Secret ingredient … chocolate

Not content with white, dark, milk and ruby chocolate, Willy Wonka acolytes have come up with even more varieties. Which is great news, frankly, because who doesn’t need a new excuse to eat chocolate?

Dark milk

Traditionally, milk chocolate contains around 30% cocoa solids, but with a handful of bespoke producers offering milk chocolate with 40–50% cocoa solids, “dark milk” is the new breakout hybrid flavour. If you can’t quite take the hit of 80% bars, this might be for you.

Blonde chocolate Otherwise known as caramelised white chocolate, this caramel-coloured, toasty version of white chocolate is now available in a bar at Woolies. You can also make it yourself using white chocolate – although the process does involve about 40 minutes’ of stirring. Buy the bar!

Nut-butter chocolate Gianduia – a hazelnutchocolate paste – has been around for centuries, but the practice of using nut butters in solid chocolate bars has gained traction in recent years. The nut butter adds a creamy texture and flavour and removes the need for dairy, making it a great option for vegans.

Conscious confectionery Woolworths uses responsibly sourced cocoa in all its Woolies-branded boxed chocolates, slabs and bars. By doing so, it’s able to increase the positive impact on cocoa farmers and their families, while helping to protect nature. Plus, there are no-added sugar, dairy-free, and raw chocolate options on offer.