Seed Chocolate Peru ‘Land & Sea’ 75% 89.5/100

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

Cacao Elora Peru Matcha White 40% 87/100

This bar is made with cocoa butter from Peru. Once harvested this cocoa butter is shipped to Cacao Elora’s home just outside of Matlock in Derbyshire where It’s turned into one of their chocolate bars.

Ethicoco Caffe Mocha 70% 88/100

This bar is made from cocoa beans blended with coffee beans from Peru. Once harvested they’re shipped to Titchfield near Portsmouth where Ethicoco turn them into one of their single origin chocolate bars.

Land Toasted White with Cocoa Nibs 38% 90/100

This bar is made with cocoa butter and cocoa nibs from Nicaragua. Once harvested the beans are shipped to Bethnal Green in London where Phil Landers turns them into one of his wonderfully packaged chocolate bars.

Chocolarder Peru Ashaninka Gold, Frankincense & Myrrh 72% 91.5/100

This bar is made with Amazonian criollo beans grown in eastern regions of Peru in the Amazon Jungle, by the Ashaninka tribe and blended with frankincense and myrrh from Morocco. Once harvested these beans are shipped to Falmouth in Cornwall where Mike Longman turns them into one of his Chocolarder bars. You can read more about the bar and buy it direct, here https://www.chocolarder.com/product/gold-frankincense-myrrh-72-limited-edition/ 

Menakao Madagascar Orange & Cranberries 63% 88/100

 

This bar is made with cocoa beans from Madagascar. Once harvested these beans are processed in Madagascar by Menakao in Antananarivo.

Chocolarder Nicaragua Chuno Gorse Flower Milk 50% 91/100

 

This bar is made using Chuno cocoa beans from San Jose de Bocay in the Jinotega region of northern Nicaragua and gorse flower infused cocoa butter. Once harvested these beans are shipped to Falmouth in Cornwall where Mike Longman turns them into one of his Chocolarder bars.

Naïve Kefir 50% Dark Milk 90/100

This bar is made using Bolivian cocoa beans. Once harvested they are shipped to Naïve’s chocolate factory on the outskirts of Vilnius where Domantas Užpalis turns them into one of Naïve’s chocolate bars.

J. D. Gross Ecuador 70% with Raspberry 78/100

These Arriba Nacional cocoa beans come from west central Ecuador from the banks of the Vinces River in the region of Los Rios. 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.

Naïve Porcini 62% 91.5/100

This bar might be more about the inclusion than it is about the origin of the cocoa beans, using Tanzanian beans from Kilombero to provide the base for Lithuanian Porcini mushrooms, Naïve chocolate’s home and origin. An excerpt from Naïve’s packaging – Lithuanians love their mushrooms, that is a fact. Each September, mushroom-hungry folks return to their super secret spots where all the best ones grow. And if you know the place, you keep it to yourself – this is the number one rule of mushroom picking. The second rule – do not pick the mushroom with the red and white spotted cap. First thing in the morning, mushroom pickers comb the forest and start collecting the first loot of chanterelles, birch boletes, slippery jacks and even cranberries. Step by step they move through the dense branches and swampy moss deep into the woods. Leave nothing to others – that is the true spirit of mushroom picking! And if you follow all these rules you might be lucky enough to find the King – the beautiful porcini mushroom! Just be sure to camouflage the place as you will have just found a super secret spot. Once these ingredients have been harvested they are taken to Naïve’s chocolate factory on the outskirts of Vilnius where Domantas Užpalis turns them into one of Naïve’s chocolate bars.