Soma Vanua Fiji 55% Dark Milk 91.5/100



This bar is made with amelonado and TSH (Trinidad Selected Hybrids) cocoa beans from Mataswalevu Cocoa Farm, located in the northern hills of Vanua Levu Island. Once harvested these beans are shipped to Torronto, Canada where Cynthia and David of Soma chocolate fame help to turn them into one of their distinguished chocolate bars. Continue reading


Tcho SeriousMilk Mokaccino 92/100


This bar is made by combining Tcho’s signature milk chocolate made from cocoa beans from Ecuador and Peru, with coffee from roasters Blue Bottle Coffee. This bar is produced at Tcho’s factory in Berkeley California. Continue reading

Marks & Spencer Papua New Guinea Karkar Dark Milk 44% 84/100


Karkar is an island close to the north east coast of Papua New Guinea. Once harvested these beans are made into one of Marks and Spencer’s single estate chocolate bars. Continue reading

Solkiki Peru Maranon 60% Coconut Dark Milk 89.5/100


Made from Organic fortunato No.4 cacao beans, considered to be a pure Nacional bean from the Marañón river canyon of Peru, where they are grown at notably high altitudes. Once harvested and processed they are shipped to Iris and Bob in Dorset, where foregoing their degrees in Clinical Psychology and Human-Computer Interaction, they instead turn their passion and skills to turning these beans into one of their vegan chocolate bars. Using cobbled together equipment at their dedicated chocolate workshop, they stonegrind their chocolate using intensive labour in place of high tech gadgetry to produce their craft chocolate. Continue reading

Guittard Soleil D’Automne Blend No.30 45% Dark Milk 89.5/100


This bar is made using a blend of criollo and forastero cocoa beans from West Africa and the Indian Ocean. Once harvested these beans are shipped to Guittard’s factory in Burlingame, just outside of San Francisco to be turned into one of their chocolate bars. Continue reading

Rozsavolgyi Csokolade Kristalyso 40% Dark Milk & Crystal Salt 92.5/100


This bar is made by adding Himalayan crystal salt to Rozsavolgyi Csokolade’s milk chocolate. This bar is crafted in Budapest, Hungary at Rozsavolgyi Csokolade’s workshop where husband and wife team Zsolt Szabad and Katalin Csiszar help to turn cocoa beans into one of their intricate tile moulded chocolate bars. Continue reading