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A good way to identify high-quality chocolate, like the fantastic Dominican single-origin dark chocolate in this bar, is to see if it comes packed with flavours of its own. Some bars are great just by themselves and this is definitely one of them.
Topped off with a light sprinkle of volcanic salt [did you expect any less by now?], this bar keeps it simple and lets the cocoa sing with notes of pineapple, pecans and earl grey.
Genmai
Spoiler alert: This is probably our favourite.
If any chocolate were the gateway drug to a life in pursuit of high-quality cacao, this would be it. An accessible mix of caramel, sea salt and cooked milk is given the Japanese gift of umami courtesy some Genmai toasted rice.
As a final flourish, Chef Prateek freckles it with bits of raspberries to give it a nice fruity tartness.
Chestnut
Chocolate infused with chestnut black tea for 48 hours sounds pretty out there already but of course, Chef Prateek kicked it up a notch higher.
To contrast the sweet milk chocolate base for this bar, he’s even added toasted tea flakes from the infusion. Finally, to round up the balance, he’s dotted it with caramelized organic chestnut chips and coarse sea salt because, you know, why be good when you can be perfect?
Smoke
Dark chocolate and orange is a celebrated combo that sits comfortably in the hearts of chocolate fans everywhere. So when Chef Prateek decided to take a stab at it, he knew he had to elevate the game.
70% Madagascar single-origin gets smoked overnight in cherry wood before being paired with in-house candied organic Malta orange. The smoke hits first and disappears while the orange hangs around for the party in your tastebuds.
Starlet
Yeah, you clicked cause it was a beautiful deep red bar of chocolate right?
It’s cool, we did too.
Elegance commands attention without needing to demand it and this bar knows that well. Bold raspberry body for the red, yoghurt for the creaminess and rose petals for a burst of complementary flavour.
In case you’re wondering, yes, it does taste as good as it looks.
