Darkroom Chocolate

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Darkroom Chocolate

The purest dark chocolate imaginable
Made from just cacao & sugar
Online, and from independent coffee shops and retailers The Pure Dark Chocolate.
(1)

Made with just cacao, or cacao and sugar. Only available online and in delicatessens, wholefoods stores and craft coffee shops. Visit our Factory café, Saturdays, 9-1pm, NR28 0DA.

01/08/2026

So we bought this Ecuadorian cacao in a few months back as part of The Varietals Experiment. We'd never worked with Nacional genetics before, and so to deepen our knowledge of all things cacao, we set out to make a 70% bar, to compare like-for-like with the other varietals we already work with.

As you may already know, here at Darkroom we obsess over cacao roast profiles, and based on regular testing of other craft chocolate makers' bars, we figure we roast lighter than pretty much anyone out there. The aim is the same as a specialty coffee roaster's - to preserve as much natural character as possible yet still achieve enough "development" of the bean not for it to taste grassy, vegetal or plain "beany".

When we started working this cacao from Camino Verde we realised we were dealing with a ton of natural sweetness, but our light and medium profiles were still leaving an undeveloped flavour that we'd never experienced before. Back to the drawing board we went and (we'll skip the intervening trial angst for once) finally arrived at a profile that promoted the banana sweetness but demoted the beany rawness.

(Think of it like a graphic equaliser or music mixing board - we're trying to raise the elements we like and reduce the volume on those we don't so much).

The resulting sweetness meant we knocked up a quick-and-dirty 80% version, just for fun and liked it very much indeed. Doesn't taste like an 80% bar - which for some people isn't a plus, but for others, is a huge win. Different strokes.

We bounced this around with a few people who have tasted a thing or two in their time, and both the 70 and 80 got strong nods. quipped that the 70% was "a new gateway (into dark chocolate) bar for me". Always with the turn of phrase.

So that's why we have two new bars from Ecuador, both made with the same cacao.

A 70% that tastes like a 60 or 65% dark milk bar.
The "Welcome to Dark Chocolate, milk chocolate lovers" bar

And an 80% that tastes like a 75-77% bar.
The "I'm trying to find an 80% that will make me move up from 70%" Bar.

Nice.

29/07/2026

Knowledge of cacao varietals is evolving rapidly, but for over a century, cacao was thought to belong to three families (in descending order of “specialness”): Criollo Trinitario and Forastero.

In 2008, landmark DNA mapping led by Dr. Juan Carlos Motamayor shattered the old 3-variety model when geneticists proved the varietal landscape is much more complex.

Ecuador was one of the origins that benefitted from this breakthrough – rather than being classed as a “fine flavour Forastero” it earned the right to its own genetic family - Nacional.

There's a ton of literature already out there comparing these genetics but as you probably already know, the way we have fun around here is to run an experiment - so a few months ago we set the wheels in motion on The Varietals Experiment.

The aim was to dig deep and source each of the three classic varietals from Mexico (so at least one variable was semi-controlled - big shout out to the scientists out there) and a Nacional from Ecuador.

We didn't set out with the express aim of processing these identically - this isn't a pure academic exercise (even if it may come across that way).

Our job as chocolate makers is to flatter the cacao and show it in its best light - always with the aim of making something delicious. If you like analogies - the cacao is like the negatives, and our job is to develop them (in the Darkroom . . . ) into beautiful finished photographs.

The result of this is we’re now making three different Mexican bars (to cover off the three classic groups), and an Ecuadorian to represent the Nacional.

Each of these cacaos needed such radically different roasting profiles and conching schedules to get the best out of them it was ridiculous.

It's been a pretty big effort to give each of these the equal love and attention they deserve, but we’re fascinated by how different they all are, and how that might change what we look for when sourcing cacao in future.

27/07/2026

Everyone knows wine has grape varieties.

Cabernet. Pinot Noir. Chardonnay.

The coffee types among you will also be familiar with Gesha, Bourbon, SL28.

Well cacao has varietals too.

Criollo has long been considered the most prized of all varietals, but as usual, rather than taking the accepted view of things, we decided to make our own minds up . . .

Incredibly light in colour, and delicate in flavour, we tweaked every stage of the process, and raised the percentage to 80% to flatter just how incredible this cacao is.

Complex flavour notes opening with a citrus like pop, a mid-wave of bittersweet that reminded us of IPA, and finishing with a nutty, creaminess.

Probably the most interesting bar we've made to date.

08/07/2026

Standard hot-weather machinery fun-times.
28C ambient in here

Two grinders tripped due to overheating.

Mid batch.
Full Batch size.
On both.
Standard.

Short term botch - strip the bodywork, flip the trips and roll out the Argos fan.

Back up and running.

New, high-spec fans already on order.

Never a dull moment.

07/07/2026

We've gone full dark mode recently on here while normal operations are on hold during this hot spell.

We're loving the weather . . . but tempering chocolate is nigh-on impossible at the moment (sooo many bars getting rejected it's ridiculous).

And sending things via courier/ Royal mail is even harder.

So while we are still taking orders online.... we're only shipping when we think orders will not arrive in liquid form. In general, if it's 25C or over where you've asked us to deliver to, we won't be shipping until things chill a little.

In the meantime, we're catching up on that long list we've all got - of Things That Never Get Done Because They're Not Really Urgent.

You know the list . . .

This means we'll have even more to update you about when we come out the other side but for now - enjoy the sun and catch you all again soon,

Love Mike, Nat and a very, very lethargic Pumps xx

02/05/2026

From tomorrow, we're going all-in on chocolate.

It's taken a few years to transition from baking into chocolate but we're finally at a level where the time, space and money we dedicate to baking can be channelled into chasing our dark chocolate dreams.

But today, we're leaving baking on a high, after a frankly ludicrous amount of cookies pre-ordered for today.

Thank you, every last one of you, you lovely lot 🙏

Super-pumped for it, hope you are too - should be an absolute blast.

Hope you swing by and say hi, love Mike, Nat and Pumps ❤

9 - 1pm today in an extended session.

NoWa.

* Polite request - please bear with if the queue is anything like last week, thank you. We've got some extra help today and have prepped like crazy, but lots of our drinks are complicated to make (yes our fault, we know) so expect a little wait. The vibe should be lovely, so just soak it up one last time ###

28/04/2026

Some people are still asking like they missed earlier posts, so the short version of what's happening is - we need more space to keep up with chocolate demand, so we're converting the Cafe space here at the factory into a packing room.

Great news if you're an online chocolate customer or a cool shop who stocks our bars - it'll mean we can finally drop all the new stuff we've been planning, and actually have the space to pack it all.

Admittedly, less great news if you're a cafe customer, and you come to us for the vibe and the cookies as much as the chocolate, but it sounds like most of you get it, so that eases the guilt a little. (And to answer a lot of local customers who've asked - you'll be able to buy our bars and hot chocolate flakes locally from )

You can reserve cookies by messaging us before Thursday 8am - the full menu is below. We'll also have over a hundred cookies for the counter, but reserving is the best way to get what you want.

Anyway, we're going out with smiles and vibes this Saturday so it would be special to see you one last time. Hope you can make it, love Mike, Nat and Pumps xx

Reserve by Thursday 8am
9-1pm
May 2nd Bank Holiday Saturday
NoWa.

Cookies Counter

>> Ones with no chocolate - choose from:
Cinnamon Raisin 2.9
Apple Ginger 2.9
Lemon Blueberry 3.1
--

>> Ones with choc chips - choose from:
Pecan O.G. 3.4
Chocolate Bakewell 3.6
Pistachio Chocolate 3.6
Strawberry Cheesecake 3.6
--

>> Ones with double chocolate - choose from:
Mint Choc Chip 3.6
Hazelnut Butter 3.8
Peanut Butter 3.8
Choc Orange 3.8
Mocha Walnut 3.8
--
+40p to sit in

27/04/2026

EARLIER CUT OFF TIME FOR RESERVATIONS, ONE DAY EARLIER

Last week in the café was, let’s say, a touch busy.

A huge thank you for everyone who queued so patiently and who kept the amazing vibe alive. We just kept the whole thing together with a predictably record number of cookies and drinks. Don't think we heard anyone grumble (maybe you thought about it and then saw how stressed we were).

Anyway, for this last café session we’re still taking pre orders, but please message us on insta/ facebook by Thursday 8am PLEASE PLEASE PLEASE.

THURSDAY 8am.

That’s THURSDAY ok?

Not FRIDAY.

Friday is too late to make the last minute spike of orders in time.

So it's THURSDAY.

At 8am.

Last minute begging will get you nowhere...

No need to pay upfront for reservations.
You ALL turned up last week – kind of proud of that.
So we trust you’ll show for this one too.

We’ll have some cookies on the counter as well, but you commitment-phobes will have to choose from whatever flavours we have left.

Don’t be dare whinging that we haven’t got your fave left if you haven’t reserved
-----

FAQ
Opening hours? 9-1pm

Yes, there’s only one queue but it moves as fast as humanly possible so pls bear with

Yes you can park directly outside and it’s cheap (obvs it should be free, but let’s not go there)

We’re only 5 mins walk from North Walsham bus station (direct bus from Magdalene St Norwich) or North Walsham train station (direct train from Norwich)

Dogs allowed? Positively encouraged

Takeaway drinks? Yes - just stroke the dogs during the inevitable little wait

Iced drinks? Yes, you seriously need to try an Iced Chocolate or Iced Mocha for this last one if you haven’t already. Trust us.

Hope you can make it for the last one - should be a buzz
Love Mike, Nat and Pumps xx
-----
Menu

>> Ones with no chocolate - choose from:
Cinnamon Raisin 2.9
Apple Ginger 2.9
Lemon Blueberry 3.1
--

>> Ones with choc chips - choose from:
Pecan O.G. 3.4
Chocolate Bakewell 3.6
Pistachio Chocolate 3.6
Strawberry Cheesecake 3.6
--

>> Ones with double chocolate - choose from:
Mint Choc Chip 3.6
Hazelnut Butter 3.8
Peanut Butter 3.8
Choc Orange 3.8
Mocha Walnut 3.8
--
+40p to sit in

15/04/2026

Just like coffee or wine, the cacao plant has different varietals depending on where it's grown and how it's cultivated. Some people consider Criollo the pinnacle of these varietals so we decided to buy a couple of bags and, rather than accept the widely held view, to decide for ourselves.

The new bags have been with us for a while but a new bar made with pure Criollo is finally in the last stages of development. This 'Almendra Blanca' cacao from Mexico (there's so much interesting cacao coming out of Mexico at the moment) translates as 'White Almonds' and are uniquely pale when raw, and turn into a caramelly red (the top beans in this photo) after roasting. Based on our research of this varietal, we were expecting these to be mild and creamy, but we've found they have a ton of personality that needs some iteration to get the most out of. A hectic few months has kept us getting this over the line but these will now be launching as a Short Run special in just a week or two - more on that to follow.

In the meantime, we'll be running the Factory Cafe again this Saturday and, in case you missed the recent post, this will be the one of the last three sessions before the Cafe closes on 2nd May to make room for a desperately needed new chocolate packing room.

It was awesome to see so many people pop in last Saturday and give us tons of support for the decision whilst clearly being disappointed - it means a lot that you get where we're coming from (maybe the bags under our eyes helped). Anyway, hoping to out on a high for the last three sessions, which are

This Saturday 18th April 9-12 as usual
Saturday 25th April 9-12 as usual
Bank Holiday 2nd May: 9-1pm extended hours finale bash

Hope you swing by to NoWa and say hi - if you're lucky, you may have a sample taster of this Almendra Blanca foisted on you for your thoughts and input. xx

09/04/2026

March was insanely busy here at Darkroom (our biggest month ever) - so a big thank you if you helped make that happen.

However, Easter Sunday was our first day off in over a month . . . it’s fair to say we’ve looked and felt fresher.

In the last six months, juggling the three parts of our business (supplying chocolate to shops, online, and the Factory Cafe) has become harder and harder. Looking ahead, we can realistically only run two out of these three to a standard we’d be proud of.

Behind the scenes, two of them fit together nicely (supplying shops and online), whereas the cafe has almost developed into a business of its own, needing a lot of energy and attention to keep it at a level we’re proud of. And whilst it’s a ton of fun and very rewarding (last Saturday was absolutely buzzing), it’s time for a little reality check.

So to salvage a little work-life balance, and to allow us to develop chocolate even further, we’ve decided to concentrate on supplying shops and online with chocolate, and make this our final four weeks of running the cafe.

Never say never (at some point we may re-open in a different format, and definitely with more help) but for now at least, we’re running three more sessions in April and then going out with a bang in a special extended session on Saturday 2nd May (Bank Holiday weekend).

We know this might disappoint the Norwich crew who make the special journey out of the city, and the loyal locals who’ve welcomed us to North Norfolk. Closing something which is both busy and growing may look odd, but as many of you will already know, we’re not doing this for the money.

We’re on a journey to make the best dark chocolate on earth, and it would be really nice (and novel) to have some time and energy to enjoy the ride.

So if you’ve never made it out to us, or want one last cookie/ mocha hit, or just want to swing by to say hi, hope to see you sometime in April or on Saturday 2nd May.

We’ll be serving 9-12 this Saturday as normal, it would be lovely to see you. Love Mike, Nat and Pumps x

Address

Opening Hours

09:00 - 12:00

Telephone

+441603625803

Website

http://darkroomchocolate.com/

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