Starlet

70% Dark Dominican Cacao, Volcanic Salt

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.

Blonde Chocolate, Japanese Toasted Rice, Raspberry

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. 

Ghanaian Milk Chocolate, Candied Chestnuts, Toasted Black Tea

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?