Discover a new milk chocolate bar you can savour while helping to make a real difference. As cacao farmers ourselves, we’ve been working with other farmers and farming experts for years to make positive change in the industry, reinvesting 10% of our annual profits into the cause. Now, we’re taking our mission a step further, channelling our passion for a better way for cacao farming into the Better Way Bar. 100% of sales from the bar (excluding VAT) support gentle farming initiatives, which lead to a multitude of benefits. These include increasing farmland productivity, which supports hardworking farmers, while leading to regenerative agriculture and encouraging biodiversity to flourish.

For this brand-new recipe – which is our first ever individual chocolate bar – cacao of course has a starring role as the number one ingredient, in line with our mantra ‘more cacao, less sugar’. Milk chocolate made with 50% cacao is combined with sublimely smooth hazelnut chocolate praline, pops of crispy biscuit and tart cherry pieces for a unique taste-texture experience.  

As well as being seriously satisfying, the bar’s recipe tells a story. It’s enrobed in chocolate made with cacao from Saint Lucia, where we purchased a cacao farm in 2006 and began working with other farmers to practise, learn about and evolve gentle farming methods. The praline within the bar is made with cacao from Ghana, where we’re working with 2,500 farmers to integrate and evolve gentle farming.  

The vibrant design for this ethical chocolate bar’s wrapper was inspired by a mural that local artist Naja Simeon hand-painted for us at our Saint Lucian cacao farm, Rabot Estate. It depicts life at a thriving cacao farm, making it the perfect choice to illustrate the Better Way Bar. You can recycle it by taking it to your local supermarket.