Staycation in a world of pure imagination...
Many of Ireland's chocolate making experience have a café on site where you can sit and relax with a nice cup of hot chocolate after a busy day making your own creation.
Imagine if chocolate grew on trees?
Well, it does! The Cacao Tree, Theobroma cacao, grows to the size of an apple tree that thrives under the canopy of taller trees in tropical forests and jungles. Twice a year, the trees produce a cluster of blossoms which produce a fruit (the cacao pod) that grows on the trunk of the tree, not its branches. Inside the pod are up to 50 cacao beans.
These chocolate trees only grow in places ten degrees above or below the equator, so in Ireland we’ll never be fortunate to have one in our back garden. We do, however, have the next best thing – fabulous chocolate makers and chocolatiers who make beautiful treats we can all enjoy.
If you really enjoy eating chocolate, you might want to learn more about how the fruits of the Cacao Tree eventually become the chocolate we love. Chocolate and Easter are synonymous, so take advantage of the upcoming break and take a little chocolate road trip around Ireland.
Here are the best chocolate experiences and stops to learn about Ireland’s favourite food, including how to make it yourself.
What’s the difference between a Chocolate Maker and a Chocolatier?
A chocolate maker works directly from the bean whereas a chocolatier uses a ready-made base, called a couverture.
A chocolate maker will roast, crack, winnow, conch, flavour, and age their own chocolate. They have complete control over the ingredients they put into their own couverture. A chocolatier will temper, mould, flavour and decorate chocolates. They select a base and use their skill in crafting exquisite looking and tasting chocolates.
Where a producer combines skills of chocolate maker and chocolatier, this is known as Bean to Bar. There are five Bean to Bar chocolate makers in Ireland, (Wilkies and Exploding Tree in Cork, Neary NĂłgs in Co Armagh, The Proper Chocolate Company in Dublin, and Hazel Mountain in Co Clare), and many exquisite examples of chocolatiers, too. All have something different to offer visitors, and, in my experience, visiting as many as possible is never a bad idea!
Neary Nógs is Northern Ireland’s only stoneground bean-to-bar chocolate maker. Their focus is on bean variety and single origin, and depending on where the cacao grows, delivers a bamboozling array of flavour notes from banana to spice or nutty. The beautifully rustic factory, shop and café is nestled at the foot of the Mourne Mountains and offers tours, tastings and events during the summer.
During the 85-minute tour, learn about the Bean-to-Bar process then taste their expertly crafted chocolate from cacao beans sourced from ethical farms in Central America, South America, the Caribbean Islands, West Africa and Asia.
The tour is perfect for children over the age of 12, and there is a café and shop on site – I highly recommend the hot chocolate!
Did you know that chocolate pairs well with whiskey? For adults, Neary NĂłgs collaborate with neighbours Killowen Distillery for chocolate and spirit pairing evening events coming up in June, July and August.
Tasting Experience is ÂŁ6 for children, ÂŁ20 for adults. Book online at www.nearynogs.com.
Overlooking the Atlantic Ocean, Skelligs Chocolate has one of the prettiest locations for indulging in a bit of a chocolate treasure hunt. The onsite Factory Shop is open on Easter Sunday with a children’s Easter Egg Hunt kicking off from 10am.
Skelligs Chocolate have been running the Easter Egg Hunt since 2022. 100 chocolate eggs are hidden around the factory shop and, from 10am sharp, the hunt is on to find them all and then trade them in for an Easter surprise.
The hunt is completely free of charge, no need to book and open to under 18’s (accompanied by an adult). Managing Director of Skelligs Chocolate, Breffney O'Dowling-Keane says her top tip is to get there on time as children come from near and far to participate!
www.skelligschocolate.comÂ
Billed as Ireland’s smallest and most alternative bean-to-bar chocolate makers, a visit to Exploding Tree is as much about education as it is about fun and deliciousness. As Ireland’s only makers of 100% Oat Milk, Goat Milk and Irish Cows Milk bars, you already know that what you’ll taste here will be unique. Exploding Tree works exclusively with Fairtrade Cacao farmers in Ghana, West Africa, and uses alternative sources of sweeteners and flavourings to conjure up bars that are niche and beloved.
This Easter, owner Allison Roberts is hosting events combining a workshop and tasting with the chance to make your own tempered chocolate Easter Egg to take home with you. The experience lasts 1.5 hours and is for a maximum of five adults or three adults with three children, ideal for a larger family group or for a group of adult friends.
If travel isn’t possible, order one of Exploding Tree’s DIY Easter Egg Kits and make your own at home, complete with video instruction to follow along.
Experience, €150 for max 6 people. DIY Kits from €19.50 - €46.50. www.explodingtree.comÂ
What started as a waffle café in Wicklow has become a café, artisan ice cream and chocolate venue providing an immersive visitor experience where the wonder of chocolate comes to life. Founded by Jim and Mary Healy in 2001, The Chocolate Garden runs a variety of experiences for small kids and adults alike.
During Easter, book in for their Wonka-esque Chocolate Mould Making workshops running at various times all over the holiday break. Create your own chocolate figure using different shaped and sized moulds, taking the time to make them special with hand painted details. As well as playing with chocolate, enjoy some chocolate tasting, and some of their multi-award-winning ice cream, complimentary with your ticket!
Workshop, €12.50pp. Book online at www.chocolategarden.ie.
French Master Chocolatier, Benoit Lorge, makes beautiful chocolates in a beautiful part of the world. Nestled in beside the N71 enroute to Kenmare, the Lorge factory and shop attracts visitors year-round to sample chocolates made by Benoit’s experienced hands.
Over the final weekend of the Easter holidays, Saturday 13th and Sunday 14th April, a two-day Chocolate Making Course is taking place at the Bonane location designed for people looking to start their own chocolate enterprise. Classes are small combining theory, practical study and chocolate tastings for a chocolate education like no other.
Booking in advance is essential, via the website.
Two-day course, 9:30-5pm each day, €360pp, including lunch (and all the chocolate you can eat!). www.lorge.ie/coursesÂ
Chocolate is packed with a nutrient called Theobromine. It’s a natural stimulant and distant cousin of caffeine. You’ll be delighted to visit Hazel Mountain Chocolate for an all-natural energy boost pre, mid or post-trek, located as it is in the lowlands of Ireland’s UNESCO Global Geopark, The Burren.
The OG chocolate factory and shop in The Burren is the hub for their ethically sourced bean-to-bar chocolate creations. Both are open seven days a week in a space designed for visitors to get as up close and personal with the chocolate making process as possible. Tours are available, currently upon enquiry only, and last for 45 minutes. But the real draw here is the onsite café. Also open seven days a week, the café is packed with a beautiful array of handmade patisserie and sandwiches. Of course, nothing beats settling in with a freshly made hot chocolate and a couple of candies to go with it.
www.hazelmountainchocolate.comÂ
Sisters Karen and Natalie are founders of Wicklow-based Bean and Goose. Working with couvertures, the duo explore chocolate through global flavours and inspired by the wild landscape of their home county. The spacious, bright venue is welcoming to visitors and there is always an exciting programme of engaging events for people to enjoy playing with chocolate for a few hours.
See how Bean & Goose make their chocolate, and then play with ingredients to create your own bar of chocolate to take home.
Join Karen and Natalie for a fun evening of cocktail making and tasting. Make three cocktails that include chocolate as an ingredient or pair perfectly with chocolate. Taste chocolates from different origins and cacao percentages before finding the perfect pairing partners for the three cocktail recipes.
Bean & Goose’s Smoky Milk Chocolate bar was their first creation and is still their most popular. In this masterclass, learn how to make it by smoking Irish Sea Salt, hand-tempering milk chocolate on marble slabs in the traditional way, learn the fine art of wrapping, and enjoy a guided chocolate tasting.
: Learn to make your own Chocolate Goose Egg filled with luscious Irish Sea Salted Carmel. Mould the goose eggshells in milk or dark single-origin chocolate, learn how to make salted caramel, fill the chocolate eggshells, close them, wrap them and take them home.
Bean & Goose’s popular Pop-Up Hot Chocolate Café will run for all workshops serving hot chocolate, house granola, s’mores and more.
Booking is essential. Call 0861857558 or 0861857759 or email hello@beanandgoose.ie.
