The Heritage Collection
Made in the UK at our studio, but sold all over the world, the Heritage collection is our most popular chocolate bar series. These chocolate bars take familiar combinations, in milk and dark varieties, some with inclusions and inventive pairings, and we remake them with precision, using entirely natural ingredients. The chocolate in this collection is carefully calibrated to achieve a cohesive finish, whilst embracing and managing the natural variations that come from using single-origin cocoa beans.
Can’t decide? Learn more.
Shopping guides. Find out which chocolate is right for you. Our F.A.Q. page answers the most common question for peace of mind.
£8.25
Candied stem ginger in rum-spiced syrup. A 70% dark chocolate base that competes with it, rather than carries it. Our Rum-Soak settles the argument.
70% · Cacao Origin: Colombia
£7.95
The clean, bright cut of Welsh sea-salt against a deep base, made earthy by the olive oil. Its melt gives far earlier than a dark chocolate should.
63% · Cacao Origin: Peru
£7.75
The depth of a dark bar with the body of a milk one — creamy, never sweet. The darkness comes first; the caramel follows, into a clean finish.
60% · Cacao Origin: Colombia
£7.95
Guérande fleur de sel and roasted Californian almonds, on the Darksome Milk base. The salt arrives first, then the crunch, then the melt closing over everything.
60% · Cacao Origin: Colombia
£7.75
The benchmark milk chocolate, met without compromise. 40% cacao, whole milk, vanilla — and a caramel built through process, not sugar. Nothing else enters the bar.
40% · Cacao Origin: Colombia
A match made in the Studio
The pairing of ingredients in a Heritage bar is where we start, not where we stop. Some are classics you already know. Rum and ginger. Olive oil and sea-salt. Milk and caramel. But then we get to work. The rum is steeped into the cocoa beans before they roast, the olive oil is carefully ground into the mass, the caramel notes developed into the milk before the cocoa arrives.
The base chocolate you taste does as much work as anything we add to it, and it’s made from the best ingredients we can source. In the Chocolate Studio there is a restless curiosity about how far a familiar pairing can be taken — while simplicity guides our hands. Traditional ingredients. New methods.
Take a closer look
Each Heritage bar is created by looking closely at the main ingredients, then at which single-origin cocoa beans would work best with them. We look for overlapping, complementary flavours to build the base chocolate. This is where every Heritage bar starts.
Heritage chocolate often begins with a pairing you already know — rum and ginger, olive oil and sea-salt, milk and caramel. The familiar part is the starting point, not the achievement. The work is in resolving the pairing until it reads as uniquely MayHawk. The pairing you thought you knew is only the beginning.
The flavour within a Heritage bar is designed to be part of the chocolate, not a layer on top of it. For example, in the Dark & Stormy chocolate, the cocoa beans are steeped in spiced rum — using our Rum-Soak™ — so the warmth is carried into the roast itself. Each chocolate is made using different methods, but there is only one guiding principle. Simplicity.
Start with simplicity, and what follows has structure. Real ingredients. No long lists. No additions for the sake of a selling point. A Heritage bar is refined by removing, not adding — each one taken through small revisions until what’s left is only what the bar needs. Simplicity is the result, because it was the starting point.
Much of what defines a Heritage bar happens in our own Chocolate Studio. Each chocolate has unique methods and processes applied. The stem ginger in Dark & Stormy is candied and matured in-house until its bite is right. The Rum-Soak and the crumbing process are ours. The processes belong to us — which is why the bars taste the way they do.
The choices of sourcing behind all Heritage bars carry past the chocolate, to the people who grow the ingredients and produce the materials we use. Cacao comes from single origins, ethically sourced through partners we know and buy from on fair terms. Ingredients and materials are held to the same standard. The packaging is recyclable. None of it is the headline. All of it is the baseline.
We source from the world’s finest ingredients. And to us, an ingredient is something you can find growing and name. Real cocoa beans, real olive oil, real ginger, rum made from natural ingredients. Nothing in a Heritage bar carries the word flavouring, essence or extract, and nothing arrives with an E-number. No lecithins. No emulsifiers. If it isn’t a real ingredient, it isn’t in the bar.
In the Heritage range, the bar becomes the bar when a pairing you know so well resolves — so that it tastes like a memory, maybe the way chocolate used to be, or the way we like to think it was.