Dark chocolate with orange from CHOCQLATE, a small Munich house founded in 2017 that makes its bars from unroasted Peruvian cacao and sweetens them with coconut blossom sugar instead of refined sugar. No lecithin, no emulsifiers, vegan.
What "virgin cacao" means
Nearly all chocolate is made from roasted beans. Roasting is what creates the deep, toasted, unmistakably "chocolatey" flavour most of us grew up with — but it also drives off the bean's own fruit character, which is considerable.
CHOCQLATE's beans are barely fermented, dried fresh and never roasted. The result tastes noticeably different: brighter, fruitier and more acidic, closer to the cacao pod than to a conventional dark bar. With orange, that fruit-forward base is the point — the citrus meets fruit rather than sitting on top of toasted bitterness.
If you love the deep roasted note of a classic 70% bar, this will read as unusual. If you find high-percentage chocolate harsh, you may find this much easier to eat.
Why no lecithin matters
Soy or sunflower lecithin is in almost every chocolate bar. It is an emulsifier, and its practical function is to let the maker use less cocoa butter while keeping the chocolate fluid enough to work with — which is to say it saves money. Leaving it out means more cocoa butter, and a softer, faster melt on the tongue.
It also means the bar is more sensitive to warmth. Keep it somewhere cool.
An honest word on the sugar
Coconut blossom sugar is unrefined and less processed than white sugar, and it brings a faint caramel note of its own. It is still sugar. This is a genuinely good chocolate bar, not a health food, and it is best enjoyed as one.
Diet and allergens
Vegan, gluten-free and lactose-free. Made in a workshop that handles nuts — check the pack if you have a nut allergy.