Chocolarder Ashaninka 72% Dark Chocolate 70g

Bursting with deep honey and toffee sweetness with a background of toasted hazelnut. Master beekeeper Matt Pitt cares for his colonies of Cornish black bees by using sustainable methods that are stress and chemical free for the good hea

Warming toasted coconut with hints of fudge and roast nut, ending in light red fruit. Picked by hand in late spring from the prickly hedgerows that line the rugged Cornish coastal path, these small yellow flowers are a right pain in the fingers to harv

Early notes of red fruit and hazelnut with a hum of toasted cacao nibs. Lingering caramel and earthy cocoa flavours finally give way to a final warming glow of cinnamon. ‘Nibs’ are simply pieces of cocoa bean with the shell and husk removed. The beans

A slow build to intense roasted brazil nuts, with accents of grapefruit and plantain. This bar is un-sweetened but still delivers a beautifully balanced flavour. The fruity Peruvian rainforest cacao cultivated by the indigenous Ashaninka people is the

A very nutty aray of flavours from the cacao and browned butter base. A slow build to interesting flavours of vanilla ice cream and honey over light white fruit flavours. For more than 50 years Adriano de Jesus Rodriguez and Gualberto A

Flavours of Strawberry, Caramel, Pistachio True bean-to-bar craft white chocolate is currently a rarity, so they decided to produce a grown-up version treated with the same care as all of their chocolate. They fashioned a press to laboriously extract t

The subtle sweetness of this 40% white chocolate allows for the delicate flavour of wood smoke and sweet chestnuts to shine. The deep smokey aroma of an open fire adds to make this chocolate bar an embodiment of winter comfort.

Opening the packet hits you with the smell of freshly baked gingerbread, The bar opens with flavours of fudge and brazilnut with crunchy pockets of fiery ginger and dark molasses. Farming in Kamthana, India is incredibly diverse, as a wide variety of p

Early bursting fruit notes quickly giving way to roasted nut flavours with a light sourness. A pleasant caramel end rises from the sharp fruit and nut flavours to give a long lingering cocoa end. The Ottange farm in Madagascar is the smallest of eight