This extremely popular high cocoa milk chocolate bar by Michel Cluizel provides a full flavoured chocolate containing all the richer caramel notes one comes to expect from a high cocoa milk, but with just enough sugar to keep it from turning too bitter for the sweeter toothed milk chocolate lovers. In our opinion Michel Cluizel leads the way in creating high cocoa milk chocolate. AWARDED A PRESTIGIOUS GOLD IN THE 2008 GREAT TASTE AWARDS!

Created from a blend of central and south American cocoa. An incredibly powerful, low acid dark chocolate with a strong bitter cocoa taste. Recommended for those who prefer a robust dark chocolate taste with low acidity.

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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.

Only extra fine Arabica coffee beans from Brazil are combined with 60% cocoa dark chocolate in this refined chocolate bar from Michel Cluizel, creating a rich blend of fine dark chocolate and deep roasted coffee. A fusion of strengths, flavours and fine chocolate. A superb chocolate bar.

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 and astringent edge and so would appeal to those true bitter dark chocolate lovers.

A wonderfully complex single estate bar from Michel Cluizel. Created using only fine flavour cocoa beans from the Vila Gracinda plantation, found on the island of Sao Tome. The Vila Gracinda chocolate bar holds a flavour profile of earthy, liquorice notes contrasting with a sweet, tropical fruit edge which balance perfectly.

NOW ORGANIC! This single origin chocolate bar uses only fine flavour, Criollo cocoa from Madagascar. Pralus have produced a flamboyant character dark chocolate with many fruit and acidulous top notes from raspberry to red wine, continuing through the more caramelised richer flavours to a treacle like finish. A very fine chocolate as one should expect from such a high grade of cocoa used and its reputable origin.

The No.9, dark chocolate couverture from Amedei, created from a blend of cocoas from 9 selected plantations. The highest cocoa content chocolate that Amedei has created so far at 75%. This fine chocolate provides notes of currant with a contrasting profile of sweet acidity and bitter, slightly astringent, flavours.

This 63% cocoa content, dark chocolate bar, provides an aromatic and persistent flavour with slight fruit acidity, for those preferring a less bitter dark chocolate. Not just a lower cocoa content than the Toscano 70% and 66% but a different character too.

Amedei produces some of the finest quality chocolate in the World. This 1kg block of Toscano Brown, 33% milk chocolate couverture is certainly rivalling the current premium chocolate brands in the gastronomic circles.