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 Macadamia Nuts 190g

Net Weight: 190g

Meticulously selected Hawaiian macadamia nuts are enrobed in fine milk chocolate and dusted with a sprinkle of luxurious cocoa powder. A great chocolate gift to taste the delicate release of fine, buttery flavours with each bite.

The East India Company - Lifestyle


The critical ingredients of this delicious treat are the wonderful large Hawaiian macademia nuts, which were first introduced to Hawaii from their native Australia over 100 years ago. Hawaii has since become the largest producer of the best quality macademia nuts in the world, with leading production methods.

They benefit of course from the perfect Hawaiian climate and rich volcanic soils [just like our Hawaiian Kona coffee].

The nuts are naturally a little larger than those from other parts of the world, have a light cream colour and a rich buttery flavour.
They are healthy too - rich in vitamins, minerals, fibre, antioxidants and heart-healthy mono-unsaturated fats.

Careful selection of the ‘King of Nuts’ is just step one.

Each nut is then enrobed by artisan chocolatiers using our unique Belgian Milk Chocolate couverture, before being dusted with a luxurious sprinkling of cocoa powder.

A perfect moreish indulgence for chocolate and nut lovers.


Sugar; Whole Macadamia Nuts (40%); Full Cream Milk Powder; Cocoa Butter; Cocoa Liquor; Cocoa Powder; Glazing Agent: Gum Arabic; Shellac; Emulsifier: (Soya Lecithin); Natural Vanilla Flavour


Contains nuts, milk and soya.


Typical values 100g - Energy 2560kj/612kcal | Fat 47.8g, of which saturates 16.7g | Carbohydrate 36.1g, of which sugars 33.4g | Protein 8.9g | Salt 54mg


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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