Have you ever daydreamed about trees bearing chocolate as their fruit? Interestingly enough, such a thing does exist. The Theobroma Cacao, or Cacao tree, much like an apple tree in size, thrives in the shade of towering trees found in tropical forests and jungles. This tree flowers twice annually, producing clusters that evolve into a unique fruit known as the cacao pod. This interesting fruit, which grows directly from the tree’s trunk rather than its branches, contains as many as 50 cacao beans.
However, growing these trees is exclusively possible in regions 10 degrees above or below the equator, hence why one would never find a Cacao tree in a UK backyard. Nevertheless, we have the next best alternative – masterful chocolate creators and chocolatists who craft delectable sweets for everyone to relish.
So, you may ask what distinguishes a chocolatist from a chocolate creator? While the latter works directly with raw beans, the chocolatist works with a predefined base known as a couverture. The former will be involved in processes such as roasting, cracking, winnowing, conching, flavouring and ageing their own couverture whilst maintaining control over their ingredients. On the other hand, the chocolatist will focus on tempering, moulding, flavouring and decorating chocolates, selecting a base and applying their expertise to craft delectable chocolates.
Where an individual combines the functionalities of a chocolate maker and chocolatier, this is described as bean to bar. There exist five such artisanal establishments across Ireland (such as Wilkies and Exploding Tree in Cork, Neary Nógs in Co Armagh, the Proper Chocolate Company in Dublin, and Hazel Mountain in Co Clare), with numerous superb chocolatiers as well. They all provide varied experiences to visitors, and it’s always a good idea to visit as many as you can.
For the chocolate enthusiasts, exploring how the fruits of the Cacao tree transform into our beloved chocolate might be intriguing, Particularly with Easter around the corner, it might be the perfect time for a chocolate-themed escapade around Ireland.
Among the best experiences and visits to enjoy Ireland’s favourite treat, learn about its creation, and even make some yourself, is the Neary Nógs in Newry, Co Down.
Neary Nógs, the sole maker of stone-ground bean-to-bar chocolate in Northern Ireland, delivers a complex variety of flavours based on cacao bean type and origin. Tucked away at the base of the Mourne Mountains, its quaint factory, shop, and café are the sites of summer tours, tastings and special occasions.
A visit here offers an educational 85-minute tour of the bean-to-bar procedure, followed by a tasting of their delicately fashioned chocolate. The cacao beans they use are ethically obtained from regions such as Central America, the Caribbean islands, South Africa and Asia.
Ideal for children 12 years and above, the site also includes a café and shop. Hot chocolate comes especially recommended. Did you know chocolate and whiskey complement each other? For adult visitors, Neary Nógs partners with nearby Killowen Distillery to host chocolate and liquor pairing events scheduled for June, July and August. You can reserve a tasting experience for £6 (€7) for kids, and £20 for adults at nearynogs.com.
Perched on the shores of the Atlantic Ocean, Skelligs Chocolate in Ballinskelligs, Co Kerry, offers a delightful locale for a chocolate indulgence. Its factory shop organises a free children’s Easter Egg Hunt every Easter Sunday, beginning at 10 am.
The annual tradition of the Easter egg hunt at Skelligs Chocolate began in 2022. A hundred chocolate eggs are concealed throughout the premises, and at 10 am, the race to discover them kicks off. Each found egg can be exchanged for an Easter surprise. No booking or cost is involved for participation, but only under-18s, accompanied by adults, can take part. Skelligs Chocolate’s managing director suggests being punctual as the event attracts youngsters from all over. More information can be found at skelligschocolate.com.
Another location to consider is Exploding Tree situated in Clonakilty, Co Cork.
Described as Ireland’s tiniest and most unconventional creators of chocolate from the raw cocoa bean, a trip to Exploding Tree offers an educational adventure as well as a joyful and savoury experience. This company is the only one in Ireland that crafts completely oat milk, goat milk and Irish cow milk chocolates, promising a distinctive flavour for their customers. Their exclusive collaboration with Fairtrade Cacao farmers in Ghana, West Africa, and their use of unusual sweeteners and flavours results in unique and adored chocolate bars.
This Easter, proprietor Allison Roberts will organise events merging a lesson and tasting with the opportunity to create a personalised tempered chocolate Easter egg to take back home. The session lasts for 90 minutes and accommodates up to five adults or a combination of three adults and three children, making it perfect for larger families or a group of grown-up companions.
Those unable to visit can purchase one of Exploding Tree’s DIY Easter Egg Kits and create their own at home, guided by video instructions. The onsite experience costs €150 for a maximum of six individuals. DIY Kits range from €19.50 to €46.50. You can learn more at www.explodingtree.com.
In Co Carlow, the Chocolate Garden of Ireland has evolved from a waffle cafe in Wicklow to a cafe and chocolate spot with artisan ice-cream, providing a captivating experience centred around chocolate’s magic. Set up by Jim and Mary Healy in 2001, the Chocolate Garden offers an array of workshops.
Over Easter, reserve a spot in their Willy Wonka-inspiring Chocolate Mould Making workshops, scheduled throughout the holiday. Create your unique chocolate figure using moulds of different shapes and sizes, adding hand-painted details for a personal touch. Besides crafting with chocolate, participants can savour a chocolate tasting and try some of the multi-award-winning ice-cream that is included with the admission. Each workshop costs €12.50 per person. Bookings can be made online at chocolategarden.ie.
In Bonane, Co Kerry, there is Lorge Chocolatiers where French master chocolatier Benoit Lorge produces exquisite chocolates in a stunning setting. Positioned on the N71 towards Kenmare, the Lorge premises and store welcome visitors anytime to try chocolates expertly crafted by Benoit.
A unique chocolate manufacturing course will be hosted at Bonane for the concluding weekend of Easter holidays, April 13-14. Tailored for those who wish to embark on their own chocolate business, the course comprises small classes incorporating theoretical knowledge, hands-on experience and tasting sessions, forming an unmatched chocolate-centric curriculum. Reservations are mandatory and can be done via their website. The course spans both days from 9:30 am to 5 pm, priced at €360 per person, inclusive of meals and unlimited chocolate consumption. More details can be found on lorge.ie/courses.
The Hazel Mountain Chocolate shop at Oughtmama, Bellharbour, Co Clare offers an organic energy boost option. Found in the serene lowlands of Ireland’s Unesco Global Geopark, the Burren, the chocolate is rich in theobromine; a nutrient acting as an organic energiser, and a kin of caffeine. With its origin chocolate factory and showroom located in the Burren, Hazel Mountain is known for its ethically sourced bean-to-bar chocolates that are available seven days a week. A tour of the facilities, which lasts about 45 minutes, can be arranged upon request. However, the spotlight here is the onsite café serving plenty of hand-crafted pastries, sandwiches and the much-loved hot chocolate, open all week. More information can be found at hazelmountainchocolate.com
Located in Co Wicklow, Bean and Goose is run by siblings Karen and Natalie. The team employs couvertures to examine the chocolate in relation to universal flavours, with a touch of inspiration from the local landscape. The spacious and well-lit premise acts as an invitational point for clients offering an exciting series of events to explore and understand chocolate. Chocolate Bar Making Workshop, an exclusive event from Bean and Goose, allows customers to understand their chocolataire processes while indulging in making personalised chocolate bars, offering dates in March on Tuesdays and Wednesdays, costing €35 per session.
On Friday, March 22nd, a unique opportunity to indulge in a ‘Spring Chocolate and Cocktail Evening’ arises at a cost of €65. Natalie and Karen will be your friendly hosts for an unforgettable night centred around cocktail crafting and indulging. The intriguing evening will involve creating trio of cocktails that incorporate or pair well with chocolate. You will sample chocolates of varying cacao percentages and origins to find the perfect companions for your cocktail concoctions.
The ‘Smoked Milk Bar Masterclass with Hand Tempering’ will follow on Wednesday, March 20th at €90 per person. This intriguing class focuses on Bean and Goose’s Smoky Milk Chocolate bar which is their first masterpiece and continues to be their best seller. In this riveting activity, you’ll gain firsthand knowledge on making the tempting confection, using the traditional method of tempering milk chocolate on marble slabs with smoked Irish sea salt. The process of wrapping and the subtleties of chocolate appreciation are also included in this session.
Fast forward three days to Saturday, March 23rd, the ‘Easter Goose Egg Masterclass’ beckons at a participation cost of €50. This hands-on activity involves crafting your own goose egg made from chocolate and filled with delightful Irish Sea salted caramel. You will learn to prepare salted caramel and mould your own goose eggshell with selected milk or dark single-origin chocolate. The finished product will be ensured with a neat closure and perfect wrapping, ready for you to take home and enjoy.
Hot chocolate, house granola, s’mores and more will be available for all workshop participants at Bean & Goose’s renowned Pop-Up Hot Chocolate Cafe. Please note that prior booking is crucial. You can book your place by ringing 0861857558 or 0861857759 or by emailing [email protected].