Michel Roux Jr

2 Michelin Starred Chef

“My desert island choice would be Amedei’s chocolate’s Chuao variety; it’s the equivalent of a single estate, with a fruity intense flavour, that lasts forever in your mouth, so you only need to bite off a tiny piece at a time. Delicious.”

Matt Tarran

Head Chocolatier, House of Dorchester

“I would probably avoid chocolate on a desert island as it would melt! But if I had to choose, I’d take House of Dorchester’s Marc de Champagne truffle due to it having layers of both milk and white chocolate – one of the best champagne truffles out there in my opinion.”

Aneesh Popat

The Chocolatier

“My signature Cru Virunga Chilli and Lime Water Ganache would definitely give me the will to survive! Zesty lime first, then chilli but only after seven seconds… and then at the end a second wave of acidity from the Cru Virunga! Total taste bud party!”

Kate Johns

Director of Chocolate Week

“My desert island chocolate would have to be a warm chocolate fondant dessert oozing with a gooey dark chocolate centre”

William Curley

Master Chocolatier

“I don’t think Porcelana from Amedei is beatable. My favourite chocolate that I make is Japanese Black Vinegar. If it was a cake I would have one of our Black Forests, and if it was a biscuit I would take a Millionaire’s Shortbread!”

Amelia Rope

Chocolatier

“I would take my own pale coffee bean (Amelia Rope Chocolate)  – the velvety caramel for comfort and the coffee beans to give me energy if I need to do a runner!  I would also sneak in a bar of my dark hazelnut & sea salt just for those days where I needed strength, a hint of rock crystal salt and my favourite nut.”

Lucy Young

Food Writer

Orange Milk Chocolate…..Divine Chocolate, Fairtrade and simply divine. I could eat a whole bar and smile the whole way through.

William Sitwell

Food Writer & Waitrose Kitchen Editor

I would take a supply of Melt Salted Caramel chocolates, and a load of Amelia Rope Bars. Delicious!

Maricel Presilla

Chef and Food Writer

There is a new Pacari bar called Nube, that is not even on the market yet. I think it is fabulous!

James Averdieck

Founder of GU

“Lindt; Milk, Lindor or 70% dark, just because I like it!”

Paul A Young

Chocolatier

“I would have to take a huge supply of my Bowmore Whisky truffles. They would remind me of autumn days with roaring fires and being cosy out from the cold.”

Alistair Croll

Chocolatier – simplyhandmade

“My 76% Dark Chocolate Aberlour Whiskey Truffle, because it’s the best.”

Martin Christy

Founder 70% and The Academy of Chocolate

“I just can’t do it for a single bar. I can give you a list of 10 or 20 though!”

Philipp Kauffmann

Founder - Original Beans

“The story of cacao in four bars by Original Beans . It is a really cool stack, so I would go with the 4.”

Robin Weir

Food Writer and Historian

“No competition, Amedei Porcelana. There is nothing better.”

Damian Allsop

Chocolatier

“Can I say that I don’t like top tens and bests of? But you can put Amano Madagascan, the water ganache of that is the best I have done so far. But ask me next week and I will have a different answer.”