Our Top 5 Coconut Chocolate Bars
By Cara Curtis
Chocolate and coconut is a classic combo which go together perfectly. There are many health benefits that coconut brings to the table. This fruit which is used to flavour our favourite chocolate bars are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6. Unlike cow’s milk, coconut milk is lactose free meaning, the bars featured here are suitable for vegans as they’re all 100% dairy free.
The bar has a slightly grainy fudge-like texture, and a slow, viscous melt. The Dominican beans create a rich, but still intense flavour for a milk chocolate. Hints of fruit mix with molasses. The coconut milk and sugar lend the chocolate their unmistakable flavour.
For Endorfin founder Brian Wallace, his first taste of fresh cocoa beans was a pivotal moment. A few months later he quit his job to travel the world, learn about chocolate and find the best possible beans.
55% COCONUT MILK
This is a very unusual milk chocolate bar as it actually contains no dairy. Rather than using cow’s milk, this is a milk chocolate bar made with coconut milk. What’s more, rather than using traditional cane sugar, Ali has used an organic coconut sugar in this bar. As a consequence, this bar has a very distinctive aroma and flavour profile.
Coconut is undoubtably the dominant flavour here. Furthermore, the bar doesn’t have quite the same creaminess as many other milk chocolate bars. Instead, it has a slight graininess. All in all, a very pleasant dairy free milk chocolate.
COCONUT MILK 55%
This is a vegan ‘milk’ chocolate that has been crafted using coconut milk instead of dairy. The sweet flavour of the coconut comes through giving the bar a refreshing floral note. The unroasted Peruvian cocoa beans have an earthy, grassy profile, that mixes with the much lighter sugared flavours of the coconut. Both rich and cooling, the chocolate bar finishes with an earthy sweetness.
Pablo Spaull crafts his unroasted chocolate deep in the Welsh countryside. For all his bars he uses Peruvian beans that, with the help of Ecotribal, he buys directly from Ashaninka co-operatives. They live in the rainforest and on the banks of the Rio Ene. Growing cacao and coffee gives the Ashaninka a sustainable income and helps them preserve the rainforest.
BALINESE COCONUT WHITE
Madagascan vanilla melds with the sugared coconut to create a flavour reminiscent of Nice biscuits. Solkiki has added a sprinkling of pink salt that helps to bring out the white chocolate’s sweetly floral notes.
Solkiki’s white chocolate bar is completely dairy free and vegan friendly. Instead of using cow’s milk Solkiki has mixed in Balinese coconut to create a sweet and silky texture.
We’re sure that anyone who enjoys white chocolate or has secret soft spot for Bounty will love this distinctive but decadent white chocolate. The bar has a candy sweetness and creamy coconut profile.
COCONUT BEN TRE 55%
This bar uses cocoa beans from Ben Tre, the southern coastal province of Vietnam’s Mekong Delta. The chocolate is made in Saigon by two French chocolate makers, Samuel Maruta and Vincent Mourou, with a small and dedicated local team by combining these beans with coconut milk. The Marou name – a combination of Samuel & Vincent’s surnames – has rapidly become synonymous with quality, ethically produced Vietnamese chocolate.
To taste, we found the bar to have a deliciously rich and fugdy mouth feel. The coconut milk beautifully compliments the spicy flavour profile of the Ben Tre cocoa by adding a fruity layer with added notes of raisin.