Tirma 85% Cocoa Dark Chocolate in Mini Format | Gluten Free Chocolate | Mini Dark Chocolate Bars | Dark Chocolate Candy Bars | Single Size Chocolate | 18 Units, 180 g Total

Product Information

The percentage of cacao means how much of the chocolate bar comes directly from cacao beans; both cocoa solids and cocoa butter are included in this percentage. There's no definitive percentage that makes a chocolate bar dark versus milk in the U.S., but you will typically find it to be above 50 percent. However, it can go all the way up to 100 percent. The Nicaraguan 73 percent bar from Omnom is the best single-source chocolate. The chocolate is organic, the sugar is organic cane sugar, and the bars are made in Iceland. Omnon has been making bean-to-bar chocolates since 2013; many include Icelandic milk powder.

Mexican chocolate is a special category, with bars usually being round and breakable into wedges. The chocolate is often flavored, and in the case of Taza Chocolate, the bars have guajillo chilies for a spicy bite along with the dark chocolate. These discs are often used for traditional Mexican hot chocolate, but they’re also good for nibbling.With a totally unique approach to delicious, low calorie chocolate, Flower & White offer a treat like nothing you’ve experienced before. Combining meringue with a tasty chocolate coating and a whole raft of mouth-watering flavours. From White Chocolate Crunch and Salted Caramel to Raspberry Crumble and Hazelnut Praline bars, there’s no shortage of tasty treats – and all of them are just 95 calories! These are a game-changing addition to lunchboxes and the chocolate corner of your store cupboard. Share the joy of our 85% Cocoa Dark Chocolate with others by gifting the mini bars. The elegant gift bag with 18 individually wrapped units makes it a thoughtful present for birthdays, holidays, or special occasions. It's a versatile gift that suits a variety of tastes and dietary preferences. Origin matters, especially in terms of flavor profile for dark chocolate," says Kjartan Gíslason, a chocolate maker and co-founder of Omnom Chocolate. "In my opinion, single-origin chocolate is a far better indicator of the quality and social impact the chocolate has on the farming societies." Dark chocolate is usually vegan, as long as it's not made with milk solids. Usually, it's made with cocoa butter and chocolate liquor, which makes it vegan-friendly. When in doubt, read the fine label's print. Chocolate's origins start in Mesoamerica, or present-day Mexico, some 4,000 years ago. It's where the first cacao plants were found. Today, chocolate is enjoyed worldwide.

Here at Wholesale Sweets we are specialist importers of the finest and most popular American candy and chocolate. With the best variety and brilliant wholesale value, you’ll find the stars of the American chocolate world right here. Obviously, we have a great range of treats from both Reese’s and Hershey’s, alongside stateside delights from Goetze’s, Cookie Dough Bites and Muddy Bears! Love Raw’s range of smooth chocolate, cream-filled wafer bars are tasty and free from animal products. With white chocolate, salted caramel and peanut butter all in their repertoire, there’s a whole lot of delicious vegan goodness! Their bars are also lower in calories and only use natural ingredients, so they’re a brilliant option for calorie counters! Dark chocolate pairs beautifully with various flavours. Serve the mini bars alongside fresh berries, nuts, or a selection of cheeses for a sophisticated dessert board. The contrasting tastes and textures will enhance the chocolate experience. High-quality dark chocolate should taste rich; the texture will vary, but it should be anything but chalky. The creaminess of a bar will be determined by the proportion of cocoa butter to cocoa solids.The award-winning bars of Dirty Cow are one of the most indulgent chocolate bars around, regardless of the fact that they’re vegan! Rich, vegan chocolate bars are topped with inventive toppings that range from pistachios and freeze-dried fruit to pretzels and bourbon biscuits. While she doesn’t have any degrees in chocolate lore, Donna Currie has sampled her way through plenty of chocolate in her lifetime, from the lightest white chocolate to the darkest of the dark. She’s pleased to say that she hasn’t sampled them all, so she looks forward to even more important research in the future. When looking at cacao content, you also want to see if it's processed with alkali or what's known as "dutching." This is a method of treating raw cacao beans to alter the color of the final product and make it less bitter.