The predominantly small plantations in Ecuador grow the acclaimed Arriba cocoa bean. This prized bean is used to create the cocoa mass for this luxurious dark chocolate. Our expert chocolatiers ensure that this chocolate goes through the 'conching' process for 48 hours, so that the unique flavour of the beans can fully develop. Conching is a key process in the art of chocolate making, it ensures that the resulting chocolate is smooth and even textured.

In our opinion Sir Stanley Thomas is a great British icon - he is the chairman of the NSPCC's Full Stop appeal in Wales and was also instrumental in raising funds to build and maintain the children's hospital in Cardiff. He is committed to The Prince's Countryside Fund as an organisation that is helping to protect our countryside for future generations - he also loves a good dark chocolate!

For the cocoa mass in this elegant dark chocolate we only use Hispaniola cocoa beans from the Dominican Republic. The sun-dried beans develop a mild taste with a slightly spicy notes. Our expert chocolatiers ensure that this chocolate goes through the 'conching' process for 48 hours, so that the unique flavour of the beans can fully develop. Conching is a key process in the art of chocolate making, it ensures that the resulting chocolate is smooth and even textured.