Dark Chocolate

Dark chocolate: the pure taste of cacao, origin, and honest craftsmanship

Dark chocolate is often the first choice for anyone seeking more from chocolate than just sweetness. A high cocoa content highlights what is most interesting about quality beans: natural fruity and floral notes, spiciness, nuttiness, and a subtle bitterness that lingers long on the palate. Precisely for this reason, you will find in our selection mainly products from smaller family-owned chocolatiers, who pride themselves on quality ingredients and proper production methods.

What cacao percentage should you choose?

There is no universal „correct“ percentage for everyone—it depends on what you expect from chocolate. Chocolates around 60% - 70% cocoa are likely the most balanced in flavor—still distinctly cocoa-forward, but often rounded and well-balanced in taste. In the range of 70% – 85%, chocolate tends to be more intense, drier, and complex—ideal for slow tasting.

And chocolate with 90% – 100% cocoa is pure enjoyment for lovers of truly mature cocoa, where the flavor profile of the cocoa beans and their processing is most pronounced.

Single Origin, Bean-to-Bar, BIO, Vegan, and RAW varieties.

In our selection, you will discover a wide range of bars that differ in origin and processing—from distinctive plantation chocolates with specific flavors to modern, bold recipes. If you are drawn to the purest composition, look for bars without added flavorings, with lower sugar content, and ideally with the cocoa bean variety specified. All dark chocolates are naturally vegan (even if not labeled as such) because they contain no milk. And with some chocolates that carry the RAW label, you might be pleasantly surprised—such chocolates are made from thermally unprocessed cocoa beans and are often classified as superfoods. Thanks to this, all beneficial components are preserved, giving them great nutritional power, yet they remain aromatic and surprisingly smooth. Worth noting are Single Origin ((single-region) chocolates, which are made from one variety of cocoa bean sourced from a specific geographic origin—i.e., a farm, country, or region—and this very fact gives the chocolate a unique, regionally defined flavor. If you appreciate simplicity, quality processing, and transparency, reach for a Bean-to-Bar chocolate. Manufacturers of such chocolates emphasize ethical sourcing and ingredient quality, minimal processing, and control over every step from roasting, grinding, tempering, to packaging the finished bar.

How to best enjoy not only dark chocolate.

It may sound like an insignificant detail, but it really works: let the bar soften slightly at room temperature, break off a small piece, and let it melt on your tongue. The flavor will change in waves—you will often discover notes that would remain hidden with a quick „bite.“ Moreover, chocolate pairs beautifully with coffee (filter, espresso, and cappuccino) or, for example, with fruit distillates—depending on whether you want to complement the drink's flavor or, conversely, create a contrast.

If you want to choose more quickly, guide yourself by the cocoa percentage and flavor profile in the product description—and if you are unsure, tasting sets work wonderfully as well. Whether you are selecting a bar for yourself or as a gift, one thing holds true for quality chocolate: when the ingredients are good and the production is honest, you will recognize it in the very first seconds.
And if you would like personal advice, we would be delighted to see you in our Prague store as well.