Some of our best sellers...
Welcome to Choc on Choc!
Based in the heart of the Somerset countryside, we create beautiful handmade chocolate gifts from the finest Belgian chocolates. Whatever the occasion, we’re bound to have the perfect present for you or your loved ones.
Shop our adorable and quirky creations, and choose from an enormous range of unique and exciting gifts, including chocolate cheese boards, chocolate animals, wedding favours, and much more. We even offer a bespoke service for special birthdays or corporate events.
Founded in 2003 by father/daughter duo, Kerr Dunlop and Flo Broughton, Choc on Choc has grown from a tiny team of three to an award-winning independent business. Plus, with free delivery on all orders over £40, there’s no reason not to treat yourself!
It’s holiday season – but who just wants to go and sit by the pool when you can visit some of the best chocolate destinations?
Chocolate is enjoyed and produced all over the world – here are some of the best places to visit if you want to take your love of chocolate on holiday with you this year.
Otherwise known as the country where milk chocolate was invented, Switzerland is heaving with amazing chocolate. You can visit a number of factories amongst the beautiful countryside, where you can watch the production, and learn about chocolate’s history in the country.
Brussels, in particular, is the place to visit. The capital city is often called the “Chocolate Capital of the World” and is filled to the brim with chocolate shops (more chocolatiers per square foot than in any other city in the world, apparently). Brussels is also home to two of the biggest chocolate companies on the planet, Godiva, and Leonidas – a
Chocolate spread will never get old. Here at Choc on Choc, we love slathering it on warm toast all year round – so here’s a little recipe (taken from Jamie Oliver) to get you through the last slices from that loaf of bread.
Spread 40g of hazelnuts evenly on a baking tray and cook at 200ºC/400ºF/gas 6 for 10 minutes until golden, then leave them to cool completely.
Place the cooled nuts in a blender with 100g of golden caster sugar and blitz until you get a fairly smooth paste. Then, break up 450g of quality dark chocolate, at least 70% cocoa solids, into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat. Stir until melted, then add in 225ml of double cream and 100g of unsalted butter.
Stir until the mixture is smooth and combined, then fold in 1 big pinch of sea salt and the hazelnut paste you made earlier. Divide the spread into sterilised jars, and you can store it for a few weeks in the fridge. Now get some bread in that toas