Spring Collection

As we welcome the arrival of spring, we are delighted to introduce our Spring 2026 Collection of artisan chocolates. This season’s selection has been meticulously hand-crafted to capture the essence of the changing landscape as winter gives way to brighter days. Each chocolate in the collection is inspired by the gentle lengthening of daylight and the rejuvenating spirit of new growth, with recipes thoughtfully developed to highlight these themes.

Our chocolatiers have chosen single-origin and expertly blended couvertures as the foundation of every piece, ensuring a harmonious balance of flavours. The collection has been carefully curated to celebrate the vibrancy of colour, the gentle warmth of spring, and the sense of renewal that marks this time of year. Each flavour is an ode to the awakening of nature, reflecting the first signs of life and growth after the quiet of winter.

We dedicate significant time and effort to harmonising the fillings with the couvertures selected for each chocolate bonbon in our collection. Our meticulous approach to creating seasonal chocolate menus for our customers ensures that every flavour profile is carefully balanced, allowing the distinctive notes of each ingredient to shine through. The result is a collection where each chocolate delivers a vibrant burst of flavour, designed to awaken and delight the palate.

This Spring, both Nichola and I are delighted to offer our chocolates for the new Collection, and we sincerely hope you enjoy them. We were truly honoured to learn that three of our Classic chocolates – Espresso Caramel Tia Maria, Tonka and Grand Marnier Orange – won prestigious awards from the Academy of Chocolate, a hugely influential organisation within the cocoa industry. We are one of the only chocolatiers who design seasonal menus centred around sustainable ingredients with provenance and seasonality.

Each chocolate in our Spring Collection is designed to be suitable for vegetarians and evokes the essence of brighter days and Easter family gatherings, followed by the comfort of enjoying Hunters chocolates at home or on the go. Every piece is meticulously handmade by Gary and his team, taking four days to complete, from colouring to finishing.

If you can resist the temptation to indulge immediately, we recommend storing these chocolates in a cool, dry place, away from direct sunlight and strong odours. However, we strongly encourage you to give in to your chocolate desire and enjoy them right away!

Thank you for your continued support and look out for lots of new ideas from our chocolate team this year.

Yuzu and Olive Oil – Yuzu and Olive Oil White Chocolate Ganache

Yuzu, a citrus fruit originally from China and now chiefly cultivated in East Asia, is renowned for its vibrant and aromatic profile. The soft filling of this chocolate delivers a lively blend of flavours, with distinct notes reminiscent of lemon, grapefruit, and mandarin, all underpinned by delicate floral undertones. This zesty character is expertly matched with an extra virgin olive oil and white chocolate ganache, where the creamy texture of the chocolate provides a perfect counterbalance to the tart brightness of the Yuzu. To complete the experience, the filling is encased in our specially blended milk couverture. This smooth milk chocolate shell harmonises the sharpness of the Yuzu-infused ganache, adding layers of rich cocoa flavour alongside enticing hints of caramel and vanilla.

Cherry and Roast Almond – Morello Cherry and Almond

The shell of this chocolate is crafted from our signature in-house blended milk couverture, which is intentionally made darker to deliver a more robust cocoa profile. This deeper cocoa intensity is carefully balanced to offset the natural sweetness of the bonbon, ensuring a harmonious flavour experience. The shell’s depth of flavour pairs particularly well with nut-based fillings, such as the roasted almond featured here. Nestled within, the chocolate contains a smooth almond ganache, its creamy texture and subtle nuttiness perfectly complemented by a layer of Morello cherry pâte de fruit. The tart vibrancy of the Morello cherry offers a bright, fruity contrast to the richness of the almond, creating a well-rounded and memorable tasting experience.

Rhubarb and Custard – New Season Rhubarb and Vanilla Custard

Our Rhubarb and Custard chocolate features a delicate white couverture shell, selected for its complex aromas of caramelised cream and vanilla. The top layer of this bonbon showcases the definitive tartness of new season rhubarb, crafted into a vibrant fruit gel that bursts with flavour. Beneath this, a second layer reveals a Madagascan vanilla custard, transformed into a creamy ganache. The mouth-watering combination of the fruit gel and rich custard creates a balanced and indulgent filling, harmoniously marrying the contrasting notes of tartness and creamy sweetness within each bite.

Passion Fruit and Coconut – Passion Fruit with Coconut and White Rum

This bonbon showcases a classic passion fruit recipe, offering a burst of distinct intensity right from the first bite. The vibrant passion fruit layer is immediately noticeable, delivering a lively and tangy profile that enlivens the palate. Complementing this, a second layer of coconut is delicately enhanced with white rum, imparting an extra dimension of character and reinforcing the chocolate's playful ‘cocktail’ theme. For the shell, we use a 70% dark couverture chocolate, meticulously crafted from whole beans that are slow-roasted to extract deep, robust flavours and pronounced cocoa notes. Subtle hints of vanilla weave through the passion fruit, resulting in a beautifully balanced and harmonious combination where fruitiness and richness are elegantly fused.

Coffee and Sesame – Arabica Coffee and Sesame Crunch

Our Coffee and Sesame bonbon is a sophisticated union of flavour and texture, expertly crafted to delight the senses. At its heart lies an intense ganache, created by infusing 100% Arabica coffee beans, delivering a bold and aromatic profile that captures the essence of fine coffee. This ganache is layered with a harmonious blend of white and black toasted sesame seeds, which contribute a satisfying crunch and a subtle, nutty sweetness. The interplay between the sweet, toasty character of the sesame and the natural bitterness of the coffee results in a beautifully balanced filling. To further enhance the tasting experience, the bonbon is cased in a dark couverture chocolate. This rich cocoa shell serves as the perfect backdrop, amplifying the depth of the coffee while complementing the sesame’s nuanced flavours.

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