We're passionate about
chocolate. From the finest
single-origin bars, to artisan
selection boxes, welcome
to the perfect place to
show off some of our
We collaborate with a couple of highly specialised chocolate suppliers, like the award-winning Lir in Ireland, to create our fabulous chocolates. For us, it goes beyond simply buying product; our developers have a hand in the creation of our new ranges from start to finish. With a focus on quality and luxury, our chocolates don't just look irresistible, they taste exceptional too.
This year, we've gone even further to craft beautiful gifts made for Christmas with The Collection range. From champagne-filled truffles made for sweet-toothed friends to extra-special presentation boxes of fizz and decadent chocolates. Watch the behind-the-scenes video at our chocolate maker and explore the full Collection selection online.
Our makers think outside of the box to come up with new and different flavours. Watch out for chilli, mango and lime, roasted caramel banana and chai tea latte this year.
A lot of the finishes in our Collections range are done by hand, like dusting almonds in gold lustre and spraying chocolates with splatters of edible gold paint.
Our chocolates might be brightly hued like shimmering jewels, but each one is made using natural colours, even the vibrant purples and rich black shades.
The mendiants in The Collection Ultimate Platter are little milk, white and dark chocolate puddles topped with hand-placed fruit and nuts.
If they love nothing more than a glass of chilled prosecco and a selection of luxury chocolates, then give them this sumptuous combination
Smooth, creamy Marc de Champagne truffles in thick milk chocolate, in a gold-sipped tube that's too pretty to wrap
Everyone has a chocoholic in their lives, so feed their passion with our chocolate-themed gifts bags including cake and prosecco
At M&S, we have a team of food innovators and experts behind every dish and product we make. Our dessert developer, Daniel Fletcher, is the man behind our melting chocolate dome. Here he shares a few hints on working with this tricky and sometimes temperamental ingredient.
Never leave your chocolate alone: "Whether you're melting it over a bain marie or in a microwave, chocolate can burn easily."
Use a thermometer: "If you want to try tempering your chocolate, stick to specific temperatures. It should be 45 degrees when heating it, and reach 25 degrees when cooling. It needs to be within two degrees of these temperatures when you’re working with it to achieve the right finish."
Mix it up: "Chocolate is versatile. It lends itself to lots of flavour profiles like citrus, salted caramel, even beetroot and things like white chocolate and caviar."
Head to the Cook with M&S recipe app to find ideas for making your own chocolate treats
Have you ever tried port with chocolate? Our food & wine editor picks her favourite port
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