A special bundle of bars to celebrate the Embrace of Winter.
Something for everyone with your choice of 2 free bars.
 
Salted Caramel Maranon 60 
Perhaps the most accessible and refined dark milk ever!  A core receipe in our range for 12 years the Salted Caramel 60 has a wide audience and lends itself to many inclusion pairings over the years. 
 
Dutch Christmas Pudding - Chuao 59  (contains gluten, rum, almond, cashew)
Indulge in the comforting Chuao profile, the world's first AO cacao - Apellation of Origin - a status usually reserved for important wines, olives etc... 
We made this flavoured dark milk 2 years just for fun, a tiny batch to confirm our suspicions.  We let curiosity get the better of us, loved the experiment and added a bigger batch to the production queue just in time for the Advent Calendar, our 24th, special bar. Everyone seemed pleased that we did!  Now it's a fully festive flavour profile and a recipe we look forwards to making once a year.  Drop dead decadent.  Just a few bars remain, we won't be able to remake until Choctober at the earliest. 
 
Cashew Milk 53
Light and creamy, this World Silver medallist provides a comforting dreamy melt delivering a fruity nutty profile on a bed of Cloud Forest cacao from the Salazar family in Esmeraldas, Ecuador.
 
Chuncho Gold 42
A pristine white chocolate, dairy-free, with no shortcuts (Lecithin) or cheap fillers (palm oil, dairy milk powder), as all Whites should be.  Taste Atlas has an enviable audience of almost 2 million followers on Insta alone.  We were pleased to be mentioned in their choice of the Top 100 Chocolates  worldwide 2025 and indeed the only white chocolate to receive the spotlight.  Confirmed in January, the Solkiki Chuncho Gold 42 is the 9th best chocolate of any type, worldwide!  Natural notes of pineapple, cashew and florals present in this perfect dessert chocolate.   
 
Plus a 155g pouch of Tuono Almond Dragee.   Organic whole Tuono Almonds, specially selected for their creamy profile and unbeatably fresh crunch, enrobed in Maranon 60 - from our much-loved and highly historic Fortunato No.4 cacao.
 
But wait, there's more!
 
Bonus Bars that Beat the Blues
Choose any 2 of the below:
 
Brandy 60
Brandy, European Gold, is an exceptional pairing with our Maranon 60 Salted Caramel dark milk.  We cook off the alcohol, leaving a beautful depth of warming flavour.  
 
Star Anisey Night 40
Cardamom and Star Anise stoneground super smooth on a bed of speciality Pumpkin Seed and Kasha (gluten-free buckwheat).   A unique combination, but it's World Silver medal at the industry pinnacle ICA competition confirms - it's delicious.  A gourmand's delight for any festive feast or sublime supper.  The pumpkin seeds will boost your immune system too, as if you need any more convincing ;)
 
Esmeraldas 64
64% Costa Esmeraldas from Ecuador.  One of the biggest and most consistent winners ever made in Europe.   The farm had a very tough 2024-2025, with only 30% of their usual harvest, we paid more than double for their cacao.  Others balked.  If you can't count on Solkiki during crisis, you can't count on anyone!   The cacao that did fruit this year is just the finest ever.  This Estate has a global reputation for consistent flavour profile, but the tough conditions this year have produced the best vintage in the Estate's history.  It's clearly Esmeraldas from the Salazar Estate, but just the best version ever.
 
So Woke
A delicious, seriously delicious coffee bomb.  The best cacao butter we've ever tasted, paired with a great taste triple gold winning coffee and a little sugar.  You can't spill it, it won't burn you, but this bar delivers the flavour and caffiene like never before.  Around 1000mg of caffeine in every bar, this equates to around 8-10 of the high streets strongest brews.  So this bar is a great way to enjoy a pickme up on your terms.  
 
Chocolate started as a drink, but bars are popular today.  Coffee is just a few centuries behind!
 
Bourbon 64
If you've never tried smoked chocolate, we were the first on Earth to make it in a deliberate and delicious way, winning the Global Innovation in Fine Chocolate award for our work with smoke.  We told one person how we do it and inferior smoked bars quickly popped up on almost every continent.  We use wood from old Bourbon barrels to bring a glorious dark depth to the juicy 64.