The 10 best in 100%

Marou - Vietnam 100%

This 100% cacao from Marou is full-bodied with spice and juicy red berries, and its high cocoa butter content makes for a very creamy and mellow experience. This bar is made from a blend of cocoa beans from the different provinces in southern Vietnam. Being a blend of cacao, opposed to Marou’s usual single estate approach, creates a very balanced and rounded taste profile.

Heinde & Verre – Hacienda Victoria, Ecuador 100%

Discover the exquisite Nacional Arriba cacao variety from the Hacienda Victoria Estate in its purest form. The 100% chocolate is smooth, with tasting notes of walnut, coffee, herbs, and rich chocolate brownie.

Firetree - Guadalcanal, Solomon Islands 100%

This bar is wonderfully aromatic with a flavour that plays around ever so delicately between liquorice and bourbon vanilla ice cream. The texture is smooth with the creamiest mouthfeel.

Oialla - Beniano 100% Cacao

Bolivian cacao is known for its honey like profile, and these notes are certainly present in this bar – which is why I’m not surprised that this is one of our customers recent 100% favourites. It has a remarkably even melt, and a richness derived from the flavour of the beans and the rich, fudgey texture of the bar.

Zotter - Madagascar 100%

When you unwrap this punchy and bright 100% bar, a captivating aroma hits you – blend of berries, nuts, and warm baked goods, intertwined with bold coffee and earthy notes.

The melt is smooth, unleashing a wave of juicy fruits and high acidity on the palate – the team and I tasted notes of coffee and cream, roasted nuts, and bursts of tart redcurrants and raspberries. There is also a hint of saltiness on the finish, alongside a delicate citrus flavour. The powerful flavour is intensified with Zotter’s high roast profile, making this a very more-ish 100%.

Menakao - Dark Chocolate 100% with Cocoa Nibs

An essential must-try for the 100% lovers – it’s very well loved amongst our customers, which is why we’ve been stocking it since 2013!

Menakao’s bar packs far more of a punch than Zotter’s slightly more mellow Madagascan 100% bar. Unwrap the chocolate and you are instantly hit by a strong fruity aroma. The initial berries have a citrus edge, leading to a powerful and sharp finish. A roasted note is mixed with the fruits, which reminds us a little of strong filter coffee. The almost sherbet–like astringency, gives a mouth-watering quality as the chocolate fills your mouth with strong flavours.

Chocolat Madagascar – Dark 100%

This rich and bold 100% bar has notes of typical Madagascan fruitiness to complement the intense cocoa kick, ensuring you are not overwhelmed. Fantastic for those who would love to try 100% but are scared to dip their toe in the water.

Standout - Semuliki, Uganda 100%

This 100% bar from Standout is surprisingly creamy. Much like its 70% and 85% counterparts, this bar features woody and citrusy notes. The beans in this bar were sourced from Bundibugyo, a district of western Uganda that borders the Semuliki National Park. Renowned for its cocoa production, the district also neighbours the Rwenzori Mountains, a diverse ecosystem that is legendary for holding the source of the Nile River.

Karuna – Chuncho, Peru 100%

An astonishingly mellow 100% bar with a stoned fruit profile and a pleasant acidity.

Moka - Kokoa Kamili, Tanzania, 100%

The challenge (or opportunity) of any 100% bar is to avoid an overwhelming sensation of mouth puckering astringency. The butteriness of Kokoa Kamili’s beans, combined with crafting skills of Jeff and his team, mean that this bar has wonderful intensity whilst also having clean notes of cherry and citrus. Bold and refreshing.