Three ingredients in. Nothing wasted. The philosophy driving N2 Sweet Lab in Maidstone.

That minimal-ingredient philosophy extends beyond the recipe. The pair are actively exploring what can be done with the by-products of bean-to-bar production - the husks, the pulp, the materials that most producers write off. Some of what they're working on is still in development, but new products are coming, and they're shaping up to be as considered and creative as everything else N2 Sweet Lab makes.

The cacao plant itself is the inspiration. Before the beans are fermented, they're coated in a fresh tropical pulp that tastes closer to lychee than chocolate - bright, fruity, and largely wasted in conventional processing. Ned and Nina see it differently. That curiosity - asking what each part of the plant can become, rather than what can be discarded - runs through the whole operation at their King Street workshop.

It's the kind of thinking that Produced in Kent is proud to champion: producers who look at their ingredients with genuine respect, find ways to use them fully, and build something lasting from a commitment to craft. Watch this space for what N2 Sweet Lab does next.

Discover N2 Sweet Lab at https://www.n2sweetlab.com/