100 Cocoa Dark Chocolate Bar: Pure Intensity in Every Bite

Making a 100% bar has been the most difficult to do and has taken us 18 months to get this bar just right. When chocolate has no sugar then you can't hide inferior beans. As someone said, making 100% chocolate is like being naked, you can't hide anything , when you have lower % chocolate, especially milk chocolate, you can hide bad beans with sugar and milk powder or added flavours, with 100% you can taste how the beans are.

When researching this bar we tried 50 Plus 100% or 99% bars and we found we spat out the majority of these bars , they were quite frankly disgusting. You could taste that they were made with cheaper beans or badly roasted or a short conch and they could not hide these facts with sugar, milk and or flavours. 

When tasting other 100% chocolate bars 

We believe and feedback from our customers has shown that we have created an amazing bar , or as one customer says we have created a work of art , in fact he said it is "literally the best bar in the world" It turns out this customer has 20 bars of this in his desk , we don't quite know why he needs 20 bars, maybe he is very worried he will run out or there is a World Revolution on its way, either way we are very happy.

Quote from customer 26 Feb 2025

":). literally the best bar in the world, I'm not just saying as a compliment. It is a work of art" Silviu..

We only launched the bar in the last 12 months and we are finding it is becoming one of the best sellers. It takes a certain amount of time to find the customers, but when they discover our bar they don't buy other 100% bars .

We wanted to make the 100% bar as delicious as possible so we added some candied ginger, which compliments the strong flavours and because it is candied it does have a little sweetness , which you taste in the final moments , so leaving you with a pleasant feeling .

The bar does have 6.8grams of sugar per 100grams so it is not a no sugar chocolate it is a very low sugar chocolate.

For keto enthusiasts they look at the net sugar content, they deduct the fibre content , as the bar has 12g per 100G of fibre as far as we understand the bars is Keto friendly

We also wanted to make a chocolate that people on strict diets or diabetics or pre-diabetics could enjoy (in moderation) as it was so low in sugar. The feedback we had from diabetics and people on diets was that other 100% bars were so inedible that they did not not eat them and they felt they would be punished. 

If you want to try the bar, then click here , you get one bar full , price second bar for 50% less https://chocolateandlove.com/collections/dark-chocolate/products/ginger-100-cocoa-very-dark-chocolate-with-candied-ginger

This 100% Cocoa Ginger bar is not merely a confection, but a sensory expedition, carefully crafted from Fairtrade cacao sourced directly from cooperatives in Peru, The Dominican Republic, and Panama.

Each velvety square offers an intense exploration of pure cacao, where roasted depths meet the warm, spicy crunch of candied ginger. The bar whispers stories of its origin: beans handpicked at peak ripeness, fermented with precision, and transformed through a meticulous process that honors both flavor and ethical production.

Unlike conventional chocolates, this bar strips away distractions, presenting cacao in its most unadulterated form. The candied ginger adds a provocative counterpoint, a subtle, spicy warmth that dances against the chocolate's deep, fruity undertones. It's an experience designed for the adventurous palate, a moment of pure, uncompromising intensity and an ideal gift for a foodie that doesn't need that much sweetness in their diet. Believe it or not there are health benefits to eating 100% dark chocolate.

Sourced from Fairtrade certified cooperatives like Acopagro and Oro Verde, this chocolate is more than a treat, it's a commitment to sustainable, responsible indulgence. Each bite connects you directly to the farmers, the land, and a tradition of exceptional chocolate-making.

Not for the faint of heart, this is chocolate in its most profound expression: bold, uncompromising, and utterly transformative.

Chocolate and Love: Weaving Ethical Sourcing into Every Chocolate Bar

At the heart of Chocolate and Love's mission lies a profound commitment to ethical chocolate production, deeply rooted in direct relationships with Fairtrade cooperatives across three key regions: Peru, The Dominican Republic, Panama and Madagascar.

Here is a breakdown of our chocolate cooperative partnerships in each country:

Peru:

- Key Cooperatives: Acopagro, El Quinacho, Cacvra, Oro Verde

- Focus: Supporting small-scale farmers in preserving traditional cacao cultivation

- Impact: Ensuring fair wages and sustainable agricultural practices

The Dominican Republic:

- Key Cooperative: Fundopo

- Emphasis: Improving local community infrastructure

- Goals: Enhancing farmer education and economic stability

Panama:

- Key Cooperative: Cocabo

- Approach: Preserving biodiversity and supporting indigenous farming communities

- Strategy: Direct trade relationships that prioritize farmer welfare

Ethical Sourcing Philosophy:

- 92% Fairtrade certified cocoa

- Transparent supply chain

- Purchasing from cooperatives

- Investment in farmer training and certification

- Support for sustainable agricultural techniques

We see this type of confectionery as more than a bar of chocolate that is distributed across the UK and Germany at a reasonable price. By intertwining high-quality chocolate production with social responsibility, Chocolate and Love transforms each chocolate bar into a story of global connections, local empowerment, and sustainable development. Their model goes beyond traditional Fairtrade, it's a holistic approach to reimagining chocolate as a force for positive social change and putting a smile on your face. 

The Artisan Journey: Manufacturing Chocolate and Love's 100% Cocoa Ginger Chocolate

Bean Selection and Origin

Chocolate and Love meticulously sources cacao from three four distinct regions: Peru, The Dominican Republic, Panama, and Madagascar. Each bean is carefully selected from Fairtrade-certified cooperatives, ensuring both exceptional quality and ethical production. 

Transformation Process

1. Harvesting

- Cacao pods handpicked at peak ripeness

- Beans extracted and separated from pulp

- Initial fermentation to develop complex flavor profiles

2. Roasting

- Unique roasting technique designed to reveal "dark fruity secrets"

- Enhances natural cacao characteristics without introducing external flavors

3. Processing

- Winnowing to separate cocoa shells from nibs

- Grinding into pure cocoa mass

- No added sugars, preservatives, or emulsifiers

- 100% organic certification

4. Ingredient Integration

- Candied ginger (8% of total bar) carefully incorporated

- Ginger composition: 55% organic ginger, 45% raw cane sugar

- Adds textural complexity and spicy warm undertones

5. Finishing

- Tempering to achieve perfect chocolate crystallization

- Molding into 80g bars

- Packaging in environmentally conscious materials:

 * Home compostable wood pulp inner foil

Distinctive Features

- 92% Fairtrade certified, it is not 100% as the ginger is not Fairtrade.

- GMO-free

- Suitable for vegans, vegetarians, and coeliacs

- Certified Kosher

- No artificial additives

Flavour Philosophy

The production process is designed to "reveal cacao's dark fruity secrets" - transforming each bar into an intense, uncompromising tasting experience that honors the bean's intrinsic complexity. By meticulously controlling every stage of production, Chocolate and Love creates a chocolate that is not just a product, but a narrative of ethical sourcing, artisan craftsmanship, and sensory exploration.

Pairing Perfection: The Ginger 100% Cocoa Chocolate Tasting Experience

Flavour Profile Exploration

This 100% cocoa bar with candied ginger presents a complex sensory journey-a midnight-dark chocolate with intrinsic roasted notes, subtle fruitiness, and a spicy ginger undertone. The pairing strategy transforms this intense chocolate into a sophisticated tasting adventure.

Here is some info on complementary flavour companions that are used with chocolate.

Fruit Pairings

- Tart berries: Introduce bright acidity

- Orange slices: Enhance chocolate's fruity undertones

- Dried figs: Balance chocolate's inherent bitterness

Nut and Texture Companions

- Roasted almonds: Add textural complexity

- Hazelnuts: Introduce rich, earthy undertones

- Pumpkin seeds: Provide subtle crunch

Beverage Harmonies

Alcoholic and Liquor Companions

- Peaty Scotch: Amplifies smoky chocolate notes

- Dark rum: Introduces caramel complexity

- Port wine: Adds sweet counterpoint to bitter chocolate

- Cabernet Sauvignon: Complements chocolate's tannic structure

Non-Alcoholic Pairings

- Espresso: Intensifies roasted cocoa characteristics

- Aged Pu-erh tea: Deepens cocoa essence

- Malty Assam: Enhances chocolate's profound depth

Ideal opportunities to try out these culinary exploration moments may include intimate evenings after dinner, tasting sessions and gourmet chocolate and wine evenings.

Tasting Philosophy

This 100% cocoa ginger chocolate is not merely consumed, it is experienced. Each pairing is an intentional dialogue between the chocolate's intense profile and its complementary companion, inviting a multi-sensory exploration of flavour, aroma, texture, and nuance.

Not to overthink things is important, but for those 'tasters' out there, here is the recommended tasting approach.

Recommended Tasting Approach

1. Allow chocolate to slowly melt on tongue

2. Note initial flavour impressions

3. Introduce pairing companion

4. Observe flavour transformation and interaction

5. Reflect on the sensory journey

Ethical and Eco-Friendly Sourcing Practices

Producers committed to ethical sourcing like Chocolate and Love engage with certification programs like Fairtrade, Rainforest Alliance, and Direct Trade. These initiatives ensure fair wages, prohibit exploitative labor, and promote sustainable farming. Agroforestry techniques, which preserve biodiversity by growing cacao within natural ecosystems, contribute to soil health and long-term agricultural viability. Transparent supply chains allow consumers to trace beans from farm to bar, reinforcing accountability.

Is 100% cocoa dark chocolate any good for baking?

Yes it works, but can be quite earthy, lots of people prefer cooking with something that has about 70 to 85% cocoa solids in it, especially if you are baking a cake. It is a truly unique taste that can be added to dishes that can benefit any individual looking for a balanced diet because it is particularly low in fat. 

The Chocolate and Love brand are proud of their 100% cocoa dark chocolate bar and are receiving great reviews as people are discovering their new candied ginger experience. If you like a brand that considers sustainability as an issue, this is not to be missed.