Our 2025 Festive Collection

Your Advent & Festive Chocolate Guide

Each chocolate has a story, and this collection is a celebration of caramel, spice, fruit and praline, crafted to capture the magic of the season.

I have designed this year’s Advent Calendar to take you on a seasonal journey. From warming spices and nostalgic mince pies to silky caramels and bright bursts of fruit, every chocolate has been created with care, curiosity and a little festive wonder.

You’ll also travel with me across the equator in our single origin milk and dark chocolates. Each origin has been carefully chosen from a different plantation for its unique character and flavour notes. I love how cocoa changes with each harvest — the climate, the soil, the environment — and this year I wanted to bring you along on that journey.

If you’re enjoying the chocolates in your advent calendar, you may want to order a Christmas Chocolate Box while you still can…

Here’s what you’ll discover behind each door — and inside our 2025 festive selection:

Frosted Blackcurrant

Doors 1, 9, 17

A jewel of winter. I took inspiration from that feeling you get when you enjoy a really good Black Forest Cake — but instead of cherry, I wanted the deeper zing and brightness of blackcurrant.

This chocolate pairs a layer of tart blackcurrant pâte de fruit with a smooth Dominican Republic white chocolate and vanilla ganache, balancing berry sharpness with creamy sweetness. It’s all enrobed in 70% Tanzanian dark chocolate and finished with a festive red snowflake.

Single Origin Milk Truffles

A journey through three plantations, each revealing its own expression of milk chocolate.

This pure chocolate truffle is made simply — cocoa, cream, a touch of butter and a gentle sprinkle of sea salt. Every time I receive a new shipment from Original Beans, I notice how the flavour shifts subtly depending on the season, the crop and the environment. Those variations are part of what makes single origin chocolate so special — so this year, I wanted you to taste that journey with me.

Door 2 – 42% Ecuador (Esmeraldas Coast)
Made from rare Arriba cocoa grown along Ecuador’s coast. Mellow and creamy, with tasting notes of caramel, sea salt and a soft vanilla finish.

Door 10 – 50% Philippines (Mindanao Island)
A smooth, silky volcanic cocoa with tasting notes of baked honey, cocoa and soft citrus — perhaps a nod to the tropical climate.

Door 18 – 55% Congo (Virunga Park)
Rare Amelonado cocoa grown in the fertile soils of Virunga. Rich and rounded, with tasting notes of toasted hazelnut, caramelised sugar and warm spice. (These are natural tasting notes — not added flavourings.)

Gingerbread Caramel — “Rudolph’s Treat”

Doors 3, 11, 19
Winner of a 2025 Great Taste Award

If Rudolph had a favourite treat, I’m convinced it would be Gingerbread Caramel. This flavour took home a Great Taste Award in 2025 — and here’s its story.

Inside a toasted white chocolate reindeer dome, you’ll find a deep amber caramel infused with all the traditional gingerbread spices and rich molasses from a proper, good-quality gingerbread. It’s capped in smooth milk chocolate for that final comforting note.

The Dubai One

Doors 4, 12, 20

A luxurious tribute to my most talked-about chocolate of the year — the Dubai Bar, which went viral several times in 2025.

I’ve chosen bright green Iranian pistachios and paired them with Dominican Republic white chocolate. Instead of traditional kaffir pastry, I use pailleté feuilletine (crushed caramelised wafer) for extra crunch, along with a sprinkle of sea salt. The centre is 65% pure pistachio.

• Doors 4 & 20: Milk chocolate enrobed

• Door 12: Dark chocolate enrobed

Finished with a delicate golden tree, it’s a true taste of luxury inspired by Dubai.

Lava Salt Caramel

Doors 5, 13, 21

My most awarded chocolate — with six awards to its name.

This was the very first caramel recipe I ever developed, and I barely dare touch it anymore because it just works. Slow-cooked until deep, buttery and sensual, the caramel is balanced with a whisper of Icelandic lava salt that makes the flavours sing.

• Doors 5 & 21: Dark chocolate caramels

• Door 13: Milk chocolate caramel

Single Origin Dark Truffles

Three origins, three intensities — each a unique expression of the cocoa bean.

Just like the milk origins, these dark chocolate truffles invite you into three distinctive regions, each delivering its own depth and personality.

Door 6 – 70% Tanzania (Udzungwa Park)
Ultra-rare cocoa from Tanzania’s wildlife-rich Udzungwa Park. Bright and vibrant, with tasting notes of orange, ripe banana, toffee and a touch of cherry.

Door 14 – 75% Solomon Islands (Makira Island)
Volcanic cocoa grown on a remote Pacific island. Tasting notes of raisins, grapefruit and toasted almonds. Lucy, the farmer behind this origin, employs an all-female team — something I’m proud to celebrate.

Door 22 – 82% Colombia (Arhuaco Lands)
Rare cocoa grown by the Arhuaco tribe, who farm in harmony with the environment and view cocoa as part of their sacred responsibility to protect the earth. Bold, powerful and intense, with tasting notes of black cherry, sweet spice and sesame.

Orange Honeycomb Praline

Doors 7, 15, 23

This praline begins with hazelnuts from Piedmont in Italy — considered some of the world’s finest. I roast and grind them into a smooth paste with a touch of caramelised sugar.

To this base, I add pieces of my Gold Award-winning honeycomb for crunch, along with a hint of orange oil. Enrobed in silky milk chocolate, this is the orange chocolate you’ll want in your stocking this Christmas.

Mince Pie — “Santa's Treat”

Doors 8, 16, 24

What is Christmas without a mince pie (or two) — especially when they’re Santa’s favourites?

I make my own mincemeat and allow it to mature before gently infusing it into warm cream, then straining it into a smooth ganache. You get every beautiful flavour of a mince pie — rich fruits, warm spices and nutty notes — without any additives or pastry.

A nostalgic nod to Christmas Eve by the fire.

More Than Chocolate

Every chocolate in this collection is handmade in Wiltshire using ethically sourced, single origin cocoa. For every 200g of chocolate I use, a tree is planted through my partners Original Beans — 2,538 trees planted in 2024 alone.

Thank you for sharing your advent — and your festive season — with me.
Wishing you and your loved ones a very Merry Christmas.

Loved these? Explore our Christmas Collection →