The Michel Cluizel Mangaro dark chocolate bar won first prize at the Salon du Chocolat 2003 show. Created exclusively from Trinitario cocoa beans from the Mangaro plantation in Madagascar. This fine dark chocolate bar is possibly the most exotic of all the Michel Cluizel single estate range.

It provides a well balanced range of citrus fruits with an underlying edge of ginger to aid depth and character. AWARDED A PRESTIGIOUS GOLD IN THE 2008 GREAT TASTE AWARDS!

The latest single origin, 47% cocoa, milk chocolate bar from Michel Cluizel. Using Trinitario cocoa from the Maralumi plantation in Papua New Guinea. The unique flavours of the Maralumi cocoa, present in the dark bar are also evident in this superb chocolate bar, with berry notes.

A high cocoa milk chocolate with malt and an additional sweet edge.

Created from Trinitario cocoa grown at the Maralumi plantation on the island of Papua-New Guinea. The cocoa used provides a slight spicy edge to this mellow dark chocolate with fresh hints of green banana and tart, sour notes of red currant. The sweetest of the Cluizel single estate dark chocolates.

One of seven, single estate dark chocolate bars created by Michel Cluizel. Winner of "Salon du Chocolat 2005"

This higher cocoa, milk chocolate bar from Pralus holds a rich, caramelised nut and toffee flavour profile using only fine flavour, Criollo cocoa from Indonesia. Best described as a rich butter fudge but made with less sugar due the higher than average cocoa content of 45%. A milk chocolate that still provides enough sweetness to fix that sugar craving but is also packed with real chocolate flavour to savour.

The Pralus, Papouasie dark chocolate bar has very distinct notes of Rhubarb. We would even go as far to describe it as rhubarb crumble with cream, due to the toffee sweetness combined with a wonderfully creamy melt. A truly wonderful dark chocolate from Pralus using only Trinitario cocoa from Papa New Guinea.

One not to be missed.

This robust flavoured, single origin dark chocolate from Pralus uses Forastero cocoa from the island of Sao Tome to produce a contrasting and lengthy flavour filled experience. Initial notes of lime continue through to liquorice and malt. The liquorice adds a slightly smokey edge and so would appeal to those true bitter dark chocolate lovers.

Balsamic, treacle and toffee apples all spring to mind with the abundance of caramalised and condensed sweet flavours contained inside this Pralus, single origin chocolate. Amazingly, Forastero cocoa, from Tanzania, alone is used to create such a flavoursome chocolate. A great credit to Pralus.

New Size. This eye-catching Amedei Toscano White bar proves that white chocolate can also be a classy affair. A beautifully sweet and creamy flavour sensation, with notes of vanilla and a pleasant lingering aftertaste.

NEW! The Trinidad single origin bar from Amedei provides a strong flavour profile of warm and treacle-like notes of tobacco and prune with a solid cocoa edge. Created from Trinitario cocoa.

Using only fine flavour, Trinitario cocoa from Trinidad. Pralus have created an initial lime zest edge to this single origin chocolate, green fruit pastels even. A refreshing sour edge balances wonderfully with a full body.

Even on the aftertaste a hint of green fruits, apples, scents the mouth and combines effortlessly with a treacle-like richness. Well balanced and holding a full spectrum of flavours.