White Hare Chocolates are made by

Caroline Brocklehurst in her dedicated registered kitchen at 67 The Square Hartland

Caroline learnt her craft working with award winning chocolatier Nigel Rumsey.

The chocolates use the finest ingredients and Belgian chocolate, and locally sourced

Rodda's Cornish double cream


Caroline has received outstanding comments from customers and celebrities alike. She was delighted to receive a personal note from Joanne Harris the writer of the film Chocolat and the Chocolat series of novels. Joanne said "White Hare Chocolaterie make superb handmade chocolates in a variety of delicious and original flavours. I loved them!" TV's Gregg Wallace was also wowed by them at the Abbotsham Book Festival saying Caroline had created a superb balance of flavours in her chocolates




Joanne Harris of Chocolat fame

Caroline with Gregg Wallace from TV's Masterchef

Caroline with Award Winning Chocolatier Nigel Rumsey

As they are made in small batches the assortment within boxes ordered may vary slightly according to current supply at time of ordering.


  • 'Orange Seville'~ made with a fresh orange reduction and Cointreau liqueur infused dark chocolate ganache dipped in dark chocolate and dusted with cocoa powder
  • 'Smugglers Delight'~a dark chocolate ganache infused with Dark Rum and dipped in dark chocolate
  •  '99' Vanilla truffle log~known as a '99' as it looks like the flake you would have in a 99 ice cream cone but is filled with a Rodda's double cream vanilla ganache centre to remind you of Cornish Ice Cream of Summers past
  • Midnight Mint~a dark chocolate ganache stirred through with mint infused demerera sugar dipped in dark mint chocolate and topped with crystallised mint
  • Champagne Cocktail~made with a Champagne infused white chocolate ganache with a hint of cognac, dipped in white chocolate and finished with a dark chocolate decoration
  • Passionata~ a passionfruit ganache made with passionfruit coulis coated and decorated in passionfruit infused white chocolate
  • Cornish Sea salt Caramel~Toasted nut covered chocolate ball filled with homemade Cornish Sea Salt salted caramel
  • Raspberry 'bombe'~a raspberry ripple white chocolate ganache made with real raspberry coulis, dipped in ruby chocolate and decorated with ruby chocolate with a hint of blackcurrant
  • Lemon Lovelie~fresh lemon and white chocolate ganache dipped in lemon flavoured white chocolate and rolled in honeycomb and icing sugar.
  • Coffee Caramel~a dark chocolate  coffee infused salted brown sugar caramel, coated in milk chocolate and dusted with cocoa powder

Boxes of Chocolates


We offer two sizes of gift wrapped boxes. Boxes come with a full list of the chocolates contained therein . Please note that the selection in a box will vary according to current stock. 



If you would like them sent to someone at a different address to yours then when paying you can nominate a different delivery address. If you would like us to print a gift card with a message to go with the chocolates then please type your message in the 'instructions to seller section'


1. a box of 10 containing one of each individual chocolate for £10.00

plus post and packing at £3.95


2. a box of 20 containing two of each individual chocolate for £20.00 plus post and packing at £3.95



Chocolates can be ordered below for collection by arrangment from our home where Caroline makes the chocolates in her dedicated kitchen. Please use the option below to choose what you would like and from the information you are asked to give we will then contact you to arrange collection. If you are worried about how to use this just email us at studio@whitehare.co.uk or telephone 01237 441539

Chocolates for collection

Check your shopping cart here


Ingredients and Notes about ALLERGENS;

Contain; Chocolate(DAIRY,SOYA), Butter(DAIRY), Double Cream(DAIRY), Sugar, NUTS(where relevant), Natural Flavourings including alcohol where relevant. ALL have been made in a kitchen where NUTS are present~no artificial preservatives~see best before date on base of packet~keep in a cool place out of the light