At Chocolate by Wickerhead, we craft each piece by hand using traditional Belgian techniques and the finest ingredients. Our collection spans from classic hand-dipped chocolates to playful chocolate-coated popcorn and pretzels. Every treat reflects our commitment to freshness, quality, and the pure joy that comes from biting into exceptional chocolate.
Hand-Dipped Belgian Chocolates
Our Belgian chocolates are made the old-fashioned way. We temper premium couverture chocolate to achieve that signature snap and glossy finish, then hand-dip each centre with care. The result is a thin shell that breaks cleanly under your teeth, releasing the flavour of the filling in a single, perfect moment.
We work with both dark and milk Belgian chocolate, each offering distinct characteristics. Dark chocolate delivers deep cocoa intensity with subtle fruit notes, while milk chocolate brings creamy sweetness balanced by caramel undertones. White chocolate rounds out our range with its buttery richness, though purists will note it contains cocoa butter rather than cocoa solids.
Our centres span traditional favourites and unexpected combinations. Silky ganaches infused with espresso, Earl Grey, or raspberry liqueur. Nutty pralines with roasted hazelnuts or almonds. Chewy caramels spiked with sea salt or vanilla bean. Each filling is made fresh in small batches, ensuring the flavours remain bright and true.
Chocolate-Coated Popcorn
What begins as a simple kernel transforms into something extraordinary when coated in our Belgian chocolate. We start with fresh popcorn, popped daily, then enrobe each piece in tempered chocolate. The contrast is irresistible: the airiness of popcorn against the density of chocolate, the crunch giving way to smooth melt.
Dark chocolate popcorn offers sophisticated depth, the bittersweet notes playing beautifully against the corn's natural sweetness. Milk chocolate creates a more indulgent experience, reminiscent of childhood treats but elevated by quality ingredients. We also blend batches, creating striped pieces that deliver both flavour profiles in one handful.
The texture is crucial. Properly coated popcorn maintains its crispness while the chocolate sets with a delicate shell. Bite down and you hear the snap, then the chocolate melts as you chew through the popped kernel. It's a sensory experience that keeps people reaching back into the bag.
Chocolate-Coated Pretzels
Our chocolate-coated pretzels marry salty and sweet in perfect proportion. We select pretzels for their crunch and subtle saltiness, then dip them in Belgian chocolate to create a treat that satisfies multiple cravings at once.
The salt in the pretzel amplifies the chocolate's flavour, making dark chocolate taste even more complex and milk chocolate more luscious. Some pieces are fully enrobed, coated on all sides for maximum chocolate impact. Others are half-dipped, leaving part of the pretzel exposed so you taste the salt first, then the chocolate finish.
We occasionally drizzle contrasting chocolate over the top—white chocolate zigzags across dark, or dark chocolate stripes over milk—adding visual appeal and an extra layer of flavour. These pretzels work equally well as an afternoon snack or an evening dessert, paired with coffee, tea, or a glass of wine.
Choosing Your Treats
Selecting chocolate is a personal journey. Some prefer the boldness of dark chocolate, while others crave milk chocolate's gentler sweetness. If you're exploring our range for the first time, consider starting with a mixed selection to discover what speaks to you.
For gifting, think about the recipient's preferences. Coffee lovers often gravitate toward dark chocolate and espresso-infused pieces. Those with a sweet tooth may prefer milk chocolate and caramel centres. Popcorn and pretzels appeal to people who enjoy textural contrast and the salty-sweet combination.
Seasonal considerations matter too. Richer, darker chocolates feel right in cooler months, while lighter milk and white chocolates suit warmer weather. Fresh fruit-infused ganaches shine in spring and summer, while spiced or liqueur-enhanced fillings align with autumn and winter.
Serving and Storage
Chocolate tastes best at cool room temperature, around 18-20°C. Remove chocolates from refrigeration about twenty minutes before serving to allow the flavours to open up. Cold chocolate tastes muted; properly warmed chocolate releases its full aromatic complexity.
Store chocolates in a cool, dry place away from direct sunlight and strong odours. Chocolate readily absorbs surrounding smells, so keep it sealed and away from spices, perfumes, or aromatic foods. Proper storage maintains the snap and prevents bloom—those whitish streaks that indicate fat or sugar crystals rising to the surface.
For popcorn and pretzels, airtight storage is essential. Exposure to humidity softens the crunch. Kept sealed, they remain fresh and crisp for weeks, though in our experience they rarely last that long.
Whether you're treating yourself or sharing with others, we invite you to slow down and savour each piece. Notice the snap, the melt, the way flavours unfold. That's the magic we craft into every Wickerhead creation.