ALMOND: THE CRUNCHIEST NUT

We left the skins on these roasted almonds to enhance their savoury nuttiness. That way, as the cocoa-rich bittersweet milk chocolate melts, it coats every nook and cranny of the nut, giving it a full, balanced taste and texture.

Almond
FINE INGREDIENTS

When you make bread from scratch, does it taste better? We think so too. That’s why we use organic, Fairtrade-certified ingredients.

FAIRTRADE STANDARDS

We buy our beans, at a fair price, directly from cocoa famers in Belize and the Dominican Republic who use organic farming techniques.

IF YOU LIKE THIS…

Q. What block of Green & Black’s chocolate will you fall madly in love with next? A. Raisin & Hazelnut.

WE HAD A LITTLE HELP
FROM OUR INGREDIENTS

We believe organic ingredients make the best-tasting chocolate around. We search high and low for Fairtrade-certified ingredients that meet our stringent standards. Then we experiment until we find the balance we’ve been looking for. It’s not a fast process but, as you can taste, it’s a rewarding one.

Almond
ORGANIC COCOA BEANS

We use the finest organically grown cocoa, ground from Trinitario beans to give our chocolate its distinctive trademark flavour.

ORGANIC MILK

To get the right balance of deep cocoa flavours and sweet, creamy milkiness in our milk chocolate we add just the right amount of organic whole milk.

WHOLE ALMONDS

Born in the sunny Mediterranean, we roast these crunchy almonds with their skins on, which gives a deeper almond flavour.

SOURCED FAIRLY FROM AROUND THE WORLD.

Green & Black’s has been buying organic cocoa from the Dominican Republic and Belize since 1994. Explore our interactive map and discover the origins of our other organic ingredients.
DISCOVER MORE ABOUT OUR PHILOSOPHY


Madagascar China Uzbekistan England Germany Italy Greece Turkey Argentina Paraguay Belize DominicanRepublic Image Map

MEET ALMOND’S MATES.

If Almond is one of your favourites then Micah, our Head of Taste, might just know what else you’re going to love. See, he’s created a palette path to help everyone discover new and interesting flavours or rediscover long-lost, forgotten favourites. For Almond fans, Micah suggests:

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