Why pay more for your chocolate?

Why pay more for your chocolate?

Artisan chocolate production in the UK has grown massively since we first started organising The Chocolate Festival, but chocolatiers are still faced daily with the question, ‘Why is your chocolate so expensive?’ Hopefully this series of videos will help explain.

For further reading, take a look at our article on Artisan vs. Mass Produced. If you have a passionate opinion on the matter, please don’t keep it to yourself – join the debate by sharing your comment at the bottom of this page.

Hear about it…

Yael’s View

Expert’s View

Chocolatier’s View

Fairtrader’s View

Read about it…

Want to learn more? Follow this link to find out more about Artisan vs. Mass Produced.

Talk about it…

4 Comments to Why pay more for your chocolate?

  1. Thank you for this.
    I hope it makes people understand why the costs are different.
    As a small time chocolate gift maker, I am always having to explain why i cant compete with high street chocolate prices.
    Will be sharing this link to make others understand.

  2. As someone who has reviewed a lot of chocolate and researched many different companies, small and large, I can say that it is ABSOLUTELY worth it to pay more for chocolate. Not only this, but by choosing a smaller chocolate maker, you’re often choosing someone who bypasses all the middle men, meaning the farmer can get more than double the price for his/her beans than they otherwise might have. This means you get better chocolate, the farmer gets a better quality of life, there are fewer middle men involved and everyone benefits because you, the end consumer, get a far superior product.

  3. One would hope that those curious to know more would attend events like the Chocolate Festivals and experience that ‘eureka!’ moment of realisation – that confectionery and fine chocolate are like chalk and cheese.

    As with most of our daily staples, chocolate has been degraded through mass production to an alarming extent, and the growers have suffered financially for decades but now we are seeing a renaissance in chocolate production. All over the world and particularly in London at the moment, we are seeing incredible talents offering up a seemingly endless array of treats made with fine quality chocolate. Sometimes this chocolate begins life in their hands as the raw material – the bean – and the magical processes that make a truly great chocolate take time and skill.

    It’s quite simple – fine chocolate is not about quantity. In many cases quite the reverse, with limited batch bars exchanging hands for fairly large sums of money. No, it’s about the quality. It’s about tasting the beans and the soil they were grown in, or marvelling at the chocolatier’s skill in blending flavours with chocolate for your delectation. It’s also about love – love the chocolate, treat it as precious, revel in every mouthful, lose yourself for a few moments, feel the love and passion that went into your chocolate and let those theobromines work their magic, and talking of theobromines (those feelgood alkaloids that make eating chocolate such a pleasure) – there are far more of them in a good quality dark chocolate, antioxidants too. Eating good chocolate is actually good for your health!

    Why on earth would anyone want to eat sugary confectionery with less than 40% cocoa and added fats anyway?

  4. Cat Black

    Thank you for doing all you can to shed light on the disparity between cost of production and cost of product in the chocolate industry. It is so hard to change attitudes and ask people to pay more, when they are used to cheap mass-produced candy. But there is room for all kinds of chocolate, and the spread of knowledge and understanding will help to build the market to support the artisan, the refined, the truly delicious variety of fine chocolate that is out there.

    I love The Chocolate Festival for showcasing so much that is wonderful.

    I am also starting my own blog, launching at the end of April, in order to help spread the word. Those involved the The Chocolate Festival and others like them, the chocolate makers, chocolatiers and connoisseurs working in this area, deserve every possible chance to be heard.

    If we all learn more, and pay a little more for our chocolate, we can safeguard our planet, the people who make it, and this glorious treat.

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