A wonderfully complex single estate bar from Michel Cluizel. Created using Forastero 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 (cooking chocolate) 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 block of 1kg, Toscano Black 70% dark chocolate couverture (cooking chocolate) is certainly rivalling the current premium chocolate brands in the gastronomic circles. Made from a carefully selected source of high quality cocoa, producing a well balanced aromatic flavour with a good melt and clean aftertaste.

New 500g size. This block of Toscano Brown, 33% milk chocolate couverture (cooking chocolate) is certainly amongst the finest of the fine chocolate brands in the gastronomic circles with its particularly full flavoured profile.

NOW ORGANIC! A creamy, mild mannered, single origin chocolate with subtle fruit edges. Non-acidulous. Black forest gateaux sums up this chocolate perfectly.

Sweet cherry notes, chocolate butter cream followed by a bitter dark chocolate finish, like that of a well baked edge of chocolate cake. Pralus have successfully used only Forastero cocoa from Ghana to create this chocolate bar. Perhaps the Ghana bar deserves even more praise for this fact alone.

1kg block of fine Amedei Toscano White chocolate couverture (cooking chocolate), perfect for those indulgent recipes and dessert decorations.

New 500g size.The Toscano Black 66% dark chocolate couverture is amongst the finest in the gastronomic circles with its particularly full flavoured profile. Created from Fine flavour, Trinitario cocoa, producing a full flavoured, mouth filling chocolate. A perfect balance of rich deep flavours and sweet top notes of Balsamic and even traces of prune.

A very long lasting finish with a slightly tart edge, pleasing aftertaste.

Tanariva, Grand Cru chocolate bar from Valrhona. A new milk chocolate created using Trinitario cocoa beans from Madagascar. The Tanariva provides a caramel flavoured milk chocolate of Valrhona quality.