Andy Jones is the owner and head chocolatier.
Andy trained at the Leith's School of Food and Wine in London, graduating in 2004. From there he worked in fine dining restaurants in London and went on to work at Cliveden House Hotel in Berkshire which had a Michelin star. After a long time working in restaurants, Andy wanted a change and worked for an artisan bakery near Henley-on-Thames as the head pastry chef. After that he opened his own cake business called www.reallynicecakes.co.uk making wedding/celebration cakes and chocolates.The experience gained led to a great understanding of the culinary arts, especially the sweet side of things. Andy focused his career on chocolate and secured the position of Head Chocolatier working for the company Schokolat Ltd. The business specialised in chocolate novelty items and it was there he developed the only working chocolate teapot you can actually use with hot water.
After many years in the business, Andy decided it was time to open his own chocolate business with his own take on things and DarkEdge Chocolate Design was created.
"I wanted to make chocolate bars that are really different to look at, I wanted to convey a story behind them too and of course the taste had to be very delicious."
The chocolate sourced for the dark and milk varieties is high quality Belgian chocolate from Barry Callebaut.
The milk chocolate has a 33.6% cocoa content blended with rich creamy caramel milk chocolate. It's a very delicious blend and goes really well with coffee.
The dark chocolate has a 70.5% cocoa content blended with a single origin Venezuelan 72% chocolate. The first chocolate is rich and smoky with a bitter/sweet cocoa taste. The blending chocolate adds a sharp and fruity edge creating a well-balanced, delicious flavour. It goes well with liqueur coffees, tea and red wine.