Roy’s swiss chocolates are made with the dedicated passion of a Master Chocolatier to reawaken your passion for the finer things in life.

Roy's lifetime of dedicated experience has contributed to creating his delicious sensations of sumptuous of luxury chocolates. When you crack the exquisitely fine chocolate outer shell, the natural flavours of pure fruit or the very finest spirits or liqueurs release over your tongue and burst into and explosion of sensuous taste. 

Nothing but the very best ingredients are good enough to go into Roy's creations and he invites you to experience chocolates as he believes they should be - not sickly, sugar laden, mass produced confectionary that come from the large producers but a carefully, individually created experience of pure luxury.

The finest couverture is imported from the contintent and careful handling and strict control of temperature in the chocolate room is vital in production of his superior quality chocolates. Scottish Malt Whiskey, French Brandy, Tia Maria, Bailey's Irish Cream are just a small selection of the spirits used in Roy's centres, not flavouring but top named brands. Raspberry, lemon, orange and banana are examples of pure fruit compounds carefully blended with dairy cream to make his chocolates the mouth watering sensations they are. Not greasy, not overpowering but just sheer delight.