Prague Chocolate

Prague Chocolate - Aluna 100% Sugar-free, Colombia

70 g Sugar-free Dark Chocolate
Regular price £9.00 GBP
Sale price £9.00 GBP Regular price

Ranked in the Top 100 Chocolates in the World.

Single-origin Colombian cacao, unsweetened. The whole bean and nothing else.

Above-the-fold callout
A 100% bar has nowhere to hide — no sugar, no butter added back, no vanilla to round the edges. What you taste is the cacao itself, in this case a Colombian trinitario-and-criollo lot grown without chemicals and stone-ground in Prague until it turns soft. This is chocolate for people who have quietly stopped needing it to be sweet.

Origin & Craftsmanship
The beans come from a single family farm in Colombia — Justinian Suárez, who grows trinitario and criollo, the two varieties that fine-chocolate makers keep returning to, and who fertilises with natural probiotics rather than anything from a bag, so the cacao arrives organic and genuinely chemical-free. Prague Chocolate buys it directly, no broker in the middle, then does the slow part in their own workshop: sun-dried beans sorted by hand, roasted gently to around 120°C so the antioxidants and minerals survive the heat, milled in traditional stone mills with no alkalisation and no separation of the cocoa butter, and conched for a minimum of seventy-two hours before the bar is left to mature. Nothing about it is fast, and that is the point.

Flavor Profile
At full strength the Colombian character comes through clean — red and dried fruit up top, a nutty, faintly earthy body, a long finish that stays savoury rather than turning to ash. The long conche is what makes it drinkable: a lesser 100% grabs at the back of the throat, and this one doesn't. Intense, unsweetened, but not punishing.

Tasting & Pairing Guide
Let a small square melt rather than chewing it — at 100% the flavour arrives in layers over half a minute, and rushing it just reads as bitterness. Because there's no sugar in the bar, the best pairings either meet it head-on or bring their own sweetness: a single-origin espresso or a good black filter coffee sits directly alongside it, while fresh figs or Medjool dates supply the sweetness the bar withholds. For something stronger, an aged rum or a smoky mezcal echoes the roast. It also works as a ceremonial or ritual cacao, taken slowly and on its own — the name asks for it.

Summary
The Aluna 100% is Prague Chocolate at their most uncompromising: one Colombian farm, two heirloom varieties, no sugar and no shortcuts. Aluna is a Kogi word for the invisible force behind things — the makers use it deliberately, and the bar earns the reference. For the black-coffee drinker, the sugar-free and keto shelf, and anyone who wants to taste exactly where chocolate comes from with nothing in the way.

Sugar-free, Vegan, Dairy-free
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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.

Cocoa beans. Cocoa solids 100 %. May contain milk. Store in a cool, dry place. Handmade in the Czech Republic.

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.