NOW ORGANIC! The ultimate in cocoa content and for the strict, extreme bitter chocolate lovers. This single origin chocolate bar uses only fine flavour, Criollo cocoa from Madagascar. A very creamy texture.

Containing no sugar so also suitable for diabetics.

This single origin chocolate is quite unique in its flavour profile. Red fruit, tart flavours combined with smokiness. Notes of Lapsang Souchong tea due to the wood smoke backbone of this chocolate prevail until the end.

Extremely flavoursome and diverse. Pralus use a blend of fine flavour, Trinitario and Criollo cocoa beans from Indonesia to create this origin chocolate.

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. Best before end March 2009.

Was £3.95!

This single origin chocolate is made solely from fine flavour, Trinitario cocoa from Colombia. Containing notes of coffee and nuts with a subtle tart edge to balance. A finely roasted espresso with great body.

Caramalised flavours prevail to a long lasting finish with a rich aftertaste with little acidity.

The Equador, single origin chocolate bar from Pralus is certainly one for the rich and earthy flavoured chocolate lovers with its deep flavours and absence of acid fruit flavours. Notes of pipe tobacco. Lingering, dark chocolate caramel aftertaste.

The latest single origin, 47% cocoa, milk chocolate bar from Michel Cluizel. Using fine flavour 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.

The Venezuela, single origin chocolate bar from Pralus holds two distinct and opposing flavours. A thin, acidulous top edge above prominent smoky, earthy lower notes. Surprisingly robust for a chocolate created exclusively from fine flavour, Trinitario cocoa from Venezuela.

A contrasting chocolate experience and perhaps the most complex of the Pralus single origin bars. Best before end March 2009. Was £3.95!

The Manjari, single origin chocolate has proved a very popular chocolate but until recently was not available in 100g bar form. The Manjari chocolate is created from a fine blend of Criollo and Trinitario cocoa beans from Madagascar. A typically fruity dark chocolate from Valrhona of exceptional flavour.

An economical, 1kg bag of 53.5% cocoa content, dark chocolate couverture chips created for easy melting and a wide variety of uses. These chocolate chips are perfect for chocolate fountains, cakes, desserts, baking, decoration, chocolate fondues and mould making.

The latest truffle creation from Charbonnel et Walker. Milk chocolate with an orange and Marc de Champagne truffle centre. Dusted with icing sugar.