Gold, Frankincense & Myrrh 72% Dark Chocolate Bar

Plastic FreeVegan FriendlyFair TradeHandmadeBritish
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This seasonal dark chocolate bar is made with 72% Peruvian single origin cacao and is blended with frankincense and myrrh resins ethically harvested from Moroccan trees by small independent farmers. This unique blend provides aromatic flavours of orange and pine with undertones of red fruit and green apple. The final addition is 23ct edible gold leaf decoration which means this chocolate is surely fit for a king - or three?!

Hand made in Cornwall from bean to bar in small batches for maximum freshness. Presented in beautiful, plastic free packaging which is produced from recycled materials and is fully recyclable.

Pouch measures approximately 10cm wide x 17.5cm long - 70g.


Chocolarder produce fine quality, stone ground chocolate using organic beans imported from single estate, family run plantations in Venezuela, Java, Madagascar, Peru and the Dominican Republic. They source direct from the farmers themselves, and by establishing this direct channel from the farm to the kitchen, they can be picky about the quality of the beans and be sure that the money they pay is going to those who do the real work.

Having found reputable growers producing high quality beans, Chocolarder commit to purchasing their harvest always for above the market prices.


Select beans used are roasted, winnowed and ground over 4 days before being left to mature for 30 days. The chocolate is then hand tempered and made into bars before being lovingly wrapped in plastic free packaging. This obsessive attention to detail yields some of the finest chocolate in production today.


Hand made by the sea in (sometimes) sunny Cornwall, using traditional techniques.


Cocoa beans, unrefined raw sugar, cocoa butter infused with frankincense and myrrh, 23ct gold leaf.
Chocolarder was formed in 2012 by pastry chef Mike. He began experimenting happily in his own kitchen, making small batches from raw beans and getting intimate with the processes of roasting, grinding and alchemizing to produce fine chocolate from scratch.

It wasn't long before Mike started making his chocolate full time, and today his chocolate is sold all over the world and used by Michelin star chefs.

Chocolarder is still one of the only small batch bean-to-bar chocolate makers in this country.