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Cacao&Co.
01242 405 600
A bar of dark chocolate, broken on marble
Artisan Chocolatier · Cheltenham·Est. 2016

Single-origin chocolate.
Made small-batch,
by hand.

A small chocolaterie on the Promenade — roasting beans from three farms we know, conching them slowly, tempering them properly. The way it ought to be done.

The Collection →Bean to bar, in three weeks
✦ The Process ✦

From bean,
to bar, in three weeks.

We do the whole thing ourselves — roast, winnow, grind, conch, temper, mould. No couverture in, no shortcuts taken.

Single-origin cocoa beans on the roasting tray
  1. I.

    Roast

    Beans roasted in small drums, by the smell as much as the timer. Madagascar wants gentle, Ghana wants heat.

  2. II.

    Winnow

    Husk separated from nib by hand. The unglamorous step that decides everything that follows.

  3. III.

    Conch

    Nibs ground to liquor and stirred for fifty hours. This is where bitterness softens and the proper flavour appears.

  4. IV.

    Temper & Mould

    Slow temper on the marble, hand-poured into French moulds, snapped out the morning after.

✦ Single Origin ✦

Three farms,
three flavours of cocoa.

We buy direct from three growers — same farms, every harvest. The bars taste of where they came from, not of sugar.

0170%

Madagascar

Sambirano Valley

“Red berries, citrus zest, a bright finish like dried cranberry.”

0272%

Peru

Piura, Northern Andes

“Toasted almond, dried fig, a low rumble of caramel underneath.”

0365%

Ghana

Ashanti region

“Classic cocoa — deep, round, the chocolate you remember from childhood.”

Hands tempering chocolate on a marble slab
✦ The Hands That Make It ✦

Slow temper,
on the marble.

Every batch is tempered by hand on the marble slab — table temperature, palette knife, the same rhythm chocolatiers have used for two hundred years. It's slower. The snap is worth it.

✦ The Collection ✦

Truffles & pralines.

Twelve flavours through the year, hand-piped in batches of forty. Available by the box of nine, eighteen, or thirty-six.

Sea Salt Caramel

£2.20

Madagascan 70%, Cornish sea salt, soft caramel centre

Single Malt

£2.40

Speyside whisky ganache, hand-rolled in cocoa dust

Rose & Pistachio

£2.20

Damask rose ganache, slivered Sicilian pistachio

Espresso

£2.20

Cotswold-roasted espresso, dark Peruvian shell

Hand-rolled truffles dusted in cocoa

Boxes hand-tied with cocoa-brown ribbon. Wedding favours from £1.80 per guest.

✦ La Maison ✦

Six things, done properly.

01

Bean-to-bar, from the start

We roast, winnow, conch and temper the lot ourselves. Two-week process, no shortcuts, no second-hand couverture.

02

Single-origin cocoa

Three farms we know by name — Madagascar, Peru, Ghana. The flavour changes with the harvest, and so does the bar.

03

Truffles & pralines

Hand-piped, hand-rolled, made in batches of forty. The shop rotates twelve flavours through the seasons.

04

Bespoke wedding favours

Edible thank-yous, designed with you. Hand-printed boxes, ribboned by the team, delivered the morning of.

05

Tasting workshops

Saturday afternoons, eight seats around the marble. A flight of six origins, a glass of port, two hours of proper geekery.

06

Academy of Chocolate awards

Bronze and silver, three years running. Quietly proud — we don't put the medals in the window.

A finished bar, broken on the marble
✦ Our Story ✦

A small room
off the Promenade.

“We started because we couldn't find chocolate that tasted of anywhere. Everything was sweet, and everything tasted the same. So we bought a roaster.”

We opened in 2016, just the two of us and a single drum roaster in a back room off the Promenade. The shop sells the bars we make, the truffles we pipe each morning, and a small selection of things we love that we don't make ourselves.

A bronze and two silvers from the Academy of Chocolate sit on a shelf in the workshop. We're quietly proud of them. We don't put them in the window — the chocolate ought to do that on its own.

✦ Kind Words ✦
“The Peruvian 72% is the best dark bar I've eaten in years — proper fruit, no bitterness, the snap of something tempered by someone who knows what they're doing. The favours for our wedding were a hit; every guest took theirs home.”
Eleanor & Tom · Cheltenham · Married September 2025
✦ Find Us ✦

Push the door,
have a square.

There's always something on the counter to try — a slice from this morning's temper, a truffle we're testing. Come in for ten minutes; stay for twenty.

Telephone
01242 405 600
Address
Cacao & Co.
7 Imperial Square
Cheltenham GL50 1QB
The Cacao & Co. shopfront on Imperial Square
Opening Hours
MondayClosed
Tuesday — Friday10:00 — 18:00
Saturday9:30 — 18:00
Sunday11:00 — 16:00
Tasting Workshops
Saturdays from 2pm · £45 per head · Eight seats around the marble
Six origins, a glass of port, two hours.