About Montezuma's

Montezuma’s make deliciously moreish organic chocolate. The company was founded in 2000 when ex-lawyer turned chocolate entrepreneurs, Helen and Simon Pattinson, decided to set up shop in Brighton after an inspirational trip to cocoa growing regions of South America.

They took the name of Montezuma, the Aztec king who was a chocolate fan of great historical renown. However Helen and Simon decided that the way forwards was to create a range of chocolate bars which took its inspiration not from longstanding chocolate tradition, but instead created a range of innovative recipes which include oils and spices you might not usually expect to find in chocolate such as geranium, chilli and tequila.

Montezuma’s ensures that it maintains its consistently high standards by using only the finest ingredients; from the worlds’ best Dominican Republic cocoa beans to high quality dark Madagascan vanilla. Each chocolate bar that we stock is stamped with the Soil Association seal of approval in recognition of their organic credentials.

Montezuma’s suggest that you sample their chocolate at room temperature between 19-25°C to enjoy its maximum taste sensation. You should allow the chocolate to rest against your tongue and the roof of your mouth to experience a fuller lingering range of flavours as the chocolate melts.

These chocolate bars are made with skill, passion and flair, a smile and lots of love. Spread the joy – they make a great gifts as well as being fantastic indulgent luxuries for yourself.