1. Ruby Chocolate

It is naturally pink and has a unique tart, berry-like flavour derived from specially processed ruby cocoa beans.

2. Blonde Chocolate

Also called caramelised white chocolate, it is created by slowly heating white chocolate until it develops a golden hue and buttery, toasty notes reminiscent of butterscotch or shortbread.

3. Gianduja

An Italian specialty made by blending chocolate with at least 30 per cent hazelnut paste, resulting in a rich, velvety texture that served as the inspiration for modern hazelnut spreads.

4. Couverture Chocolate

A high-quality chocolate with high cocoa butter content (at least 31 per cent), which provides a superior gloss, smooth melt, and firm "snap" when tempered.

5. Raw Chocolate

Made from unroasted or low-temperature processed cacao, this variety is often favoured for preserving more of the bean's natural antioxidants and minerals.

6. Porcelana Chocolate

One of the rarest chocolates in the world, crafted from pure genetically-distinct Criollo beans from Venezuela, it is characterised by a pale colour and a delicate, creamy flavour with almost no bitterness.