PARADAi - Chanthaburi 70%

The Best Dark Chocolate in the World 2022.

An exclusive bean-to-bar chocolate collection inspired by Thai cacao.

PARADAi’s multimedia visions of the Thai heritage are transcendental and yet immediately familiar. Juxtaposing iconic, exotic, and tropical elements of Thailand, we knew this unmistakable style would be a perfect fit for this exclusive Hello Chocolate collection of the best craft chocolate from around the world. This full-package set features single-origin bars like this Chanthaburi 70% and Thai-flavours-infused chocolates featuring PARADAi’s artwork galloping picturing Asian patterns and gods, with the silhouettes of cacao pods—three of PARADAi’s most distinctive physical features—towering in the background. Bonus points: numerous international chocolate awards make for one hell of a gift.

“Chantaburi Dark 70%” is the best unflavoured dark chocolate bar, made by PARADAi, a small micro-batch chocolate maker in Thailand, with a fabulous score of 91.8 out of 100 on the International Chocolate Awards scale, which is one of the highest the jury saw in 2002. PARADAi was awarded a Special Gold as Chocolate Maker and for Direct Trade.

Some reviews by the chocolate experts:

"A boozy-fruit flavour, like tropical fruits in rum or maybe tequila." - Alex Rast, Contributor to Seventy% chocolate review website.

"Notes of green tea, blueberry, and a finish of lavender. " - Barbie Van Horn, Finding Fine Chocolate.

"A taste of peach cider and green grass." - Martin Christy, founder of Seventy%.

Cocoa mass, organic sugar.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

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.