Prague Chocolate

Prague Chocolate - Aluna 44% Organic Milk, Colombia

70 g Milk Chocolate
Regular price $15.00 AUD
Sale price $15.00 AUD Regular price

Ranked in the Top 100 Chocolates in the World.

A high-cocoa milk bar from a single Colombian farm, sweetened with coconut sugar instead of refined.

Above-the-fold callout
Most milk chocolate hides thin cacao behind a lot of sugar. This one does the opposite: 44% cocoa — high for a milk bar — from a single family farm in Colombia, sweetened not with refined sugar but with low-glycaemic coconut sugar. The result is a milk chocolate that tastes of caramel and cream without the sugar rush, and it has the awards to show for it.

Origin & Craftsmanship
The cacao is the same lineage Prague Chocolate uses across the Aluna line: ancient criollo, the variety that traces back to the Maya and the Aztecs, crossed with hardier trinitario, all grown on one family farm in Colombia and bought direct. What sets the 44% apart is the sweetener — coconut sugar rather than cane, chosen for its low glycaemic index and gentle processing — folded into cocoa beans, cocoa butter, milk powder and real vanilla, then conched slowly in the maker's own Prague workshop with no palm oil and no synthetic anything. It reads like a milk chocolate built by people who mostly make dark.

Flavor Profile
The maker's own tasting run is unusually long for a milk bar and it holds up: caramel and coffee first, then hazelnut and a maple-syrup sweetness, raisin underneath, and over all of it a distinct creaminess. The coconut sugar keeps the finish rounded rather than sharp. Comforting without being cloying — the rare milk chocolate an adult dark-eater will keep reaching for.

Award & Recognition
A genuine trophy cabinet. The Aluna 44% is a repeat winner at the International Chocolate Awards and holder of Great Taste stars — European and world-level recognition for a milk bar, which is harder to earn than it sounds.

Tasting & Pairing Guide
Let a square soften on the tongue and the caramel-coffee register comes forward before the cream. It sits beautifully next to a flat white or a milky coffee, where the shared caramel notes lock together, and it's the milk bar to reach for with an aged tawny port or a glass of oloroso sherry if you want something after dinner. For the child-friendly, gifting-safe route, it simply goes with everything — which is part of why it's a bestseller.

Summary
The Aluna 44% is the milk chocolate for people who normally skip milk chocolate: a high-cocoa, single-origin Colombian bar, coconut-sweetened, made bean-to-bar in Prague, and decorated with the kind of awards most makers chase for years. Caramel, cream, and nothing synthetic. An easy gift and an easy favourite.

Cane sugar-free, Contains Dairy
Shipping calculated at checkout.

Prague Chocolate is a brand shaped by the spirit of Prague itself—where history, craftsmanship, and creativity meet. Rooted in a deep respect for culinary tradition, it approaches chocolate as a medium for storytelling, experimentation, and artistic expression.

By collaborating with chefs and creators, Prague Chocolate bridges the worlds of fine gastronomy and chocolate-making, translating unexpected ideas and classic inspirations into bold, carefully balanced bars. Each creation reflects a distinctly Prague sensibility: thoughtful, inventive, and unafraid to challenge conventions while remaining grounded in tradition.

Coconut sugar, cocoa beans, cocoa butter, milk powder, emulsifier: soya lecithin, flavour: real vanilla extract. Cocoa component content not less than 44 %. Keep cool and dry.

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.