Master Chocolatiers

An Artisan Chocolaterie

As an artisan chocolaterie, we craft everything in small batches where we can ensure our creations are of the finest quality and flavour. Each ingredients we use must be carefully selected, passing our rigorous standards, and the final product must always be a delight for the eyes and not just the taste buds. We mix our own unique blend of chocolates to provide a luxury flavour that is next to none for a satisfying and nostalgic experience.

We believe that great chocolate is for everyone, which is why we uncompromisingly use Extra Fine* quality chocolate in all of our imaginative creations, crafted with passion and creativity for anyone to enjoy!

Chocolate heart and butterfly

Our Blends

29% White Chocolate

Our White Chocolate is based upon an un-deodorised** white chocolate made from Dominican Republic beans, unique due to its abundance of cocoa flavour notes. We then blend this with a deliciously creamy organic white chocolate, to make a 29% pure cocoa butter white chocolate-
“A blend rich in creamy cocoa flavour, but with the familiar sweet vanilla of White Chocolate”

38% Milk Chocolate

Our Milk Chocolate is based upon a 44% milk chocolate made from Venezuelan beans. This is a deep dark-side milk chocolate with flavour notes of roasted cocoa, hazelnuts and butter. We then blend this chocolate with a sweet caramely milk chocolate, to create a 38% cocoa, Extra Fine milk chocolate-
“A blend with a moreish, well-rounded milk chocolate flavour, but a depth making it fabulously indulgent”

70% Dark Chocolate

Our Dark Chocolate is based upon a 71% dark chocolate made from Ecuadorian beans. This is a complex, evolving dark chocolate with flavour notes of flowers, dried fruits and a subtle smokiness. We then blend this chocolate with an intense cocoa dark chocolate, to create a 70% Extra Fine dark chocolate-
“A blend with a complex and intensely chocolaty flavour, and a satisfyingly mild bitterness”


All of our chocolate comes from specially selected farmer cooperatives, or single origins, meaning our chocolate can be traced back to the source. This ensures it is not just ethical, but always of the highest quality.

Sally Hawkes

Sally making Easter card

Sally founded White Rabbit in December 2004, and each White Rabbit creation was originally the result of head chocolatier Sally's passion to learn more about her craft. She completed training at London's Westminster College, the Callebaut Chocolate Academy in Banbury, Valrhona’s in Burgundy, France, and finished her formal training by interning with Master Chocolatiers in Vancouver, Canada, to become a Master Chocolatier. Sally not only had the expertise to not only create delicious chocolate products, but became a local leading authority on the history of chocolate. After her apprentices studied under her for several years and became master chocolatiers in their own right Sally retired to allow the next generation to take the reins and continue to innovate exciting new chocolate products and experiences. She still hops back from time to time to make sure everything is still done to the same exacting standard she set herself.

Kathy Bates

Kathy Bates has been coming into our shop since she was a little girl, and was scouted when she kept tagging us on social media, using our chocolate shapes in some of her own novelty baking. Kathy studied under Sally for 3 years, learning her mentors skills under her strict standards and developing her own styles in each part of the chocolate kitchen. From a chocolatier's assistant, Kathy completed a professional chocolatiering course from Ecole Chocolat and studied chocolate centrepieces at Home Chocolate Factory, and is now one of two Master Chocolatiers at White Rabbit. Kathy is an expert in chocolate decoration, individually painting each of our creations, her unique style adds a colourful and playful style to our stunning range of chocolates.

Kathy doting eyes

Amy Fenner

Sally's Daughter, Amy, joined the team in 2016 and her natural talent blossomed quickly to add to the White Rabbit mix. Keen to develop her passion, Amy has also studied under the famous Paul A. Young, Marc Demarquette at the Academy of Chocolate and at the award-winning Slattery Patissier and Chocolatiers learning to make everything from the finest chocolate to the most exquisite bakery. Amy also took a lead role in developing our bakery and café menu, showing off her talent for beauty and flavour with our popular range of cakes, bakes and lunches. Although she has now been diagnosed as gluten & dairy intolerant this does not hold her back, and in fact has helped to develop our range of gluten & dairy free ranges to ensure our chocolate is as accessible for any lover!

*Extra Fine - Refers to the quality of the product. Extra Fine chocolate is of the highest quality, from the way it is farmed, processed and finally blended.
**Un-deodorised - Most white chocolates go through a process called deodorisation which removes the volatile cocoa odors, making it more suitable for the cosmetics industry. Un-deodorised white chocolate is rare, but leaves the chocolate with its natural chocolate smell and flavour notes.
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