Award Winning Chocolate

At Firetree, we believe chocolate should do more than simply taste good — it should tell a story. When judges at the Academy of Chocolate or the Guild of Fine Food evaluate entries, they’re seeking more than technical perfection. They’re looking for flavour journeys, for craftsmanship that reflects origin, and for a chocolate that lingers on the palate and in the memory.

Our own award-winning chocolate begins with rare cocoa beans grown on remote volcanic islands. These single-estate beans are naturally solar-dried, roasted gently to preserve nuance, and conched to highlight the rich, complex notes locked within. It’s a meticulous bean-to-bar craft that brings out layers of flavour — from top notes of citrus or red fruit, to deep undertones of cocoa, caramel or honey. Each bar is tempered for that signature Firetree shine and satisfying snap.

To be recognised as a luxury award-winning chocolate, a product must excel across every detail: aroma, mouthfeel, flavour development and finish. Judges expect nothing less than mastery. That’s why our premium dark chocolate, milk chocolate, and 100% cocoa bars continue to earn acclaim.

Whether you’re discovering our bean-to-bar chocolate bars, indulging in our hot chocolate or chocolate thins, or gifting from our curated chocolate gift sets, Firetree delivers not only excellence — but a genuine taste of provenance. It’s what makes our volcanic chocolate unlike any other.

Quite simply, by doing what we’ve always done — putting craft and quality first, at every step. Our journey begins with cocoa grown in rich, volcanic soil — a natural terroir that produces some of the most flavourful beans in the world. It’s here that the distinctive taste of Firetree’s award-winning chocolate is born.

We source from smallholder farmers on remote volcanic islands, working either directly or through trusted co-operatives and agents who share our commitment to quality and sustainability. We carefully select single-estate cocoa that has been expertly fermented and solar-dried at origin. Once the beans arrive at our UK roastery, they’re roasted whole — low and slow — to develop their deep, complex flavour. Through meticulous bean-to-bar craft, we winnow, grind, and conche the chocolate to achieve perfect balance, ensuring that each bar captures both elegance and intensity.

Finally, we temper and mould the chocolate into luxurious chocolate bars, delicate thins, or fine pieces for our indulgent hot chocolate — each with the hallmark shine, snap, and melt that define premium chocolate.

Each year, we submit select bars to the Great Taste Awards and the Academy of Chocolate — not because we need the recognition, but because we believe certain harvests are truly special, and worthy of acclaim.

Firetree’s commitment to craftsmanship and ethical cocoa sourcing has been honoured by two of the most respected names in fine food: the Great Taste Awards and the Academy of Chocolate Awards. These accolades recognise what sets Firetree apart — bold, complex flavours, a smooth, refined texture, and the precision of true bean-to-bar craft.

Winning these awards is not just about meeting technical excellence — it’s about creating chocolate that tells a story. From the rare volcanic island cocoa we source from single estates, to the care in our conching and tempering, each bar is a reflection of our values and our pursuit of flavour without compromise.

For us, these awards are more than medals — they’re a quiet affirmation that our award-winning chocolate speaks to those who appreciate provenance, patience, and purity. They reflect not just what we make, but how we make it.

At Firetree, artisan bean-to-bar craftsmanship is not just a method — it’s the soul of everything we make. It begins with rare, volcanic island cocoa beans, sourced for their rich and complex flavour. Grown by smallholder farmers and carefully fermented and solar-dried, these beans form the foundation of our award-winning chocolate.

From roasting low and slow to conching with precision, we control every step of the process. This allows us to develop the deep, layered flavour that defines Firetree — whether it’s found in our signature chocolate bars, our delicate, slow-melting chocolate thins, or our smooth, velvety hot chocolate.

Each product is a celebration of flavour and finesse — shaped by time, temperature, and touch. This is where artisan craftsmanship meets integrity, and it’s what makes our chocolate not only luxurious, but worthy of the most prestigious chocolate awards.

At Firetree, the journey from bean to bar is defined by precision, patience, and an unwavering commitment to quality. It begins with sourcing ethically grown cocoa from rich, volcanic islands such as Vanuatu and the Solomon Islands — regions renowned for producing some of the world’s most flavourful, single-estate cocoa.

From the moment the beans arrive, we take great care at every step. We roast low and slow to draw out each origin’s unique character, then refine and conche gently to preserve balance and complexity. This craft-led approach ensures that the distinct notes of our volcanic chocolate — from citrus and red fruit to caramel and honey — are fully expressed.

Maintaining the integrity of these rare beans is what sets artisan award-winning chocolate apart. Our controlled bean-to-bar process protects the purity and freshness of every batch, whether destined to become a luxury chocolate bar, a delicate thin, or our smooth, indulgent hot chocolate.

Recognition from the Great Taste Awards and Academy of Chocolate is a reflection of this care. But for us, quality isn’t a standard to meet — it’s a principle we uphold, in every bar we make.

As chocolate lovers grow more discerning, so too do the judges at awards like the Great Taste Awards and the Academy of Chocolate. In 2025, the most celebrated chocolates will not only offer technical excellence, but also reflect the values and sensibilities of today’s more informed consumer.

One clear trend is the shift toward higher cocoa percentages that remain flavourful and balanced. It’s not about intensity for its own sake — it’s about flavour-forward chocolate that showcases depth, complexity, and a true sense of origin. This aligns naturally with Firetree’s approach, where every bar highlights the unique characteristics of its single-estate, volcanic cocoa.

There’s also a rising appreciation for true artisan craft. More than ever, judges are looking for chocolates that demonstrate care and understanding — from bean-to-bar production to respectful sourcing. Firetree’s commitment to precision at every stage, from low-and-slow roasting to gentle conching, reflects this movement exactly.

Another evolving expectation is around transparency and provenance. Consumers want to know where their chocolate comes from, and awards panels are taking note. While Firetree is a small business, we’re proud to support wider industry efforts towards ethical sourcing and sustainability, and we continue to communicate our journey with clarity and honesty.

As for innovation, 2025 is also expected to see a thoughtful evolution in flavour. While Firetree has always focused on purity and harmony, we’re also challenging ourselves within our own principles — to explore how our rich, complex chocolate can elevate new ideas. Whether through refined pairings like our coffee-infused bars, or future creations guided by balance and integrity, our philosophy remains: our chocolate should always be the first and lingering taste.