Our Story
A
Rocky Road
to Cornwall
It started with a conversation
David Polglase spent fifty years in the food business. Long enough to watch it change. Long enough to watch nutrition get worse while packaging got better. He was sitting in a Cornish cafe, mid-rant, when a patient friend pointed at the sweet tray and asked what was wrong with it.
He told her. The Rocky Road was made with marshmallow, 23 grams of white sugar per 28 grams of product. The chocolate coating was UK milk chocolate with a minimum of 20% cocoa solids. She listened. Then she said he should open a chocolate confectionery business.
He said he was too old. She said all he needed was a few young people who believed in the product. So he found them.
All you need is a few young people who believe in the product.
Familiar to look at, nothing like it to taste
Ben and Verity Stone brought what David did not have: a chef’s precision and a designer’s eye. Together they’ve made something that looks like every Rocky Road you’ve seen and tastes like none of them.
The difference is what’s inside. Belgian chocolate. Gingernut biscuit. Seven real dried fruits hidden within. No marshmallow. No artificial anything. Almost no white sugar.
You don’t notice any of this at first glance. The bar looks dense and dark, the way Rocky Road should. Then you bite into it and the fruits come through, a blend that took years to get right. The chewiness, the aftertaste, the balance between the biscuit and the chocolate.
David has been tweaking the recipe for the better part of a decade. He stopped when everyone who tried it said the same thing: best they’d ever tasted.