What are Enrobed Chocolates?

Simply put: layers of chocolate smothering something special inside. The enrobing process is actually quite technically complex and an art.

Using traditional techniques, chocolate is repeatedly poured across a central ingredient, until a thick layer has been built up, followed by polishing and glazing. That central ingredient might be a natural fruit or peel, a speciality nut or a select coffee bean.

Our Belgian chocolate is a blended couverture from Ghana, Cote d’Ivoire and Sao Tomé, for a rich creamy texture with a lingering flavour and glossy sheen. We carefully consider the cacao content to balance the sweetness and intensity of both chocolate and ingredient inside.

This artisan craft is the Critical Ingredient that makes our enrobed chocolates different and special.


Dark Chocolate Enrobed Orange Peel 150g

Net Weight: 150g

A rich Belgian dark chocolate shell of these hand-finished treats, hides a golden glow of crystallised sweet orange peel. Carefully crafted by our artisan chocolatiers, they are a sumptuous gift or chocolate present.

The East India Company - Lifestyle


The Italian island of Sicily is well known for its oranges thanks to its warm climate and mild winters that provide the perfect conditions for cultivation. Sicilian orange groves are monitored and cared for by attentive local farmers whose lives are devoted to taking daily care of these highly prized citrus fruits.

Taking the prime fruit, our Sicilian orange peels are poached in a hot sugar syrup to transform them from bitter peel into a zesty sweet confection.

For maximum flavour, the fruit is then freeze dried to reveal a golden glow of crystallised sweet candied shards with jewel-like translucence.
The crystallised orange peels are then enrobed by artisan chocolatiers using a luxurious 57% dark Belgian Chocolate to create a deep chocolate shell whose bitter-sweetness contrasts with the intensely flavoured candied orange.

Our Belgian chocolate is a superb couverture that combines beans from Ghana, the Ivory Coast and the island of Sao Tomé, for a rich creamy texture, lingering flavour and glossy sheen.

For a surprising link between The East India Company, Sicilian oranges and the origins of the Sicilian Mafia, read our short story.


Caramelized Orange Peel Sticks 70% (Orange Peel 50%, Glucose-Syrup, Sugar, Dextrose Acidifier: Citric Acid, Aroma*), Dark Chocolate 30% (Cocoa Mass, Cocoa Butter, Emulsifier: Soya lecithin, Natural Vanilla Extract.


Made in factory that handles nuts, milk and soya. May contain traces of these allergens.
Contains soya


Typical values 100g – Energy: 1665kJ/395 kcal | Fat 11g of which saturates 5.2g | Carbohydrate 72g of which sugars 70.4g | Protein 2.0g | Fibre 1.6g | Salt 1.0mg


Store cool and dry. Avoid sunlight and strong odours.

Suitable for vegetarians.


Citrus fruit, The East India Company and the Sicilian Mafia

The need for citrus fruit on the ocean voyages of the East India Company fleet and its competitors generated a surge in demand for citrus fruit, which was known for its scurvy prevention qualities as early as the 1600s - the officers of The East India Company amongst the first to realise and benefit from this.

Now citrus trees had been brought to Sicily by the invaders from North Africa in the 11th century. They set up complex irrigation systems, including underground tunnels called Qanats that collected every available drop of water, irrigating nearly all year around. With the additional benefit of mild and constant temperatures and a rich volcanic soil, Sicily became a leading player in the citrus fruits market, with the Palermo barons growing wealthy, selling the fruit to sailors in the Mediterranean.
But a combination of highly profitability and in a weak rule of law, meant that farmers were targets for criminals and resorted to hiring private security for protection and their land, families and employees. Unscrupulous individuals took advantage and established themselves as the real power in the land.

This was the start of the Sicilian Mafia, or Cosa Nostra.

The rest is history. At its harmless origin - simply the demand for lemons and oranges to allow sailors of the 17th and 18th centuries to traverse the world and focus on commerce, instead of sickness and death.

Our spirit delivers no ordinary products

  • FAQ

    What is a Couverture chocolate?
    A couverture chocolate is one that that contains a higher percentage of cocoa butter (about a third) than ‘eating’ chocolate. This additional cocoa butter, combined with proper tempering (the process of heating and cooling chocolate to control its structure) gives the chocolate more sheen, a ""snap"" when broken, and a smooth flavour. Couverture chocolate is used for coating our enrobed chocolates.

    How is chocolate made?
    The fruit or pods of the cacao tree are harvested and opened and the beans are scooped out. The beans are allowed to ferment and then dry, after which they are cleaned, roasted and hulled. What remains are the nibs. These are ground up and the fatty cocoa butter is released. The heat from this process creates a liquid chocolate liquor mixture of the cocoa butter and finely ground nibs, from which different chocolates are produced.

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