Inspired by Winter

We’re delighted to present our new Christmas Collection of artisan chocolates. As autumn gives way to winter, discover handcrafted flavours inspired by the season, created with single-origin and our own house-blended couvertures.

Development began in the summer and continued during our July journey through France to San Sebastián, where wonderful food and wine provided fresh inspiration. That sunlit trip now feels a world away.

Balancing Every Flavour

We devote considerable care to pairing each filling with the right couverture. Every flavour profile is carefully balanced so that the distinctive character of each ingredient can shine. The result is a collection of chocolates that delivers vibrant, harmonious flavours designed to awaken and delight the palate. Nichola and I are delighted to share our chocolates for winter and the festive season. We sincerely hope you enjoy the collection.

Award-Winning Chocolates

We were also honoured to learn that three chocolates from our Classic Collection received awards this year. Among them, the Tia Maria and Espresso Caramel earned a coveted Gold Medal from the Academy of Chocolate judging panel.

Handcrafted for the Season

Suitable for vegetarians, each chocolate in our Winter Collection evokes snowy scenes, festive family gatherings and the comfort of enjoying Hunters chocolates at home. Every piece is meticulously handmade by Gary and his team over four days, from colouring through to the final finish.

Storage and Enjoyment

If you can resist enjoying them straight away, store the chocolates in a cool, dry place, away from direct sunlight and strong odours. Better still, give in to temptation and savour them at once.

With Our Thanks

Thank you for your continued support. We wish you a very merry Christmas and a joyful season of goodwill.

Gingerbread and Apple – Bramley Apple and Gingerbread Ganache

The ginger and pepper notes in our gingerbread spices unfold gradually, offering a lingering warmth. Carefully hand-harvested and sun-dried, our single-origin spices form the foundation of a recipe inspired by traditional Scandinavian pepparkakor. To complement the gingerbread, we’ve paired it with a refreshing Bramley Apple pâte de fruit, then created the bonbon with our own specially blended milk couverture. This smooth chocolate balances the spiced ganache with rich cocoa flavours and enticing hints of caramel and vanilla.

Blood Orange and Speculoos Biscuit – Blood Orange Ganache and Malted Speculoos Biscuit

The bright tartness of blood orange pairs beautifully with dark chocolate. We layer the ganache with our gluten-free Speculoos biscuit, bringing together vibrant citrus, warming winter spices, and a satisfying caramel-malted crunch. This is a signature flavour combination for which Hunters Chocolate is well known. Our 70% dark couverture adds depth and balance, with distinctive notes of red berries and yellow fruit followed by a lingering cocoa finish.

Salted Caramel and Shortbread – Millionaires Chocolate

A Classic, Reimagined. There—we’ve done it. Gary may have tried to resist reworking this classic, but the combination proved irresistible. Our crumbly vanilla shortbread is layered with golden salted caramel, delicately seasoned with Camargue Fleur de sel for a beautifully balanced sweet-saline finish. A 41% milk couverture completes the piece. Made from whole beans that are slowly roasted to develop deep cocoa notes, it brings gentle hints of vanilla that blend seamlessly with the caramel and shortbread.

Yuletide ‘pick-me-up’ – Baileys Irish Cream and Espresso

This festive ganache brings together smooth Irish cream, warming whisky, vanilla and rich cream, lifted by a bold blend of espresso coffee. The recipe is deliberately simple, allowing the distinctive flavours of Baileys and espresso to remain at the heart of the bonbon. A shell of our 70% dark couverture adds depth and a pleasing cocoa bitterness. It balances the sweetness of the Irish cream while allowing the coffee and whisky notes to unfold together on the palate.

Griottine and Pistachio – Griottine Cherry and Pistachio Praline

We make a pure, natural praline from roasted pistachios, allowing their distinctive flavour, aroma and colour to shine from the first taste and linger on the palate. At its heart lies a jewel-like Griottine cherry steeped in Kirsch, releasing a luscious burst of ripe fruit and warming spirit. Our house-blended milk chocolate couverture envelops the centre in a silky embrace, rounding the flavours with velvety richness and a deep, lingering cocoa finish.

Creamy Hazelnut – Cream Hazelnut and White Couverture

No winter collection would be complete without a creamy hazelnut praline. We roast and blend hazelnuts with caramelised sugar, then combine them with white chocolate to create a characteristically smooth, buttery ganache. Fine pieces of roasted, caramelised Spanish hazelnuts add a delicate crunch. A white chocolate couverture completes the bonbon, its gentle vanilla notes pairing beautifully with the rich hazelnut praline.

Additional favourites and Truffles that we can’t resist!

Black Shuck Sloe Gin – Dark Sloe Gin Ganache

A longstanding favourite among Hunters customers, this ganache features exceptional Sloe Gin from Black Shuck Distillery in Hindolveston. It is crafted with hand-picked sloe berries gathered from nearby hedgerows, giving the spirit a distinctive sense of place. The gin’s warming dark-berry character blends beautifully with our 70% dark couverture, creating a rich first taste followed by a long, lingering cocoa finish. This is a chocolate to savour slowly.

Milk Chocolate Gianduja

We make our Gianduja in a traditional stone melanger, gently refining the hazelnuts into an exceptionally smooth paste. The hazelnuts are slowly roasted to release their natural aromas and oils, then carefully blended with our signature milk chocolate couverture. The result is a classic filling with a rich hazelnut character and a beautifully silky finish.

Mint Choc Chip

Our long-standing mint bonbon pairs a smooth peppermint ganache with a 70% dark couverture shell. Bold cocoa and refreshing peppermint come together in a timeless flavour combination. The dark chocolate couverture brings delicate floral and red-fruit notes, followed by a deep, lingering cocoa finish balanced by gentle acidity.

Black Forest

A layer of sour cherry pâte de fruit is paired with a smooth cherry and Kirsch ganache, releasing an intense dark-cherry flavour from the very first taste. Encased in 70% dark couverture, this bonbon is our interpretation of the classic flavours of the Black Forest and its celebrated Schwarzwälder Kirschtorte.

Hunters ‘Olo’

“Do you love someone enough to give them your last Rolo?” Originally created by Mackintosh’s in Norwich in 1937, Rolos are no longer made locally. We decided to bring this much-loved idea back to Norfolk with our own distinctive interpretation. True to the spirit of the original, Hunters ‘Olo’ combines a shell of our unique milk couverture blend with a smooth, golden salted caramel centre.

Dark Chocolate Praline Barrel

This 70% dark couverture interpretation of our milk chocolate praline has a deeper, more pronounced cocoa character. We slowly roast the hazelnuts to release their natural aromas and oils, then carefully blend them with our dark chocolate couverture. The result is a classic praline with rich hazelnut depth and a beautifully refined finish.

Hunters Truffle Collection

Cinnamon and Caramelised White Chocolate Truffle

This soft, buttery truffle filling combines warming cinnamon with rich caramel notes, creating a smooth and indulgent centre. The truffle is encased in two layers of couverture—milk chocolate and caramelised white chocolate—for added depth, sweetness and a satisfying finish.

Madagascan Vanilla White Chocolate Truffle

This elegant truffle places Madagascan vanilla at the heart of its flavour, with white chocolate providing a smooth, creamy canvas. We use a white couverture with a higher cocoa-butter content, allowing the vanilla’s aromatic depth and warmth to unfold fully on the palate.

Salted Caramel Milk Chocolate Truffle

Our smooth salted caramel is enriched with 70% dark couverture, adding depth and a refined cocoa intensity. The centre is encased in our house-blended milk couverture. Delicate Camargue fleur de sel balances the sweetness of the caramel and the richness of the chocolate, creating a deeply satisfying finish.

Whisky Dark Chocolate Truffle

We thoroughly enjoyed finding the right whisky for this truffle—one with the character and balance to complement our dark chocolate. Our dark couverture offers a sophisticated flavour profile, with delicate floral aromas that mingle beautifully with the whisky’s notes of vanilla, oak and bright citrus. Together, they create a refined and harmonious finish.

Honey, Date, Almond and Stilton Bonbon

This distinctive bonbon pairs a Clawson Farms Stilton sablé biscuit with a rich sticky-toffee and date ganache. The savoury depth of the cheese brings an intriguing contrast to the filling’s caramel sweetness. A shell of 70% dark couverture adds intensity and balance, creating a bold chocolate designed for Stilton connoisseurs.