Linden Chocolate Lab · A fan’s notebook
Chocolate with a story to tell.
Silky milk chocolate, pink pepper, macadamia spread. Explore the flavours and ideas that made Linden Chocolate Lab such a distinctive part of Oxford’s chocolate scene.
Explore the chocolate
A remarkable little range
Rich cocoa, delicate spice and creamy macadamia. Start with three flavours that caught the attention of chocolate lovers and food writers.
- 01Milk chocolate
Super Silky
A 67% cocoa milk chocolate bar created to sit between dark and traditional milk chocolate.
- 02
- 03Chocolate spreads
Macadamia White Chocolate Spread
A white chocolate spread built around macadamia nuts and milk.
“Local heroes” in an Oxford chocolate scene.
The Guardian, September 2019
Made in Oxford, loved beyond it.
Linden’s experiments with cacao, spice and texture attracted attention well beyond Oxford. Meet the makers and discover how their travels and curiosity shaped the chocolate.
Get to know your chocolate
Understand cocoa percentages, find a tasting routine and explore what happens when chocolate meets spice.
- Tasting chocolate
How to taste chocolate
A simple, useful chocolate-tasting method: prepare a few bars, notice aroma and texture, compare flavours and keep short notes.
- Chocolate basics
Cocoa percentages explained
What a chocolate bar's cocoa percentage counts, what it leaves out and how to use it when comparing dark, milk and white bars.
- Flavour pairings
Chocolate and spice: finding a balance
Explore how pepper, ginger, cardamom and other spices can change a chocolate bar, with Linden examples and practical tasting ideas.
Find your favourite flavour.
From dark chocolate with pink pepper to milk chocolate with chai spices, there is plenty to explore. Take a closer look at the bars, spreads and tasting boxes.
Browse the range