About UsCasemir Chocolates manufacture from their site in Enfield around three tonnes of fresh cream luxury handmade chocolates a month under the supervision of Head Chef Sylvie Oidtmann.
Casemir recognise the importance of freshness in the making of luxury handmade chocolates. The exacting standards that Casemir implement mean we only use cream, premium cocoa beans and dairy butter ensuring the chocolates are free of artificial flavours, colours and preservatives. These qualities combined with the high degree of craftsmanship result in a velvety smooth chocolate with an intense aroma and flavour.
One of Casemir’s unique qualities is the use of chocolate warmers as the only significant chocolate making machinery. Our chocolate petit fours are carefully handcrafted by being cut on marble and enrobed in chocolate.
We are proud to have won a number of awards year on year in the UK Great Taste Challenge. In 2005 we won two Golds, a Silver and a Bronze. In 2006 we won a Gold award again with our Dill chocolate. In 2007 our Spiced Biscuit also won Gold. Our Praline Caramel Crunch chocolate won Gold in 2008.
We also make a range of 75% cocoa solids chocolates from a single estate in the Gulf of Guinea. These can be bought by the kilo or in handmade boxes of nine chocolates.
In addition to Casemir’s wide range of fine handmade chocolate petits fours, individual chocolates can be specially branded with cocoa butter.
We are suppliers of luxury handmade chocolates to many of the top hotels and restaurants including:
The Ritz, Browns, Greens, The Savoy, Lucknam Park, Seaham Hall, Rudding Park, Chilston Park, The Grand Eastbourne, Stafford, Dukes and Les Ambassadeurs. We also have a number of shops selling our goods independently.
Casemir luxury handmade chocolates are made to order, ensuring uncompromising freshness and premium quality.
Casemir Chocolates Ltd. run their business with a strong social responsibility policy and fund appropriate third world capital projects. To find out more click here... |
