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Elliotts of Oxford

Our Product Ranges

Origins Range

Single origin chocolates are made with cocoa beans from a single country, sometimes even from a single region.  The terroir – the climate and soil of the plantation where the cocoa tree grows ­­- is what gives origin chocolate its unique quality and taste.  Local practices along with the method of drying and fermenting the beans are also important factors in determining the flavour, which can contain clearly distinguishable hints of tropical fruits, flowers, herbs and spices.

Single origin is for chocolate what single malt is for whisky.

Available as single flavours in 1kg boxes of 100 pieces.

Costa Rica 64% Dark.

Costa Rica 64% Dark.

A decadent and creamy chocolate. The flavour of olives and cloves breaks through the gentle aroma of roasted cocoa beans.

Code: 13.44.0181

Ecuador 71% Dark.

Ecuador 71% Dark.

A chocolate with a very distinct aroma and the sweet, smooth taste of banana, followed by a tang of freshness.

Code: 13.44.0182

Peru 34% Dark.

Peru 34% Dark.

Taste and aroma abound. A hit of cappuccino builds to a lingering bouquet of freshly ground green and red pepper.

Code: 13.44.0183

Uganda 80% Dark.

Uganda 80% Dark.

The initial aroma is overwhelming as fragrances of deep cocoa, forest soil and spices hit the nose. This is followed on the palate by a perfect balance between fruit and bitterness with a long finish.

Code: 13.44.0184

Venezuela 43% Milk.

Venezuela 43% Milk.

Overwhelms with its aromatic bouquet which starts with hazelnuts and turns to fruit with black grapes in the ascendant.

Code: 13.44.0185