Words Laura Potter. Photographs Stocksy
Almost everyone loves chocolate, but some bars leave a better taste behind than others. ‘I find it easier to enjoy chocolate that has been made by good people in the right way,’ says Andrew Baker, author of From Bean to Bar: A Chocolate Lover’s Guide to Britain (AA Publishing, £15.99). ‘There is no reason at all why a really delicious bar of chocolate should not also be ethically sourced, vegan and allergen-free.’
It’s true, a growing number of producers are upping their game, setting impressive targets to be more sustainable and ethical, making bars to suit any dietary requirement or lifestyle choice, but that, crucially, don’t compromise on taste, texture or pleasure. The world of chocolate production is complicated, and has been plagued with shady practices for decades, but – led by demand from increasingly aware consumers – a whole range of different producers are working hard to leave that behind.