Growing up chocolate has always been around, selection boxes at Christmas, countless easter egg hunts, toffee crisps in my pack lunch boxes, it was a always there whatever the occasion! My gran really took chocolate seriously, cutting Mars bars into little chunks and introducing me to Bourneville at a young age and a chocolate barrel with blue ribbons and gold bars. Fun fact she is the one who called me Carlotta! The moment I really fell in love with chocolate was my first Lindor, I can remember the silky center and hard outer shell and thinking wow how did they do that? It was like magic to me.
Having been a chef for over 12 years and working all over the world I found myself turning to chocolate in 2016 when working as a pastry chef in Derbyshire. After doing a 3-day intensive course at The Chocolate Academy at Callebaut and that was it, I caught the bug and chocolate went from an interest to a passion immediately. In 2018 Carlotta Chocolates was born with a desire to explore into deeper into chocolates endless possibilities.
I only use Belgian chocolate and top-quality ingredients to always give that outstanding taste and texture. As a small business every product is made start to finish by hand using hand tempering techniques, hand painting the chocolates, making each one unique and finally hand packing each product.
Now based in the heart of Warwickshire Carlotta is committed to continually produce mouth watering chocolates; never compromising on quality or flavor. Taking care of the planet is also a very important subject so as well as ethically sourced chocolate the packaging used is biodegradable or recyclable.