Oban Chocolates are made entirely by hand by our crack team of chocolatiers. Working closely, we create new chocolates on an ongoing basis, each individual able to develop their own chocolates from start to finish resulting in a diverse range of chocolate delights
The shop and cafe are open plan and you can see the chocolatiers at work through a viewing window into the factory and interpretive panels help to explain the processes. You do not need to book and there is no charge to watch although you can show your appreciation by purchasing a wee chocolate or two (not usually a problem for most people!).
Production times vary but we are generally making chocolates between late morning and early afternoon. We produce most days from Easter to October (but not usually on Sundays - our chocolatiers need a day off!)
There are two types of chocolates made at the Oban Chocolate factory. The first is the truffle. Made with a fresh cream ganache, the truffles are all rolled and coated in chocolate by hand –a very time consuming process but you can really taste the difference.
Moulded chocolates are the other type produced. In order to achieve a good shine and ‘snap’ with a mould, the chocolate itself must be tempered well. Tempering the chocolate involves a combination of temperature and movement whereby the crystalline structure of the chocolate is altered. We use a small machine to do this for us but it still takes a high degree of skill to get it just right!
All our recipes have been developed ‘in-house’ and because we avoid artificial preservatives, which we believe, ironically, result in a stale tasting chocolate, our chocolates have a shelf life of approximately 6-8 weeks from production. Just means you have a good excuse to eat them all at once!