The Chocolate Lab
The Lab is a place for research and developing new processes, for us it opens a world of innovation and opportunity.
Our future plans nearly always come from building surprising connections between ideas and processes.
New profiles of bean-to-bar chocolate being stone-ground.
The Chocolate Lab, since 2007
All of our creative choices grow out of the research projects we do and the many chocolate samples we make and compare.
The Lab is a place of focus and curiosity, where the raw materials for making chocolate are studied and developed. It is where early ideas take form, future product goals are defined, and workflows are planned.
Filtering tomato juice from the fresh tomatoes we grow.
The working space
The Lab gives us the freedom and tools to explore and experiment with new ingredients, processes and methods.
For each new chocolate we normally have to develop new processes or adjust traditional methods. This means balancing our creativity with production methods is an important part of our work.
Behind every MayHawk chocolate bar, the Chocolate Lab created the essential processes that made it possible.
Researching the right roasting profile for our single-origin cocoa beans can make a big difference.
Unique profiles
Precision roasting, grinding, and conching are incredibly important. The Lab perfects the single-origin profiles at the heart of our chocolate.
Understanding the science of chocolate making at every stage of the process is fundamental to making better chocolate. When we focus on the science, we often find this is where the magic happens.
Fresh blueberries lacto-fermented in Welsh sea-salt, bringing little bursts of acidity, saltiness and sweetness.
Natural ingredients
We experiment with natural ingredients and traditional methods to find new ways to create stunning inclusions for our chocolate bars.
A large part of our work centres on using natural ingredients. We don’t add any artificial preservatives, working only with traditional preserving techniques… So, what can we do to make these ingredients better? What can we do to make them last?
We reimagine traditional techniques and ingredients to reveal new ways of crafting remarkable chocolate.
The ideas behind the Edition and Project bars are born in the Chocolate Lab.
A new view of point
The Chocolate Lab has always been a place where we look for a new perspective on past methods and traditional processes.
New is not always better — this distinction matters to us. Innovation must show real improvement. Our Studio Edition and Project Bars are closely linked to this research. Each small batch is the result of experiments in how chocolate is made and how natural ingredients are prepared.
Growing the organic chilli plants we need for ingredients.
Growing ingredients
Many of the organic herbs, spices, and botanicals used in our chocolate are grown in a greenhouse run by the Chocolate Lab.
Since 2012 our greenhouse has become a fully integrated part of our chocolate-making process. Growing our own ingredients has built up an entirely different skill set and working practice.
We always look for new perspectives in the Chocolate Lab. To shape the next ideas we explore.
The ideas behind the Edition and Project bars are born in the Chocolate Lab.
Realising our potential
Our best work often comes from identifying the limits within new and established processes, and finding practical ways to meet our goals.
Overcoming the challenges that arise during the development stage is part of the whole process and deepens our understanding.
Honey Spiced Fig & Whisky. Natural ingredients are explored in new ways.
We focus on simplicity and delight
How can we make our chocolate better? The Chocolate Lab exists to explore that question and to guide the direction of our work.
Our focus is on removing distractions, creating a simple chocolate that feels honest, natural, and crafted with a deep understanding of the ingredients.
The Chocolate Lab
Every project in the Lab begins with an idea.
Ideas are shaped by what we know, what we discover, and what we learn through experimentation and collaboration. Progress often comes from observation and shared work rather than by chance.
The Lab brings our team together to develop new ingredients and processes that lay the groundwork for future projects. Decisions made here define the chocolate we make and the methods we refine. It is a place where careful testing and long-term thinking come together.