I’ve never put much thought into the chocolate making process but as I savoured the flavour of my first (and fairly expensive) Wellington Chocolate Factory (WcF) bar, my interest began to pique.
The craftsmanship that went into these bars was pretty impressive and so I booked their tour, from bean to bar so I could find out more.
From the offset, the factory is in a league of its own and not what I’d typically expect one to look like, misconstrued by the imagination of my childhood. It’s small, industrial and open plan. The setting gives it a ‘hidden gem’ feel, located on Eva Street which is down a narrow alleyway, unspoiled by the footfall that parades around the rest of the city.
As I walked inside I was greeted by the smell of – you guessed it – good old chocolate with a hint of coffee. To the right workers stood (hand) wrapping the bars, meanwhile, machines worked their magic in the background.
We started from the beginning, with the bean, and learned that WcF import single origin beans from all over the world to create the best organic chocolate. The stories behind the bar are just as special as the creations themselves, but I won’t spoil that part for you.
Who’d have thought, two of my favourite things (chocolate and coffee) come from a bean.
We got a sample of each bar to distinguish the differences in texture and taste. The winner for me was the Coconut Milk, followed closely by the Cubana Chocolate and Coffee bar created with Havana Coffee.
The wrapping for the bars have a unique design depicting the taste and story behind the chocolate. Something that adds to the brand’s uniqueness.
Things here are done the old school way, like hand wrapping each and every single bar themselves.
To finish the tour on a high we had a complimentary hot chocolate, by far the best I’ve tasted.
Need to know:
Have you ever been on a food tour? I’m keen to do another and need some inspiration…