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.


Milk Chocolate Enrobed Caramelised Pecan Nuts 190g

Net Weight: 190g

Caramelised Georgia pecan nuts coated in Gianduja [hazelnut] and enrobed in Belgian milk chocolate, finished with a sprinkling of cocoa powder. A delicious gift and hard to share.

The East India Company - Lifestyle


Over 500 varieties of the pecan tree are cultivated for its seed in the southern US and Mexico, the seed being an edible nut. Our pecans come from the state of Georgia and are selected for their lovely firm texture and golden colour.

The pecan nuts are first gently roasted to achieve a rich and delicate buttery taste. With a touch of decadence, the pecans are then individually covered in a sweet and crunchy layer of caramel. Next comes the coating in a gloriously rich and thick layer of Gianduja chocolate, before being further enrobed in a layer of Belgian milk chocolate.
And finally…. a dusting of cocoa powder. Layer upon layer, much like the history of The East India Company itself.

What is Gianduju? It's a blend of chocolate and hazelnut, invented in Italy during Napoleon's regency. He prevented British goods from entering harbours under French control and cocoa supplies were resultingly scarce. So a chocolatier in Turin named Michele Prochet stretched the little chocolate he had by mixing it with hazelnuts.

Footnote: After the Battle of Waterloo, The East India Company was tasked with holding Napoleon captive on the tiny island of St Helena. Find out more in our short story.


Sugar; Pecan Nuts; Full Cream Milk Powder; Cocoa Butter; Cocoa Liquor; Cocoa Powder; Hazelnut; Glazing Agents: Gum Arabic, Shellac; Emulsifier: (Soya Lecithin), Natural Vanilla Flavour


Contains nuts, milk and soya.


Typical values 100g – Energy 2302kj/551kcal | Fat 23.5g, of which saturates 13.8g | Carbohydrate 51.5g, of which sugars 35.2g | Protein 17g | Salt 60mg


Store cool and dry. Avoid sunlight and strong odours.

Suitable for vegetarians.


The London Chocolate Houses

London arrived rather late to the chocolate party... Cocoa was used as a beverage over 2000 years ago by the Mayans, who, like the later Aztecs, used cocoa as a special occasion beverage, to reward brave warriors and as an aphrodisiac. Both empires also used cocoa beans as currency.

Columbus first brought cocoa back to Spain in 1502 to little acclaim but after Cortes conquered Montezuma and the Aztecs, he successfully introduced cocoa, transformed from bitterness with sugar or honey, to the Spanish court, saying “One of this precious drink allows a man to walk a whole day without taking nourishment.”

Chocolate soon arrived in Britain, being first sold in 1657 in The Coffee Mill & Tobacco Roll. It was all things to all people: to some, as with the Aztecs, it was the viagra of the day; to others including Samuel Pepys, a hangover cure.
London Chocolate Houses also became the fashionable meeting places for the elite of London society, as well as being dens of iniquity for the colourful characters of London. The surviving White’s Chocolate House was like all, an all-male establishment, charging a penny for entrance, whilst The Cocoa Tree in Pall Mall saw Tory strategy developed over cups of chocolate.

The East India Company did trade in cocoa, paying 2 shillings in tax per pound of cocoa imported by 1760, the equivalent to one day’s wages, for these beguiling cargoes of cocoa from far off lands, but in truth was more engaged in tea than chocolate. And industrialisation made chocolate a food for the masses around this time and Chocolate Houses soon fell out of fashion.

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.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

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