Shop Cotswolds member Mayhawk has been experimenting with lacto-fermentation with different kinds of fruits for a flavourful addition to their chocolate bars.
At the minute nectarines and apricots are being used. Lacto-fermentation of fruit is also a good way of preserving colour without the use of sulphur dioxide which is normally found in dried apricots.
Inspired by the Bellini cocktail, Mayhawk has added raspberries before soaking it all in white wine. The fruit will be chopped and dehydrated for use in a limited series chocolate.
For further information visit https://mayhawkchocolate.com