Edward & Irwyn
Edda Holt and Kirsty Irvine are a duo of artisan chocolatiers, working from a small kitchen in Edinburgh’s Morningside (open to visitors on Thursdays and Saturdays). They take chocolate seriously, whether that means spending two years developing their real-Scottish-honey honeycomb, dipped in 51% cocoa solids milk chocolate, or wrapping it in re-usable, recyclable, compostable packaging. Their whimsical hand-drawn branding catches the eye at an increasing number of stockists fanning out from Edinburgh, with their chocolate shards most commonly seen, in flavours like juniper, Scots pine & smoked salt or beetroot, blood orange & vanilla. They also make bars, shiny salted caramels, hot chocolate in a minimum of five flavours and bespoke chocolates, as well as limited runs of anything else they fancy – dark chocolate mountains, for example, were filled with vanilla and black salt caramel and topped with a green mandarin-flavoured white chocolate peak.
Reviews & features
Recipe: Chocolate Espresso14 Nov 2014
Head chocolatier at Edward & Irwyn Edda Holt explains how to make an indulgent winter drink
For the hot chocolate: 450ml whole milk 15g (about 2 tbsp) of the best cocoa powder you can lay your hands on (we recommend Valrhona) 40g of dark chocolate (about 60% cocoa solids) A pinch of sea salt Muscovado sugar (optional) Rum…