Heritage
Traditional ingredients. New methods.
Classic pairings, reimagined
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. The rum steeped into the beans before they roast, the olive oil ground into the mass, the caramel developed in the milk before the cacao arrives.
The base chocolate does as much work as anything we add to it, made from the best ingredients we can ethically source. In this range there is a restless curiosity about how far a familiar pairing can be taken — while a defining goal of simplicity guides our hands.
Dark & Stormy
Candied stem ginger in rum-spiced syrup. A 70% dark chocolate base that competes with it, rather than carries it. Our Rum-Soak™ is what settles the argument.
70% · Cacao Origin: Colombia
Olive Oil & Sea-Salt
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
Darksome Milk
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
Take a closer look
Before anything is added, there’s the chocolate itself. Each Heritage bar is built on deciding the single-origin cacao — Colombia, Peru etc. — chosen so the base works alongside what other ingredients goes into it, rather than hide beneath it. This is where every Heritage bar starts.
Heritage chocolate often begins with a pairing you already know — rum and ginger, olive oil and 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.
Every chocolate we make combines using traditional processes with truly innovative methods. For example using our ‘absolute’ method of combing natural flavours from ingredients in a high quality olive oil. Or using a special roasting profile for the hazelnuts before coating them in our unique, in-house made, maple sugar. We are always looking at new ways to make our chocolate better.
By working with exceptional cacao and carefully selected single-origin ingredients, we create chocolate that is balanced and honest. Through this simple approach, refined by continuous small iterations, the beautiful Heritage range has taken shape.
Some of the ingredients in the chocolate we have grown organically ourselves, for example the fresh mint leaves, herbs, botanicals or chilli peppers we use. Alongside this in our Chocolate Lab we steep, soak or ferment other ingredients we use.
Chocolate made in a new light.
All of the choices we make to produce your chocolate are made with the Earth in mind. We buy ingredients and materials from reputable and ethical supply partners. Our packaging is fully recyclable and our cacao comes from sustainable sources using fair working practices.
What is an ‘ingredient’?
We use natural ingredients, like real mint leaves, vanilla beans and real chilli peppers, not processed extracts or flavourings. In fact we don’t add anything to your chocolate which uses the prefix or suffix of ‘flavouring’, ‘essence’, ‘extract’ or anything from a laboratory needing an E-number.
Heritage Edition. Beautiful chocolate made with traditional methods and innovative processes.