Regular price
$11.40 USD
Sale price
$11.40 USD
Regular price
Hunt This One
Prague Chocolate
70 g
Sugar-free Dark Chocolate
Prague Chocolate - Aluna 100% Sugar-free, Colombia
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.
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.
Sugar-free, Vegan, Dairy-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.