After 30 years working in the racing car industry (both making the cars and managing teams), Duffy decided it was time to try something new. So he turned his ambitions to making bean to bar chocolate. A while later, he found himself in Guatemala looking for beans to bring back to the UK and then spent a couple of years testing recipes before he made the complete career change.
Duffy’s approach to flavouring his chocolate is simple: he lets the beans speak for themselves. Once the chocolate has been made from the cacao, he lets it rest from between 2 weeks to 2 months to let the flavours develop. Then he moulds it and wraps it (something he still does himself), and then its ready for sale.
Duffy’s approach to old school manufacturing is what sets him apart in the chocolate-making world: and that's exactly what makes his chocolate as good as it is.