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We’ve Cracked Our Chocolate-offering For Chefs This Easter At Southover

We’ve cracked our chocolate-offering for chefs this Easter at Southover

For pastry chefs starting to think about Easter, from the slightly egg-stravagant to the outright egg-ceptional, Southover Foods offers a premium selection of chocolate specific ingredients and wholesale chocolate made from the very finest recipes.

Many people today associate Easter with chocolate, more specifically chocolate eggs. This modern tradition that marks this time of year started in Europe in the early 19th Century with France and Germany taking the lead in this artistic confectionery. Prior to chocolate eggs, within the Christian tradition of Easter, the egg has long symbolised new life, birth, purity, fertility and regeneration, hand-painted eggs were given as gifts.


For those chefs tasked with the responsibility of preparing goods such as chocolate eggs, chocolate decorations, cakes, cookies and pastries as well as other sweet treats do not miss out on the opportunity to treat your customers this Easter to the leading chocolate brands supplied from Southover.

Three things determine the quality of chocolate – the genetics of the bean, the post-harvest process and the way in which the chocolatier makes the chocolate. As a trusted food supplier for over 30 years, we supply chefs with the finest Belgian chocolate brands.

At Southover we are happy to take low minimum orders and our delivery is renowned for its speed and efficiency. We understand that a chef’s reputation depends on their suppliers’ ability to back up their promises and keep the kitchens stocked. On top of all this we have an outstanding reputation for customer service.

Globally known chocolate brands we supply at Southover Foods:

Callebaut has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years, made with dedication passed on from generation to generation. A couverture manufacturer, Callebaut chocolate is made with a high cocoa butter content and is used by gourmet and culinary professionals for its workability and typical taste.

Made from bean to chocolate, Callebaut still applies the original whole-bean roasting technique (instead of roasting cocoa kernels), as it did over 100 years ago. This technique allows the preservation of all the flavours and aromatic oils within the cocoa husk and fully releases them in the chocolate. Whole-bean roasting is nowadays often used by artisan, small-batch chocolate makers.

Belcolade is also produced exclusively in Belgium following a 25 year long tradition of craftsmanship, quality and refinement. It is made from carefully selected cocoa beans using production processes that have been perfected over time and is ideal for chefs looking for a superior tasting chocolate.

Chocolate aside

At Southover Foods we supply a wide range of foods to chefs. Many of our ingredients come from award-winning manufactured lines with the relevant BRC accreditations in place, leaving customers feeling reassured and confident in the quality of products they order.  We offer value, provenance and sustainability direct to the kitchen.

Due to our range and quality of products we have a large customer base of chefs, predominantly in the pub and restaurant sector. There’s not much we don’t offer including sauces & dressings, olives, oils & pestos, vegetables, specialist Chutney’s, preserves & condiments, toppers & purees, continental meats and more.

For more information on what we can supply please see here

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