have we gone mad?

We’re making a few changes to Ombars and want you to be the first to know...

It’s a good time for Ombars. After two and a bit years evolving things to where they are now, we’re ready to make a leap into the unknown and take this Superfood Chocolate out into the world in a bigger way. To prepare the bars for their journey, we have to make a few minors tweaks to the ingredients. We are sure these are improvements and we hope you agree!

Goodbye Agave
Using the natural sweet nectar of the agave plant was the right choice when we started making Ombar. However, using a liquid sweetener in chocolate is not a good idea, trust us; it’s led to lots of extra wastage and bars that lose their freshness faster. Then we discovered coconut sugar. Made from the sap of the coconut palm, this nectar slowly changes into a sugar as it’s gently stirred over a log fire. It’s good stuff; as well as having a delicious caramel flavour, coconut sugar has an even lower glyceimic-index than agave, so it won’t spike our blood sugar levels. Using a dry sweetener also means we can reduce the fat content and increase the dry cocoa content of the chocolate which means the chocolate becomes even healthier!

Goodbye cashews too!
We’re afraid the Coconut is going to lose his mate Cashews. This is a hard decision to make, but honestly, once the coconut sugar is in there, the new Creamy Coconut Ombar is the most heavenly, creamy chocolate bar you’ll ever have tried.

Resize me
The last change we’re making is that Ombars are going to have a new swish bespoke designed mould. This will make them look more attractive and they’ll take up less space on the shelf which means lots of happy shop-keepers.