Davenport’s Chocolates

Jane and Michael Williams create mouth-watering chocolates with a difference for Booths – every task is completed by hand by their small but perfectly formed team. Classically trained chocolatier Jane studied under Swiss chocolate master Philippe Berger (her relationship with the family continues to this day) before setting out with husband Michael to begin Davenport’s Chocolates. They’re a highly creative duo; Michael designs the packaging and Jane focuses on innovative flavours.

Primarily producing our mouth-watering truffle selections, ‘The English Collection’ and  ‘The Christmas Collection’, (with amazing flavours such as old-fashioned lemonade and earl grey tea) Davenport’s also developed Booths’ delicious Easter eggs for the first time in 2016 and Jane is particularly proud of her flavour combinations.

We loved collaborating with Booths to create the Easter eggs. Developing exciting flavours for customers is wonderful and they strike just the right balance between unexpected and enticing.

Created using a house blend of Belgian chocolate couverture (chocolate made with extra cocoa butter to give a high gloss) developed especially for Davenport’s, Milk Chocolate & Honeycomb, White Chocolate & Raspberry Fizz and Dark Chocolate with Sea Salt & Lime make up the delectable trio. Take a look at the journey of a raspberry fizz egg:

You might expect chocolatiers to crave something savoury in amongst all the sweet treats, but Jane is a bonafide sweet tooth.

We have ‘Big Biscuit Friday’ every week,” she laughs, “we bring in our favourite biscuits and dip them in chocolate for extra indulgence!