ExtRAWdinairily chocolatey


Local businesswoman and chocolatier Jane Osborne has launched a new range of chocolates that are as full of nutrients as they are of flavour. The ExtRAWdinairy Chocolates, so named because the raw nutrients of the cacoa are retained through the cooking process, are a boon to those who suffer from food allergies, such as gluten or lactose intolerance. The manufacturing method used means that as well as being gluten-free, the chocolates are egg-free, wheat-free, dairy-free and soya-free and so are suitable for anyone allergic to those foodstuffs. The chocolates are also suitable for vegetarians and vegans.

Jane explained that most chocolate manufacture involves heating the raw ingredients above 45C, which destroys their natural goodness. Her method of tempering the chocolate below 45C holds in the innate nourishment. With only premium-quality organic ingredients being used, which are Fairtrade when possible, artificial additives can be dispensed with.

At the launch of her new range, which took place at the function room of The Queens Head on May 10, chocolate lovers were able to sample the delicious confectionery. Currently there are four flavours: cherry and almond; cranberry and coconut; crunchy roasted hazelnut; and salty caramel. Every flavour got the thumbs up from the lucky locals who were given a free treat and several placed orders.

After 40 years in the catering business, which began by helping dad in his kitchen, Jane developed the ExtRAWdinairy range out of disappointment at the bland taste of some chocolates held out as suitable for vegans. However, she has created a product that is not only suitable for those with dietary constraints but is super-tasty, too.

The chocolates, which sell for £11.95 a dozen, are all made to order and to someone who has no dietary restrictions the taste alone seems worth every penny.  Jane expects her website to be up and running in the next few weeks but in the meantime orders can be placed by ringing her on 01797 690027/07455 009645 or by emailing

Photo: Tony McLaughlin

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