Regular price
€12,95 EUR
Sale price
€12,95 EUR
Regular price
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Prague Chocolate
70 g
Functional Dark Chocolate
Prague Chocolate - Aluna 60% Dark With Hericium
Ranked in the Top 100 Chocolates in the World.
Single-origin Colombian dark chocolate with Lion's Mane mushroom. Berry-driven, with a port-wine finish.
Above-the-fold callout
A 60% single-origin Colombian dark chocolate carrying 12% Hericium — the woody functional mushroom better known in English as Lion's Mane. It reads like a novelty and tastes like anything but: berries, cherry and cranberry up front, a port-wine depth on the finish, the mushroom folded in so cleanly it lends body rather than announcing itself. One of the more genuinely interesting bars Prague Chocolate makes.
Origin & Craftsmanship
The chocolate base is pure Aluna — ancient criollo crossed with trinitario, grown on a single family farm in Colombia, bought direct and sweetened with low-glycaemic coconut sugar. The Hericium is what makes this bar unusual: Prague Chocolate developed it following a challenge set by two Czech technical universities, as part of a supported research project, which is a rarer provenance line than most inclusion bars can claim. The mushroom is milled into the chocolate at 12%, with no palm oil, no gluten and nothing synthetic, so what you get is a functional bar built by fine-chocolate makers rather than a supplement wearing a chocolate coat.
Flavor Profile
This is where the bar earns its keep. The maker's own notes hold up on tasting: red and dark berries first — cherry, cranberry, blackberry — then a deep, almost wine-like finish that recalls port. The Hericium sits underneath as a soft, woody, savoury note that rounds the fruit rather than fighting it. At 60% it stays approachable, fruit-forward and balanced, not the earthy hit you might brace for from a mushroom bar.
Tasting & Pairing Guide
Let it melt slowly so the berry notes and the port finish have room to arrive. It pairs, fittingly, with an actual glass of port or a medium-bodied red that echoes the dark-fruit register, and it's a natural after a black coffee if you want to keep the functional theme running through the cup. For something contrasting, an aged, salty hard cheese snaps the fruit into focus. This is a bar for the curious — the Lion's Mane crowd and the fine-chocolate crowd meet here.
Summary
The Aluna 60% with Hericium is Prague Chocolate at their most inventive: single-origin Colombian cacao, coconut-sweetened, carrying a functional Lion's Mane mushroom developed through a university research project, and tasting of berries and port rather than anything medicinal. Functional, fruit-forward, and genuinely different — for the drinker who wants their chocolate to do a little more.
We ship award-winning craft chocolate from our warehouse in Saint John, New Brunswick to more than fifty countries. Rates, transit times and free-shipping thresholds for every destination are below.
How We Protect Chocolate in Transit
Fine chocolate is temperature-sensitive by nature. We pack according to the forecast along the actual route, not the season on the calendar.
25–30°C (77–86°F) — insulated packaging
30–35°C (86–95°F) — double insulation with an ice pack
35–40°C (95–104°F) — double insulation with ice packs
Above 40°C (104°F) — the shipment may be held until conditions improve
We ship Monday to Thursday so nothing sits in a weekend warehouse, and a business delivery address gives chocolate a better chance than a doorstep in August. These measures reduce risk substantially. They do not eliminate it — in sustained heat, softening can still occur in transit.
Estimated Delivery Times
Every timeframe shown in the table, at checkout, or in a shipping confirmation is an estimate. Actual transit varies with destination, customs clearance and carrier operations, and peak periods and public holidays in either country affect it further. We dispatch promptly, but once a parcel is with the carrier we have little control over its progress, and we can't guarantee a delivery date.
Customs and Duties
Duties, import taxes and local handling fees are set by the destination country and are the responsibility of the recipient. They are not included in our shipping charge. Where a destination has a specific requirement, it's noted alongside that destination's rate.
If a carrier asks you for information to complete clearance, respond promptly. Parcels held for unanswered customs queries are usually returned or destroyed, and we can't recover them.
Orders With Pre-Order Items
An order that mixes in-stock and pre-order items ships complete, once every item has arrived. This avoids a second shipping charge. The expected date for a pre-order item appears on its product page and in your order confirmation, and you'll be emailed when the full order ships.
If you want the in-stock items sooner, place two separate orders. Pre-order items can't be expedited.
Damage, Melting and Delays
We don't refund or replace orders for melting, carrier delays, or customs-related outcomes. Our pricing reflects the protective packaging included in every order rather than a margin held back to cover weather.
If something arrives genuinely damaged, write to us within seven days with photographs of the parcel and its contents and we'll look at it.
Delivery to Specific Countries
For country-specific details on customs, transit and local requirements, see our pages for chocolate delivery to Canada, the United States, the United Kingdom and Singapore.
Don't See Your Destination?
Write to hello@hellochocolate.com and we'll quote it.
Functional, Vegan, Lactose-free
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.