This special batch is stoneground with cherryleaf tea. An ume vinegar, salt-fermented cherry blossom adds a finishing flourish of sakura seduction. For flavour think green tea, but with a hint of cherry. We wanted to see how it paired with our Palo Blanco cacao and we found it was a perfect match. We made a small amount of bars like this a few months ago and due to its popularity we made an extra batch, then another, then hustled last minute to add an image to the print run and welcome the bar into our core range.


The base chocolate for this bar is our multi-award winning 65% coconut dark milk chocolate made with Gran Palo Blanco cacao from Piura, Peru. This chocolate has natural malty and chocolatey notes and a hint of stoned fruits like plum. The light fruity acidity helps balance out the flavours. It is made with coconut milk to soften the bar, but not overwhelmingly so, the coconut is very understated.


If you would also like to try this award winning chocolate on its own without inclusions, you can find it here:

Gran Palo 65


Allergen information: contains no dairy, wheat, gluten, or soy (nut-free, dairy-free, soy-free, gluten-free). Made in a facility that uses nuts and soy. Vegan friendly. 

Each bar is 56gr/ 2oz.

Cherryleaf Tea & Sakura Blossom 65% dark milk