The Easter chocolates and eggs from Charlotte Flower are a celebration of Easter traditions – filled chocolates are flavoured with Hot Cross Bun spices, Simnel cake almond-lemony richness or the rosemary of that traditional roast lamb for Easter Sunday lunch.
You can also enjoy the award-winning flavoured chocolates – Scots pine, Smoked Hebridean sea salt milk chocolate - as Easter eggs and Easter hens.
Charlotte herself is a forester by training and experience, and having worked overseas for a number of years, drifted into Perthshire about 15 years ago, and now lives on the south side of Loch Tay.
Most of the flavours she chooses are picked from the wild and processed immediately in her home-based workshop so that flavours are still at their best, which enables them to follow the seasonal changes throughout the year. In addition to foraged flavours Charlotte uses products created by other Scottish food producers, such as lovely Glen Lyon Coffee, Hebridean Sea Salt and locally made Dewars whisky.
Charlotte Flower believe in valuing everything that enables those flavours to be available to us – from the labour, skills and aspirations of cocoa farmers themselves, to ensuring that we don’t over pick our precious wild resources, to only using the freshest ingredients to get the most natural flavour.