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Think cocoa, think deZaan

Get the most from your cocoa ingredients

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Grandes Distilleries Peureux

Luxury eaux-de-vie, liqueurs, spirits and griottines

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Delightful décor

Shop our new range of Dobla chocolate cups and decor

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The magic of Christmas

Download our new Christmas magazine

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The Scoop

Download our new gelato and ice cream magazine

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Blogs View all

Have yourself a very vegan Christmas

There are currently 1.5 million people in the UK following a vegan diet, according to research by Finder and it’s a rapidly increasing customer base that cannot be ignored.

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It’s a small world

Street food trends and alfresco dining are going to soar this Christmas and into 2022 as we continue to emerge out of the pandemic.

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Brewing up perfection

Tea is the perfect winter warmer, the go-to daily refreshment for 84% of UK consumers.

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Cool cakesicles

Essentially a cake on a stick encased in a chocolate coating, these fun sweet treats provide the perfect blank canvas for you to put your stamp on.

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The Dilmah story

Introducing the world’s first genuinely ethical tea brand.

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Turning over a new leaf after lockdown

The Covid-19 pandemic has raised awareness of the need to follow a healthy lifestyle in order to help protect ourselves from the virus and, as we emerge out of lockdown, the focus on good nutrition and hydration will be ever-present. 

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Ice cream that’s full of beans

Coffee and gelato are a winning double act, either served side by side as a pairing – or combined to make coffee-flavoured ice cream. 

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The case for premium

Alongside their mainline products, Pidy also offer a premium range ‘Selection by Pidy’ aimed specifically at high-end restaurants and hotels, where luxury is an absolute priority.

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A history of the ice cream cone

Where would we be without the humble ice cream cone? A mainstay of the global snacking market, this clever carrier evolved over many decades and, like many pioneering food innovations today, it began its journey on the city street.

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Cacao with conscience

As the UK’s largest independent chocolate distributor, we know a thing or two about cacao, so when we were offered the exclusive opportunity to launch one of South America’s most exciting high-end chocolate product ranges, we literally went into meltdown with elation!

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Norohy vanilla fusion

Organic vanilla paste, using all parts of the vanilla pod

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Recipes View all

Ceylon martini

Tea and infusions offer brilliant flavour profiles to a wide range of cocktails. Here we have used the Dilmah Earl Grey tea which balances perfectly with the gin and the orange liqueur.

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Correze marguerite

A fresh, fruity cocktail with a hint of cardamom. Enjoy!

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True dark macarons with yuzu and szechuan

Macarons are so versatile and can be made with many different flavour combinations, the possibilities are endless! In this recipe we have used our true dark cocoa powder and created a ganache filling with yuzu and szechuan pepper that has a refreshing citrus and tantalising aromatic spice flavour combination.

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Terra rossa and cherry sour dough

A slow fermented sourdough with sweet and tart cherries paired with the bitter complexities of cocoa and vanilla.

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Vanilla and raspberry white chocolate bon bons

The raspberry and vanilla work so well together and perfectly compliments the sweetness of the white chocolate in these bon bons.

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Chai Latte chocolate snacking bars

The spicy flavour of the chai is complimented perfectly by the creaminess of the chocolate in these colourful bars.

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Dark and delicious choux buns

A classic choux bun filled with a luxuriously dark chocolate centre. 

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Chocolate creme brulee

This chocolate creme brulee is deliciously creamy, simple to make and will be a firm favourite at any dining table.

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Dom Pacello Royal Orange soufflé

Making a soufflé is actually a simple process, despite its reputation! Crispy on the outside and soft and fluffy on the inside, a soufflé, can be filled with a variety of your favourite ingredients, the choice is yours.

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Duck à l’orange with Dom Pacello Royal Orange

A classic french recipe duck à l’orange features roasted duck with a crispy, crackling skin glazed with an orange sauce.

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Griottines black forest mini dessert

These black forest cake mini desserts are simply delicious with layers of chocolate sponge, chocolate mousse and vanilla panna cotta. 

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Halloween pumpkin cupcake

Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience!

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Soya polar

This cute polar bear makes us think of winter and snow which in turn represents Christmas.

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Video library View all

Moulding and capping chocolate

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to mould and cap chocolate.

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Coloured cocoa butter designs

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to make custom designs. 

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Make and glaze a gelato cake

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make and glaze a gelato cake.

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Vegan hazelnut spread

Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make vegan hazelnut spread.

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Premium soft serve, chocolate dipped, toffee filled cones

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve, chocolate dipped, toffee filled cones.

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Premium soft serve gelato filled doughnuts

Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make premium soft serve gelato filled doughnuts.

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