When we started Montezuma’s, our small chocolate business, in 2000, we had only a kitchen sink-sized machine, a lot of enthusiasm, plenty of naivete, and, most importantly, a broad ideal: we wanted to bring chocolate innovation to a boring and staid British chocolate market. We were right. Without exception, little has changed since 1999, and the childish enthusiasm we shared while exploring South America is still very much alive and well in us every morning!

Being former lawyers who became self-taught chocolate makers has meant steep learning curves and a lot of re-invention, but everything we do is driven by a passion for creating chocolate that we want to eat in an environment that we enjoy. That a business started on a shoestring would go on to become arguably Britain’s most innovative chocolate brand with a reputation far greater than our actual footprint was something we certainly didn’t train for or even expect in our wildest dreams.

Long before we opened Montezuma’s, we had already envisioned the values and principles by which we would run our own company, if we were ever granted the opportunity. These ideals became a reality, and they have remained with us since the beginning of our journey. Even though some of the words have changed slightly over the course of the years, we have never wavered from our core principles, which we dubbed “Business Done Properly.”

We are extremely proud of our products, in which substance triumphs over fashion, as well as of our business, in which sustainable and organic business growth triumphs over corporate greed.

Amy, our resident artist (who can also be found assisting customers with their chocolate purchases in our Chichester store), was tasked with creating a board to hang in Chocolate HQ, demonstrating our Purpose, Vision, and Values, and we think she did an excellent job.

It has been a long-held ambition of ours to become Britain’s Greatest Little Chocolate Company for many years. Our goal is for anyone to be able to enjoy Montezuma’s chocolate, which means that we should be available wherever you are in need of chocolate! But we also value our entrepreneurial, values-driven approach to business, which includes short lines of communication both within and outside the company, accountability, independence, and a strong commitment to family values. Because we are maturing, this does not imply that we are losing our ability to hold on to these; in fact, it implies that we are holding on even tighter! As part of our Business Done Properly policy, we make certain that our employees, customers, the communities in which we operate, and the environment are all taken into consideration during the decision-making process.

LOTS OF LOVE MILK CHOCOLATE CARAMEL TRUFFLES

Instead of simply using chocolate and cream to create these truffles, a base of homemade caramel sauce is used, which gives the candies depth and the smoky-sweet flavour of caramel that is so characteristic of the confectionery. They have a toasty, rich sugar flavour that is extremely addicting to consume.

Fudge is a chewy candy in the shape of cubes that is not always made with chocolate in it. It is made from crystallised sugar, which is obtained by cooking milk, sugar, and butter with salt and flavours until they become crystallised. Truffle is a soft candy in the shape of a ball that is made of chocolate and heavy cream before being rolled in cocoa powder.

Chocolate will last for a long time if it is stored in this manner: Solid milk chocolate will last for more than a year; solid dark chocolate will last for nearly two years; and solid white chocolate will last for four months. Unless they’re packed with preservatives, filled chocolates such as truffles will last for three to four months in the refrigerator.

Here’s a preview of Lots of love milk chocolate caramel truffles by Montezuma’s:

LOTS OF LOVE 16 TRUFFLE COLLECTION

The chocolate truffle gets its name from a fungus, which is a fungal infection. Known as the black truffle in some circles, Tuber melanosporum is a species of truffle that is native to southern Europe. It is one of the most expensive edible mushrooms available anywhere on the planet.

Chocolate truffles are a decadent chocolate treat made from chocolate and cream that are a deep indulgence. A simple description would be “balls of chocolate ganache.” And the best part is that they sound far more complicated to make than they actually are!

Truffles are expensive because they are difficult to come by, difficult to grow, and impossible to store for an extended period of time. They are typically between the sizes of a strawberry and an apple, though larger specimens have been discovered. Two types of truffles are highly prized worldwide: the black truffles from France and the white truffles from Italy.

Do not bite the truffle in half; instead, place it completely in your mouth. It’s important to chew slowly until the outer chocolate layer has been fractured enough to allow the molten interior chocolate to seep through to the surface. Enjoy the remainder of your time as you wish.

Here’s a preview of Lots of love 16 truffle collection by Montezuma’s:

MILKING MAID TRUFFLE JAR

Conserved truffles can be kept at room temperature for up to two years, depending on how long they have been preserved. After opening, place the container in the refrigerator and consume within one to two weeks of opening. Premier cuisson truffles should be consumed as soon as possible after opening to ensure the best flavour.

A chocolate truffle is a type of confection consisting of a round ganache centre that is often flavoured, and a thin, hard shell of milk, dark, or white chocolate on top of which the centre is set. When the chocolate cream mixture is cooked to the proper temperature, it cools to form a rich and firm ganache with an intense and luxurious chocolate flavour.

They are used in cooked dishes, whereas white truffles are typically shaved over a dish while still raw. It has been my experience to use canned/jared black truffles for roast chicken where one slices the truffle and then places some in a stuffing cavity under the skin of the chicken. It is possible to use them to make a pate or a mousse.

Here’s a preview of Milking maid truffle jar by Montezuma’s: