Prague Chocolate

Prague Chocolate - Aluna 50% Without Added Sugar

70 g Sugar-free Dark Chocolate
Regular price ¥1,900 JPY
Sale price ¥1,900 JPY Regular price

Ranked in the Top 100 Chocolates in the World.

A bean-to-bar chocolate sweetened only with dates and banana. No sugar of any kind.

Above-the-fold callout
This is the Aluna bar built to be eaten before a climb or after a session rather than after dinner. 50% cocoa with no added sugar at all — the sweetness comes entirely from dried dates and freeze-dried banana, with coconut and cashew folded in. What that gives you is a fruit-sweetened, slow-release kind of chocolate: fibre and fruit sugars instead of a spike, honest ingredients, nothing synthetic.

Origin & Craftsmanship
Prague Chocolate treats this like a real bar rather than a protein novelty. It starts with whole cocoa beans, ground and conched in their own Prague workshop, then sweetened not with cane or coconut sugar but with the fruit itself — ground dried dates and freeze-dried banana carrying their own vitamins, minerals and fibre alongside the sweetness. Coconut and cashew add body and a little richness, sunflower lecithin holds it together, and there's no palm oil, no gluten, and no refined sugar anywhere in the list. A functional bar made by people who mostly make fine chocolate, which is why it still tastes like chocolate.

Flavor Profile
Milder and rounder than the darker Aluna bars, as you'd expect at 50% — the cocoa sits in the background while date caramel and banana come forward, with coconut and toasted cashew underneath and a denser, chewier bite than a standard tablet. Sweet in a fruit-driven way rather than a sugary one, and satisfying enough to actually replace the cereal bar in your kit.

Tasting & Pairing Guide
This one earns its place in a bag rather than on a tasting board — break off a couple of squares before or after training, or mid-afternoon when the energy dips. If you are sitting down with it, it goes naturally with a flat white or a banana doubling down on the fruit, and it works crumbled over yoghurt or morning oats as much as eaten straight. Keep it out of a hot car, though — the fruit and nut content make it softer than a plain bar.

Summary
The Aluna 50% No Added Sugar is the honest performance bar: whole cocoa beans sweetened only with dates and banana, cashew and coconut for body, made bean-to-bar in Prague with nothing refined or synthetic in it. Fruit-driven, slow-release, gluten-free — the chocolate for the gym bag, the trail, and the afternoon slump.

Sugar-free, Vegan, Lactose-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, ground dried dates, coconut powder min. 14 % (dehydrated coconut pulp extract, tapioca starch, acacia fiber), freeze-dried banana, cashews, cocoa butter, emulsifier: sunflower lecithin. Cocoa content at least 50 %. May contain milk. Contains naturally occurring sugars. 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.