Thank you so much to @theyorkshirepost for making us their magazine FRONT COVER on Saturday! Haven’t they made Sam look like a chocolate rockstar 🤘🍫 – great photo! You can read the full article online: Gemini Chocolates, Beverley: ‘I make award-winning vegan chocolate in Yorkshire – it’s a labour of love’

We made this choice from the start of Gemini in 2018 to help protect our planet, because every bit counts. By choosing sustainable materials, we’re reducing waste, minimising our environmental impact, and supporting a cleaner future for all. Because caring for the Earth isn’t optional — it’s essential. 💚So when you choose Gemini Chocolate, you’re not just indulging in chocolate to live for, you’re supporting a brand that lives for the planet too. 🍫🌿

There are so many reasons! Here are just a few: ✨ Better for the planet – All our packaging is either recyclable or compostable—even down to the stickers we use to seal our bars! Every detail matters when it comes to sustainability. 🍃 Better for you – We sweeten our chocolate with Palmyra tree blossom nectar—a low-GI, a diabetic-friendly alternative with no refined sugar. Plus, our bars are UPF-free, dairy-free, and gluten-free, so you can enjoy them without compromise. ❤️ Made with love, not just profit – We genuinely care. We’re a small, independent business with just five passionate team members. Every bar is handcrafted, and you can even watch the magic happen through our transparent shop wall. 🍫 Unreal taste – Our chocolate is rich, smooth, and indulgent, with a variety of carefully curated flavours to suit every craving. Next time you’re reaching for chocolate, choose one that’s better for you, better for the planet, and made with heart.

This delicious gluten, dairy and refined sugar free Chocolate Christmas Pudding recipe is adapted from a Doves’ Farm recipe here: www.dovesfarm.co.uk/recipes/gluten-free-chocolate-christmas-pudding Ingredients Method To steam your pudding Place the basin in a saucepan and then fill with water until it is half way up the basin. Put the lid on the saucepan and boil for 4 hours. As the water level drops, add more boiling water from a kettle. Once the pudding is cooked, remove it from the pan and allow to cool, without removing the foil or greaseproof paper. It can be served immediately or stored for up to a month. To reheat, steam the pudding again according to the instructions above for one hour, or microwave it (replacing the foil and paper with pierced cellophane) on 850w for 3min. Allow it to rest for 1min and then microwave at the same wattage for a further 2min.

A great rule of thumb for all writers is to pick a topic that you’re passionate about and for us, that’s easy – raw chocolate. You see all chocolate starts life as cacao beans, but they certainly don’t all get treated in the same way. Most mass produced chocolate has come a long way from the natural purity of the original bean. When you think about the difference between raw and standard chocolate, it’s a bit like comparing freshly squeezed orange juice to fizzy orange soda. To make most chocolate bars cacao beans are fermented and then roasted at a high temperature, which changes their molecular structure and reduces their nutritional value. They are then ground down, pressed and mixed with fat, sugar and, often dairy and artificial additives. That’s no way to treat the original superfood. RAW CHOCOLATE BENEFITS Cacao is rich in fibre and contains minerals such as iron, magnesium, copper and manganese. It’s high in organic compounds such as polyphenols, flavanols and catechins making it one of the richest sources of antioxidants on the planet. Flavanols and polyphenols have powerful prebiotic benefits helping to promote the growth of healthy gut bacteria. Cacao can also help to lower…

Who hasn’t crammed down a chocolate bar while driving, sitting in front of the TV or typing away at work? It’s something everyone will be familiar with, but ask us five minutes later and most of us won’t even remember what that chocolate bar tasted like, let alone whether we got any real pleasure out of eating it. The problem is that most of the time our minds are not on what we eat, they’re distracted by other things and this can interrupt the balance between our minds and our bodies, leading us to bolt down food too fast without really enjoying it. At best this means we are missing out on one of life’s most delightful pleasures, at worst it can lead to overeating, binge eating and weight gain. Enter mindfulness as a tool to help break this cycle. THE BENEFITS OF MINDFUL EATING Mindful meditation is a practice handed down from Buddhist monks and is designed to make you more aware of your body and your surroundings in the present moment. There is evidence to suggest that mindful meditation can help with many health issues including stress, anxiety, depression, insomnia and high blood pressure. Applying mindful techniques to…

We know that you love Gemini Chocolate’s unique flavours but it can be tricky to decide just which chocolate bar to eat today, and that’s why we’ve come up with this handy guide. Whether you have manic Mondays, terrible Tuesdays or slouch-about Sundays we’ve got a bar for you. Mondays. Kick off Monday with a fruit ‘n’ nut treat and make your mid-morning snack our Hazelnut & Sultana Bar. Stuffed with organic goodies it’s really the best bet if you feel a bit emotional on the “moon” day. You’ll be doing your body a favour too – it’s a little-known fact that on average, blood pressure rises on Mondays, increasing the number of heart attacks. But as dark chocolate helps lower cholesterol and blood pressure, that snack is practically medicinal! Tuesdays. Perhaps unfairly, Tuesday has had a really bad press. Its name derives from Tyr, the Nordic God of War and therefore Mars’ counterpart, so it should be the day that you take action and get things done, but researchers think it’s the most depressing day of the week. Prove them wrong and use our Puffed Quinoa Bar as your pick-me-up, as the protein-rich quinoa grains will give you a…

1. The first evidence of chocolate being consumed dates to more than 5,000 years ago when cacao beans were made into a cold frothy beverage flavoured with vanilla and spices, that was used by the Olmeca civilisation in spiritual ceremonies. It is also tempting to think of the teams who played the original Mesoamerican ball game drinking frothy chocolate before going out to compete for the favour of the Gods. 2. Cacao beans were more valuable than gold in Aztec society, which must have been a little disconcerting for the Spanish conquistadors who invaded South America in search of the prized metal. 3. The cacao bean is not actually a bean. It’s a seed and it grows on a tree whose name means “food of the Gods”. That’s the Theobroma Cacao Tree to you and me. 4. The cacao bean has now spread across multiple continents and Theobroma Cacao trees can be found on the Ivory Coast, Ghana, Madagascar, the Dominican Republic, Vietnam and Ecuador. So if your chocolate is made from Madagascan beans it will have aromatic citrusy flavour, while Ecuadorian beans are more likely to have some herbal or floral notes. 5. Criollo beans are the most highly…

Gluten free, dairy free & refined sugar free This is a recipe for a wholesome and easy loaf cake. I have found this to be very flexible so feel free to experiment and make it your own. Ingredients: 2 medium baked sweet potatoes (around 350g) 250g ground flaxseeds Around 175g dark chocolate (I use two large bars of Peruvian Cacao) 80g ground almonds 50ml olive oil (coconut oil or cacao butter would also work) 4 eggs Juice and zest of one orange 2 tsp bicarbonate of soda 1 tsp salt   This basic recipe can be embellished in so many different ways. It would work with a variety of different spices such as cinnamon and ginger. Lemon zest and vanilla would also be good additions. Method Preheat the oven to fan 170 degrees celsius. Remove the skin from the baked sweet potato and add everything, apart from the chocolate, into a food processor and blend until smooth. Roughly chop the chocolate and place into the processor with everything else. Then pulse just until the chocolate has been evenly mixed, but not until smooth. We're aiming for chunks of chocolate to be dispersed throughout the batter. Grease a 23cm by 13cm loaf...

Well we all know that the best cure for, well, just about anything is a big bar of chocolate but is it bad for you or good for you?

With chocolate cake day coming up this seems the right time to share our indulgent gluten free and dairy free chocolate brownies. We’ve swapped nuts for coconut flakes, butter for super healthy coconut oil and wheat flour for coconut flour. Bake and enjoy! Ingredients Method We like to serve these with a delicious cup of artisanal coffee as the bitterness really complements the indulgent chocolatiness of the brownies!

(Gluten free, dairy free and refined sugar free) This recipe is for a double layer cake. If you want a less indulgent single layer cake then just half the ingredients. Serves: 12 at the very least. Cake Icing/glaze: Optional: Instructions: 1. Preheat the oven to 160 degrees Celsius. 2. Finely grate the zest of both oranges. Try and get as much as you can. 3. Thoroughly whisk the eggs and honey in a bowl. 4. Mix melted coconut oil, salt and ground almonds in a separate bowl. Then add the honey/egg mixture and combine until smooth. 5. Add the baking powder, orange zest and every last bit of juice from both oranges and then mix well. 6. Grease two springform cake tins (8 -10in) with coconut oil. 7. At this point you should have roughly 1500g of cake mix. Split it in half by pouring roughly 750g into each cake tin. (Ignore this if you’re making a single layer). 8. Bake both cakes for 30 to 35 minutes. When they’re done, the cakes should be golden on the top and springy to touch. Check by inserting a skewer. It should come out clean. 9. Let the cakes cool in the…

Farmers’ markets and Food festivals have a really big place in our culture here in the UK; not only do they offer great local produce at reasonable prices, but they also give a platform for new and unique companies to peddle their creations.

Although we’ve been in London now for almost exactly a year, our roots originated in Yorkshire. All three of us, brothers, – two Geminis and a Sagittarius – having grown up in a community with farming at the forefront, gained a lasting passion for quality food and drink.