A 60% dark milk chocolate bar providing a wealthy cocoa depth with creamy smoothness. With notes of golden honey and mellow spice. Made with single-origin cocoa beans from northern Haiti. Its bold, advanced and creamy.

High quality marzipan soaked in amaretto, on a layer of almond praline. Enrobed in dark/milk (high cocoa milk) chocolate with 60% cocoa content material and a light-weight sweetness of pure sugar.

A tribute towards the French dark praline, developed from roasted almonds put together with fine flavour eighty% dark chocolate, a pinch of salt and contact of ginger. Splendidly extreme and never much too sweet. It’s lined in 70% dark chocolate. Solely vegan.

Rainforest Alliance Qualified items assist farmers abide by a lot more sustainable, weather-smart farming techniques that guard pure methods as well as the natural environment determined by land, h2o and Power use.

These methods also safeguard carbon-storing forests and assistance farmers mitigate and adapt to weather change.

These practices also safeguard carbon-storing forests and assistance farmers mitigate and adapt to local weather alter.

A caramel layer elevated with a pinch of salt and after that a layer of almond praline, enhanced with a bit of dark chocolate and some salt crystals, coated in a wafer-slender layer of milk here chocolate and enrobed in a very 70% dark chocolate.

Rainforest Alliance certified products assist farmers comply with a lot more sustainable, weather-intelligent farming procedures that safeguard purely natural assets as well as the environment based upon land, h2o and Strength use.

A vegan, oat-based mostly milk chocolate alternative with an exceedingly chocolatey flavour thanks to its fifty% high cocoa information. The oat is refined and gives sweetness together with a touch of cinnamon and vanilla. Notes of Cream, banana, caramel and spicy biscuits.

Rainforest Alliance Licensed products and solutions enable farmers adhere to extra sustainable, local weather-good farming procedures that protect normal resources along with the atmosphere dependant on land, water and Electricity use.

These tactics also safeguard carbon-storing forests and support farmers mitigate and adapt to climate modify.

An award successful chocolate bar made from rare Peruvian white cacao, referred to as Piura Blanco, indigenous to this area. Extremely fruity with notes of shiny lemon sherbet and blackberries, mellowing to toffee apple and almond.

A flavour filled chocolate produced from just one plantation, Tupaghotua, observed over the Solomon islands with a broad tasting profile of tropical fruit notes melting into flavours of malty biscuits, espresso and walnut.

An intensely fruity layer of Juneberry ganache previously mentioned a tender-melting hazelnut praline, Increased with some crispy dark breadcrumbs tossed in butter. It’s all coated inside of a milk chocolate with a higher than typical fifty% cacao written content.

It’s a stroke of vegan genius: a dark chocolate mousse, beautifully fluffy and chocolatey with a refined trace of rum. The decadent mousse is made from a homemade cashew cream foundation. Enrobed within a dark chocolate with 70% cocoa. Delicious.