One4all’s Definitive Ranking Of Ireland’s Best Chocolate Bars
Here in the One4all HQ, we love chocolate – it’s the perfect partner to our mid-morning cuppa and our go-to afternoon pick-me-up.
As today is National Chocolate Day, our chocolate experts Fergal, Steven, Louise and Sam ranked the best bars on sale in Ireland. Here’s their list:
Cadbury Dairy Milk
Fergal: ‘Nice and chunky, a firm favourite. Love the creamy texture.’
Steven: ‘Can’t go wrong with plain chocolate. Milky and smooth.’
Louise: ‘Smooth although sticks to the mouth a little. Very chocolatey + tasty.’
Sam: ‘Classic, creamy and underrated. Cannot go wrong with a Dairy Milk. Couldn’t eat the full bar but I’ll save some for later. Lovely stuff.’
Fergal: ‘Same familiar Cadbury chocolate with a caramel centre – but not a great caramel centre.’
Steven: ‘Nice but for me the caramel takes away from the choc taste.’
Louise: ‘Very smooth, smoother than the Dairy Milk. The addition of ‘caramello’ makes it a bit more interesting.’
Sam: ‘Delicious but very sweet. I couldn’t eat more than a couple of squares. Caramello? More like Cara-goodbye!’
Kit Kat Chunky
Fergal: ‘Bit dry and disappointing. Nice chocolate flavour though.’
Steven: ‘Not a fan. I definitely prefer a normal Kit Kat.’
Louise: ‘A nice bit of crunch.’
Sam: ‘Hearty, tasty, chunky, A cheeky chocolate, great with a cup of tea as an afternoon treat.’
Galaxy Milk Chocolate
Fergal: ‘Smooth, creamy texture with a subtle chocolate flavour.’
Steven: ‘Lovely – melt in your mouth chocolatey goodness.’
Louise: ‘Too rich and not as smooth as Cadbury.’
Sam: ‘Very plain and uninspiring chocolate with a bland aftertaste. This chocolate is NOT out of this world.’
Fergal: ‘A lovely piece of nostalgia! A firm favourite.’
Steven: ‘Catch? More like throw away! Looks weird and tasted off.’
Louise: ‘The only plus is that it’s a bit chewy…. or is that a good thing?’
Sam: ‘That tastes off’
Fergal: ‘Nice but too crumbly…not for beards!’
Steven: ‘Yum – really tasty plain chocolate with a nice texture.’
Louise: ‘Happy to be back to Cadbury but this is just too messy.’
Sam: ‘Delicious and convenient, like a neat flake.’
Fergal: ‘Pretty vivid green with a soapy texture. It’s okay but not the best mint flavour.’
Steven: ‘Not a fan. Never liked mint chocolate so it’s a no from me. Don’t like eating green things either.’
Louise: ‘Perfect! Delicious, even if it’s Nestle.’
Sam: ‘Looks like alien eggs, which is not appetising. It’s tasty but I’d rather eat an After Eight.’
Fergal: ‘So tasty. Chunky milky goodness. Childhood memories now in adult chunks!’
Steven: ‘Really nice, always brings me back. Lovely taste with a hint of nostalgia.’
Sam: ‘I auditioned to be the Milky Bar kid…they turned me down.’
Reese’s Peanut Butter Cups
Fergal: ‘Overpowering - heavy going in a whole bar/cup.’
Steven: ‘It’s okay, wouldn’t buy it myself but would eat someone else’s.’
Louise: ‘I thought I was going to enjoy this more but I’m disappointed fan. As a peanut butter fan, it was a tad sickening.’
Sam: ‘Tasty but not mad on peanut butter. Little bit of grit in there. Wouldn’t pick it from a choccy line up.’
Fergal: ‘Just rewards for the long-winded unboxing (why so much packaging?!) Lovely texture, flavour, and not too sticky!’
Steven: ‘Love Kinder chocolate. Always a treat, love the unique flavour.’
Louise: ‘Surprisingly creamy, I am impressed!’
Sam: ‘Way too much packaging. Extremely creamy, barely any chocolate taste off it.’
- Cadbury Dairy Milk – BEST
- Kinder Chocolate
- Milky Bar
- Cadbury Caramello and Kit Kat Chunky
- Galaxy Milk Chocolate
- Aero Mint
- Reese’s Peanut Butter Cups
- Catch Bar - WORST
Easy Chocolate Bar Recipes
Fancy creating your own chocolate treats? Check out these easy recipes!
Homemade Chocolate Bars
A great base which you can add all your favourite fillings and toppings to!
Recipe via Maison Cupcake
- 250g cacao butter, chopped or processed into small pieces
- 125g cacao powder
- 90g maple syrup
- 1 vanilla pod, split lengthways and seeds scraped out
- Line a large 35 x 25 x 2cm deep tray with baking parchment.
- Make a bain-marie by fitting a glass or ceramic bowl over a saucepan of water. Do not let the bottom of the bowl touch the water. Bring the water to the boil then turn it down to a simmer. Very slowly melt the cacao butter in the bowl of the bain-marie. Take the cacao butter to no higher than 40 - 45°C. If you think it is getting too hot but hasn’t all melted, take it off the heat to finish melting. It is important not to overheat it or the chocolate will taste grainy.
- When the cacao butter is melted, add the rest of the ingredients.
- Blend all the ingredients together with a hand-held blender to get rid of any cacao powder lumps and until velvety smooth and glossy. Do not over-blend or the chocolate will stiffen too much.
- Pour the chocolate into the lined tray, bang the tray on a surface and shake it gently to get rid of any air bubbles and make a nice even layer of chocolate, then refrigerate.
- Once set, enjoy!
Almond Joy Bars
Recipe via The Spruce Eats
- 5 ounces condensed milk
- 1 teaspoon salt
- 2 cups powdered sugar
- 14 ounces coconut, shredded and sweetened
- 24 ounces chocolate candy coating
- ¾ cup almonds, whole and toasted
- Prepare a 9-by-13-inch pan by lining it with aluminium foil and spray the foil with non-stick cooking spray. Line a baking sheet with foil. Set both aside.
- In a large mixing bowl, stir together the condensed milk, salt, and vanilla extract using a spatula or wooden spoon.
- Gradually add the powdered sugar to the condensed milk mixture, stirring until it is well-incorporated.
- Add the coconut and stir until everything is moistened and well-combined.
- Press the candy into an even layer in the prepared pan. While the candy is still soft, press the whole almonds into the top at even intervals to embed them slightly in the candy. Place the pan in the refrigerator for about 1 hour to set the candy.
- Once firm, remove the candy from the refrigerator and use a sharp knife to cut it into small rectangles, resulting in about 40 pieces.
- In a microwave-safe bowl, place the candy coating. Microwave in 30-second intervals, stirring after every 30 seconds until the coating is melted and smooth.
- Using dipping tools or two forks, immerse the coconut bar completely in the chocolate. Bring it up, holding it over the bowl to let the excess chocolate drip back into the bowl. Drag the bottom against the lip of the bowl, then place it on the foil-lined baking sheet and repeat with the remaining candy.
- Place the sheet in the refrigerator for at least 15 minutes to set the coating.
- Serve and enjoy!
Rose, Strawberry & Pistachio White Chocolate Bark With Pink Sea Salt
Recipe via Now Forager
- 5 cups white chocolate, tempered
- ½ cup dried culinary rose petals or rose buds
- ½ pistachios, roughly chopped
- ¾ cup freeze dried strawberries, lightly crushed
- 1 teaspoon flaky pink sea salt
- Line a large baking sheet pan with parchment paper.
- Pour tempered white chocolate onto prepared baking sheet. Using a spatula, quickly spread the chocolate into a thin and even layer. Immediately sprinkle on rose petals, pistachios, strawberries, and pink sea salt evenly over the entire surface.
- Gently press toppings into the chocolate. Let chocolate bark set completely.
- Once the bark is set, transfer it to a large cutting board. Heat the blade of a sharp chef knife under running hot water, drywith a kitchen towel, and cut the bark into 2×2-inch strips to create individual squares. Reheat and clean off the knife blade between each cut in order to keep square edges clean. If preferred, skip the squares and break apart bark with clean hands into small to medium sized pieces.
- Store white chocolate bark in an airtight container, at room temperature, for up to 2 weeks.
Recipe via Recipe Girl
- 1 cup (2 sticks) salted butter
- 1 cup granulated white sugar
- 1 tablespoon light corn syrup
- 3 tablespoons water
- 6 ounces milk chocolate chips, melted
- 1 cup finely chopped almonds or pecans
- Line an 11x7-inch pan with parchment paper. Set aside.
- Melt the butter on low in a heavy saucepan. Stir in the sugar, syrup and water. Stirring constantly, use a candy thermometer and cook until the mixture reaches 305 degrees F.
- Pour the hot candy onto the prepared pan. Spread the mixture to the edges. Allow to sit until the mixture is stable but still hot. Spread the melted chocolate chips over the top. Sprinkle nuts over the top of the chocolate and gently press in.
- Allow the candy to cool and harden. Break into pieces and store in an airtight container.