Q: How have you adapted to COVID19
A: Our premises are cleaned only using anti bacterial, antifungal and antiviral disinfectant and hot water but also enzymes to digest the fats. After every day we use powerful ultra violet light to ensure that what we may have missed is neutralised.
We wear masks and gloves at all times and apply social distancing at all times. We change our gloves and masks regularly or when we change recipes or products.
Our packing is now totally isolated and all our boxes are handled with gloves and they are packed wearing masks.
We then disinfect all our finished boxes with 90 degree alcohol before they are finally packed ready for dispatch.
Our measures do mean we are at a reduced capacity but aim to re-grow our business over the coming months..
Q: Why do you not have any Ethical Certification?
We do indeed source fantastic ingredients which have been certified as Organic, Free Trade, Rainforest Alliance and many others, however we, as a business also source ingredients that are not. The alchemy of chocolate making does mean we blend our ingredients based on flavour to achieve the optimal result. Consequently, we are unable to certify our products in isolation. We will continue to source the best products we can, and will continue to support the most ethical practices applied by our suppliers. Needless to say, we will not source ingredients that are evidently contaminated nor will we source ingredients evidently harvested from sites previously pure and natural areas such as rainforests. This is why we will not source any ingredients containing Palm Oil.
About child and forced labour – see our section below about chocolate.
Q: What is your Environmental Policy?
- We use enzyme-based products when we clean to minimise the use of chemicals. And we use a lot of elbow grease too!
- All our boxes are compostable and have a multitude of uses post their chocolate lives.
- No single use Plastic.
- We will only use biodegradable and compostable plastic sachets.
- We compost all our green matter.
- We support green transport and initiatives to reduce wasted trips.
- We support initiatives in cacao plantation that apply multicrop practices to help increase their productivity, reduce the dependence on a single crop, increase the biodiversity and encourages natural pest control.
Q: Is Demarquette part of a chain?
A: No. Demarquette - Fine Chocolates is a small family-run British company created in 2006 and owned by Marc Demarquette.
Q: Where can I buy Demarquette Chocolates?
A: Some of our products are available at quality food stores around the country. Products are also available to purchase online.
About our Chocolates
Q: Where is your chocolate from?
A: For our Staple we have 3 core chocolates we use. We also stock a large array of bean to bar, single origin, single country, single crop, and harvest chocolate from around the world. Marc carefully selects his chocolate with a view of impressing the taste buds with texture and flavour.
Dark Chocolate: between 71 and 72% depending on the bean blend from Ecuador, Madagascar and Dominican Republic. A balanced fruity and “Cacao” chocolate that is light and crisp.
This bespoke blend is out House Dark chocolate especially created by Marc in 2011. This blend won the incredible accolade the very same year at the Great Taste Awards with a Triple God Award! This Chocolate is the base for all our Classic ganache chocolates as well as all our dark mouldings and enrobing (coatings) unless we specify another.
Dark Milk: between 55 and 60% a very dark milk chocolate whose main base is from Papua New Guinea and Java and then further blended with the House Dark. This is used for most of our to fill mouldings giving added flavour and depth with touches of butter and fruit.
Milk: usually 35% a blend of our Papua New Guinea and Javanese Milk bases. This is a creamy and has buttery tones. This is a chocolate we use for all our solid seasonal chocolate mouldings.
Our core “Others” include Plantation chocolates from: Vietnam, Madagascar, Peru, Mexico, Dominican Republic, Brazil, Papua New Guinea, Venezuela, Bolivia, Java, …
Q: What about Chocolate from the Ivory Coast or Ghana?
A: We have abstained from the Ivory Coast and Ghana in general, however we have one single supplier from the Ivory Coast with the strictest measures thanks to a unique fermentation process adapted at the plantation level making it absolutely unique. At this plantation there are several Volunteers who reside on site to permanently monitor the new fermentation processes which optimises the productivity of the cacao at plantation level. This is pioneering in that it enables the farmer to maximise the yields. Furthermore new farming technics such as planting additional crops such as Banana, Mango and other fruit side by side with the Cacao has also reduced the pesticide need by over 50% due to the natural biodiversity on site. Demarquette is one of the first Chocolatier to support such incredible and empowering projects which also ensure that young people are given every opportunity to gain real education in the classroom. For this we are proud to say NO to Child Labour and Modern Slavery.
Q: What are your ingredients like?
We care very much about the entire journey of our products, and this starts from the source. Marc has cultivated a little black book of amazing producers with whom we have worked with all these years. Marc balances the need to real ingredients as opposed to flavourings with their provenance ensuring that their production does not harm the ecological diversity, nor will it harm the Humanity of its provenance. So, we say no to ingredients that are produced on lands recently occupied by wildlife such as rainforests or that children or slavery be the human cost of the products.
Marc also works continuously to address the needs of specific requirements to respect beliefs and practises of our customers. A small anecdote for example is that we no longer use Palm oil or it's derivatives in any of our products. Another is, the salt used in our Plant based recipes is age old rock salt, mined from cores of the Himalaya mountains or the Persian ranges. This is because some Sea Salt harvesters will filter the water and heat the waters to boil the salt dry. As such, living organisms micro and small will be trapped and destroyed by this process.
The vast majority our producers are small enterprises who depend on businesses like us to maintain the extraordinary quality they are so famed for.
Consequently, we do not use essential oils that are pre-bottled. We use the natural oils found in the products directly. We zest our citrus from fruit in season and we use the crisp young leaves of herbs to extract the rich aroma they harbour. Our spices are so fragrant that they shine way above commercial products with a much wider spectrum of flavour compounds to entice your taste buds.
This is why you can taste the world through chocolate!
Q: Are Demarquette chocolates imported?
A: No. Chocolatier Marc Demarquette produces his chocolates in his London Chocolaterie using traditional techniques and only the best ingredients.
Q: Are all of Demarquette products preservative-free?
A: Yes. The health benefits of preservative-free products are well documented and Marc sets out to offer the freshest chocolates with the purest taste.
Q: Do Demarquette products contain gluten?
A: We do not use any ingredients in our chocolates that would contain gluten, so in principle our chocolates do not contain any gluten. However, we do on occasion create seasonal products that contain wheat, so therefore please note that we are unable to completely rule out any cross contamination which may occur during the production process. Our chocolates are not gluten-free certified by an official body.
Q: How should the fresh chocolates be packed when travelling abroad?
A: Remember that we do not use any preservatives in our fresh ganache chocolates. We will advise you of the 'Use by' date which we recommend to be 2 weeks from the date of purchase. When travelling it is also advisable to either vacuum-pack or cling film your box to protect the chocolates from condensation and taking on odours. High temperatures and humidity will affect the quality of the product.
Q: Tips on storing the chocolates
A: Please take note of the recommended 'use by' date. Chocolate is best kept between 16-18° C, in dry conditions, out of direct sunlight, and away from any other foods or substances with strong odours that could be absorbed by the chocolate. If keeping the chocolate in the fridge, we highly recommend to cling film the box to protect them from condensation and odours. When chocolate is exposed to hot or cold temperatures the cocoa butter can separate from the cocoa solids causing a white film to appear on the chocolate. The chocolates are not suitable for freezing.
Q: Why don’t we see Demarquette on supermarket shelves?
A: Being an artisan business, we focus on small quantities of qualitative products. By increasing production to supermarket quantities and expectations, one has to rely on serious manufacturing machinery. This takes all of the artisan craftsmanship out of the chocolate making. It is for this reason – quality - that Demarquette can only be found at very select partner boutique outlets.
Q: Why does Demarquette apply only artisan craftsmanship and not produce with new machinery?
A: It is simply about quality. Machines cannot replace the extraordinary natural senses Man has including smell, touch, sight and taste. The most critical times are when seasonal produce change. A punnet of raspberries will taste differently in the summer as it would the winter, more importantly the water and natural fructose content will also significantly vary, consequently at Demarquette we adapt our approach and recipes to accommodate seasonal fluctuations. We work with our ingredients.
Q: Why do you no longer use Royal Mail for core deliveries?
A: The Royal Mail have sadly lost too many items that should be tracked or traced, this causes a great deal of customer anxiety and stress. With modern technology our expectations are high and need to have the ability to track and trace in real time, or even notify change to the drivers are becoming more and more important. Consequently, the Royal Mail are unable to offer a reliable service to help our customers plan their days or how to receive their delivery. We have opted to work with independent courier services with mobile technology notifications to help our customers enjoy their days and not wait all day for their Chocolate Gems!!
Q: Can you deliver any day of the week?
A: No, we were hit very badly by Covid and will slowly rebuild our operation which is sadly maxed out at 50%. We are now able to offer MyHermes and DPD couriers to Mainland UK only these services are 24hrs - 72hrs.
Q: I want to send chocolates to arrive on a specific date, what should i do?
Please select the Next Day Delivery with your date option, if you do not we will try but it may not arrive the date you select. Please also note that Weekend deliveries are at the discretion of the Courier company and NOT an expectation.
Q: I live in the Channel Islands, will you deliver to me?
Not anymore. sadly we have had more issues with Royal Mail so sadly we will not be able to accept orders to the following Post Codes
BT, IM, TR,JE, GY, KW, ZE
Q: Do we send chocolates to addresses outside of the UK & the EU?
A: This is a tough question as this will have to pass through the Royal Mail system to ensure proper customs clearances and may take a few more days that advertised. We are very reluctant at present until things settle a bit more.