It’s fair to say that our extensive range offers many shades of wickedness from a short burst of light-cocoa escapism to full-blown chocolate immersion.
One boundary we refuse to cross however is doing anything that causes unnecessary impact to an already fragile environment.
Wicked woodland bar sees red!
With the Wicked Fruit operation now all snug and settled up North in its idyllic Carlisle-based vicarage, founder Gill Houston has turned her attention to extending a helping hand to some of her endangered Red Squirrel neighbours, which are often glimpsed racing around the adjoining woods by Gill and her small team of award-winning crystallized fruit & fine choc specialists.
Teaming up with PTES (The Peoples Trust for Endangered Species), Gill has created a truly nibbly yet exquisitely nobbly Wicked Woodland chocolate bar where blueberries, hazelnuts and pine kernels have been judiciously jumbled and mingled with top-notch milk chocolate to create quite possibly the last word in beautifully bumpy lumpy chocolate.
The red squirrel, also a fan of hazelnuts, pine kernels and blueberries, is facing a perilous plight under siege and being attacked on all sides by squirrel pox virus, shrinking forests and a particularly pushy grey haired cousin, whose brash North American ways has today resulted in red squirrels being pushed to the very edge of extinction.
With the latest alarming estimates suggesting that there are now approximately only 140,000 of our home-grown red squirrel left in the wild, it’s hoped that the invaluable 15p raised from each Wicked Woodland bar sale will help PTES raise the profile of their Red Squirrel SOS (Save Our Squirrels) appeal.
Packaging
Our packaging is stylish yet simple, thereby eliminating the need for the unnecessary packaging clutter so often associated with more traditional chocolate treats. Apart from believing that customers have every right to see exactly what they’re purchasing, we are very proud of our products and see no need to hide them in boxes.
Raw Ingredients
Aside from only using sumptuous, natural ingredients we also try (wherever possible) to source locally, not simply to keep food miles at bay but to show solidarity with other premium local suppliers with a fine food mindset.
We also seek to use our other resources as responsibly via recycling and efficient energy management.