100% Chocolate Bar Only one ingredient in our most popular bar: ground cocoa beans. No sugar, no added cocoa butter, in fact nothing added at all apart from several hours of conching in our atelier to remove the acidity and astringency naturally present in these Colombian fine cocoa beans chosen for their mild and fine flavour. This intensely bitter bar comes handy for cooking sweet or savoury dishes, but we dare to prefer eating it as is.

Mascarpone White Chocolate Bar White chocolate is often regarded as the black sheep of the chocolate family, an overly sweet confection for children. So, we revelled in creating a fine white chocolate bar enriched with mascarpone and laced with Italian flair. In our atelier in Kent, we conched and ground cocoa butter, sugar, mascarpone cheese and milk into an extraordinarily creamy white chocolate, balanced in sweetness and tamed by the mascarpone sour notes. This bar, marrying tenderness and passion, is the proof in the (chocolate) pudding that, when it comes to cioccolato bianco, Italians do it better.

Popcorn Blonde Dulce de Leche Bar Neither white, nor milk chocolate, yet utterly moreish, meet our blonde chocolate. This chocolate with dulce de leche and caramel notes is more fun: studded with nibs of sweet and salty popcorn it's the perfect accompaniment to a good film or a good book. Sit back, kick off your shoes and enjoy a blonde moment.

Popping Candy Milk Bar This bar ticks all the boxes of an irresistible treat and takes you back to your childhood memories of popping candy with a delicious milk chocolate.

Crème Brûlée Milk Chocolate Bar Our crème brûlée chocolate, conched and refined in our atelier in Kent, is inspired by the traditional 18th century French dessert. Velvety smooth with a rich taste of custard and vanilla interspersed with caramel nibs, this bar elevates milk chocolate to a fine flavour and breaks the mold of convention that treats milk chocolate as the poor cousin of dark chocolate.

Salted Caramel Milk Bar Translating truffle into a bar took a lot of innovation, experimentation and perseverance. We don’t simply add caramel flavour to a bought-in chocolate couverture and whack some salt into it. We start with the fine flavour cocoa beans (that are ground) from 3 regions of Colombia (Santander, Huila, and Tumaco). We conche them with cane sugar, milk, and dried caramel. This hot and intimate conching of sugar, dairy, and cocoa develops the exceptional flavours in these bars. We then add cocoa butter, grey salt and refine till silky smooth.

1 Salted Honeycomb Milk Bar Honeycomb, Scottish pudd candy, Canadian sponge candy, American sea foam or fairy food candy, British cinder toffee or Irish bonfire toffee, we love it so much that we smothered bits of it in a creamy milk chocolate bar balanced by a hint of sea salt. This bar ticks all the boxes of an irresistible treat: sweet and salty, creamy and crunchy.

Buffalo Milk Bar Buffalo milk, rich, luscious and beautifully smooth, moulds the most wonderful melt-in-your- mouth milk chocolate. Any fan of Buffalo mozzarella will love this bar. We source our buffalo milk from Laverstoke Park Farm where a herd of approximately 2000 buffalo enjoy long, happy and stress-free lives. In many cases people with aversions to cow's milk can consume buffalo milk with no ill effect. However, anyone wishing to use buffalo milk as a prophylactic should first seek medical advice.

Almond Milk Bar Attempting to make the perfect alternative to dairy milk chocolate was a tough challenge. Many trials did not taste like proper milk chocolate made with cow’s milk. For chocolate lovers like us, this was not good enough. Finally, our almond milk bar delivered the creamy like texture and rich taste of fine “milk” chocolate- without moo. Although we have stringent allergen control mechanisms, we cannot guarantee that there are no traces of cow’s milk in this bar. We make our own chocolate with love, devotion, and the sole intent to bring you great chocolate.

Panela Dark Panela is a Colombian raw sugar made naturally from dried cane juice using “trapiches” mills. Unlike sugar panela keeps its natural flavour and nutrients including its vitamins and minerals. Conched and refined with fine flavour Colombian cocoa beans, it imparts waves of notes of honey, molasses and cinnamon woven with the chocolate.

Salted Caramel Dark Bar Translating our iconic truffle into a bar took a lot of innovation, experimentation and perseverance. We don’t simply add caramel flavour to a bought-in chocolate couverture and whack some salt into it. We start with fine flavour cocoa beans (that are ground) from 3 regions of Colombia: Santander, Huila and Tumaco. We conche them with cane sugar and dried caramel. This hot and intimate conching of sugar, dairy and cocoa develops the exceptional flavours in these bars. We then add cocoa butter, grey salt and refine until silky smooth.

Cocoa Nibs Colombian Dark 70% Bar This 70% dark chocolate bar is made from a blend of lightly roasted ground Trinitario beans from the Colombian regions of Huila, Tumaco and Santander. In this blend, the robustness of Santander beans is lifted by the floral notes from the Huila beans and the fruity notes from the Tumaco beans. Added cocoa nibs give a crunchy texture to this smooth intense bar that will delight any dark chocolate lover.

2 Citrus Dark Bar A twist on the classical orange and chocolate combination, our bar brings the scent of natural grapefruit oil, dispersed amongst little cubes of candied Mediterranean orange peel smothered in intense Colombian dark chocolate. The robustness of Santander cocoa beans and the floral notes from the Huila and Tumaco cocoa beans in our Citrus bar are brightened and lifted by the boldness of citrus zest.

No Added Sugar Salted Caramel Milk Bar Our no added sugar salted caramel bar is not only free of added sucrose, it is also free of added caramel flavour. Its caramel notes and sweetness, enhanced by a hint of sea salt, are created by caramelising dried milk and adding maltitol which has 50% less calories than sucrose. This caramel milk chocolate bar delivers 100% pleasure for all chocolate and salted caramel lovers. We believe and abide by the rule that our sugar free chocolate, made with love in our atelier in Kent from ground fine Colombian beans, should taste as delicious as all our other chocolate bars - whatever they are sweetened with.

Salted Caramel Our original sea salted caramels invented in 2002 for Gordon Ramsay’s menu at Claridge's epitomise our signature chocolates. A sweet liquid caramel with a pinch of Noirmoutier island’s grey salt, captured in a cocoa dusted shell of intense dark chocolate. The pure untreated grey salt, harvested by hand from clay marshes, holds a wealth of minerals and trace elements that enrich its taste. It is the balance of flavours - sweet, saline and mineral - and of textures - crunchy, liquid and velvety - that make these salted caramels our most famous creation and such a bestseller.

Mole Chili Dark Bar It is believed that Mole was created by the nuns of the Order of Santa Clara in 17th century Mexico. Traditionally accompanying poultry, Mole Poblano is a popular sauce prepared with dried chillies (mulato, ancho, pasilla, and chipotle), ground nuts, ground tortilla, cocoa beans and a long list of spices such as coriander, allspice, clove, and thyme- all ground into a thick, rich chocolate colour paste. This bar, made by conching and refining Colombian cocoa beans with Mole, plays on the taste buds. It has depth, body, and a mild pungency culminating in a pleasant heat. It is the balance of the multitude of ingredients in Mole that gives an indelible richness and sophistication to this bar.

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