As Seen on Sunday Brunch: Craft Chocolate bars

By cocoa-runners


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  • Description

    Four chocolate bars as featured on Channel 4’s Sunday Brunch

    In this gift box you can discover four bars tasted on the TV show by Spencer with Simon Rimmer, Tim Lovejoy and guests. Here we give you the ultimate collection of craft chocolate bars tasted on Sunday Brunch.

    First is a classic dark milk from Original Beans. The Femmes de Virunga bar uses cocoa grown on the edge of Virunga National Park in the Democratic Republic of Congo. The cocoa beans are grown by local co-operatives on the edge of the park and the income provides locals with a sustainable livelihood which also protects the natural environment. The rich dark milk is smooth and creamy with notes of cappuccino and roasted nuts.

    Next we have a dark chocolate bar made in Madagascar using Madagascan ingredients. While most cocoa is grown in Africa, very little chocolate is actually made there. Menakao is a Malagasy maker who does everything locally from working with Madagascan small-hold farmers to crafting the bars in its own workshop on the island. By crafting the chocolate in Madagascar too Menakao estimate it gives back 4-5 times more to the local economy than Fairtrade.

    Then travel to the USA to taste Mexicano Cinnamon from Taza.  This is a chocolate that may be a little different from anything you’ve tried before. Massachusetts-based Taza Chocolate is much closer to the kind of chocolate youmight have found 150 years ago.

    Rather than being refined and conched until smooth, Taza simply grinds the cocoa beans with sugar and spice in a traditional Mexican stone mill called a molino.  The resulting chocolate has a coarse, almost biscuity texture and a sweet flavourthat lets you taste the cocoa, sugar and spices individually. We particularly love thiscinnamon version for its gently warming flavour that always leaves us wanting more.

    Finally we have a delicious dark milk crafted in the US by TCHO. Founded by the ex-editor of WIRED magazine TCHO take a high-tech approach to chocolate making. They use webcams and digital probes in the jungle to monitor how the cocoa farmers are fermenting the beans, making sure it’s done just right so that the chocolate has the perfect fudgy flavour.

    Taste and compare the chocolate bars and you will be amazed at the difference bean origin and the maker’s style has on the flavour.


    • One milk, one white and two dark chocolate bars, beautifully packaged in a Cocoa Runners gift sleeve.
    • The four artisan chocolate bars are:
    1. TCHO – SeriousMilk Cacao 53%
    2. Taza – Mexicano Cinnamon
    3. Original Beans – Femmes de Virunga 55%
    4. Menakao – Sea Salt & Cocoa Nibs 63%
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