top of page

Andrew King Chocolates

If you wish to send our chocolates as a gift, just add the recipients name and address details ~ Only use your e-mail address, to which a receipt will be sent & we will let you know when the chocolates have been dispatched. To include a message, please e-mail

Signature Eighteen

In stock
Product Details

Award Winning Handmade bespoke chocolates designed by artisan Andrew King, former Head Pastry Chef at Gidleigh Park. Presented with a Platinum Award at the Food Drink Devon Awards 2021/2022 and again in 2022/2023 and AGAIN 2023 / 2024. All the chocolates in our Signature Nine, just two of them, so it makes it a perfect sharing luxury box. Individually designed chocolates. flavours include:~

  1. Coffee infused White Chocolate Ganache with a hint of Tia Maria (3) (4)
  2. A Rich White Chocolate Ganache flavoured with Lemon & Yuzu (3)
  3. Milk Chocolate, Orange & Mandarin Ganache with a Zesty Orange Jelly and a hint of Cointreau (3,4)
  4. Milk Chocolate & Passion Fruit Ganache surrounding a Passion Pate de Fruit (3)
  5. *Caramelia Chocolate Shell encompassing a Caramel Toffee Ganache (3)
  6. Milk Chocolate flavoured with Devonshire Honey and Triple Distilled Whiskey Ganache (3) (4)
  7. White Chocolate & Coconut Ganache with delicious toasted coconut & a hint of Malibu (1) (3) (4)
  8. Hazelnut Praline Ganache with roasted Hazelnut & a Hazelnut Liqueur (2) (3) (4)
  9. A blend of Dark and Milk Chocolate Ganache infused with Blackcurrant & Hibiscus Tea, finished with a Blackcurrant Liqueur (3)(4)
  • Allergy Advice: For allergies, please see chocolate descriptions numbered as follows (1)- Nuts (2) - Hazelnut (3) - Milk (4) - Sulphites & Alcohol. All of our chocolates contain Soya. Our ingredients are sourced from establishments which may contain traces of Gluten, Sesame Seeds, nuts and Peanuts.


Chocolate Shells~ Dark Chocolate ~ (55% Cocoa minimum, pure cocoa butter) sugar, cocoa beans, cocoa butter, emulsifier, sunflower lecithin, natural vanilla extracts. May contain MILK, SOYA, NUTS.

Caramelia Chocolate - MILK chocolate couverture (36% Cocoa minimum, pure cocoa butter) sugar, cocoa butter, caramel 20% Skimmed MILK, Whey MILK, sugar, butter MILK, natural flavouring, whole MILK powder, cocoa beans, emulsifier, sunflower lecithin. May contain SOYA, NUTS.

Chocolate Ganache ~ White Chocolate ~ (Obsession 30% couverture chocolate) Sugar, Cocoa butter, whole MILK powder, emulsifier, SOYA lecithin, vanilla extract.

Milk Chocolate - (Intense 35% couverture chocolate) sugar, cocoa butter, whole MILK powder, cocoa mass, emulsifier, SOYA lecithin, vanilla extract.

HAZELNUT Gianduja - (35% speciality made with HAZELNUTS and cocoa 4%) sugar HAZELNUTS 35%, whole MILK powder, cocoa butter, cocoa beans, natural vanilla extract. May contain SOYA

Chocolate Flavours ~ UHT Whipping cream MILK, caster sugar, trimoline (inverted sugar) glucose, cocoa butter, tia maria SULPHITES, coffee granules (soluble coffee, roast & ground coffee 100% responsibility sourced), 100% Devon sea salt, pure 100% honey, whisky SULPHITES, Natural Vanilla Paste (vanilla seeds, alcohol 17%, sugar, xanthan gum) frangelico SULPHITES, roasted HAZELNUT, fresh 100% orange zest, mandarin 100% puree, cointreau SULPHITES, yellow pectin, passion fruit 100% puree, fresh 100% lemon zest, yuzu 100% puree, MILK, COCONUT puree (COCONUT Milk 90% including MILK proteins, pure cane sugar) fresh 100% toasted COCONUT, malibu SULPHITES, blackcurrant & hibiscus tea (hibiscus 80% rosehip, elderberry, blackcurrant 8% blackcurrant flavour) creme de cassis SULPHITES. Coloured cocoa butter contains E171, E172, E110, E104 & E122.

Andrew King Chocolates, Rowley’s Place Lodge, Moccas, Hereford, Herefordshire. HR2 9LJ T: 07887851276

Save this product for later

Allergen Information & List of Ingredients ~


Please note our Chocolates will contain nuts and may contain traces of nuts, for other allergen advice, please visit our Allergen Policy and our Chocolate page for a list of ingredients ~ for further information, please don't hesitate to contact us by e-mail ~ Thank you Andy & Cheryl

bottom of page