2024 Olympics – Gold Medal Bars

Fresco - 214 Madagascar, Long Roast, Medium Conch, Dark 74%

Rob has put his scientific credentials to great effect here to produce a great bar made with Bertil Akesson’s Madagascan beans. Rob has combined a medium conch and light roast allowing the natural fruitiness of the beans to burst through. There is an immediate hit of apricot, followed by a sharper citrus tang.

Akesson's - Brazil, Dark 75%

This award-winning smooth and fruity 75% dark chocolate has a roasted finish and is full of flavours reminiscent of the lush Brazilian rainforest. As it melts in your mouth, deep woody notes prepare the stage for a bright fruity kick, thanks to the local Brazilian pitanga fruit. A subtle hint of tobacco comes through on the finish.

Original Beans - Esmeraldas Milk

Consistently one of our most popular bars, you can’t go wrong with this creamy milk chocolate from celebrated chocolate maker Original Beans. Esmeraldas is made in Switzerland from the finest Ecuadorian Arriba beans and is difficult to put down, with notes of caramel and hazelnut. A touch of sea salt has been added to complement the silky sweetness.

Chocolarder - Caramelised Blonde, White 40%

Chocolarder’s mature take on a childhood favourite – the caramelisation of the Ghanaian cocoa gives rise to notes of biscuit, caramel, and sweet shortbread.  Truly Ghana Gold from the Asokwa Co-operative.

BeanCraft - Sierra Nevada, Colombia, Dark 70%

This bar from BeanCraft is award-winning, and for good reason. The chocolate is bright and well-rounded, with notable notes of dried fruit, and the beans are sourced from approximately 80 smallholder farmers from the Sierra Nevada de Santa Marta cooperative in Colombia.

Zotter - Butter Caramel

A consistent award-winner, this bar from Zotter combines chewy caramel with a lightly roasted almond praline and a crunchy caramel crisp, all surrounded by succulent 50% milk chocolate.

Fjak - Semuliki, Uganda, Dark 100%

Fjak’s award-winning dark 100% bar is made from beans grown, fermented, dried and modelled into the bar on site in the Semuliki forest, Uganda. This bar is an intense 100% dark chocolate, with notes of nuts and tobacco.

Pump Street - Sourdough and Sea Salt, Dark 66%

Sourdough is an intriguing inclusion. It gives the chocolate a gentle crunch and pleasant yeasty taste that works incredibly well with the salt. This sourdough bar surpassed our expectations and is one of the most moreish bars in the Pump Street range.

Bare Bones - Dominican, Dark 68% with Salt

A balanced, nutty aroma greets this Dominican chocolate, with flavour notes of salted caramel and roasted hazelnuts. Salt from renowned salt producer Maldon brings out the natural sweetness of the cocoa, making this a bar you won’t want to put down.

Standout - Sambirano Valley, Madagascar, Dark Milk 60%

This award-winning 60% dark milk chocolate is thick in texture, with a fruity complex flavour. It’s an incredibly interesting milk chocolate bar, with little bitterness and lots of creaminess. Fredrik has coaxed out the awesome fruity and citrus notes of the Madagascan cacao.

Stranger - Öko Caribe, Dominican Republic, Dark 70%

Described by celebrated columnist and Chocolate Correspondent for The Observer, Annalisa Barbieri, as an exquisite chocolate, this smooth and creamy 70% dark bar is an absolute joy to taste. Sweet for a 70% bar, we tasted notes of caramel, blue and red berries, and a vegetal finish.

What really makes Stranger stand out is their sheer strength and endurance – Ruslan and Tetyana are still making chocolate at their factory in Poltava, Ukraine, with the help of their children, Anya and Matvii, despite the war knocking on their front doorstep.