How your bar was made. Inside the process.

Each of our Studio Projects bars is made using original processes and methods developed in our Chocolate Lab. For the limited small-batch run of Bar 8 everything is done in-house, to create a harmonious relationship between the ingredients. First we lacto-ferment fresh organic fruit (LFF) before drying and candying it – and for some Bar 8 limited editions, the fruit is also placed in a complementary spirit ‘soak’, using selected fine British spirits such as rum, whisky, or liqueurs.

Lacto-fermentation, driven by natural lactic-acid bacteria (LAB), has been a traditional preservation method used by communities all around the world for centuries. It gives the fruit a much cleaner, rounder flavour, with a salty–sweet–acidic nuance, compared to commercially dried alternatives. Ongoing work in the Chocolate Lab focuses on refining and defining these techniques to further preserve the fruit’s natural character to a higher standard.

We believe there is a profound beauty in simplicity and clarity. Each small batch of Bar 8 uses seasonally available fresh organic fruit, salted at 2 percent by weight with natural sea salt from the UK. The fruit is then held in an anaerobic environment to encourage LAB activity; the ferment is checked daily and carefully monitored for acidity and aroma before the fruit is candied and added to our chocolate bars.

Bar 8 is produced in small seasonal batches, with the fruit changing according to harvest and ongoing research in the Lab. Each new batch may feature different fruits and processes, such as fresh plums (lacto-fermented, soaked in whisky, and then candied), or strawberries, cherries, figs, or other fruit and liqueur combinations as we continue to experiment with new varieties and methods.

Please refer to the ingredient list and the current batch details to see what each limited release of Bar 8 contains.