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Beyond the counter, festooned with cheeses and charcuterie, and shelves lined with essentials, the cornerstone of any good fine food shop is ‘goodies’.
Shopping in these environments should be a visual and sensory pleasure, with something to surprise and delight customers at every turn. While superstores largely concentrate on showcasing mass market household names, the independent retailer has more flexibility to buy smaller runs of interesting things from artisan makers…and can switch up and change their offering on a more regular basis, so there’s always something to catch the eye.
Read about the top product trends here, and then download your free copy of Confectionery & Chocolate Buyer to hear from exciting and innovative brands.
The message coming through loud and clear from many consumers is that, when they are able to, they want to buy better, and support sustainability. Deloitte’s most recent research found a third of customers have chosen brands with strong sustainable, and ethical credentials, and 62% claimed this has become much more important over the last five years.
Around 30% said they would be prepared to pay more for goods from brands that support human rights. Independent fine food retailers, sourcing from artisan producers, should be ever more aware of the considerations consumers are taking into account when choosing chocolate. Thankfully, sustainable options are increasing every year, with the craft bean-to-bar industry expected to grow by nearly 8% by 2027.
• Does the supplier have accreditation from a recognised body such as Cocoa Horizons or Fairtrade, or is it trading direct with plantations?
• Is the brand free from palm oil, or choosing sustainable palm oil?
• Can the brand show it uses a supplier that works against child slavery?
• Can your supplier tell you more about the region, farm/plantation, producer of their cocoa?
• Does the chocolate include unnecessary additives? Why are they included?
• How sustainable is the packaging? Is it compostable/plastic free?
Sustainable dark chocolate
Dark chocolate doesn’t have to be bitter. And nothing exemplifies this fact more than high quality, sustainable varieties, sourced from bean to bar. The artisan makers of these types are usually sourcing the ‘top of the crops’ when it comes to cocoa, with the various nuances of the beans coming through loud and clear, from notes of berries and nuts, to floral essences.
1. Tosier 70% Tumaco Colombia 2020 Harvest with Colombian Coffee – An award-winning bar, crafted in micro batches, using the very best quality sustainably-sourced cocoa from the world’s top 5% growers. Nutty, with floral notes, and a hint of single estate coffee. Vegan and gluten-free.
2. Willie’s Cacao Pistachio & Date – Free from sugar, this 100% cacao bar is crafted from Rio Maranon cocoa, conched for 21 days to capture its rare flavour. Studded with pistachios, dates and cashews.
3. Land 65% Malt Dark Chocolate – Made with single source Honduras cocoa, paying farmers more than double the Fairtrade price. Gently flavoured with spent barley grain from Pressure Drop Brewery. Certified organic.
Sustainable milk chocolate
Quality chocolate isn’t just confined to the darker side. There are some fabulous milk (and plant-based milk) options on the market too. With their higher cocoa content, they bring a richness and superlative taste to this category, which is the traditional realm of mass market. Look for chocolate that sits between around 35% and 50% cocoa and the difference is clear. Pure indulgence.
1. Seed and Bean Sea Salt & Orange M*lk Chocolate – A new flavour from the brand, made without dairy. Combining a pop of fresh, zesty orange, with a touch of sea salt. Organic, vegan, and sold in entirely compostable packaging.
2. Ocelot Toasted Buckwheat Dark Milk Chocolate – Creamy dark milk chocolate, made with Amelonado cocoa beans from a women’s cooperative in the Eastern Congo, enriched with the nutty flavour of crunchy toasted buckwheat.
3. Bare Bones Chocolate Honduras 60% Milk – A cocoa-rich milk chocolate with notes of raisin, fudge and double cream. Made from bean to bar in Glasgow using cacao from the XOCO Cooperative in Honduras’ Copan region. The packaging is recyclable or compostable.
Sustainable gifting chocolate
Who doesn’t love chocolate as a gift? But when it comes to treating loved ones, customers are often willing to break the mould and seek out products that a little bit different – to show they’ve put a bit more effort and thought in. There are some extraordinary, sustainably made chocolates on the market currently, which absolutely lend themselves to this purpose. Some are infused with wild and wonderful inclusions, others are filled beautifully, and then there are the higher end chocolate novelties.
1. Chocolate and Love Sea Salt Tin – A stunning tin, filled with the most beautifully-wrapped mini chocolate bars in 71% dark, 65% dark with orange, and 55% dark with caramel and sea salt. Made with organic, Fairtrade beans direct sourced from cooperatives in Peru, the Dominican Republic, Panama and Madagascar, cane sugar from Paraguay and Costa Rica, and Madagascan vanilla. The chocolate is specifically formulated to contain less sugar.
2. Cox & Co Bee Pollen and Honey – A single origin bar, produced with 61% cocoa from the Luker estate in Colombia, blended with the flavour of natural honey, and a sprinkle of bee pollen. In plant-based, fully recyclable or home compostable packaging.
3. Chocolarder Wild Gorse Flower 50% Milk – A truly innovative bar, with a hint of coconut, extracted by steeping gorse flowers foraged in Cornwall in cocoa butter. Cocoa is sourced from charity projects, with farmers paid above Fairtrade prices, and the chocolate is packaged plastic-free.
4. Frankly Delicious 65% Blackcurrant – A young, exciting brand, working with ethical supplier Silva Cacao, to source beans from India, Madagascar and Togo. This 65% dark bar is speckled with freeze dried blackcurrants which balance wonderfully with the fruitiness of the cacao.
5. Lucocoa Chocolate Gianduja Filled Bar – From London’s first bean-to-bar maker. The brand knows all its suppliers and farmers, and pays above Fairtrade. It also prides itself on being free of ‘nasties’ and refined sugar, instead sweetening with Peruvian lucuma and coconut sugar. This bar is made with 70% Dominican Republic chocolate and filled with chocolate hazelnut butter (made with 78% Ghana chocolate). It’s 100% vegan.
6. Pump Street Chocolate Cookie Chip – A twist on chocolate in the brand’s new packaging. House-made chocolate chip cookie dough baked until caramelised and embedded in Pump Street’s bean to bar Ecuador Dark Milk chocolate.
Unlike officially certified programmes, direct trade indicates that a producer has quite literally gone direct to a plantation to source their cacao. This will usually involve them visiting the farm, meeting the producers, and establishing a working relationship, cutting out the middlemen and fees that eat into the end profit for farmers and their teams. Several craft chocolate makers are now choosing this route to buy their cacao, finding it gives them more control over things such as fair pay, quality control, and ensuring they aren’t financing slavery.
As you settle into the sofa with a handful of jelly babies, pause to think about just how far the confectionery industry has come – and yet we still turn to retro sweets time and time again. Humans (almost innately tuned to seek out anything sweet) have been revelling in the pleasure of candy for thousands of years – though the form it takes has obviously changed dramatically.
We know that ancient civilisations, such as the Egyptians, indulged in combinations of honey, fruits and nuts.
Fast forwarding, and the upper echelons of British society in Tudor times, inspired by merchants’ bounty from the spice routes, would revel in sugar-filled banquets, drawing on flavours from exotic climes. Comfits of spices, nuts and seeds in sweet coatings.
With the very important abolition of the slave trade in the 1800s came new challenges for the burgeoning confectionery market. Alternatives to cane sugar (largely sugar beet) took off in Victorian factories, with the Industrial Revolution causing an explosion in production, bringing sweets to more consumers than ever before.
By the 1920s sweets were a treat in many households, and after years of rationing following World War Two, they became affordable to almost all homes.
A huge favourite in the Netherlands, liquorice boomed in England in the 1760s, but was first introduced here in the 11th Century, likely by Crusaders or monks. Its purported medicinal properties saw demand grow, with apothecary George Dunhill of Pontefract creating chewy black discs using the root. Pontefract cakes are made in Yorkshire to this day and are a heritage pride of the county.
Stories say these cute little jelly sweets were a happy accident, when a confectioner working in Lancashire messed up a batch of jelly bears he was working on. It was too costly to throw them away, so they were labelled as Unclaimed Babies, and later Peace Babies (to celebrate the end of World War One), before landing on the name we all know and love now. Did you know each baby has a first name? From Bumper to Baby Bonny.
Who hasn’t felt a flutter of excitement at being given one of these sherbetty sweets, embossed with the likes of ‘Hot Lips’? They are a real favourite in the UK, starting life as a novelty filler for crackers. Today they are a staple of sweet shops, can be personalised, and are made in the aptly named Factory of Love.
How do you eat yours? Do you devour it in one, let it melt in your mouth, or carefully prize it open and pour the sherbet on your tongue? Some sources say one of confectionery’s kookiest, most interesting sweets might have started life in medicine, with the starchy shell used to hold active ingredients, rather than a pill casing, making them easier for patients to swallow. They’ve been part of the sweet landscape in the UK for at least 70 years.
They don’t contain any wine, but didn’t you feel grown up chomping on a sweet printed with the word Champagne, Burgundy or Claret as a youngster?
Maynard’s launched the first Wine Gums in 1909. They were developed by Charles Riley Maynard’s son Charles Gordon Maynard, and it took a while for Charles Jnr to convince his father the goodies didn’t actually contain any wine. They say imitation is the greatest form of flattery. The sweets would go on to be replicated and copied by other brands across the world.
Individual boxes, jars, or paper-wrapped tubes of sweets have mass appeal in store and make fabulous gifts. But don’t discount the power of the pick and mix. Provide a selection of beautiful, recognisable favourites, and invest in branded or delightfully designed paper bags to give your customers a nostalgic thrill. Must-haves include coconut mushrooms, Fruit Salads, sherbet pips, flying saucers, cola cubes, pear drops, sherbet lemons, bon bons, rhubarb and custard, toffees, and pink shrimps.
1. Berrymans Sweets Cola Cubes - A real classic from the family-owned Lancashire-based business. Customers rave that these taste ‘just like they remember’ and they are a consistent bestseller.
2. Cartwright & Butler Sherbet Pips – A lovely keepsake jar, filled with 190g of fruity, mouth-puckering fruity chews, all tied up with a ribbon.
3. Ask Mummy and Daddy – Vegan, gluten-free and palm oil-free bon bons with natural colourings and flavourings – from Strawberry to Lemon & Raspberry.
4. Tintagel Artisan Confections - Proper sweets, made in small batches using the brand’s antique drop roller, dating back to 1870. Crafted with British sugar and natural colours and flavours.
5. Holly’s Lollies Mulled Wine Giant Lollipop – A huge, craft-made lollipop, made in small batches with natural ingredients, including British sugar. This is infused with real brandy and winter spices. Suitable for vegans.
6. Mr Stanley’s Fools Gold Butter Toffee – Real buttery toffees, with a creamy taste. Individually wrapped and perfect for gifting.
7. Buttermilk Peanut Brittle – An award-winning, gluten-free brittle made to a traditional recipe. Packed with whole roasted peanuts, a buttery toffee, with a decadent crunch.
8. The Chocolate Society Dark Chocolate Hokey Pokey – Wickedly good bites of real honey honeycomb, smothered in 61% dark Colombian chocolate for a perfectly rounded rich, smooth finish. Also available in milk chocolate.
• Part of the allure of traditional sweets is the way they’re merchandised. To make the most of them there are several devices you can use to catch your customers’ eyes.
• Invest in bright, vintage-style branding across your range, that ties the collection together. Stripes, chequered prints and polka dots are all on trend, as are subtle, pastel colours that hark to a bygone era.
• Pile them high. One of the pleasures of picking out sweets is being almost too overwhelmed by the options. It should be a sensory overload of textures, colours, sizes, and varieties, from bulbous gobstoppers to squishy mallows. Build your shelving to sit from floor to ceiling. Adding in a wooden ladder to reach the top levels only adds to the appeal.
• Sustainability is a constantly growing appeal to consumers. Try buying your sweets to be delivered in bulk in boxes and decant into glass in store.
• Props and displays are everything. Beyond the shelves, how about adding a sweetie cart into your store (if there’s space)? Use your team’s creativity to switch up the display on a regular basis, pulling attention to seasonal products, or items that could do with a bit of love.
• Make sure free-from sweets and chocolates are clearly labelled and have their own special section to make it easier for customers to find them.
Though we’re in a cost-of-living crisis, industry leaders and retail insiders have reported a drive from consumers towards the luxury market – perhaps swapping cheaper, more regular treats for something a bit special on a less frequent basis. With Christmas just around the corner, the opportunity to deliver exquisite, eye-catching, delicious candies and chocolates for these ‘me time’ experiences and gifting, shouldn’t be missed.
• While it might not be the height of luxury, Cadbury’s can say it’s sold one of the most expensive chocolate bars on the planet. As a marketing ploy for the comeback of its beloved Wispa Gold in 1995, a gold leaf-covered bar was created, using the very best Madagascan cocoa beans. It fetched £961.48 at auction and became a fixture at Cadbury World in Birmingham.
• How’s this for a gift? Swiss makers Delafee offer a Gold Swiss Chocolate Box. What they call a ‘treasure trove of treats’ presents eight chocolates, each decorated with edible 24-carat gold, and accompanied by a rare Swiss Vreneli Francs 10 gold coin.
• The most expensive truffle created was made by Dane Fritz Knipschildt and named La Madeline au Truffle. It was crafted with 70% Valrhona chocolate, sugar, fresh cream, vanilla, and truffle oil.
Data from the Food Research Lab shows a 72% increase in new chocolate products globally, with luxury chocolate, particularly, on the rise. Around a quarter of buyers in the UK would pay more for a luxury brand, and 44% are prepared to go over budget for a gift. There is also mounting data showing customer concern for cocoa content, origin and sustainability.
According to the Food Research Lab’s report, there’s been piqued interest in the UK for more ‘adult’s sweets. Topping the bill are premium fruit jellies, international sweets (such as salted liquorice), superfood chocolates, and varieties infused with cocktail flavourings or spirits. There’s a lot of fun happening in this category, with vibrant, innovative, great-tasting bites coming to the market on a regular basis. Keep your sweet selection fresh, and make sure you get customers involved in sampling to track what regular visitors love best.
1. Eat Your Drink ‘Let’s Celebrate’ Alcoholic Cocktail Gummies – These adult gummies pack a punch with each one coming in at 5% ABV. Flavours include Elderflower Spritz with Thyme Sugar, and Paloma with Grapefruit sugar.
2. Baratti & Milano Assorted Fruit Jellies – A real classic, ripe with real fruit, and 100% vegan. Flavours include Strawberry, Lemon, Bilberry, and Peach.
3. Wally and Whiz Quince Wine Gum – Combines the aromatic flavour of orchard quince, with a coating of tart, zingy apple powder, for a perfect taste sensation.
Luxury gifting sweets and chocolate
The joy of confectionery is its ability to surprise and delight, whether through intriguing flavour combinations, whacky formats, or quirky packaging. In the traditional gifting and party seasons, when most of us are short of time, a box of unique, sugary bites of loveliness can easily take the place of dessert. Customers can put together grazing platters of sweets, chocolates and coated nuts and fruit, varying texture, colour and size for a visual feast.
1. Lavolio William Morris Decadent Spiced Chocolates – A gorgeous tin, bursting with the highest quality Italian coated nuts, chocolates and fruit jellies. Perfect for sharing. Includes Spiky Almond with Cinnamon & Honey, Coffee Digestifs, and Pistachio & Chilli Chocolate.
2. Lakrids by Bulow Crispy Raspberry – A new way to enjoy liquorice. From the brand’s winter collection, a core of liquorice is spun in white chocolate, dusted in raspberry and encased in a crispy red sugar shell.
3. The Marshmallowist Afternoon Tea Chocolate Teacakes – The essence of afternoon tea, whipped up into stunning, glossy teacakes – from Carrot Cake and Battenberg, to Raspberry Vicky Sponge (white chocolate shell, fresh raspberry and rose marshmallow fluff, and raspberry jam).
Traditional luxury products
Roll up, roll up. The impact of nostalgia cannot be underestimated. The scent, flavour, or even appearance of confectionery can be enough to transport us back in time. To the bites of fudge enjoyed in a stolen moment with a grandparent. Coconut ice nibbled on a hot day at the country fair. Or raisins and nuts, tumbled in chocolate, and eaten hastily under the Christmas tree. It’s well worth investing in a few products that honour tradition, hark back to days viewed through rose-tinted glasses, and bring customers a warm, fuzzy feeling.
1. Fudge Kitchen Coconut Ice – A plastic-free pouch of small batch made coconut ice, crammed with coconut, and real raspberries. Vegan, gluten free, nut free and egg free.
2. The Toffee Shop Butter Fudge – A wickedly good tablet-style fudge, made by hand in brass pans, and cut into slabs. Simple. But divine.
3. Cambrook Chocolate Almonds – Great for gifting. A jar of baked Californian almonds coated in salted dark, creamy milk, and rich white chocolate in small batches. Available in 110g or 220g formats.
There are just under 4 million vegans in the UK – and rising. Having a plant-based offering amongst your sweet selection could be key to luring them in store. From squidgy candy to luxurious dairy-free bars, and retro nibbles that will take them back in time, we’ve brought together a pick and mix of what’s trending right now.
• 51% of people following a plant-based diet in 2023 bought vegan confectionery – Statista
• 14% of consumers in the UK follow a meatless diet – Mintel
• London is the vegan capital of the UK - Mintel
Could non-gelatine sweets become the norm of the future? Increasingly alternatives such as cornstarch, carrageenan and pectin are being used by manufacturers as they seek to broaden the appeal of their confectionery. Far from being detrimental, often the results are just as good, often better than their counterparts, with pectin especially giving a lovely jelly-like, squishy texture. Swapping some of your confectionery range for plant-based alternatives should widen your audience, with both vegans and vegetarians looking to satiate their sweet cravings.
1. Jealous Sweets Fizzy Friends – Vegan and gluten-free with no compromise on taste. These are made with real juice, and have a satisfying tang of grapefruit and peach.
2. Candy Kittens Shox Gourmet Sours – A carbon neutral, vegan and palm oil-free offering from the eye-catching brand, in sour strawberry and apple flavours.
3. Sweet Lounge Vegan Fizzy Watermelon Slices – A retro classic made with natural flavours and colours. These are not only vegan, but gluten-free and sold in plastic-free packaging.
4. Tasty Mates Pear Crumble – All the flavour of the autumnal British dessert, but totally plant-based and gluten-free.
Plant-based gifting chocolates and confectionery
As we slide into the cooler months of the year, thoughts inevitably turn to Christmas, and gifting options. It pays to be prepared with something for everyone, including those buying presents for friends and family who don’t eat dairy. Look for products that are beautifully packaged, with a sense of luxury about them to make your free-from displays really pop.
1. Noshy Truffles – Beautiful dairy, gluten and soy-free, with no added sugar. These truffles, in flavours such as coconut and coffee, are magically coated in edible rose petals.
2. Kakoa Ultimate Peanut Butter Truffles – Smartly presented in fully biodegradable packaging, seagrass is planted for every box sold. These award-winning truffles are super creamy. You’d never know they’re vegan.
3. Martin’s Chocolatier French Chocolate Liqueurs – Everything about these boozy chocolates screams luxury – from the gorgeous barrel tin, to the whimsical foil wrapping.
Plant-based chocolate bars
Apparently the average Brit consumes just under 200 chocolate bars a year. They are one of the ultimate snacks on-the-go. Adding some individual and sharing plant-based bars to your selection is a step in the right direction, particularly if you put sustainability and ethically-sourced cocoa at the forefront of your buying decisions.
1. Firetree Solomon Islands Makira Island 75% – Made with single-estate cocoa from some of the world’s rarest cocoa beans, this dark, rich bar has notes of grapefruit, raisin and caramel.
2. Nomo Cookie Dough – A gold award winner, this 150g sharing bar fills smooth, creamy dairy-free milk chocolate with a crumbly, sweet cookie dough centre.
3. Gnaw Oat Mi!k Chocolate – All the richness of dairy chocolate, but totally plant-based, plastic-free, and made with sustainable cocoa from a family farm in Colombia. There are five flavours in the range.
Plant-based traditional confectionery
There’s a real leaning towards anything retro in 2023. From old school desserts (think knickerbocker glory and banana splits) to those old-fashioned penny sweets, dosed into paper bags. The likes of nougat, toffee, fudge and mallows all sit nicely in this category, and great strides have been made in crafting products for vegans and vegetarians. Novel and innovative, these artisan goodies are something to stock and shout about to push home your fine food store’s point of difference.
1. Slab Vegan Fudge Choc Toffee – Slab’s vegan fudge is made by hand in small batches, and packaged in biodegradable bags with recyclable sleeves. This double layered flavour is crafted with natural flavourings, including real Belgian chocolate.
2. Jeavons Banana Toffee – From a small carbon neutral factory based in East Sussex, these lovely toffees are pan cooked for a traditional chew. A traditional taste, for the modern sweet connoisseur.
3. Freedom Mallows Mini Pink and Whites – The Lancashire-based confectioner’s products are proudly vegan, and free from gluten, nuts and soy. Pop these in your baking section or alongside your hot chocolate selection.
They say a little bit of what you fancy does no harm. However, for many people, this is not the case. Obesity is being called out as one of the biggest health crises in the UK, with almost 63% of adults overweight, and one in three children leaving primary school obese.
While some people are able to curb their sugar cravings, following a balanced diet, for others this is not so easy. HFSS regulations brought in in 2022 were created to move high fat, salt and sugar products out of promotions and away from grab-and-go areas in larger stores, with the Scientific Advisory Committee on Nutrition recommending daily sugar intake, in particular, be lowered to no more than 5% of daily energy intake.
Smaller independent fine food retailers are largely unaffected by the rules, but stocking a range of lower sugar or even no sugar products, and making sure these are promoted in store and on social channels, is a good way to let your pre-diabetic and diabetic customers, as well as anyone else watching their waistline, know that you’re thinking about their needs too.
Need to know:
• Low sugar products usually contain less than 5g of sugar per 100g.
• Aim to pick out confectionery that aligns with your store’s ethos. Many brands now have fully recyclable, or even compostable, packaging, are vegan friendly, and crafted with naturally-derived sweeteners such as stevia, maltitol, erythritol and xylitol.
Lower calorie chocolates
Chocolate bars are a go-to for most sweet-toothed folk, but they can be absolutely packed with sugar. In fact, the average bar regularly comes in at around 50% sugar content. Help your customers have a ‘treat moment’ by seeking out bars that deliver on flavour and a melting mouthfeel, while cutting down on calories.
1. Pure Heavenly Dark Cherry – This bar ticks a lot of boxes, being vegan, and free of gluten, soy and palm oil, with less than 1% sugar per 85g bar, and the benefit of added prebiotic fibre.
2. Nick’s Bars Dark Almond – A gluten-free, vegan bar with no added sugar and a boost of chicory root fibre.
3. Jade & Joy Wellbeing Double Chocolate Brownie Protein Bar – A big chocolate hit in a triple-layered bar with only 0.5g sugar and 11g of protein. It’s gluten free, dairy free, and made with Rainforest Alliance chocolate.
4. Wizards 0% Chocolate Mint – A sugar-free bar that’s high in fibre, and made with 100% sustainable, traceable cocoa. With a short ingredients list, this is one of the purest chocolates of its kind on the market. The packaging is fully recyclable too.
5. Melt Chocolates Sugar Free Hazelnut – Made in small batches in Notting Hill, London, these bars are gorgeously packaged, and have a lovely milky chocolate taste. Completely plastic free.
Lower sugar sweet treats
Take your customers back to childhood by offering a mixture of lower sugar candy and confectionery that sparks nostalgia, without causing an energy spike.
1. Smart Sweets Fruity Gummy Bears – Lower in sugar than conventional gummy sweets, these have only 4g per bag, and they’re gluten free too. Juicy with the flavours of peach, raspberry, apple and lemon.
2. Simpkins Sugar-Free Tropical Fruit Drops – These tins are iconic, and are a must-have for many drivers (who keep them stashed in the glove box). This sugar free and gluten free format, made using traditional methods, with all natural colours and flavours, delivers a bright, tropical taste.
3. Tweek Sweets Smoothie Chews – One of Sweden’s leading lower sugar brands, these contain 95% less of the sweet stuff than similar products, and are higher in fibre too. In a strawberry/wild strawberry, and tropical fruit flavour.
4. Diablo Sugar Free Cappuccino and Cream sweets – Sugar free, with less than 13 calories a pop. Real butter and cream gives these a lovely mouthfeel, with a satisfying hit of coffee flavour.
Lower sugar gifting confectionery
With gifting opportunities throughout the year (from Christmas, to birthdays, Mother’s Day, Father’s Day and more) it makes sense to have a few lower sugar options on display, so that you’re truly catering for everyone.
1. Truede No Added Sugar Mixed Turkish Delight – These naturally flavoured and coloured delights (in rose, lemon, orange and mint) are handmade by artisans in Istanbul. The only difference is they’res sugar free.
2. The Pod Sugar-Free Praline Fingers – The Pod’s chocolatiers are renowned for their sugar-free products, and these are the ultimate indulgence, combining Belgian milk chocolate with hazelnut praline. Made in small batches with natural ingredients and sold in fully recyclable packs.
3. Yum Yum Tree No Added Sugar Chocolate Orange Fudge – A crumbly, low-sugar fudge, made with naturally-derived Norwegian birch sap, and all-natural flavourings at the family-run factory.