Premium Trinitario cocoa from Venezuela is used by Domori to create this powerful, high cocoa chocolate. The ingredients are simply 100% cocoa. This specialist bar is for those prefering a VERY bitter chocolate experience.

A high cocoa, bitter chocolate bar with powerful lingering intensity. The Abinao bar is created from a blend of Forastero cocoa beans from Africa.

Notes of roasted coffee bean with slight acidity and vegetal flavours. Full intensity of flavour and bitterness as one would expect.

Created from the Arriba Nacional cocoa bean from Ecuador. A dark chocolate bar of contrast with deep cocoa strength perfectly balanced with lighter floral notes of jasmine and orange blossom.

A money saving bundle of Amedei39s most popular chocolate bars and squares. Saving pound5.35 and including free delivery and tasting squares!

The Ampamakia 2011 vintage chocolate bar is a refreshingly acidulous and fruity single origin dark chocolate bar with an additional sharp edge on the finish.

This new organic and Fairtrade, 70% dark chocolate bar from Valrhona replaces the previous organic bar Cao grande Noir. A powerful chocolate with a lasting flavour and typical of Valrhona high quality.

Created from a recent hybrid Trinitario type cocoa grown in the Apurimac river in Peru. This fine chocolate has notes of flowers, caramel and cream. A mild chocolate with a low acidity.

Using Nacional Arriba, a Forastero type cocoa grown in the Salinas de Guaranda area of Ecuador. Notes of citrus, banana and Hazelnut. A fresh tasting chocolate with a delicate nature.

Three, chocolate transfer sheets with a classic baroque design in gold. Chocolate transfers are used to decorate chocolates and for all types of chocolate cake decoration.