Seed Chocolate Peru Toasted White 40% 91/100

This bar is made with cocoa butter from Peru blended with toasted milk powder. Once harvested the cocoa butter is used in Stoke on Trent where James Walter turns them into one of Seed’s chocolate bars.

Barbers Peru White Toasted Milk & Cornish Sea Salt 35% 88/100

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

Solkiki Toasted Coconut White 38% 87.5/100

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.

Dormouse Chocolate Toasted Madagascar White 88.5/100

This bar is made with the cocoa butter from criollo and trinitario beans from the Sambirano Valley in Madagascar. Once harvested they’re shipped to the Old Grenada Studios in Manchester where Isobel and Karen turn them into one of their single origin chocolate bars.