The bestsellers of 2025

Menakao – Dark Chocolate 63% with Cocoa Nibs & Sea Salt

This Menakao bar is an example of chocolate with inclusions done right. The chocolate is full of the typical pronounced berry notes of Madagascan cacao. The added cocoa nibs (the purest form of chocolate, pieces of dried and fermented cacao beans) give a powerful crunch, bursting with fruit and tannins, combining deep flavour with added texture. The hint of sea salt serves a double purpose. It opens the palate, helping you to get the full flavour of the berries and red fruits. At the same time, the salt cuts through some of the nibs’ intensity, revealing their roasted fruit and raisin notes while reducing the bitterness and prolonging the finish.

Taza Chocolate – Mexican-style Cacao Puro

These disks are made of 70% single origin Dominican dark chocolate, bursting with bold, wine-like flavour, accompanied by Taza’s signature gritty texture. Taza tell us that this is the “purest expression” of their proudly unrefined chocolate. We enjoyed the delicious, fruity notes. This is an unusual chocolate that is very easy to munch!

Zotter – Butter Caramel Bar

A consistent award-winner, this bar from Zotter is a little bit different. It’s one of their earliest bars, and was one of the first where they started playing with textures within the chocolate coating. It combines chewy caramel with a lightly roasted almond praline and a crunchy caramel crisp. The 50% milk chocolate, which balances out the sweetness of the fillings, should be the last layer to melt, leaving a delightful chocolatey finish on the palate.

Standout – Urubamba, Peru 70% Dark

This fruity bar from Swedish maker Standout Chocolate is full of rich floral notes and highs of dark fruits and blueberry.

Bare Bones – Ka Pao, Vietnam, Dark 80%

This chocolate bar is a celebration of Bare Bones’ long-standing partnership with Glasgow and Edinburgh based Ka Pao restaurant.

Initially we tasted upfront notes of plums, followed by an almost herbal note. The bar has a slight astringency on the back, and is very chocolatey – like a chocolate dessert.

Pump Street Chocolate – 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.

Chocolarder – Caramelised Blonde, White 40%

This 40% white bar is 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

Original Beans – Cusco Chuncho 100%

Original Beans’ first 100% bar, this intense dark Swiss chocolate has a perfectly smooth melt and a delicate floral sweetness, revealing a lightly perfumed profile of rose petals with a cut-grass sweetness. “100%” means no added sugar – it’s all cocoa solids and cocoa butter. The result is a deep chocolate experience with all the flavours of the bean.

Firetree – Mindanao, Philippines, Dark Milk 50%

This dark milk bar from Firetree is complex and delicious. The chocolate has undertones of honey and chocolate brownie, which marries perfectly with the top notes of citrus.

Heinde & Verre – Pure and Wild Papua, 71% Dark Chocolate

This 71% dark chocolate bar is crafted cocoa beans grown in the lush, untouched rainforests of Papua, Indonesia. It has a bold yet balanced profile, opening with notes of ripe tropical fruits, followed by layers of roasted nuts and a subtle earthiness that lingers on the palate. Smooth and intense, it’s a true celebration of the wild origins of its cacao.