Seed Chocolate Guatemala Polochic Spiced Latte Dark Milk 55% 90.5/100

This bar is made with cocoa beans from the south eastern area of the Alta Verapaz around the Polochic river in eastern Guatemala. Once harvested they’re shipped to Stoke on Trent where James Walter turns them into one of Seed’s chocolate bars.

Seed Chocolate Peru Gran Yapatera Blanco Coconut Dark Milk 55% 89/100

This bar is made using cocoa beans from the Piura region of north west Peru, sourced directly in collaboration with CacaoTales and finally blended with coconut milk. Once harvested they’re shipped to Stoke on Trent where James Walter turns them into one of Seed’s chocolate bars.

Barbers Peru Mocha Dark Milk 40% 88.5/100

This bar is made with cocoa beans from Peru. Once harvested these beans are shipped to Kingsteignton in Devon where Michael turns them into one of Barbers chocolate bars.

Barbers Peru Dark Milk 50% 88.5/100

This bar is made with cocoa beans from Peru. Once harvested these beans are shipped to Kingsteignton in Devon where Michael turns them into one of Barbers chocolate bars.

Chocolarder Ghana Kuapa Kokoo Dark Milk 65% 89.5/100

This bar is made with cocoa beans from Kuapa Kokoo in the south west of Ghana. Once harvested these beans are shipped to Falmouth in Cornwall where Mike Longman turns them into one of his Chocolarder bars.

K+M (Thomas Keller + Armando Manni) Extravirgin Ecuador Dark Milk 52% 90/100

This bar is made with cocoa beans from Ecuador which are blended with milk powder and extra virgin olive oil from Tuscany. Once harvested these beans are shipped to Napa California where Thomas Keller’s team turn them into one of their chocolate bars.

Lucocoa Chocolate Dominican Republic Dark Milk 50% 90/100

This bar is made with cocoa beans from the Dominican Republic. Once harvested these beans are shipped to Lucocoa’s base in North London, where they reside as London’s first bean to bar chocolate maker. Lucocoa’s name is a combination of the ingredients they frequently use to make their bars lucuma, coconut sugar and cocoa beans.

Fossa Chocolate Tanzania Kokoa Kamili x Pekoe & Imp Honey Orchid Dancong Hongcha Dark Milk 50% 91.5/100

This bar is made with cocoa beans sourced from the Kilombero Valley of Southeast Tanzania sourced in collaboration with Kokoa Kamili and blended with Honey Orchid Dancong Hongcha tea from Guandong province, China. Once harvested these beans are shipped to Singapore where Jay, Charis, Yilina and team turn them into one of Fossa Chocolate’s tea collaboration bars.

Utopick Nicaragua Nugu Dark Milk 56% 90/100

This bar is made with cocoa beans from Nueva Guinea in south eastern Nicaragua. Once harvested these beans are turned into Utopick chocolate bars by Paco Llopís and his wife Juana in Valencia, Spain.

J. D. Gross Grenada Milk Chocolate 46% 88/100

This bar is made with Cocoa beans from Grenada. Once harvested they’re shipped to Berlin where Rausch Schokolade turn them into one of their chocolate bars, before rebranding them as J. D. Gross for Lidl.