Notes of raisins and plums. Chulucanas 70 takes you on an adventure in taste. It melts, taking you to the mountains of the Morropon province of Peru, with their native Criollo beans and their distinctive notes of raising and plums. I make all my chocolate from 'bean to bar', to capture the stunningly individual flavours of the world's great, single estate cacaos. That is why this chocolate contains simply cacao, raw cane sugar and natural cocoa butter. Nothing more, nothing less, simply sublime.

I discovered these beautiful Trinitario bean deep in the jungle on Colombia's frontier with Venezuela. Go with them on a journey of flavour, their soft notes of cherries and plums dancing through the depths. That's why I make my chocolate from 'bean to bar', to capture the mind-blowingly different flavours from the great cacao regions of the world.

It only took one visit to the eastern tip of Cuba to fall in love with Baracoa beans. These exquisite beans have a delicate honey flavour that is simply born to be with orange. Crafted in my chocolate factory in England, this is one deliciously desirable square of chocolate.

This Javan Light Breaking bean stopped me in my tracks. It's an adventure in taste, with its criolle characteristics and rich caramel and toffee flavours born in the volcanic soils of Surabaya. That's why I make my chocolate from 'bean to bar', to capture the mind-blowingly different flavours from the great cacao regions of the world.

Selected from the province of San Martin in Peru, these beautiful beans are carefully roasted in Willie's chocolate factory in England using antique 100-year-old chocolate making machinery. The beans are then crafted into fine dark chocolate - made the way chocolate used to be (maximum taste from minimum meddling). Peruvian 70 unleashes long forgotten flavours, in two tempting, delicate and delectable squares. One for now...one for then.

This truly delectable chocolate is an adventure in taste with its complex nut and coffee notes. It is made from the extraordinary Trinitario beans grown near the sleepy village of Rio Caribe on the magical Paria peninsula. I make all my chocolate from 'bean to bar', to capture the stunningly individual flavours of the world's great, single estate cacaos. That is why this chocolate contains simply cacao, raw cane sugar and natural cocoa butter. Nothing more, nothing less, simply sublime.

This truly delectable chocolate melts, taking you to the banks of the Sambirano river. Tasting so astonishingly of summer fruits, it's sometimes hard to believe that all the flavour comes simply from the cacao. I make all my chocolate from 'bean to bar', to capture the miraculously different flavours of the world's great, single estate cacaos. That is why this chocolate contains simply cacao, raw cane sugar and natural cocoa butter. Nothing more, nothing less, simply sublime.

I discovered these beautiful beans in the Kailahun District of Sierra Leone. They grow in some of the richest terrain I've seen, and with their unique depth of flavour really put Sierra Leone back on the chocolate map. Crafted in my chocolate factory in England, this exotic square of chocolate hits you with the gentle heat of ginger, and follow it up with a tang of lime, leaving simply delectable chocolate.

As chocolate melts it takes you on an adventure in taste. That's why I make my chocolate from 'bean to bar', to capture the miraculously different flavours of the world's great cacaos. I remember the first time I set eyes on Hacienda Las Trincheras with its magical columned ruins. It took only one taste of its Trinitario bean for me to succumb to its rich, nutty, smoothness.