The mouth watering aroma produced from our own Madagascar, single origin chocolate bar when first opened is notably caramel and treacle. Once tasted the flavours widen to also include green banana with a touch of tart to balance. A very refined and well-balanced chocolate with a perfect finish.

A very pleasant aftertaste of butter toffee. We have selected this single origin chocolate as part of our Superior Selection range for its outstanding flavour profile and purity of ingredients.

JUST RELEASED AND AVAILABLE HERE FIRST! This new Teyuna single origin bar from Domori is created from Trinitario cocoa from Columbia. Holding notes of cashew and honey. A persistent but mild mannered dark chocolate with good length of flavour.

The most authentic of chocolate truffles, French of course. These superior quality truffles use single origin chocolate from fine flavour, Trintario cocoa. The emphasis placed on the flavour profile of the chocolate.

A soft and rich ganache centre with a light covering of solid dark chocolate, rolled in bitter cocoa powder. A real chocolate experience without excessive sugars, using only Bourbon vanilla and cane sugar. Outstanding length of taste.

NEW Criollo from East Java is used by Domori to create this most unique dark chocolate. This single origin chocolate holds a wide flavour profile wih notes of tobacco, berries, smokiness and earthiness. Also spicy notes making this Domori bar a truly interesting eating experience.

NEW Porcelana, the world's finest cocoa, has been a passion for Domori since 1994. Work to protect the heirloom Porcelana has paid off for them with the grafting on their own estate, Hacienda San Jose in Venezuela. This extra fine chocolate holds notes of bread, butter and jam with an exalted smoothness.

NEW 50g Bar. Premium Trinitario cocoa from Venezuela is used by Domori to create this powerful, high cocoa chocolate. The ingredients are simple; 100% cocoa, and that is it.

Please be aware this specialist bar is for those prefering a VERY bitter chocolate experience.

NEW Domori grafted a sub-clone of Ocumare 67, a recent Criollo, in 1998 on the Peninsula of Paria in Venezuela. The Puertofino is the resulting chocolate from this revival, holding notes of caramel, tobacco, walnuts and dates.

NEW Created from a sub-clone of Ocumare 61, a recent Criollo, planted by Domori in 1998 on the Hacienda San Jose in Venezuela. This fine dark chocolate reveals notes of cream, spices, almonds and jam. A very smooth melt with generous sweetness.

NEW These whole, Trinitario cocoa beans, (not chocolate) are toasted and shelled. A VERY bitter flavour profile, too bitter for most. Suited to those who favour the 100% chocolate bars without sugar.

NEW These unique delights by Michel Cluizel are both delicious and enchanting! The mushroom's dark chocolate cap is filled with a crunchy almond nougatine and the stem is made of butter caramel surrounded in a white and dark chocolate shell. We find everybody loves these.