TABLE CHOCOLATE LAUNCHES FOUR SIGNATURE BARS AS LIVERPOOL’S FIRST BEAN TO BAR CHOCOLATE MAKERS

Each bar is handmade in-house in Table’s production kitchen in the basement of Ropes and Twines on Bold Street

Table, Liverpool’s first bean to bar chocolate maker, has launched four signature, handmade bars as well as limited Easter eggs.

The luxury chocolatier, which focuses on sustainability, quality and traceability, is creating a connection between consumers and farmers, showcasing the journey of its ethically sourced cacao and handling each cacao bean with care.

Its four signature bars are created in Table’s production kitchen in the basement of speciality wine and coffee shop Ropes and Twines on Bold Street.

Sold online via Table’s website, in Ropes and Twines, A Slower Space, Skaus and Merseymade, Table’s four bars are Tanzania Dark 72%, Nicaragua White 43%, Haiti Milk 61% and Madagascar Dark 84%.

Three Easter eggs are also available for purchase including Tanzania Dark with a hazelnut praline base filling, Nicaragua White with a pistachio praline base filling and Haiti Milk with a pecan praline base filling.

All of Table’s chocolate is created from scratch in micro batches and made up of just two to four high quality ingredients.

Championing as much sustainability as possible, Table is incredibly mindful of its impact on the environment and all of the chocolate bars are packed in cellulose pouches that are home compostable and the packaging is recyclable.

Each process is handled with care in house – from handpicking the suitable cacao beans, to roasting them, grinding the beans into a paste and demoulding the bars and carefully packaging and boxing them, Table is dedicated to making the finest single origin bars in the heart of the city’s creative Ropewalks area.

Created by Ropes and Twines’ Tian Loh TSO and his Dutch friend Remy Kuijken, the pair first met in the kitchens of The Dalaunay in London in 2013.

Tian formerly worked as a baker for Corbin & King group, at The Wolseley, The Delauney and The Beaumont Hotel and Remy started as a pot washer before working his way up to Head Pastry Chef of a 5* hotel.

After several years, the duo reconnected during lockdown. Remy was in Argentina with his daughter and wife Andrea who is also part of the Table team and decided to relocate to Liverpool when Argentina’s borders reopened and in partnership with Tian, Table was born.

The small team spent a year of trial and development and are now proud to offer their bars and seasonal items including their hand painted Easter eggs, with a giant showpiece Easter egg on display in the window of Ropes and Twines that took the team 10 hours to hand make.

Remy explained: “Relocating to Liverpool and creating Table with my friend Tian has been incredible. Table aims to bring traceability to the table and we’re so passionate about respecting the farmer whilst using a limited amount of ingredients, leaving out additives and emulsifiers. Our signature chocolate bars are handmade in house and from time to time, we also have seasonal products including our Easter eggs which are now available.

“The Easter eggs are a complete labour of love – each one has been handmade and hand painted in house. They’re dark chocolate with a base that’s filled with hazelnut praline.”

Tian added: “Table is about traceability. Our aim is to support farmers and bring a transparent, ethical and high quality product to our consumers. With each process taking place on site, we can pay close attention to every detail from handpicking the perfect cacao beans through to grinding them, hand pouring them into the moulds and carefully packaging them to be sold.

“Sustainability goes hand in hand with our ethos and we’ve ensured that all of the chocolate bar packaging is fully compostable at home. We produce the finest quality chocolate, letting it taste more like nature intended it to.”

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