Balancing beautiful beans

Standout – Öko Caribe, Dominican Republic, Gesha Speciality Coffee, Dark 70%

This wonderful 70% dark coffee bar by Standout Chocolate uses a washed Gesha from Hugo Mariño in the Cusco region in Peru. Sweden consumes a huge amount of coffee per capita, and are at the forefront of the emerging specialty coffee scene, so it was natural for Standout to combine the best of both worlds.

The deep and bold flavours of the coffee perfectly compliment the floral and fruity notes from the Dominican dark chocolate.

Omnom – Coffee and Milk

If you’re a mochaccino lover, then this white chocolate from Omnom is the bar for you. Organic coffee beans are blended with organic cocoa butter, cane sugar and Icelandic milk to create a sensationally sweet, smooth bar. The Nicaraguan coffee beans give the bar a clear but not overpowering coffee flavour reminiscent of coffee buttercream.

Bare Bones – Honduras, Milk 59% with Ethiopian Coffee

This is coffee and chocolate in perfect harmony. Lightly roasted filter coffee combined with Bare Bones’s Honduran 59% Milk is a match made in heaven, creating tasting notes of dates, fudge and cream.

Moka - ABOCFA, Ghana, Coffee Infused Dark 72%

This dark fruity chocolate is accompanied by an infusion of coffee beans, a perfectly blended pick-me-up.

The beans to produce this bar were sourced from ABOCFA (Aponoapono Biakoye Organic Cocoa Farmer’ Association), a Fair Trade cooperative based in Ghana. The farmers are paid 43% more than other local cocoa producers.

Akesson's - Brazil, Dark 75% with Coffee Nibs

Coffee and chocolate is, of course, a classic combination and this bar came about because Bertil Åkesson so enjoyed savouring a square or two of his chocolate with his morning coffee. Using his 75% Brazil dark chocolate as a base, Bertil has created crunchy, caffeine-filled treat. The chocolate has a light tropical fruit aroma (the pitanga fruit, inform Åkesson’s), but is dominated by stronger roasted flavours, with woody notes and a hint of tobacco on the finish.

The bourbon Arabica coffee beans have a light roast to bring out the subtleties of the bean. The coffee’s aromatic notes of malt and maple syrup with a whisper of fruit, provide an intriguing undernote for the stronger flavours. The crunchy coffee bean pieces release bursts of flavour into the smooth chocolate.

Tosier – Tumaco, Colombia, Dark 70% with Coffee

This rich and nutty single-origin Colombian cocoa enjoys floral notes and a hint of caramel. The combination with this single-origin Colombian coffee is a match made in heaven, introducing notes of sweet banana and subtle spice.

Taza Chocolate - Mexicano Coffee

For this 55% dark chocolate bar, Taza have incorporated Counter Culture’s fresh roasted Direct Trade coffee. Counter Culture custom-roasts the coffee beans ever so slightly darker to create a perfect match between the rich chocolatey notes and the natural nuttiness of its coffee beans. Don’t be fooled by the delicate coffee aroma, this is a deep flavour experience.