31 Degrees Custom Chocolates

11/09/2026

It is always an endless balance on what to direct money to, especially when funds are tight! It’s also so easy to just keep doing what you’ve always done- if it ain’t broke, etc, etc.
We are well into Christmas planning, and one of the upgrades this year are silicone moulds for the Brandy Mallow Puddings. Previously, it was an awkward, time consuming multi step process that was frustrating, so a simple purchase of new moulds solves so many problems!

09/09/2026

We make our own Chai blend in house, partly because I like having full control, and partly because I am allergic to ginger and it’s easier to not have it in there.

08/09/2026

This is the end result of the Decadence Bar offcuts- a hand rolled truffle heavily spiked with Laphroaig. Delicious!

06/09/2026

The tasting selection for a fabulous Chocolate Bar Workshop, featuring Valrhona Asia Pacific , Omnom Chocolate and ONUKA Chocolate.

There are still a handful of spots open through September, and October dates will be released soon!

05/09/2026

05/09/2026

Simple but effective chocolate decor.

In hindsight I should have filmed with my left hand and used my right, but in my defense I have only been doing this for 12 years.

01/09/2026

If only it was actually this quick.

01/09/2026

A fresh batch of Bahibe Hazelnuts has just been finished! It will be packaged and on the shelves today!

28/08/2026

Decadence Bites trimmings, destined to become their own product.

27/08/2026

Freshly baked triple choc cookies, ready for Cookies & Cream and Mint Marble bars. Delicious!