Darkroom make naturally delicious chocolate from just two ingredients - cacao & sugar. They source incredible organic raw cacao from speciality farms who nurture amazingly flavourful beans. All chocolates are made in an environment that handles tree nuts peanuts, wheat, sesame, milk and soya and therefore may contain traces.
All bars are 2 INGREDIENT: single-origin cacao, sugar.
Cacao is just like wine grapes and coffee beans - their flavour is influenced by the origin and terrain where they’re grown.
Darkroom seek out beans from origins that give a wide spectrum of natural flavours - from brightly acidic and fruity, through rich and dark, to creamy and familiar bars.
Each origin has a different feel, and appeals to different tribes:
Light-roasted coffee lovers love Madagascar and Tanzania.
Classic dark chocolate lovers love Grenada and Sierra Leone.
Seasoned chocolate adventurers love the unusual Brazil and Peru bars.
Even dedicated milk chocolate lovers love Honduras and Uganda.
Madagscar 70% Dark
This origin is BRIGHT. Feels bright, lively, tingly. We taste cranberry, sour cherry, redcurrant. Two ingredients: Madagascan cacao from the Åkesson Organic Estate, and unrefined sugar.
Brazil 70% Dark
This origin is ZESTY. Feels fresh, zingy & slightly floral. We taste lime, grapefruit & rose. Two ingredients: Brazilian cacao from the Cabruca Cooperative, and unrefined sugar.
Uganda 80% Dark
This origin POPS. Feels like a creamy orange liqueur with a cookie chaser. We taste orange zest, pineapple & biscuit. Two ingredients: Ugandan cacao from the Latitude Social Enterprise in Semuliki Forest, and unrefined sugar.
Uganda 70% Dark
This origin is TROPICAL. Feels sun-kissed, juicy, luscious. We taste orange, pineapple & melon. Two ingredients: Ugandan cacao from the Latitude Social Enterprise in Semuliki Forest, and unrefined sugar.
Tanzania 70% Dark
This origin is PERKY. Feels perky & rich. We taste raspberry, strawberry, berry torte. Two ingredients: Tanzanian cacao from the Kokoa Kamili Social Enterprise and unrefined sugar.
Peru 70% Dark
This origin is FORESTY. Think bold, full-bodied, forest shadows. We taste blackcurrant, blackberry & blueberry. Two ingredients: Peruvian cacao from the Norandino Cooperative, and unrefined sugar.
Grenada 70% Dark
This origin is TRUFFLEY. Feels rich, indulgent, velvety. We taste caramel, vanilla & espresso. Two ingredients: Grenadan cacao from the L’Esterre Organic Estate, and unrefined sugar.
Sierra Leone 80% Dark
This origin is DEEP. Feels like sipping a single malt in a late night bar. We taste caramel, malt and vanilla. Two ingredients: Sierra Leonean cacao from the Village Hope Social Enterprise, and unrefined sugar.
Sierra Leone 70% Dark
This origin is MALTY. Feels deep, cosy, toasty. We taste malt, muscovado & maybe a whiff of whisky. Two ingredients: Sierra Leonean cacao from the Village Hope Social Enterprise, and unrefined sugar.
Honduras 70% Dark
This origin is CREAMY. Feels friendly, easy-going, rounded. We taste cream, raisin & biscuit. Two ingredients: Honduran cacao from the Apach Cooperative, and unrefined sugar.
