The 10 best in Dark

Bare Bones – Dominican 68% Dark 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.

Choco Del Sol - Maya Mountain, Belize, Dark 75%

This 75% dark bar is made from some of the the most aromatic cocoa beans in the world. With intense fruity notes, this tangy and refreshing chocolate reminds me of blackberry jam.

Conexion - Apovinces, Ecuador, Virgin Roast Dark 70%

One of our many award-winning bars, Conexion’s Virgin Roast dark chocolate is a customer favourite, rich with woody, floral, nutty, herb, and caramelised notes. The combination of the creamy chocolate and caramel flavours always leaves me wanting more.

Taza Chocolate - Mexicano Cacao Puro

These discs are made of 70% single origin Dominican dark chocolate, bursting with bold, wine-like flavour, accompanied by Taza’s signature gritty texture. I enjoy the delicious, fruity notes. Taza tell us that this is the “purest expression” of their proudly unrefined chocolate.

Latitude - Rwenzori, Uganda, Dark 80%

Bold, astringent, and complex, this 80% chocolate is made with single-origin Ugandan beans sourced from Rwenzori. The team and I appreciate the lovely bright notes of fresh red fruits.

Bare Bones - Dominican Republic, Dark 68% with Salt

One of our most popular bars (especially at our Virtual Tastings), 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.

Annalisa Barbieri, Observer Chocolate Correspondent, tried this bar and said “Talk about a Ratatouille food-critic moment. This promised everything I usually dislike – salty, caramel flavours – but it all worked brilliantly. An astounding bar, it made me quite emotional.”

Marou - Ba Ria, Dark 76%

A rich and fruity chocolate, made with beans from the Bà Rịa province of south eastern Vietnam. It’s the kind of chocolate that makes you look twice at the ingredients to see where the intensely fruity flavour is coming from – but of course, there are no added flavours, and the deep, red fruit notes in this chocolate come entirely from the south Vietnamese Trinitario cocoa beans. This bar really reminds me of raspberry jam.

Menakao – Dark Chocolate 80%

This deliciously dark 80% bar is a little wild! A sensationally fruity chocolate that packs a little more punch than Menakao’s 72%, for those who like their flavours just a little more intense. The high citrus notes here sharpen the natural fruitiness and acidity which make Madagascan cocoa beans so famously adored. Enjoy one square at a time and savour every last subtle flavour of this bar…

Standout - Lachuá, Guatemala, Dark 70%

This Academy of Chocolate 2022 gold award-winning 70% dark chocolate is vibrant from the get go, and is a favourite amongst the team and our customers alike. We get tropical and citrus juiciness and acidity, with the grounding tea leaf astringency and rich cocoa body.

Original Beans - Piura Porcelana

Another chocolate bar Annalisa Barbieri wrote about in her Notes on Chocolate column for the Guardian: “[It’s] a super-smooth, super-bright chocolate made from Peruvian white cocoa from a parched landscape. It tastes so fruity that if you were blind testing, you’d swear there were sultanas or raspberries in it.”

This bar is one of our all-time best sellers, and for good reason. The floral dark chocolate has bright highs of raspberry, dried prunes, and pecan. Made in Switzerland from Peruvian beans, this classic Original Beans creation is sure to satisfy with its vibrant intensity, rounded off with roasted notes in a silky smooth melt.