Bean-to-Bar - White Craft Chocolate
Our cold-pressed, organic cacao butter is the world's finest basis for any white chocolate.
Dairy-free, we only use the best plant based milks to create the best flavoured white chocolate.
If you typically dislike white chocolate, our's will truly convert you! So, give it a try!
Animal dairy isn't traditional and it actually inhibits flavour perception, it's a relatively recent addition that is very much the cheapest option for big industry.
We humbly offer the world's highest quality ingredients, expertly combined in a small-batch craft process.
Boulders, Tumbles & Specials
Items on this page are made in very low volumes.
They have a long shelf life: feel free to stock up. Our Tumbled Dragee and bonbons a year from purchase, Boulders are good until July 2024.
The quality and flavour of our base chocolates has earned almost 200 major awards. The ICA World Final 2022 saw us consistently create popular winners in all categories: dark, milk, white, future bars and ingredients. Carrying on this year we earned Gold for Europe with the Cashew White we use in some fun new releases below. Salted Caramel 60 and Malagos 70 - also featured below - picked up World Silver and World Bronze at the ICA World Finals Nov 2023.
Everything on our site is made using our own bean-to-bar Solkiki chocolate, which we create from raw ingredients imported directly from origin. It is hand-tempered, labour intensive and patient work that takes several days and can't be rushed.
In 2014, we built our workshop to be renewably-powered. Not just lower-impact, everything on the site is truly low-impact, in terms of land usage, CO2 generation and water usage, Solkiki Chocolate is more sustainable. Future generations will approve - so please explore the site to find an unparalleled selection of truly fine, low-impact chocolate and stock up while you can!
Sometimes we list just a handful of a particular chocolate... But, we update the selection most weeks from September to May. Sign up to our newsletter or follow on social media to be the first to hear about new releases or restocks. Straight from the workshop to you (and all made from bean-to-bar) it'll be the freshest chocolate you've ever tasted.
Read the full article here
Boulders
Giant marshmallows dunked, drenched and drowned in our highly acclaimed, single estate or single co-op chocolate. Various chocolates and various inclusions, but the marshmallow centre is what makes a Boulder a Boulder! All vegan, but you wouldn't guess.
Tumbled Dragee
Take a centre, enrobe it in Solkiki. Centres can be fruits, nuts, pate de fruit and more. Again, we use a variety of our highly awarded chocolates in a fancy panning machine that opens up a brand new playing field to explore. The final panning process involves hours of non-stop craftwork as we slowly load the panner with centres, then very slowly add the chocolate.
Accessories
Handmade wooden Jewelry from Venezuela or solid bronze unique beans captured for eternity as keyring, earring, necklace, bagtag or charm. Celebrate cacao with a drawstring pouch made by Iris!
New & Limited Edition Bars
We are always experimenting in the workshop, we share what we can here. Tiny volumes... long shelf life... Some will never return, some will... Enjoy!
Drink Mixes
World Bronze - light and fruity cocoa powder is at the base of our drink mixes. Just add liquid of choice... hot or cold!
Minibars in pouches
10 snack bars in a resealable, stand-up pouch for ultimate practicality. Individually wrapped minibars come in a variety of designs and 2 of our most popular flavours.
Chocolate Spread
Our first entry in this cateogory has done very well since 2018 with several World Silvers, a UK Gold and the highest scoring Chocolatier product in Europe 2021-2022. We want to explore more, ideas on the list since we started playing with chocolate, we just need an 8 day week :)
Bonbons
Dairy-free bonbons are really stable over time, don't need to be fridged, and have earned a few awards for deliciousness. We can't make them as often as we would like, because they are relatively labour-intensive and occupy the workshop for long periods of time.
