Behind Trufflus
'm Ryan, the founder and chocolatier behind Trufflus.
After more than 20 years working in software development, I found my way into chocolate making. What started as an interest became an opportunity to work with my hands, experiment with ingredients and develop something of my own.
Today, I make filled chocolate bonbons, nut-based spreads and chocolate bars, including chocolate made directly from cacao beans.
Curiosity, technique & flavour
My background in technology has shaped the way I approach chocolate.
I enjoy understanding how things work, questioning established methods and experimenting with ingredients, equipment and techniques.
Chocolate making combines that technical curiosity with something much more physical. It's a process that relies on sight, sound, smell, touch and taste.
From recognising changes in the sound of a melanger to judging the texture of a filling, I've learned that careful observation is just as important as following a recipe.
What I make
Bonbons
Filled chocolates combining ganaches, caramels, fruit, nuts and other ingredients. Each flavour is developed with attention to balance, texture and how the different elements work together.
Spreads
Nut-based spreads developed from scratch, with an emphasis on flavour and texture. They're made without dairy, palm oil or soy lecithin.
Chocolate bars
A collection of milk, dark and white chocolate bars, including my own bean-to-bar chocolate made from carefully selected cocoa beans.
Always developing
Product development is an ongoing part of Trufflus. I'm constantly testing ideas, refining recipes and finding ways to improve both the products and how they're made.
In 2026, the Roasted Hazelnut & Cocoa Spread received Gold at the Taste of Kent Awards, while my Ghana 70% bean-to-bar chocolate received Silver.
It's encouraging recognition of the work so far, but there's still plenty more I want to explore.
Explore our product collections
Discover the current collection of filled chocolates, spreads and chocolate bars.
