Chocolate is one of the greatest sources of delectation on earth and the bar is its most concentrated form. The first ever chocolate bar was produced by Fry only in 1847: until the early 1920s most bars were made from poor quality beans with sugar and vanillin added to hide the unpleasant characteristics. Until the 1990s milk chocolate was far more popular than dark, but today chocolate has become a gourmet foodstuff.
Its tasting is as advanced and complex as wine, as connoisseurs compare vintages and define terroirs. Fortnum & Mason has selected the best bars from the world of fine chocolate: enjoy your journey of discovery!
Please note, further selections available instore.