the full video, We Make Milk Chocolate Through Time, on YouTube now. Link in bio.

HistoricalRecipes MeltChocolates

08/09/2026

Did milk chocolate really begin in Jamaica? 🍫🥛

Sir Hans Sloane is often credited with inventing milk chocolate, but the historical record tells a more complicated story.

Before Sloane’s account was published in 1707, physician William Hughes had already described people in Jamaica preparing chocolate with milk and water in the 17th century.

Sloane later helped popularise a medicinal chocolate drink in Britain, where it was sold by apothecaries and eventually became part of the story of commercial milk chocolate.

But the knowledge and practices he encountered did not originate with him.

The history of milk chocolate is connected to Jamaica’s colonial past, including the labour and food traditions of enslaved Africans, whose contributions have often been overlooked.

So how did a Caribbean chocolate drink become the milk chocolate we recognise today?

We recreated recipes through time to find out.

Watch the full video, We Make Milk Chocolate Through Time, on YouTube now. Link in bio.

ChocolateThroughTime MeltChocolates

07/09/2026

How did a simple chocolate and hazelnut recipe become an ultra-processed spread?

The earliest versions of gianduja were made from just a few ingredients:

🌰 Roasted hazelnuts

🍫 Chocolate

🌿 Vanilla

🍬 A little sugar

Over time, many commercial recipes evolved to include more refined ingredients designed to improve shelf life, texture, and large-scale manufacturing.

That shift changed more than just the taste.

It also changed the nutritional profile of the product, with sugar and refined ingredients playing a much larger role than they did in the original recipe.

For us, chocolate is at its best when the ingredients speak for themselves.

Great cocoa.

Great hazelnuts.

Simple recipes.

Because sometimes, less really is more.

Watch the full episode on YouTube now — link in bio.

Follow for more stories about the history, science, and craft of chocolate.

FineChocolate MeltChocolates

07/09/2026

Would you pay £30 for a jar of chocolate hazelnut spread? 🌰🍫

We decided to find out what happens when you make a Nutella-style spread using some of the finest ingredients we could source.

The cost of one jar:

🌰 £13.50 of premium hazelnuts
🍫 £4–5 of chocolate
🫒 £2 of extra virgin olive oil
🌿 £2 of real vanilla

That's around £20 in ingredients alone, before adding the labour involved in making it.

So we put our creation against supermarket Nutella in a blind taste test.

One was immediately described as incredibly sweet. The other brought out the flavour of roasted hazelnuts, with a richer, more complex finish.

But the real question remains: is it worth £30?

Watch the full taste test and decide for yourself.

Watch We Make The World's Most Expensive Nutella on YouTube now.

07/09/2026

The Aztecs were drinking green chocolate centuries before matcha became a trend. 🍵🍫

One of the ingredients behind this extraordinary colour was spirulina, a blue-green cyanobacterium harvested from the lakes around ancient Tenochtitlan.

It wasn’t seaweed. It was a nutrient-rich food that formed part of the everyday diet of people living in the region.

The Aztecs also created chocolate drinks using flowers, spices and other ingredients, producing colours and flavours that would look surprisingly modern today.

So we decided to recreate a green hot chocolate inspired by these historic traditions.

The result?

A drink that looks almost magical, with a story stretching back hundreds of years.

Follow for more surprising facts about the history, science and craft of chocolate.

Cacao MeltChocolates

07/09/2026

What are the two most expensive spices in the world?

Saffron and vanilla.

Both begin as delicate flowers, and both demand an extraordinary amount of human care.

Saffron comes from the crocus flower, which blooms for just a brief window each year. Every tiny red stigma is harvested by hand, with around 150 flowers needed to produce just one gram of saffron.

Vanilla is no easier. The vanilla orchid flowers for just a single day, and outside its native range in Mexico, each flower must be pollinated by hand.

So why does vanilla ice cream seem so cheap?

Because most products don’t use whole vanilla.

Instead, they rely on vanillin – the primary flavour compound in vanilla – which can be produced through various industrial processes. It captures the familiar vanilla note, but real vanilla contains hundreds of additional aromatic compounds that give it its remarkable depth and complexity.

Bring saffron and real vanilla together, however, and something extraordinary happens.

The warm, leathery notes of saffron intertwine with the woody, balsamic richness of vanilla to create an elegant, perfumed flavour unlike anything else.

This is chocolate at its most indulgent.

This is decadence.

Our limited-edition Saffron & Vanilla Bonbons are available now on our website while stocks last.

Click the link in our bio to order yours.

Follow for more stories about the science, history, and flavour of chocolate.

ChocolateLovers MeltChocolates

07/09/2026

The secret to ancient hot chocolate wasn’t just the flavour. It was the foam.

In this historical chocolate recreation, we combine cacao paste with warm water and aerate the drink by pouring it between two vessels or using a whisk. The resulting foam was especially prized in Mesoamerican cacao culture.

Discover how vanilla and cacao came together long before the modern chocolate industry, and see what happens when we finally taste our recreated ancient chocolate drink.

Watch the full Chocolate Through Time video on YouTube for more historical chocolate recipes and the stories behind them.

Want to try chocolate through the ages? Book our Hot Chocolate Experience online now and discover the flavours and history of hot chocolate for yourself.

HotChocolateExperience ChocolateMaking ChocolateThroughTime MeltChocolates

07/09/2026

What did ancient chocolate actually taste like? It was very different from the sweet hot chocolate we know today.

Mesoamerican cacao drinks could be flavoured with flowers, maize, achiote, chilli and vanilla. In this recreation, we grind cacao on a traditional stone metate before adding fresh vanilla and just enough chilli to bring warmth without overpowering the chocolate.

We also uncover the ancient connection between vanilla and cacao, from the Totonac people of Mexico to the Mexica Empire.

Watch the full Chocolate Through Time video on YouTube to see us recreate chocolate recipes from different periods of history.

Experience the flavours yourself. Book our Hot Chocolate Experience online now and discover the history of hot chocolate through tasting and chocolate making.

Vanilla ChilliChocolate ChocolateMaking MeltChocolates

07/09/2026

Chocolate was once far more than a sweet treat. In ancient Mesoamerica, cacao was used as currency, medicine, tribute and in important ceremonies.

In this clip, we recreate a Maya and Aztec-inspired hot chocolate recipe using a traditional stone metate, fresh vanilla and chilli. We also explore how the Totonac people cultivated vanilla in Mexico and how it became part of the Mexica Empire’s tribute system.

The relationship between cacao and vanilla is much older than the modern chocolate bar.

Watch the full Chocolate Through Time video on YouTube to discover how chocolate recipes have changed throughout history.

Want to taste the history for yourself? Book our Hot Chocolate Experience online now and explore the flavours of chocolate through the ages.

Maya Aztec Vanilla ChocolateMaking MeltChocolates

28/08/2026

Imagine one day you wake up, you find out you have to leave home forever.

To another country, with a family you’ve never met.

What Do You Do?

A. Run away

B. Refuse

C. Go through with it

If you chose C, that’s the correct answer.

If you chose A or B, you wouldn’t have lasted very long in a Spanish court in the 17th century.

This was the exact dilemma an 18-year-old called Catalina Micaela faced when she was forced to marry a strategic partner, the Duke of Savoy.

Click below to read the full story of the Princess that brought chocolate to Italy.
https://meltchocolates.substack.com/p/the-chocolate-princess-catalina-micaela?r=4b2bb3&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

27/08/2026

Did kids accidentally help invent Nutella? 🌰🍫

After World War II, cocoa was scarce and expensive in Italy.

So pastry maker Pietro Ferrero turned to something Piedmont had in abundance: hazelnuts.

His early creation wasn't the smooth spread we know today. It was a solid chocolate and hazelnut loaf that could be sliced and eaten with bread.

But the recipe kept evolving.

Ferrero developed a softer, spreadable version called Supercrema, and in 1964, Pietro's son Michele transformed and relaunched it as Nutella.

The name combined the English word "nut" with the Italian-sounding suffix "-ella."

Today, we've gone back in the other direction.

We've created our own chocolate hazelnut spread that's much closer in spirit to the original hazelnut-rich recipes than many modern supermarket versions.

And it's made with 55% hazelnuts. 🌰

Buy our 55% Hazelnut Spread online now. Click the link in our bio.

26/08/2026

Nutella exists because Europe ran out of chocolate. 🍫🌰

The story begins in Piedmont, Italy, where cocoa shortages during the Napoleonic era encouraged chocolatiers to stretch precious cacao by combining it with the region’s abundant hazelnuts.

The result was gianduja.

More than a century later, cocoa was scarce again around World War II.

Pastry maker Pietro Ferrero returned to the same basic idea, combining cocoa with large quantities of Piedmont hazelnuts to create a solid product that could be sliced and eaten with bread.

It proved so successful that the Ferrero business grew around it.

The recipe was later transformed into the softer, spreadable Supercrema, before Pietro’s son Michele Ferrero refined the product further.

In 1964, Nutella was born.

What started as a clever way of making scarce cocoa go further became one of the world’s most famous chocolate hazelnut spreads.

But how different is today’s recipe from the original gianduja?

We made five hazelnut spreads through time to find out.

Watch the full video on YouTube now. Link in bio.

FoodHistory MeltChocolates

26/08/2026

Would you pay £30 for a jar of chocolate hazelnut spread? 🍫🌰

We decided to make the world’s most expensive version using beautiful, high-quality ingredients.

But was it actually worth it?

There was only one way to find out.

A blind taste test against an everyday supermarket hazelnut spread.

First up, the supermarket version:

“That’s so sweet… that’s just pure sugar.”

Then our £30 version:

“Wow. I’ve got olive oil. I’ve got roasted hazelnuts… I’m tasting beautiful roasted hazelnuts.”

When you strip everything back, the biggest difference isn’t the price.

It’s what you can actually taste.

🌰 Roasted hazelnuts
🍫 High-quality chocolate
🫒 Beautiful olive oil

But would you pay £30 for it?

Watch We Make The World’s Most Expensive Nutella on YouTube now. Link in bio.

ChocolateMaking MeltChocolates

24/08/2026

Is chocolate your daily microdose? 🍫

High-quality dark chocolate contains hundreds of naturally occurring compounds, including cocoa flavanols as well as the stimulants theobromine and caffeine.

Together, cacao's chemistry can influence how we experience alertness, mood and even the simple pleasure of eating chocolate.

But can you actually feel it?

Do you notice a buzz after eating really good dark chocolate, or do you think it's all in your head?

Let us know in the comments. 👇

Follow on Instagram for more surprising facts about the history, science and secrets of chocolate.

24/08/2026

The Inca weren’t breeding chocolate as we know it.
They were breeding flavour.

In the Amazon, cacao was selected for the taste of its fruit pulp, not the finished chocolate. Families would open pods, taste them, and replant the seeds from the best ones. Generation after generation, refining flavour over thousands of years.

Nothing was wasted.
The fruit was eaten, the pod used, the bark valued. The whole tree mattered.

And that knowledge still lives on.

When you taste fine chocolate with notes of fruit, flowers, and complexity, you are tasting 6,000 years of selection, guided by people who understood flavour at its source.

It all starts in the pod.

Follow for more stories behind chocolate.

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Monday	10am - 6:30pm
Tuesday	10am - 6:30pm
Wednesday	10am - 6:30pm
Thursday	10am - 6:30pm
Friday	10am - 6:30pm
Saturday	10am - 6:30pm
Sunday	11am - 5pm