About Solkiki Chocolatemaker
We started experimenting making high quality white chocolate years ago when there was nothing that met our requirements on the market. We make our own bread, tempeh, keffir, kombucha & pickles, we grow our own mushrooms and veg whenever we can and this crafty spirit also fed into chocolate.
Our interest in white chocolate coincided with a discovery of craft dark chocolate in San Francisco and unable to buy any in the UK, we started to teach ourselves the dark and white arts of bean to bar chocolatemaking. At that point in time there were no preofessional bean-to-bar chocolatemakers in the UK.There are still only a handful of fine bean to bar chocolatemakers in the Kingdom (who buy whole cacao and process it entirely into finished bars).
With our dark and white chocolate experiments improving – and our taste buds demanding more – we started making bean to bar milk chocolate. Milk is a really traditional ingredient and a cheap filler but dairy actually inhibits flavour perception by increasing mucilage in the human body. So we avoid that ingredient for many reasons and we’ve won the best white chocolate in Britain both years of our18 month history. Judged by mainstream judges against milk-based counterparts!